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How to Deep Fry Turkey

How to deep fry turkey - made simple. If you've never tasted a deep fried turkey, you are in for a real treat. Succulent and juicy, the results are spectacular.

I use a Cajun method that produces sensationally juicy meat and crispy skin.

How to deep fry turkey - made simple. If you've never tasted a deep fried turkey, you are in for a real treat. #misshomemade | Thousands of recipes at MissHomemade.com

I'm going to explain it in simple terms and you will be amazed that you waited so long to try this. You will learn that the turkey brine is just as important as deep frying turkey when learning how to deep fry turkey.

Turkey Brine Recipes

Turkey Marinade Recipes

When I fry turkey, I inject turkey marinade and use a rub on the turkey; letting it marinade in the refrigerator overnight.


Pour the peanut oil into the fryer and heat to 375 degrees. Make sure that the turkey is thawed and dried completely before submerging in the hot oil.
Tie two strings completely around the bird so you can lift it out easier. Turn off the flame before you lower the turkey in the hot oil and when done, turn the burner back on.

Fry the turkey for approximately 3-1/2 minutes per pound. The deep fried turkey will float to the top when it is done.

Meanwhile, you will need the following ingredients:

2 TBS homemade Cajun seasoning
1/2 tsp homemade garlic powder
1/2 tsp homemade cayenne pepper (you control the heat)
1 stick butter, melted

When the turkey is done, remove the bird from the oil and immediately dust with the Cajun seasoning.

Add the garlic and cayenne powder to the melted butter and brush on the turkey. Allow to sit for at least 20 minutes before carving.


1-1/2 tsp homemade garlic powder
1 TBS homemade onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.

To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)

Shake well and chill the night before you use it.


2 cups Homemade Italian Dressing (see above recipe)
1/2 cup homemade cayenne pepper
1/2 cup freshly ground black pepper
2 TBS homemade garlic powder
1 TBS homemade onion powder

Whisk the above ingredients together. Place this marinade under the turkey skin, in the cavity and all over the entire bird. Inject the marinade into the turkey breast and legs.

Place the turkey in a NON SCENTED garbage bag and marinate the turkey in the refrigerator overnight. Remove from the bag and you are ready to go.

When you follow my easy directions to learn how to deep fry turkey, you will become a pro in no time.

How to deep fry turkey? Following are some of my secrets to a perfect bird.

I use a Masterbuilt Digital Electric Deep Fryer and it works like a charm for deep fried turkey.

Secret Tip #1

I usually deep-fry a turkey between 10 and 15 pounds. If you have a lot of people to feed, prepare two turkeys rather than a single huge one. The turkey should either be fresh or completely thawed before cooking. How to deep fry turkey Secret #2 coming right up...

Secret Tip #2

To determine the amount of oil you will need, place the bird in the pot you intend to use for frying. Pour in cold water until the turkey is covered by a couple of inches. There should still be several inches between the surface of the water and the top of the pot. Measure the water: this is how much oil you'll need. For a traditional Cajun turkey, use peanut oil for frying the bird.

Peanut oil is expensive, but it gives the best flavor and has a high smoke point. I also use canola oil for frying and it works great, and costs less.

Seasoning Cajun-style turkeys are traditionally injected with a liquid seasoning blend (marinade), then rubbed with a dry seasoning blend (dry rub). How to deep fry turkey Secret #3 coming right up...

Secret Tip #3

To properly season your turkey, place it in a pan and load your marinade into a hypodermic meat injector (available at kitchen supply stores, some supermarkets and your vet).

Purchase the largest gauge needle they sell. Many of the readily available turkey injectors will clog with a speck of pepper. If you can't find a big enough one, just cut the tip off the one you have - make sure you cut it at an angle.

Inject the marinade in several places on the turkey by carefully lifting up the skin, rather than poking the needle through it. Gently loosen the membrane under the turkey skin.

Apply a dry rub under the skin of the bird and all around the cavity. This can be done as much as 36 hours in advance, but you should allow at least 24 hours to give the flavors time to penetrate the meat while it's kept in the refrigerator.


2 cups homemade Italian dressing, recipe above
1/2 cup homemade cayenne pepper
3 TBS butter, melted
1/2 cup black pepper
1 cup homemade Cajun seasoning
2 TBS homemade garlic powder

In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, melted butter, black pepper, Creole seasoning, and garlic powder.

Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 24 hours for best flavor.

NOTE: I have also brined the turkey for about 12 hours before marinating it with the rub; approximately another 12 hours in the refrigerator.

You must try this turkey rub when you are learning how to fry a turkey.


PREHEAT the oil initially to 400 degrees.

Rinse turkey, and thoroughly pat completely dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees, and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees.

Finish draining turkey on the prepared platter and let sit for at least 20 minutes before carving. Now that you have learned how to deep fry turkey - It's easy to do, isn't it? Be safe.

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