Fried Turkey Recipe

A deep fried turkey set on a white serving platter garnished with parsley, lemon slices, and fresh cranberries.

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Fried turkey brings bold flavors, crispy skin, and juicy meat to the Thanksgiving table. This recipe guides you through every essential step—from thawing and seasoning to frying safely and achieving the perfect golden finish. Follow along, and you’ll master a turkey that’s crispy on the outside, tender inside, and sure to leave your guests raving.

Author: Nikki Lee

Servings: servings

Prep Time 40

Cook Time 1

Ingredients

▢ 14 - 16 pound Turkey defrosted
▢ 17 ounce Tony Chachere’s Seasoning dry seasoning
▢ 3 to 5 gallons Peanut Oil (this will depend on the size of the turkey and the fryer) See How to Determine How Much Oil to Use Notes

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Instructions

For Prepping the Turkey

Thaw/Defrost turkey completely. *See tips in Notes.
14 - 16 pound Turkey
Two days before frying/serving:
Once completely defrosted, remove the giblet bag and neck bag, rinse the turkey, and pat dry really well with paper towels.
Line a sturdy-rimmed baking sheet large enough to hold your turkey with foil. Sprinkle the foil where the turkey will be placed with a light dusting of the seasoning. (Be sure the pan is rimmed as the turkey will drain while marinating in the seasoning.)
17 ounce Tony Chachere’s Seasoning
Then generously cover the outside of the turkey all over with seasoning (you do not want any skin exposed and you want to use the majority if not all of the seasoning in the bottle. If you have some seasoning leftover, sprinkle the inside of the turkey with the remainder of seasoning. Use the whole bottle of seasoning.
Place the turkey breast side up on the baking sheet and cover with foil. Place in the refrigerator for 2 days (this is what we do and contributes to the amazing flavor and color) or at least 24 hours until ready to cook.

For Frying the Turkey

Set up the area where you will fry the turkey. This should be in an open area, a safe distance away from anything flammable.
Preheat peanut oil to 275℉ (If using an indoor electric fryer preheat to 375℉). This can take 45 minutes up to an hour. *See the tips below to determine how much oil you will need. Use a thermometer to test the oil temperature.
3 to 5 gallons Peanut Oil
When the oil reaches temperature, securely insert the hanger into the turkey or add the turkey to the basket (this will vary with fryers). Very carefully and slowly, lower the turkey into the pot.
Wear long gloves to protect your arms and hands from oil splatter. If your fryer has a hole for a probe in the top, insert a long thermometer probe or chef alarm into the turkey to monitor the internal temperature. Then, close the lid.
When using an outdoor gas fryer, allow oil to heat back up to 325℉.
When using an indoor electric fryer, keep the temperature set to 375℉.
Cook until the internal temperature of the turkey reaches 165℉ (about 3-5 minutes per pound).
Test with an instant-read thermometer in the thickest part of the breast.
When done, carefully lift the turkey out of the fryer to a tray or large serving tray. Let rest for about 20-25 minutes before carving.

Notes

The above post is very detailed, covering everything from defrosting methods to the finish of the turkey. If you have any questions, take a look at the Table of Contents, but as always, reach out via the comments if you need anything further.

How to Use an Electric Fryer to Make Fried Turkey

Last year, we tried the Masterbuilt XL Electric Fryer and were impressed with its results.

This method uses less oil and doesn’t involve an open flame like a traditional gas fryer, which makes it a safer option.
With an electric fryer, you get controlled, even heating, making it easier to manage the cooking process from start to finish.
You can use an electric fryer indoors or outdoors.
We were able to cook a large (19.34 pound) turkey in this fryer.

Use the same cooking instructions as above except for the cooking temperature. Preheat an electric fryer to 375℉ and follow the instructions in the recipe.

How to Store Leftover Turkey

Cool the Turkey Quickly: Let the turkey rest briefly after carving, but don’t leave it at room temperature for more than 2 hours. Cooling it promptly helps prevent bacterial growth.

Portion and Store in Airtight Containers: Slice or shred the leftover turkey into portions, removing it from the bones. Store it in airtight containers or resealable bags, making sure to remove as much air from the bags as possible. Storing in portions will make it easy to grab what you need without exposing the whole batch to air each time.

Refrigerate: Leftovers last 3-4 days. For the best shelf life, store them in the coldest part of your fridge.

In the Freezer: For longer storage, freeze turkey in airtight containers or freezer bags. Turkey can last up to 3 months in the freezer. Be sure to label the date to keep track of how long it’s been stored.

Reheat Safely: When reheating, make sure the turkey reaches an internal temperature of 165°F. You can reheat it in the oven, microwave, or stovetop. Adding a little broth or gravy helps prevent it from drying out.

Nutrition

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