Deep Fried Turkey recipe with an Indoor Fryer

Deep Fried Turkey recipe with an Indoor Fryer

With the holiday season in full swing, I thought I would share how we ate our holiday Turkey last year, and this year.  It was so easy, but I’m not going to lie, it was a little nerve wrecking the first time we did it.  I’m a fan a turkey, but as we all know, it can be a tad dry sometimes; however, now when you deep fry it!  :)  Deep-frying a turkey is much easier than you may think; it also frees up oven space for your other yummies!  This recipe is designed for an indoor deep fryer; we own a Butterball fryer, and highly recommend it.  This recipe also shows from start to finish on how to prepare said bird!  ENJOY!

Deep Fried Turkey

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Ingredients

  • 12-14 lb turkey, neck and giblets removed
  • 4-5 gal canola oil
  • 3 tbsp salt
  • 1 and 1/2 tbsp freshly ground black pepper
  • 1 and 1/2 tbsp dried thyme
  • 1 and 1/2 tbsp ground paprika

Instructions

1

If you have a frozen turkey, allow 4-5 days for it to thaw; if after 5 days it is not thawed, prepare a water bath in a bucket or sink for the turkey allowing it to soak 30 minutes at a time before changing the water (you may have to do this a half a dozen times).

2

Fill up the empty fryer with oil (to the max line marker (most indoor fryers will have one); preheat the oil to 375 degrees.

3

While the oil is heating, make sure your turkey is patted dry, COMPLETELY; then in a small bowl whisk together the salt, pepper, thyme, and paprika.

4

Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin; spread the herb rub under the skin on the thighs, drumsticks, and breasts.

5

Once the oil reaches 375 degrees, wearing an apron and long heavy-duty oven mitts, add the turkey to the basket and slowly lower the turkey into the oil using a stop-and-go method; slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged.

6

Fry the turkey for about 4 minutes per pound.

7

When the allowable time is complete, pull the turkey out and rest it on the rack on the side of the fryer; use a a thermometer to test and make sure the internal temperature of the turkey breast is at least 165 degrees.

8

If so, allow the turkey to drain and rest for 10-15 minutes before sitting on a cutting board to slice and serve.

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