The ideal dish to serve during the holiday season, this Fried Turkey Recipe will give you a turkey that is so juicy and tender on the inside and so perfectly crispy on the outside that you’ll wonder why you ever bothered with oven roasting in the first place! Learn how to deep-fry a turkey for the perfect crispy, golden-brown skin and tender, juicy meat! This bird is enhanced with a flavorful homemade injection and seasoned with cajun seasoning, making it the centerpiece of an amazing holiday feast!
My daddy has been frying our Thanksgiving and Christmas turkey for the last ten years. Once we had the first taste, we never went back. I know deep-frying can seem intimidating, but fear not—this guide is more of a “How-To” than a recipe. I’ll take you step-by-step through the entire process, which includes creating a homemade injection marinade that will have your taste buds dancing!
The goodness doesn’t stop there. Instead of just frying any old turkey, we’re infusing it with a blend of cajun spices that will give your meal a touch of Southern heat. This recipe uses the king of oils, peanut oil, to produce the crispy, golden exterior that is a hallmark of a properly fried turkey. You’ve finally found the best recipe for fried turkey, so put on your apron and let’s start the celebration!
Whether you’re a fried turkey veteran or a newbie, this recipe is fun, friendly and oh so delicious. Happy Thanksgiving y’all!.
Warning: Frying a turkey is an extremely dangerous undertaking. You can’t just heat up a lot of oil and immerse a turkey in it to make sure you won’t hurt yourself or others, even though there are precautions you can take to lower the risk. Be sure to follow the safety guidelines provided below.
Craving the ultimate Thanksgiving centerpiece? Look no further than a perfectly fried turkey! This recipe, passed down through generations in Jocelyn’s family, guarantees a crispy, golden-brown exterior and juicy, flavorful meat that will leave your guests begging for seconds.
But before we dive into the sizzling details let’s address the elephant in the room: safety. Frying a turkey requires caution and adherence to specific guidelines. Jocelyn emphasizes the importance of using a dedicated fryer setup maintaining a safe distance from flammable objects, and never leaving the fryer unattended.
With safety in mind, let’s explore the magic of Jocelyn’s fried turkey recipe:
1 The Power of Injection:
Jocelyn’s secret weapon is her homemade injection marinade. This flavorful concoction infuses the turkey with a symphony of spices, ensuring juicy, tender meat from the inside out. The injection includes:
- Chicken stock: The base for a savory foundation.
- Melted butter: Adds richness and creaminess.
- Light brown sugar: Balances the savory notes with a hint of sweetness.
- Worcestershire sauce: A complex flavor booster with tangy, sweet, and savory notes.
- Apple cider vinegar: A splash of acidity to awaken the flavors.
- Onion powder and garlic powder: Aromatic essentials for depth and spice.
- Lemon juice: A touch of citrus brightness.
- Concentrated liquid crab boil: A Southern staple adding unique spicy and aromatic complexity.
- Soy sauce: An umami bomb deepening the savory notes.
- Seasoned salt and Cajun seasoning: Multi-spice blends elevating the basic seasoning with a Southern kick.
- Cayenne pepper: A dash of heat for those who like it spicy.
2 The Turkey Preparation:
- Quality matters: Choose a high-quality turkey between 10-14 pounds. Ensure it’s fully thawed and at room temperature before starting.
- Injection timing: Inject the marinade at least a few hours before frying, allowing the flavors to permeate the meat. For maximum flavor, inject up to 24 hours in advance.
- Thorough drying: Pat the turkey dry inside and out before frying. Excess moisture can cause splattering, and we don’t want that!
3. Frying Techniques:
- Outdoor setup: Follow Jocelyn’s detailed instructions for setting up your outdoor fryer, including determining the correct oil amount, preheating, and carefully lowering the turkey into the hot oil.
- Indoor option: For those without outdoor space or living in colder climates, indoor turkey fryers offer a convenient alternative. Follow the fryer’s instructions and cook times for a similar result.
- Temperature control: Maintain a consistent oil temperature between 350°F and 375°F for optimal results.
- Resting time: Allow the fried turkey to rest for at least 20 minutes before carving. This ensures the juices redistribute throughout the meat.
4. Flavorful Enhancements:
- Seasoning generosity: Don’t skimp on seasoning, especially the skin. It crisps up beautifully and adds a flavor punch.
- Spice level customization: Adjust the heat by playing with the amount of Cajun seasoning or cayenne pepper.
- Sweet and tangy twist: A small amount of maple syrup or honey in the injection can balance the spices with sweetness.
- Fruity touch: Add apple or orange juice to the injection for a unique flavor profile.
5. Serving Suggestions:
Pair your masterpiece with classic Thanksgiving sides like candied sweet potatoes, Southern macaroni and cheese, cornbread, sweet potato casserole, collard greens, and mustard greens.
6. Storage Tips:
- Short-term storage: Wrap leftovers tightly in foil or plastic wrap and store in an airtight container in the fridge for 3-4 days.
- Freezing: Remove the meat from the bones, wrap it in foil, and place it in a freezer-safe bag. Squeeze out air and freeze for up to 2-3 months.
- Reheating: Preheat your oven to 325°F, place the turkey in an oven-safe dish, cover with foil, and heat until the internal temperature reaches 165°F. Thaw frozen turkey in the fridge overnight before reheating.
7. Frequently Asked Questions:
- How big of a turkey can I fry? Jocelyn recommends staying under 15 pounds for even cooking and avoiding oil spillover.
- Should I fully defrost my turkey? Absolutely! Partially frozen turkeys can be dangerous when frying. Double-check for hidden ice, especially in the cavity.
- Is the homemade injection worth it? Yes! The injection infuses flavor from the inside, tenderizing the meat and creating a unique taste experience.
8. The Verdict:
Jocelyn’s recipe for fried turkey is an incredible culinary creation that is sure to please even the pickiest eaters. This turkey will be the highlight of your Thanksgiving meal with its crispy outside, juicy inside, and flavorful injection. So gather your supplies, heat up your fryer, and get ready to enjoy the deliciousness that is fried turkey!
How to Fry A Turkey Inside
A lot of people don’t know that you can fry a turkey inside! Although I prefer doing it outside, indoor turkey fryers are a great option for people who don’t have access to an outdoor area or who live in colder climates. There is a large assortment of models to choose from, but bear in mind that they are marginally more expensive than the outdoor options.
To use, follow the instructions below:
- After adding oil, preheat the fryer to 350 degrees.
- The turkey should be placed in the fryer basket and carefully lowered into the hot oil once the oil has heated up.
- Follow the same cooking instructions above.
- When the turkey is done, carefully take it out of the fryer and allow it to cool before carving.
I’ve found that both the indoor and outdoor deep-frying methods produce a similar result. The cooking time is the same as well! So, the choice is really yours!.
Tips for Making the Best Fried Turkey
- Quality Turkey: Start with a quality bird, y’all. The better the turkey, the better the end result. Make sure it is fully thawed and at room temperature before you start.
- When to Inject: At least a few hours before frying, inject the marinade into the meat to allow the flavors to seep in. Even better, if you can finish it up to one day ahead of schedule!
- Before frying the turkey, make sure it is completely dry on all sides. Extra moisture might stir up the oil, and we don’t want any splashing at this point, do we?
- Temperature Check: Monitor your oil temperature closely. Maintaining a consistent temperature of 350°F to 375°F is crucial for achieving a crispy exterior and juicy interior.
- Prioritize safety by placing your fryer outside and keeping it away from any combustible objects. Also, never leave it unattended. Safety goggles and long utensils are your friends.
- Season liberally: Make sure to season everything, especially the skin. It crisps up beautifully and that flavor should sing!.
- Resting Period: After taking it out of the oil, let your turkey sit for at least twenty minutes before carving. This ensures all the juices get redistributed throughout the meat.
- For the Injection: Swap Out Butter: If you’re dairy-free or want a different profile, swap out butter for a high-smoke-point oil, like avocado oil. Herbs and Spices: Try incorporating some fresh thyme, rosemary, or even a tiny bit of smoked paprika into your injection to give it a little more taste.
- Seasoning Blends for the Turkey: If you’re not a Cajun fan, consider a traditional herbes de Provence, a BBQ rub, or a lemon-pepper seasoning. Options for Oil: If you’re allergic to peanuts or simply prefer a different oil, canola or sunflower oil also work well, though they might slightly alter the flavor.
- Adjust the level of spice by adjusting the amount of cayenne pepper or Cajun seasoning. Some like it hot, some not!.
- Sweet and Tangy: A small amount of honey or maple syrup injected into the injection can provide a slight sweetness to balance the spices.
- Fruit Juices: For a novel twist, consider adding orange or apple juice to the injection. The flavor is slightly altered by the lovely caramelization of the natural sugars.
A turkey is a turkey! Serve this masterpiece with all your favorite Thanksgiving breads, puddings, mashes and greens. To create a unique Southern-inspired dinner, prepare some of my all-time favorite family favorites:
