Description
This Deep Fried Turkey recipe delivers a crispy, golden exterior and juicy, flavorful meat using a seasoned dry rub and an injected marinade. Perfect for holidays or special occasions, frying the turkey ensures a quick cooking time while locking in moisture and taste.
Ingredients
Scale
Turkey and Oil
- 10-14 pound whole turkey, thawed completely
- 2 gallons frying oil, preferably peanut oil
Dry Rub Seasoning
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Injecting Marinade
- 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
Instructions
- Thaw and Prepare Turkey: If frozen, thaw the turkey in the refrigerator allowing approximately 24 hours for every 4 pounds. Remove giblets and neck, discard plastic components like the leg holder and pop-up timer if present. Rinse the turkey with warm water or soak completely in warm water for no more than 30 minutes to ensure the cavity is free of ice.
- Mix Dry Rub: Combine lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder in a small bowl. Mix well to create the dry rub seasoning.
- Prepare Injecting Marinade: In a measuring pitcher, whisk together canola oil, water, lemon juice, Dijon mustard, salt, poultry seasoning, and garlic powder until well emulsified.
- Inject Marinade: Pat the turkey dry inside and out using paper towels. Use a marinade injection syringe to inject 1/2 cup of marinade into each breast and 1/4 cup into each leg and thigh for deep flavor infusion.
- Apply Dry Rub: Generously sprinkle the dry rub seasoning over the entire outside of the turkey and inside the cavity, ensuring thorough coating.
- Heat Oil and Fry Turkey: Fill the deep fryer halfway with oil and heat to 375°F (190°C). Place the turkey breast side up into the fryer basket and slowly lower into the hot oil to avoid splattering. Fry for 3 to 4 minutes per pound total.
- Check Doneness: Carefully lift the basket from hot oil and use a meat thermometer inserted into the thickest part of the breast. The turkey is fully cooked when it reaches an internal temperature of 165°F (74°C). If not done, return turkey carefully to oil for an additional 5 minutes and check again.
- Rest and Drain: Remove turkey from oil and allow it to rest in the fryer basket for 10 minutes so excess oil can drain. Leave turkey in basket until ready to carve and serve.
Notes
- For convenience, consider using pre-made Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning to reduce prep time.
- Ensure the turkey is completely thawed and free of ice to avoid dangerous oil splatter.
- Always monitor oil temperature carefully for safety and best frying results.
- Use a deep fryer basket for safe lowering and removal from hot oil.
- Maintain a turkey weight between 10-14 pounds for optimal frying time and safety.
Nutrition
- Serving Size: 1 serving (approx. 1/12 of cooked turkey)
- Calories: 450
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
