Name: How To Deep Fry A Turkey – Plus Cajun Ranch Turkey Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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); 1/2 cup light ranch dressing; 1 cup low-sodium buffalo sauce (any brand); Cajun seasoning (dry, found with spices)

Jump to Recipe

John and his wonderful wife have been friends of mine since we first met. They are an amazing family and run a company anyone would love to work for. Today, John shares tricks, tips, and guidance on how to deep fry a turkey. And he should know, he invented the indoor turkey fryer! Watch his video for all the tips tricks and advice on how to make the perfect deep fried turkey for your holiday dinner!

Get the recipe for John’s Buffalo Ranch Turkey below!

How To Deep Fry A Turkey – Plus Cajun Ranch Turkey Recipe

Tips and tricks on how to deep fry a turkey a turkey indoors using the Masterbuilt turkey fryer. Delicious, juicy, and such a treat!

Print Recipe Pin Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Course: Main Course

Cuisine: American

Keyword: fried

Servings:

Calories: 568kcal

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 any brand
Cajun seasoning dry, found with spices

Instructions

Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds.
Fill deep fryer with 2 gallons of oil and heat to 375°F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
Pat turkey completely dry on outside and inside of cavity with paper towels.
Whisk together water and dry ranch seasoning to make marinade.
Using a marinade injection syringe, inject 1/2 cup (4 ounces) marinade in each breast. Inject 1/4 cup (2 ounces) marinade into each leg and thigh.
Optional: Sprinkle turkey generously with dry ranch seasoning, completely coating the outside of the turkey and inside of the cavity.
Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil.
Fry 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 from oil.
Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing for carving. Serve with buffalo sauce.