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Classic Fried Turkey Recipe

A perfectly fried turkey, golden brown with crispy skin, resting on a platter and steaming.
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Master the art of frying a turkey for a crispy skin and juicy meat Thanksgiving centerpiece.

Ingredients

Scale
  • 1 whole turkey (12–15 lbs), thawed
  • 1 gallon peanut oil
  • 1/4 cup salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (optional)

Instructions

  1. Ensure your turkey is completely thawed and dry. Pat it thoroughly with paper towels.
  2. In a large, heavy-duty pot or turkey fryer, add peanut oil. The oil level should not exceed the maximum fill line.
  3. Carefully lower the turkey into the pot using a turkey rack or strong twine.
  4. Slowly lower the turkey into the hot oil. The oil temperature should be maintained between 350-375°F (175-190°C).
  5. Fry the turkey for approximately 3-4 minutes per pound. For a 12-15 lb turkey, this is about 36-60 minutes.
  6. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the thigh.
  7. Carefully remove the turkey from the oil and let it drain for at least 15-20 minutes before carving.

Notes

  • Always fry outdoors in a well-ventilated area, away from any structures.
  • Never leave the fryer unattended.
  • Ensure the turkey is completely dry to prevent oil splattering.
  • Consider using a marinade or brine for extra flavor.
  • This recipe is a great alternative to traditional oven roasting and can be a quick way to prepare a holiday meal, similar to how some meal planning services offer quick solutions.

Nutrition

Find it online: https://carlacooking.com/fried-turkey-recipe-easy/