This deep-fried turkey recipe isn't just for Thanksgiving! The turkey is so juicy and flavorful that you'll want to make it anytime you host a crowd.
Instructions
1
Season and chill the turkey
2
In a small bowl, combine the thyme, salt, sugar, garlic powder, paprika and pepper. With your fingers, carefully loosen the skin from the turkey. Rub the salt mixture under the skin, inside the cavity and over the outside of the turkey. Tuck the wings under the turkey, and tie the drumsticks together. Refrigerate the turkey for 18 to 24 hours. Editor's Tip: We generally avoid using traditional brines when deep-frying turkey to minimize the splatter factor. Oil and water don't mix, and hot oil will spit when it encounters water droplets. Since brine introduces extra liquid, we prefer using seasonings to dry brine the turkey. This method also dries out the turkey skin as it sits uncovered in the fridge overnight, helping the bird crisp up in the fryer.
3
Heat the oil
4
The next day, add the oil to a turkey deep fryer and preheat it to 275°. Allow the turkey to stand at room temperature while the oil is preheating. Editor's Tip: Set up your turkey fryer outside on level ground that's at least 10 feet away from structures or any combustible materials. Once you're ready to fry, fully dry the inside and outside of the pot. Fill it with oil, being careful not to exceed the maximum fill line. If your fryer doesn't have a maximum fill line, use our tip below to figure out how much oil to add to the pot.
5
Deep-fry the turkey
6
Place the turkey on a deep-fry rack, breast side down. Turn the burner off, and carefully lower the turkey into the oil. Turn the burner on high and heat the oil to 350°. Adjust the heat to maintain it at 350°. Cook the turkey until a thermometer inserted in thickest part of thigh reads 170° to 175°. This should take 35 to 45 minutes total time in the fryer. Editor's Tip: Before adding the turkey to the deep-fryer, pat it dry inside and out, making sure no liquid or ice is lingering inside the cavity. If your deep-fry rack comes with a detachable hook, make sure it's hooked well. You should be able to hold the turkey securely over the cutting board without it slipping or falling.
7
Let it rest
8
Remove the turkey from the oil. Let it stand for 20 minutes before carving it. Editor's Tip: I like to place the turkey on a rimmed baking sheet fitted with a wire rack to let the excess oil drain. After it has rested, follow our guide for carving a turkey. The skin will be crispier than a regular turkey, so make sure your carving knives are plenty sharp. Present the turkey on a platter with the legs and wings left whole. The breast and thighs are easier to serve when cut into 1/4-inch-thick slices.
