My daddy’s been frying our holiday turkey for the past ten years, and once we had that first bite, we never went back. So of course I had to share his fried turkey recipe! I know deep-frying can sound intimidating, boos, especially if you’ve been making a traditional oven-roasted turkey for Thanksgiving. but this ain’t just a recipe, it’s a how-to. I will walk you through the whole fried turkey recipe, including a homemade injection marinade that’s PACKED with flavor. God bless Cajun seasoning!
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Safety Guidelines You Should Follow For Deep Frying Turkey
Let’s kick things off with a few critical points:
- You’ll need a foolproof frying rig. It includes a burner and stand, a pot, a thermometer for the oil, and the hanger and lowering mechanism for the bird. You’ll also need a propane tank. You should NOT try to jury-rig your own setup.
- Children and pets should be nowhere near a deep-frying setup. There should be absolutely no chance they’ll get anywhere close to it.
- Read and follow the manufacturer’s instructions and warnings included with your deep fryer. Regardless of what’s written in this post, it’s more important to adhere to those rules rather than deviate.
- I don’t recommend the use of indoor fryers. It’s a bit too risky for my taste. But if an indoor setup is your only option, make sure it is indeed an indoor setup. An outdoor setup will not suffice inside, and vice versa.
- Keep a fire extinguisher on hand! Seriously y’all, you never know.
- Wear protective clothing. I highly recommend wearing long sleeves (maybe even layers), protective gloves, and closed-toed shoes. Oil splatter burns are not fun.
- Once in the fryer, do not leave it unattended! If you need relief from cold weather or have to take a bathroom break, find someone to take your place.
- Most importantly, DO NOT DRINK AND FRY. I know, it’s Thanksgiving and we all deserve to drink and enjoy, but I promise it’s not worth the potential ruin.
Okay, now that we’ve covered the serious stuff, let’s talk deep-frying!
Deep Fried Turkey Ingredients
For the Turkey Injection
- Stock, butter, and oil: Chicken stock, melted salted butter, and avocado oil make the base of the injection. I prefer to use low-sodium stock because the sauces and seasonings are already salty.
- Sauces, sugar, and citrus: Light brown sugar, Worcestershire sauce, apple cider vinegar, lemon juice, and soy sauce balance out all the spice. Use fresh lemon juice if you have it.
- Crab boil: It brings that bomb Louisiana flavor! Get the liquid concentrate, not the dry spice mix.
- Spices and seasonings: Onion powder, garlic powder, seasoned salt, Cajun seasoning, and cayenne pepper. Stick with powdered onion and garlic so the mixture can pass through the injector. Cajun blends vary in salt and heat, so taste the cooled injection before it touches the raw turkey.
For the Turkey
- Turkey: Choose a smaller turkey that fits your fryer’s weight limit, and thaw it completely in the fridge. An already seasoned bird can turn out too salty with this injection, so check the label for added salt or broth.
- Frying oil: Peanut oil handles the high heat well. Canola oil is another option, but check your fryer’s instructions for recommended oils and the correct fill level.
- Turkey seasoning: Cajun seasoning gives the skin that spicy, savory flavor. Y’all can also switch it up with my easy turkey rub!
How to Make Fried Turkey
These step-by-step photos show how to fry turkey, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Deep Fried Turkey Recipe
1. Simmer the turkey injection ingredients
Add all the injection ingredients to a small pot over medium heat and stir as they simmer until the mixture is slightly reduced.
2. Let the injection cool and fill your injector
Allow the mixture to cool to room temperature, then stir well and draw it into a clean meat injector.
3. Inject the turkey breasts and thighs
Remove the neck, giblets (save these for giblet gravy!), and any plastic attachments from the fully thawed turkey, pat it dry without rinsing, and inject the cooled marinade into several spots in the breasts and thighs before covering and refrigerating.
4. Season your Cajun fried turkey
Blot away any marinade that has leaked onto the skin and dry the cavity, then generously season with Cajun seasoning (or your favorite turkey rub) and rub it in well.
PRO TIP: To find the right amount of oil, place the turkey in the pot and fill with water until it’s just covered. Remove the turkey, dry both it and the pot completely, then discard the water. The water line marks exactly how much oil to use. This helps you avoid dangerous overflows and keeps everything safe.
5. Carefully lower the turkey into the hot oil
Fill the pot with oil based on your earlier water measurement, and set everything up in a wide-open, safe space away from anything flammable. Heat the oil, then carefully secure the hanger to the turkey. Slowly and gently lower the turkey into the hot oil, and if anything seems off, pull it back out and try again. Once submerged, let it cook until done based on the bird’s weight.
6. Check for doneness and let the turkey rest
Use the hook to slowly lift the turkey, letting the excess oil drip off as you check the temperature. Once the white meat hits 165-170°F and the dark meat reaches 175-180°F, it’s ready. Let it rest before carving.
Full Fried Turkey Recipe
Fried Turkey Recipe
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Equipment
Ingredients
For the Injection
- 1 cup chicken stock
- 1/3 cup salted butter melted
- 1/2 cup avocado oil
- 4 tbsp light brown sugar packed
- 4 tbsp worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp lemon juice
- 1 tbsp concentrated liquid crab boil
- 1 tbsp soy sauce
- 2 tsp seasoned salt
- 1 tsp cajun seasoning
- 1/4 tsp cayenne pepper
For the Turkey
- 1 turkey 10-14 lb, room temperature
- 3-5 gallons peanut oil
- cajun seasoning- can be store bought or turkey spice
Instructions
For the Injection
- Add all ingredients to a small pot over medium heat and simmer for 30 minutes until slightly reduced.
- Allow injection to come to room temperature and add to a injector.
For the Turkey
- Clean the turkey thoroughly inside and out.
- Once the turkey is completely thawed out and room temperature, place injection needle all over turkey particularly in meaty areas like breasts and thighs and inject liquid inside of turkey. If some comes out, just rub on the outside. (2-3 injections per thigh and 3-4 per breast should be good but the more the merrier if you want more flavor). Allow marinade to sit up to 24 hours.
- The longer the better! If you marinade overnight, keep in the fridge but then remove and let it come to room temp before you fry it. No cold turkey going in the oil y'all.
- Thoroughly sprinkle the turkey with cajun seasoning and rub in.
For Frying the Turkey
- Heat oil in a very large stockpot to 350 degrees. Once heat reaches temperature, insert hanger into turkey. It should be very secure.
- Slowly and carefully lower turkey into oil until fully submerged. Fry turkey about 3 minutes per pound but start checking sooner just in case.
- Turkey should reach an internal temperature of 165-170 degrees for white meat and 175-180 degrees for dark meat so when you check with your thermometer it should reach this temp.
- Once there, remove and allow to rest for at least 20-25 minutes.
Notes
How to Store
- Fridge: Wrap up any leftovers (lucky you!) in foil or plastic wrap, then pop them in an airtight container. Fried turkey will stay good in the fridge for about 3 to 4 days.
- Freezer: Take the meat off the bone, wrap the pieces in foil, then toss them in a freezer bag. Press out the air before sealing. It will keep for 2 to 3 months.
- Reheating: Set your oven to 325°F. Put the turkey in an oven-safe dish, cover with foil, and heat until it hits 165°F inside. If it’s frozen, thaw it in the fridge overnight first. That’s what’s gonna make it stay juicy and not dry out.
Nutrition
Recipe Tips
- Pat that bird dry, inside and out. Water and hot oil do not mix, and we’re not trying to start a grease fire!
- Ease the turkey in real slow. Don’t go dropping it like it’s hot, because the oil IS hot and it will pop back at you.
- Keep an eye on the oil temp, boos. You want it steady between 350°F and 375°F so your fried turkey stays juicy on the inside and crispy on the outside.
Serving Suggestions
- Classic Thanksgiving Sides: Pair up this Cajun fried turkey with a cozy dish of creamy mashed potatoes, smashed potatoes, cornbread stuffing, tangy oyster dressing, seafood dressing, or a big ol’ scoop of green bean casserole.
- Sauce It Up: Take things to the next level with a side of homemade giblet gravy, turkey gravy, or a tangy cranberry sauce.
- Holiday Drink Pairings: Wash it all down with a festive glass of spiced apple cider, a Thanksgiving punch, or a Christmas punch.
- Finish With Dessert: End the feast with a slice of pumpkin pie, apple pie, pecan pie, butter pecan cake, or a generous helping of sweet potato casserole.
Recipe Help
Stick to 15 pounds or less. Even if your fryer says it can handle 18, don’t push it. Smaller turkeys cook more evenly, and big ones are more likely to burn on the outside before the inside is done. Plus, a bigger bird means more chance for oil to spill over.
YES! No ice, no frost, nothing. A partially frozen turkey in hot oil is a serious hazard. Plan for about 24 hours of fridge time for every 5 pounds, and check the inside real good. Ice likes to hide in the cavity and around the bones.
You don’t have to, but you’re missing out if you don’t. After about 10 years of successful testing, I can confidently guarantee that this turkey injection is IT!
Stir the mixture before refilling so the spices don’t settle. If your needle is narrow, strain the cooled injection through a fine mesh sieve and try again.
Use a meat thermometer, boo. The thickest part of the breast and innermost thigh and wing must reach at least 165°F.
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It sounds fantastic! Just be sure to use gluten free soy sauce if you have a gluten sensitivity / celiac disease. Regular soy sauce has wheat in it.
my concern is securing the legs, is it safe to tie them using twine??
I suggest not adding the twine so the legs can evenly cook
Isn’t it dangerous to inject a turkey with liquid and then deep fry it? Couldn’t that cause a fire ?
Nope there are literally liquid injections on the market for fried turkeys. This is a homemade one.
Do you brine before of just the injection and the rub? This will be our first time deep frying the turkey 🙂
No need to brine this one since the injection adds flavor into the whole thing.
Once injected do you allow it to sit for 24 hours in fridge? Then let it come to room temp again before frying?
Yes exactly. Don’t fry your turkey cold.
Can I add creole butter Mirande with it with out being to salty or don’t need it.
you can definitely add it but maybe taste for flavor before injecting to make sure you have to your liking.
I love how it turned out! This recipe is seriously amazing! Thanks for sharing!
I followed this recipe last year and put it in my favorites to pull up every Thanksgiving. It was so incredible and deserves 5 stars for sure. I’ll be serving it up again in a few weeks!
Never have I even considered frying this big, but after reading your post, I am inspired. Your turkey looks absolutely incredible – I bet it tastes better than roasted.