Deep Fried Turkey Recipe
This deep fried turkey is brined, injected with Creole butter, seasoned with spices, and fried until golden brown and crispy. Follow these step-by-step instructions for a juicy, flavorful turkey that cooks in under an hour.
Servings: 8
Ingredients
- 12 pound turkey fresh or fully thawed (pat dry before seasoning or frying)
Wet Turkey Brine see recipeCreole Butter Injection Recipe see recipe- Creole seasoning for seasoning the outside of the turkey
- 2 tablespoons olive olive extra virgin
- 5 gallons peanut oil for deep frying
Instructions
- Make turkey brine: Heat water in a large pot and dissolve the salt and sugar, then let it cool. Add the cut citrus, onion, garlic, and fresh herbs.
- Pour or ladle cooled brine into a large brining bag or pot. Place turkey in brine solution, then refrigerate for 16 to 24 hours (about 1 ½ hours per pound of turkey).
- Remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water for 15 minutes to remove excess salt from the outside. Remove turkey from water, place on a large cutting board, and pat dry with paper towels.
- Make Creole butter injection: Melt butter and mix with Creole or Cajun seasoning, Soul Dust Seasoning or soul food seasoning.
- Using a meat injector with the single hole needle, place the needle in the glass jar or cup and pull the plunger to fill the syringe with butter.
- Inject the turkey at approximately ½-inch intervals in the breasts, thighs, and legs, paying extra attention to the breast area and remelting the butter if needed.
- Brush the turkey with oil and season generously on all sides with Creole Seasoning.Optional: You can refrigerate it uncovered for several hours or overnight. This lets the butter settle into the meat and helps the skin dry.
- Heat the Oil to 325°F. Turn on the propane tank, light the burner, and heat the oil to 325°F.Never exceed 350°F, as peanut oil can ignite if overheated.
- Turn off the burner before lowering the turkey to prevent flare-ups if oil spills.
- Using the turkey lifter/hanger, insert the hook securely through the cavity. Then, very slowly lower the turkey into the hot oil.
- Once fully submerged, relight the burner. Fry for 3–4 minutes per pound or until the breast reaches 160°F and the thigh reaches 170–175°F. Carryover cooking will bring the breast to 165°F as it rests.
- Turn the burner off and carefully lift the turkey out of the oil.
- Rest the Turkey: Place it on a wire rack to rest 10–15 minutes. This helps the juices settle and keeps the skin crisp.
Notes
Equipment
- 30-quart turkey deep fryer kit (this set includes a include a lifting hook and burner stand).
- Propane burner (standard 20-pound tank, like for a grill)
- Turkey lifting hook or hanger (included in most fryer kits)
- Wire rack + sheet pan (for drying and resting the turkey)
- Meat injector (for Creole butter)
- Long-stem deep-fry thermometer
- Heat-proof gloves
- Fire extinguisher rated for grease fires (Class K or ABC)
Safety Tips
- NEVER fry indoors
- Keep kids and pets away from the fryer
- Use heat-proof gloves and long tools
- Never leave the fryer unattended
- Keep a fire extinguisher nearby
- Turn off the burner when lowering or lifting the turkey
- Keep the oil at 325°F. Do not exceed 350°F.
