If you enjoy fried chicken, you should try this moist, flavorful, and crispy fried turkey for Thanksgiving or any other special occasion where you want to impress a large gathering. Buying chopped turkey parts and brining them in a flavorful buttermilk marinade, coating them in seasoned flour, and then frying them in a cast-iron skillet until golden brown is how this recipe for fried turkey is made, just like traditional fried chicken. When you place a massive platter of crispy, deep-fried goodness on the table, nobody will object, even though it doesn’t have the same iconic appearance as a whole roasted holiday turkey.
Using smaller pieces of turkey means that you can introduce more flavor and season the meat more effectively. In addition to acting as a brine and properly seasoning the turkey pieces, the buttermilk marinade helps to keep the turkey moist and tender.
Paprika, ground ginger, black pepper, onion powder, garlic powder, and poultry seasoning make up the spice blend. Although the ground ginger may seem a little strange, it was inspired by a KFC recipe that was leaked and adds a touch of earthiness and warmth without overpowering the turkey’s flavor.
To get that signature crispy crust, baking powder is added to the seasoned flour. Tiny air pockets are formed when the baking powder and wet marinade on the turkey pieces come into contact with the hot oil, contributing to the coating’s crunchy lightness. A small amount of the buttermilk brine is drizzled and stirred into the seasoned flour to further improve the coating’s texture. This results in tiny, clumped bits of flour that adhere to the turkey and maximize its cragginess.
This fried turkey pairs well with all of the Thanksgiving sides and tastes especially good with mashed potatoes, cranberry sauce, and either a basic turkey gravy or Southern cream gravy.
“There are so many reasons to make this crispy deep-fried turkey. The buttermilk makes the turkey very juicy. The instructions are easy and the cooking times worked. The coating is well seasoned, crunchy and craggy. I made this for Thanksgiving last year but its an amazing way to enjoy turkey year-round. ” —Heather Ramsdell.
Thanksgiving is a time for family, friends, and of course, delicious food! If you’re looking for a convenient and flavorful option for your Thanksgiving turkey, look no further than deep-frying This method results in a juicy, crispy turkey that’s sure to please everyone at your table
Why Deep Fry Your Thanksgiving Turkey?
There are many reasons why deep-frying your Thanksgiving turkey is a great idea:
- Convenience: Deep-frying is a much faster way to cook a turkey than roasting it in the oven. This means less time in the kitchen and more time enjoying your Thanksgiving feast.
- Flavor: Deep-frying locks in the turkey’s natural juices, resulting in a more flavorful and moist bird. The crispy skin also adds a delicious textural contrast.
- Size: Deep-frying allows you to cook a large turkey without worrying about it drying out. This is perfect for feeding a crowd.
- Value: Deep-frying is a relatively inexpensive way to cook a turkey. You don’t need to purchase any special equipment, and the ingredients are readily available.
How to Deep Fry Your Thanksgiving Turkey:
Deep-frying a turkey is a relatively simple process, but it’s important to follow the instructions carefully to ensure safety and success. Here’s a basic overview:
- Prepare the turkey: Thaw your turkey completely and remove any giblets or neck. Pat the turkey dry with paper towels.
- Season the turkey: Inject the turkey with your favorite marinade or simply season it with salt and pepper.
- Heat the oil: Fill your fryer with enough oil to completely submerge the turkey. Heat the oil to 325 degrees Fahrenheit.
- Fry the turkey: Carefully lower the turkey into the hot oil. Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Rest the turkey: Remove the turkey from the oil and let it rest for 10-15 minutes before carving and serving.
Tips for Deep-Frying Your Thanksgiving Turkey:
- Use a deep fryer specifically designed for turkey frying.
- Make sure the turkey is completely dry before frying.
- Don’t overcrowd the fryer. Fry the turkey in batches if necessary.
- Use a thermometer to check the internal temperature of the turkey.
- Let the turkey rest before carving to allow the juices to redistribute.
Additional Information:
- You can find a variety of deep fryer recipes online or in cookbooks.
- Be sure to follow all safety precautions when deep-frying.
- If you’re not comfortable deep-frying a turkey yourself, you can always take it to a professional fryer.
Deep-frying your Thanksgiving turkey is a delicious and convenient option that’s sure to impress your guests. With a little planning and preparation, you can enjoy a juicy, flavorful turkey that’s cooked to perfection. So why not give it a try this Thanksgiving?
Additional Resources:
- CopyKat Recipes: https://copykat.com/how-to-make-deep-fried-turkey/
- YouTube video on how to deep fry a turkey: https://m.youtube.com/watch?v=RpKIHTiVLdQ
Disclaimer: I am an AI chatbot and cannot provide financial or medical advice.
Why do you remove the skin from the turkey pieces?
Although the skin is typically left on when frying chicken, turkey skin is thicker and more rubbery, so it might not make for the greatest fried turkey texture.
Steps to Make It
- Gather the ingredients.
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The Spruce / Diana Chistruga - In a medium bowl, whisk together the paprika, ground ginger, poultry seasoning, onion powder, garlic powder, and black pepper until well combined. Set aside. The Spruce / Diana Chistruga .
- To prepare the turkey, remove the skin from the drumsticks and thighs. Using a sharp knife, remove the bones from the turkey thighs (for further instructions, see Tips). Cut each thigh in half or in thirds if large. Cut each breast lengthwise on the diagonal to produce “steaks” that are one inch thick. ” You’ll get about 5 to 6 steaks per lobe. The Spruce / Diana Chistruga .
- To prepare the brine, beat the eggs, buttermilk, two tablespoons of the spice blend, and salt together in a bowl big enough to accommodate all the turkey pieces. Note: If the packaging label indicates that your turkey has already been brined, then leave out the salt from the buttermilk. The Spruce / Diana Chistruga .
- Make sure that every piece of turkey is thoroughly coated by gently stirring it after it has been submerged in the brine. Cover and refrigerate for 8 to 16 hours. The Spruce / Diana Chistruga .