There’s something magical about the holiday season that beckons the scent of roasting turkey, filling homes with warmth and anticipation. Yet, in the world of culinary delights, there exists a method that elevates the traditional turkey to a whole new level: deep frying, and my daughter has mastered the art of deep fried turkey.
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Jump to RecipeFamily tradition
My family has a very long history of roasting a turkey for Thanksgiving. My grandmother would make a basic traditional stuffing, fill the bird, and set it in the roaster out in the cold enclosed front porch overnight ready for the oven in the morning (EEEEK!!). We tweaked that tradition (just a tad) and kept the bird in the refrigerator overnight, stuffed in the morning, and roasted. Our turkeys were always very good, but a bit on the dry side, which is exactly why we made a huge vat of gravy.
The art of the deep fried turkey
About 8 years ago, my son-in-law purchased an electric turkey fryer. We heard all the gossip about how wonderful a deep fried turkey was, so my daughter decided to give it a whirl. Let me just say, it was such a hit that we will never roast one again. Picture this: a crisp, golden-brown exterior that encases succulent, juicy meat – the deep-fried turkey is definitely a delicious feast for the senses.
First things first: Select the right bird
Deep frying a turkey isn’t just a cooking method; it’s a pursuit of perfection. The quest begins with the selection of the bird itself. It’s not just about size but also about ensuring it’s thoroughly thawed and properly dried. Any moisture on the turkey can result in hot oil splatters, making the process potentially hazardous. A good size to shoot for is around 12-16 pounds. Anything larger and you risk uneven or over cooking.
Second things second: Seasoning the bird
This is what I believe to take a traditional deep fried turkey up to the perfection level: Lindsay’s creole dry rub. Using the recipe below, Lindsay rubs a clean dry bird with the seasoning 24 hours prior to cooking and allows the bird to rest in the refrigerator and marinate in all that flavorful goodness.
Third things third: Deep frying the turkey
Now comes the exhilarating part – the dance with hot oil. This step demands precision, caution, and a sturdy setup. Safety should always come first. Be sure to have all the proper equipment in place.
- Fryer: As I mentioned earlier, my son-in-law uses a Masterbuilt XL electric deep fryer, but there are other options that use electric or propane. The choice is yours, but I highly recommend the electric version for both efficiency and safety. The deep fryer should be placed on a level surface, away from buildings or covered porches.
- Protection: Use heavy duty fryer gloves like these when handling hot oil. Its also a good idea to have a fire extinguisher or fire blanket on hand, just in case.
- Oil: Peanut oil is the preferred choice for deep frying because of its high smoke point. Safflower or corn oil works well for those with peanut allergies.
- Rest: Have a large rimmed sheet pan on hand to place the bird on and allow it to rest.
This all may sound intimidating, but in reality it is very simple and safe if you follow the rules. And trust me, it is well worth it!
Ingredients to make Lindsay’s deep fried turkey
This rub uses simple ingredients that you probably already have in your pantry:
- bay leaves – about 20 crushed
- creole seasoning (any store brand)
- thyme and oregano
- garlic powder
- black pepper
How to make Lindsay’s deep fried turkey
- Coat the entire cleaned, dry turkey with the prepared rub. Be sure to coat under the skin too. Place the bird in the refrigerator for 24 hours.
- Set the turkey out approximately 1 hour prior to cooking and allow it to come to room temperature. Place the turkey into the fryer basket.
- Fill the fryer to the recommended level of oil and heat the oil to 375 degrees. Ensure the oil is at this temperature before even thinking about lowering that bird into it. Gently and SLOWLY lower the turkey basket into the oil, ensuring the bird is completely submerged. Cook at approximately 4 minutes per pound. Our 16 pound turkey was ready in 64 minutes.
- Remove the turkey basket to the provided hanger and allow oil to drain for a few minutes.
- Transfer turkey to a sheet pan and allow to rest for 15-20 minutes.
- Carve, serve and bask in the deliciousness!
Leftovers?
If you just so happen to have leftovers, give this Chelsea roll recipe a try! Perfect for feeding your guests and using up any holiday leftovers.
This holiday season, as the aroma of spices and roasting turkey fills the air, consider embarking on the adventure of deep-fried turkey. It might just become your new tradition, adding a flavorful twist to your festive gatherings. Give turkey frying a try and let me know in the comments below your thoughts. Thanks for stopping by!
Lindsay’s Deep Fried Turkey
Equipment
- Deep fryer
- Fryer gloves
- Rimmed sheet pan
- measuring cups/spoons
Ingredients
- 20 Bay leaves, crushed
- 3 tbsp Creole seasoning
- 3 tsp Dried thyme
- 3 tsp Dried oregano
- 2 tsp Garlic powder
- 2 tsp Black pepper
Instructions
- Mix all ingredients in a bowl and set aside.
- Thoroughly clean and dry whole turkey. Rub entire turkey with the dry rub, paying attention to under the skin also.
- Place turkey in refrigerator and allow to marinade overnight.
- Prepare fryer with proper oil level per manufacture's recommendation. Set temperature to 375 degrees and allow to heat for one hour.
- While oil is heating, remove turkey from refrigerator and allow to come to room temperature. Place turkey into fryer basket.
- When oil is properly heated, SLOWLY and carefully lower turkey basket into the oil, ensuring the entire bird is submerged.
- Cook turkey at 4 minutes per pound, or until reaches an internal temperature of 165 degrees in breast or 175 degrees in dark meat area.
- Remove basket from oil and allow oil to drain. Place turkey on sheet pan and allow to rest for 15-20 minutes.
- Carve and devour!
That sounds amazing! I wonder if any other part of Thanksgiving dinner could be deep fried?
Absolutely! I’d like to try some deep fried stuffing balls, as they sound amazingly good.
Once you go deep fried, you’ll never go back! Plus your oven is free for all your side dishes!!
True! I forgot to mention that!