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Deep Fried Turkey

Sliced deep fried turkey breast with crisp golden skin and a drumstick
Print Recipe

A whole turkey rubbed overnight with salt, paprika, garlic and a little cayenne, then fried outdoors at 350°F until the skin is deep golden and crackling. A 12-pound bird fries in about 42 minutes and stays juicy all the way through.

Ingredients

Scale

For the Spice Rub

  • 3 tbsp kosher salt (about 30 g)
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper

For the Turkey

  • 1 whole turkey (10 to 12 lb), fully thawed, neck, giblets and pop-up timer removed

For Frying

  • 3 to 4 gallons peanut oil or refined canola oil (measured with the water test)

Instructions

  1. A day ahead, place the cold turkey in the empty fryer pot and add water until it covers the bird by 1 inch. Lift the turkey out, mark the water line on the pot, then discard the water and dry the pot, basket and turkey completely.
  2. Pat the turkey dry inside and out with paper towels; do not rinse it. Mix the salt, paprika, garlic powder, onion powder, thyme, pepper and cayenne and rub it all over the skin and inside the cavity. Refrigerate uncovered on a rack set over a sheet pan overnight.
  3. Set the burner outdoors on flat, level ground at least 10 feet from buildings, never in a garage or on a wooden deck. Fill the pot with oil to the marked line, clip on a deep-fry thermometer and keep a grease-rated fire extinguisher nearby.
  4. Heat the oil to 350°F (175°C), about 45 minutes. Meanwhile, pat the turkey dry again and set it breast side up on the fryer rack or in the basket.
  5. Turn the burner off. Wearing heat-resistant gloves, lower the turkey into the oil very slowly over about 1 minute. When it is fully submerged and the bubbling settles, relight the burner.
  6. Fry for about 3 1/2 minutes per pound (about 42 minutes for a 12-pound turkey), adjusting the flame to keep the oil between 325°F and 350°F (165°C to 175°C). Never leave the fryer unattended.
  7. Turn off the burner and lift the turkey partway out. It is done when the thickest part of the breast reads 165°F (74°C) and the thighs read 175°F (79°C) on an instant-read thermometer. If needed, lower it back in for a few more minutes.
  8. Lift the turkey out slowly, let the excess oil drain back into the pot, then rest it on a wire rack over a sheet pan for 20 minutes before carving.

Notes

Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat in an air fryer or oven at 350°F (175°C) until the meat reaches 165°F (74°C). Let used oil cool completely before straining and storing.

Nutrition

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Find it online: https://gordonramsayeats.com/crispy-deep-fried-turkey/