Fried Turkey Recipe

FRIED TURKEY

Ingredients

• 15 lbs whole turkey

• 3 tbsp salt (for the dry brine)

• 2 tbsp unsalted butter

• 2 cups chicken broth

• 1 tbsp creole seasoning

• 1 tbsp black pepper

• 1 tbsp paprika

• 1 tbsp thyme

• 1 tbsp rosemary

• 1 tbsp sage

• 1 tbsp avocado oil

• 3 gallons peanut oil (for frying)

Method

Pat the completely thawed turkey dry with paper towels, including inside the cavity. The turkey needs to be as dry as possible before it goes anywhere near the hot oil.

Rub 3 tablespoons of salt evenly over the turkey to create a dry brine. Place it uncovered in the refrigerator for 24 to 48 hours.

About two hours before frying, melt the butter and mix it with the chicken broth and Creole seasoning. Fill a meat injector with the mixture and inject small amounts throughout the breasts, thighs, legs, and wings. Wipe away any liquid left on the surface.

Combine the black pepper, paprika, thyme, rosemary, and sage. Rub the seasoning blend over the entire turkey, then return it to the refrigerator uncovered.

Set up the fryer outdoors on a flat, stable surface, safely away from buildings or anything flammable. Using the amount of oil established by your fryer’s displacement test, heat the peanut oil to 350°F.

Turn off the burner before lowering the turkey into the fryer. Slowly and carefully lower it into the oil, then relight the burner and adjust the heat as needed. Never cover the fryer while the turkey is cooking.

Fry the turkey for about 3 to 4 minutes per pound, maintaining a steady oil temperature and checking it regularly. Cooking time will usually be around 50 to 60 minutes, depending on the turkey’s size.

Carefully remove the turkey once the thickest parts of the breast and thigh reach at least 165°F. Let it rest for 20 to 30 minutes before slicing.