Name: Deep Fried Turkey Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 10-14 pound whole turkey, thawed completely; 2 gallons frying oil, preferably peanut oil; 3 tablespoons lemon pepper seasoning; 1 tablespoon poultry seasoning; 1 tablespoon salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1/2 cup canola oil; 1/4 cup water; 1/4 cup lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon salt; 1 teaspoon poultry seasoning; 1 teaspoon garlic powder

If you’re anything like me and love a crispy, juicy turkey that’s ready in a flash, then you’re going to want to try this Deep Fried Turkey Recipe. It’s incredibly flavorful, perfectly golden on the outside, and so tender inside that it almost melts in your mouth. When I first tried deep frying a turkey, I was nervous about safety and timing, but this recipe walks you through everything step-by-step so you’ll feel confident and end up with a feast that’ll impress your whole family.

❤️

Why You’ll Love This Recipe

Quick Cook Time: You’ll have dinner on the table in under 90 minutes—way faster than roasting in the oven.
Extra Juicy Flavor: Injecting the marinade makes the turkey moist and flavorful deep inside, not just on the surface.
Crispy Skin Delight: The hot oil crisps the skin beautifully, giving you that satisfying crunch everyone loves.
Impress Your Guests: This recipe is always a show-stopper at family gatherings or holiday meals.

A whole roasted chicken with golden brown, crispy skin sits on a white plate, resting on a bed of fresh green rosemary sprigs and small lemon wedges. The chicken is partially sliced on one side, revealing the moist white meat inside with a smooth texture. A few lemon slices and two whole lemons are positioned in the background on a white marbled surface. The overall scene shows warm colors with the herbs adding a fresh green contrast photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together perfectly to ensure your deep fried turkey is seasoned inside and out. I love using peanut oil because of its high smoke point and neutral taste, but any frying oil you trust works great. And the dry rub combined with the marinade means every bite bursts with flavor.

Whole turkey: Make sure it’s completely thawed; I usually plan ahead by thawing it in the fridge a few days before.
Frying oil (preferably peanut oil): It’s key to have at least 2 gallons ready to get that perfect golden crust.
Lemon pepper seasoning: Adds a zesty brightness that cuts through the richness.
Poultry seasoning: Brings classic herb flavors that turkey pairs with beautifully.
Salt: Enhances all the other flavors, so don’t skimp on it.
Garlic powder: Gives savory depth without overpowering.
Onion powder: A subtle sweetness that rounds out the dry rub.
Canola oil: Used in the injecting marinade for moisture and smooth flavor.
Lemon juice: A splash for brightness inside the meat.
Dijon mustard: Helps emulsify the marinade while adding a tangy kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this deep fried turkey recipe is a great base to experiment with—whether you want to dial up the spice or try different herbs. Feel free to make it your own!

Spicy kick: I once added cayenne pepper to the dry rub for a little heat, and my family went crazy for it—just be careful not to overdo it!
Herb freshening: Sometimes I toss fresh rosemary and thyme into the cavity for an aromatic twist.
Healthier twist: If you’re watching oil intake, you can halve the oil amount and use a turkey fryer basket with more drainage.
Butter injection: For extra richness, I’ve swapped half of the canola oil for melted butter in the marinade—delicious but watch for hotter splatter.

How to Make Deep Fried Turkey Recipe

Step 1: Thaw and Prep Your Turkey With Care

First things first, make sure your turkey is fully thawed. I always plan ahead and thaw mine in the fridge about 24 hours for every 4 pounds of bird to be safe. Once thawed, remove the giblets, neck, any plastic holders, and the pop-up timer if it has one. Rinse with warm water or let it soak briefly to ensure the cavity is ice-free. Pat the turkey completely dry using paper towels—getting rid of moisture is a game-changer for crisp skin.

Step 2: Mix Your Seasonings and Inject Your Flavor

I love this step because it guarantees juicy, well-seasoned meat. Combine the dry rub ingredients—lemon pepper, poultry seasoning, salt, garlic powder, and onion powder—in a small bowl and mix them well. Then in a separate pitcher, whisk the marinade ingredients until emulsified. Using a marinade injector, I inject 1/2 cup in each breast and 1/4 cup in each leg and thigh—don’t skip this if you want juicy, flavorful turkey all the way through.

Step 3: Coat and Slowly Lower Into Hot Oil

After injecting, sprinkle the dry rub generously inside and outside the turkey. Then place it breast side up in your fryer basket. This next part requires patience: slowly lower the basket into the oil heated to 375°F. I learned the hard way that rushing this can cause splatter or worse. Fry for about 3 to 4 minutes per pound—so roughly 45 minutes for a 14-pound turkey. Check the temperature with a meat thermometer inserted in the thickest part of the breast; it should read 165°F when done. If it’s not there, carefully lower it back in for a bit longer.

Step 4: Rest and Carve

Once your turkey hits the safe temperature, lift the basket out and let it rest for about 10 minutes right in the basket. This resting time lets all those juices redistribute so every bite is tender and moist. After resting, carve your turkey, and you’re ready to serve!

👨‍🍳

Pro Tips for Making Deep Fried Turkey Recipe

Safety First: Always deep fry your turkey outside on a flat, stable surface, away from any structures—never indoors or in a garage.
Use a Thermometer: Check the oil temperature before and during frying; keeping it at 375°F ensures even cooking and crispy skin.
Dry Before Frying: Patting your turkey completely dry prevents oil splatter and helps achieve that crispy finish I love.
Slow Lowering: Lower the turkey slowly and carefully into hot oil to minimize dangerous splashes and avoid oil spills.

How to Serve Deep Fried Turkey Recipe

A close-up of a whole roasted chicken placed on a white plate with a few slices of bright yellow lemon and green rosemary sprigs underneath. The chicken is partially carved, showing its juicy white inside meat with a crispy, browned orange-brown skin on top. The turkey’s wing is visible to the right, while a small piece of carved meat rests in front of the chicken on the plate. The background is a white marbled texture with a soft yellow lemon blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple to let the turkey shine—fresh lemon wedges and sprigs of rosemary look beautiful and add a little fresh zing when squeezed over the slices. Some people like to add a drizzle of honey or hot sauce on the side for a sweet or spicy contrast, and honestly, it’s delicious!

Side Dishes

My go-to sides with deep fried turkey are creamy mashed potatoes, buttery corn on the cob, and a crisp green salad. Sometimes I add classic cranberry sauce for a touch of sweet tartness that complements the savory bird perfectly. Stuffing can be a no-go because frying is so fast, but I like a simple bread pudding on the side.

Creative Ways to Present

For special occasions, I’ve served the turkey whole on a large platter surrounded by roasted vegetables and fresh herbs for a stunning centerpiece. Another fun idea is to carve it at the table so guests can see the juicy crispy skin up close—plus it brings a little theater to the meal!

Make Ahead and Storage

Storing Leftovers

I wrap leftover turkey tightly in foil and store it in an airtight container in the fridge. It usually stays fresh for up to 4 days. I always make sure to keep the meat separate from the skin if possible so the crispy skin doesn’t get soggy overnight.

Freezing

If you want to save turkey for later, I recommend freezing the carved meat in portioned freezer bags with a little bit of broth to keep it moist. Label and date the bags—turkey freezes well for about 3 months.

Reheating

When reheating, I prefer warming the turkey in a low oven (around 300°F) covered loosely with foil, to avoid over-drying. For the skin, a quick blast under the broiler for a couple of minutes brings back some of the crispiness that disappeared in storage.

FAQs

Can I deep fry a partially frozen turkey?

It’s very important that the turkey is completely thawed before frying. Any ice or water inside can cause the oil to splatter violently and may be dangerous. Plan ahead to thaw your bird fully in the refrigerator to avoid safety issues.
What type of oil is best for deep frying a turkey?

Peanut oil is my go-to for deep frying turkey because it has a high smoke point and neutral flavor, which makes for crispy skin without altering taste. Canola and vegetable oils are good alternatives if you have allergies.
How can I tell when the turkey is cooked properly?

The best way is to use a meat thermometer. Insert it into the thickest part of the breast—the internal temperature should reach at least 165°F for safe consumption. It’s the most reliable method to avoid under or overcooking.
Is deep fried turkey healthier than oven roasted?

Deep frying cooks turkey quickly and results in less oil absorption than you might expect, but it’s still oil frying, so it tends to be richer. The skin is crispy and delicious, but if you’re watching fat intake, oven roasting is the lighter option.

Final Thoughts

This deep fried turkey recipe holds a special place in my heart because it turned a potentially intimidating cooking method into something approachable and totally worth it. I absolutely love how the bird comes out juicy and golden, and every time I make it, my family asks for seconds. If you’ve been on the fence about frying a turkey, give this a shot this season—you’ll be so glad you did. Trust me, it’s a delicious showstopper you can be proud of.