The BEST Deep-Fried Turkey {With Injection Recipe}
Tired of the same dry, boring turkey every year? I was too. Once you try a fried bird, you’ll never go back. And the super-flavorful injection takes your turkey to the next level. This is a deep-fried turkey you’ll make every year.
Your turkey is going to be so juicy and flavorful, you’ll never go back to the old way. Like anything deep-fried, your turkey will be crisp, golden brown, and gorgeous. Plus, you are freeing up the oven. Always a plus on a busy holiday.
Table of Contents
Ingredients and Tools You’ll Need
The turkey has to be fully defrosted before frying. Any ice crystals are dangerous when they hit the hot oil.
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This injection liquid recipe is for a 10-14 pound turkey. If you are doing more than one turkey, or yours is larger, you can double or triple the recipe by making adjustments in the recipe card at the bottom of this post. But make sure your deep-fryer is big enough for a larger turkey.
Equipment
- Blender or food processor
- Food syringe
- Large deep fryer
Ingredients
For the Injection Liquid
- 0.7 ounce Italian dressing mix (1 package)
- ¼ cup white vinegar
- ½ cup water
- ½ cup mild oil such as vegetable
- 2 tablespoons Worcestershire sauce
- ½ cup salt
- 2 tablespoons black pepper
- ½ tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
For the Turkey
- 1 10-14 pound turkey fully defrosted and patted dry, timer and giblets removed
- 3-5 gallons of peanut oil. Check the deep fryer manual to see how much is needed
How to Make Deep-Fried Turkey
Be careful! The hot oil can cause serious burns if it splatters out of the fryer. Make sure you’re using proper safety precautions, such as wearing long sleeves and gloves when handling the turkey or oil. Take special care to keep pets and children away.
Step One: Prep The Fryer
You will need to heat the oil in your deep fryer to 375°F. This usually takes about 45 minutes. Make sure you do this in a safe place where the hot oil will not cause any problems.
Step Two: Make The Marinade
Mix all the ingredients in a blender or food processor until they are smooth. Blend for at least 2 minutes, until everything is liquified.
Step Three: Inject
Inject the turkey on each side of the breast and upper thighs using a large syringe designed for food. Inject other meaty parts of the bird for a total of around 10 injections.
Step Four: Fry
Carefully lower the turkey into the deep fryer following the manufacturer’s instructions. The temperature will drop to around 350°F but should not go much lower. Cook for 3-4 minutes per pound, until the breast measures 170°F and the thigh 180°F.
Remove the turkey from the fryer and let it drain for a minute or so. Let it rest on a cutting board for twenty minutes before carving.
Storage Instructions
If you’re like most people, you’ll have some leftover turkey after Thanksgiving or Christmas.
First, let the turkey cool completely before storing it. You can either store it in an airtight container in the fridge for a few days or in the freezer. If you’re going to freeze it, make sure to wrap it tightly in plastic wrap or foil so that it doesn’t get freezer burn.
When you’re ready to eat it, thaw it out in the fridge overnight or microwave on low power until thawed. Simple.
What to Serve with Deep-Fried Turkey
All the classic holiday dishes are perfect with this.
- For your carb side dish, make buttery mashed potatoes or old-fashioned candied sweet potatoes.
- Cast iron skillet Brussels sprouts will be a veggie that everyone will love and eat (probably cause there’s bacon).
- These old-fashioned yeast rolls are fluffy, buttery, and melt in your mouth.
- A brown sugar apple pie is the perfect ending to this meal.
Questions and Troubleshooting
You’ll need to fry the turkey for 3-4 minutes per pound, until the breast reaches 170°F and the thigh 180°F.
The easiest way to check if your turkey is done is to use a meat thermometer. Stick it into the thickest part of the breast and the thigh, and if it reads between 170°-180°, then it’s done.
Yes, you can experiment with different types of liquids to find your favorite. But I’ve tried many, and this one is the best!
Because plunging a giant cold turkey into it will lower it a lot. If it goes below 340, oil will start seeping into the meat. You have to start at 375 so that it cooks at around 350.
Yes, you can use a different type of oil if you prefer. However, peanut oil is generally considered the best for deep frying because it has a high smoking point and not too strong a flavor.
Yes! We always do. I typically pour it back into the container and freeze it to use again at Christmas.
More Deep-Fried Recipes
Because it really makes everything taste better.
Printable Recipe
Deep Fried Turkey with Injection
Equipment
- Blender or food processor
- Food syringe
- Large deep fryer
Ingredients
For the Injection Liquid
- 0.7 ounce Italian dressing mix (1 package)
- ¼ cup white vinegar
- ½ cup water
- ½ cup mild oil such as vegetable
- 2 tablespoons Worcestershire sauce
- ½ cup salt
- 2 tablespoons black pepper
- ½ tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
For the Turkey
- 1 10-14 pound turkey fully defrosted and patted dry, timer and giblets removed
- 3-5 gallons peanut oil check deep fryer manual to see how much is needed
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Instructions
- Prep the fryer. Following the manufacturer's instructions, heat the oil in your deep fryer to 375℉. This will usually take at least 45 minutes. Be sure to do this in a safe place.
- Make the injection. Mix all the injection ingredients in a blender or food processor until smooth. Blend for at least 2 minutes, until completely liquified.
- Inject the turkey. Using a large syringe designed for food, inject the turkey on each side of the breast and the upper thighs. Inject other meaty parts of the bird for a total of around 10 injections.
- Fry. Following the manufacturer's instructions, carefully lower the turkey into the deep fryer. The temperature will drop to around 350℉ but should not go much lower. Cook for 3-4 minutes per pound, until the breast measures 170℉ and the thigh 180℉.
- Rest and carve. Remove the turkey and allow it to drain over the fryer for a minute or so. Let it rest on a cutting board for twenty minutes before carving.
Notes
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