Follow our easy step-by-step guide to learn how to deep fry a turkey this Thanksgiving. The combination of crispy skin and tender turkey breast is irresistible.
This deep-fried turkey recipe comes our way courtesy of my friend, John. He and his wonderful wife have been friends of mine since we first met and he’s here today to share his top tips and tricks for how to deep fry a turkey. He should know, seeing as he invented the indoor turkey fryer! Scroll down to the recipe card to watch his video for all his advice on how to make the perfect deep-fried Thanksgiving turkey for your holiday dinner.
However, I’m here to tell you it’s not as difficult as you probably think. All that’s involved is prepping the turkey, injecting it with a marinade, and then loading it into the deep fryer basket to let it work its magic. One of my favorite parts of this recipe and this fryer is that it’s such a quick way to roast turkey. It takes just 3 to 4 minutes per pound. So for a 10-pound turkey, you’re looking at just 30 to 40 minutes, which is music to my ears when I think about how hectic it can get prepping for Thanksgiving.
Once you start carving the turkey, you’re in for a treat! Thanks to the marinade injected into the turkey, you get to enjoy both crispy skin with tender juicy turkey breast underneath. Once you try this deep-fried turkey recipe, you won’t look back. I’ve included a recipe for buffalo ranch sauce in the recipe card and there are even more serving suggestions below. So keep scrolling to learn how to deep fry a turkey and happy holidays! May your Thanksgiving dinner and table be overflowing with Southern treats.
Recipe Ingredients
- Whole turkey
- Cooking oil (preferably peanut oil)
- Dry ranch seasoning
Buffalo Ranch Sauce
- Light ranch dressing
- Low-sodium buffalo sauce
- Cajun seasoning
How to Deep Fry a Turkey
Thaw turkey if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds.
Fill the deep fryer with 2 gallons of oil and heat to 375°F.
Remove turkey giblets and neck. If present, remove and discard the plastic leg holder and pop-up timer.
Rinse the turkey thoroughly with warm water or completely cover it with warm water and soak for no more than 30 minutes to ensure the cavity is free of ice. Pat dry the turkey completely on the outside and inside of the cavity with paper towel.
Whisk together water and dry ranch seasoning to make the marinade. Using a marinade injection syringe, inject 1/2 cup (4 ounces) of the marinade into each breast. Inject 1/4 cup (2 ounces) of the marinade into each leg and thigh.
Optional: Sprinkle turkey generously with dry ranch seasoning, completely coating the outside of the turkey and the inside of the cavity.
Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into the hot oil, being careful to prevent hot oil splatter.
Fry the turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.
If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove it from the oil.
Next, allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing it for carving. Then I recommend waiting another 20 minutes before carving, as resting the meat keeps it nice and juicy.
If you want to serve it with buffalo ranch sauce, all you need to do is mix together the ranch dressing with buffalo sauce. Season with dry Cajun seasoning to taste. Makes a great dipping sauce!
Storage
- Store leftover turkey in an airtight container in the fridge for up to 4 days. Serve cold or quickly reheat in the microwave. If you’re looking for suggestions on what to make with leftover turkey, you need this post.
- You can also freeze the turkey for up to 3 months. Thaw overnight in the fridge before serving.
Recipe FAQs
What’s the best oil for deep frying a turkey?
Peanut oil is the best oil for frying, as it has a high smoke point and a neutral flavor. Other good options include canola oil, vegetable oil, safflower oil, and rice bran oil.
What do you serve with deep-fried turkey?
Here are some fantastic Thanksgiving side dishes to pair with your fried turkey:
- Cranberry Sauce
- Homemade Mashed Potatoes
- Green Bean Casserole
- Turkey Gravy
- Southern Cornbread Dressing
- Grandma’s Old-Fashioned Sweet Potato Casserole
- Roast Vegetables
Do I add a rub to my turkey?
You don’t have to add a rub. However, if you’d like to add a dry rub to your turkey, use a combination of your favorite dried spices, like garlic powder, onion powder, salt and pepper, and paprika. You want to add it in the turkey cavity, under the skin, and on the skin as well.
Check out my other tasty turkey recipes:
Crock Pot Black Eyed Peas With Smoked Turkey Leg
Ingredients
- 1 whole turkey fresh or completely thawed (10 to 14 lbs)
- 2 gallons cooking oil preferably peanut oil
- 12 ounces water
- 9 tablespoons dry ranch seasoning or 3 1-ounce packets
Buffalo Ranch Sauce
- 1/2 cup light ranch dressing
- 1 cup low-sodium buffalo sauce
- Cajun seasoning
Instructions
- Thaw turkey if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds.1 whole turkey
- Fill the deep fryer with 2 gallons of oil and heat to 375°F.2 gallons cooking oil
- Remove turkey giblets and neck. If present, remove and discard the plastic leg holder and pop-up timer. Rinse the turkey thoroughly with warm water or completely cover it with warm water and soak for no more than 30 minutes to ensure the cavity is free of ice. Pat the turkey completely dry on the outside and inside of the cavity with paper towels.
- Whisk together water and dry ranch seasoning to make the marinade. Using a marinade injection syringe, inject 1/2 cup (4 ounces) of the marinade into each breast. Inject 1/4 cup (2 ounces) of the marinade into each leg and thigh.12 ounces water, 9 tablespoons dry ranch seasoning
- Optional: Sprinkle turkey generously with dry ranch seasoning, completely coating the outside of the turkey and the inside of the cavity.
- Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into the hot oil, being careful not to splatter the hot oil.
- Fry the turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove it from the oil.
- Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing it for carving. Serve with buffalo sauce if desired.
Buffalo Ranch Sauce
- Mix ranch dressing with buffalo sauce. Season with dry Cajun seasoning to taste. Makes a great dipping sauce!1/2 cup light ranch dressing, 1 cup low-sodium buffalo sauce, Cajun seasoning
Video
Nutrition
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Christy, wishing you and your family a wonderful Thanksgiving!! I sure am thankful for you, your website, and your books!
Happy Thanksgiving to all the readers and posters on Southern Plate!
This recipe sounds delicious. I love listening to both of your awesome accents, too! Happy Thanksgiving!
Happy Thanksgiving to All!!!!!
Love me some deep fried turkey but I love the old fashioned roasted turkey the best!
Happy Thanksgiving to you, Donna Sue!!!