Real Recipes From Real Home Cooks ®

fabulous deep-fried turkey

(1 rating)
Kitchen Crew
By Kitchen Crew

This deep-fried turkey recipe has a delicious Italian marinade injected into the meat creating a rich, unique Italian flavor. Deep frying the turkey in peanut oil makes the skin extra crispy. Fried until golden brown, this moist and flavorful deep-fried turkey will be a fabulous centerpiece at a holiday meal.

(1 rating)
yield 8 -10
cook time 3 Hr
method Deep Fry

Ingredients For fabulous deep-fried turkey

  • 1
    12-14 pound turkey
  • 3 gal
    peanut oil
  • 3/4 c
    light-tasting olive oil
  • 1/2 c
    dry red wine
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    ground Italian seasoning
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    fine sea salt
  • 1/2 tsp
    ground black pepper

How To Make fabulous deep-fried turkey

  • Washing the turkey.
    Remove wrapper, plastic pop-up thermometer, and other plastic attachments or inserts. Wash the turkey inside and out.
  • Drying the turkey with a paper towel.
    Remove giblets and neck from inside the bird. Dry inside and out with paper towels.
  • Paper towels absorbing extra moisture.
    Place on a paper towel-lined pan to absorb any additional moisture.
  • Marinade ingredients in a bowl.
    For the marinade, mix ingredients in a bowl. Pour into a glass to make it easier for pulling into the syringe. Keep a second glass with olive oil on hand for cleaning the syringe if it becomes clogged.
  • Filling the syringe with a marinade.
    Fill up the syringe with the marinade. It’s best to use a syringe with a good size hole or holes to prevent clogging.
  • Injecting the marinade into the turkey.
    Pierce the skin. Insert the syringe and squeeze the plunger part of the way into the breast. Repeat in several places all over the breast to spread out the marinade. Refill the syringe as needed. Continue to inject the turkey on both breasts, thighs, and legs.
  • Turkey wrapped with plastic wrap.
    Wrap the turkey with plastic wrap and refrigerate for 12 to 24 hours.
  • Drying off the turkey.
    Remove turkey from the refrigerator. Pat down, again, with paper towels inside and out. (The marinade is ok moisture, but you don’t want any water.)
  • Folding table set up as a frying station.
    Set up a frying station outside (a safe distance from any homes or cars) with the burner, propane tank, a trash can and a table for deep-frying tools. You'll need a digital meat thermometer, deep-fry thermometer, lighter, hook for handle, paper towels, peanut oil, and a heat-resistant glove.
  • Two types of deep fryers.
    Pick your style of pot for frying. There are two typical frying pots. One is a pot with a basket and the other uses a poultry rack; either work great.
  • Pouring peanut oil over the turkey.
    Place turkey in the basket or on the poultry rack with the feet up. Then, pour peanut oil until it completely covers the turkey (this is for measuring how much oil is needed for frying).
  • Turkey in a basket on a paper towel to absorb drips.
    Remove the turkey from the pot and place on fresh paper towels placed in the pan to catch drips.
  • Setting up the deep fryer.
    Light the burner to a low flame. Then, put the pot with the deep-fry thermometer on the burner and increase the flame. Use the thermometer to monitor the oil. When oil reaches 375 degrees, it’s ready for lowering the turkey.
  • Slowly lowering the turkey into the deep fryer.
    Slowly lower the turkey. The oil will pop and sizzle vigorously. It takes a while for the cavity to fill with oil, so pause as lowering until the oil calms down. Then continue lowering until the turkey is on the bottom.
  • Keep the oil at a regulated heat.
    The heat will lower. If the heat doesn’t rise in a few minutes, slightly increase the flame. Keep the oil temp between 325 to 350 degrees. Do not leave the fryer unattended while the turkey is frying.
  • Fried turkey reached 165 degrees.
    Fry the turkey 3 to 3 ½ minutes per pound. Remove the turkey from the hot oil. Check the temperature with the digital thermometer in the turkey breast away from the bone (should read 165 degrees).
  • Fried turkey removed from the oil.
    Carefully remove the turkey from the basket or rack and place on a cutting board or pan.
  • Slicing into the fried turkey.
    Let sit for at least 10 minutes before cutting so the juices redistribute.