Why We Love This Deep Fried Turkey Recipe
Frying a turkey results in the most juicy Thanksgiving meal you’ve ever tried! The first time we made this, we were hooked. Here are some reasons we make it again and again.
Moist. The combination of brining and frying the turkey in oil makes it impossible to dry out. Tender. The wet brine helps break down the proteins in the muscle fibers, allowing the meat to retain more moisture during cooking. Flavorful. Adding salt, brown sugar, garlic, and fresh herbs to the brine infuses the turkey with so much flavor.
Variations on Fried Turkey
You can really infuse this fried turkey with just about any flavors you like. Try adding my favorite turkey rub to the brine in place of the herbs and garlic, or use whatever fresh or dried herbs you have on hand!
How to Make Ahead and Store
You can wet brine the turkey for up to 48 hours (longer if frozen) before frying it. Cover and refrigerate the turkey until ready to roast. Store leftover deep fried turkey in an airtight container in the refrigerator for up to 3 days.
How to Freeze and Reheat
Freeze fried turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or in a 300°F oven covered with foil for 20-30 minutes. I do not recommend freezing a fried turkey whole; always cut it into portions first.
Serving Suggestions
With this deep fried whole turkey at the center of the table, you can serve it with any side dishes you love. Try any of these easy Thanksgiving side dishes, such as Au Gratin Potatoes, Cranberry Sauce, Creamed Green Beans, Loaded Mac and Cheese, Dinner Rolls, or Turkey Gravy.
More Whole Turkey Recipes We Love
Easy Thanksgiving Turkey Christmas Turkey Dry Brined Turkey Grilled Turkey Smoked Turkey Spatchcocked Turkey
How to Fry a Turkey Step by Step
Brine the Turkey: Add 3 gallons of water, 1¼ cups of kosher salt, and 1 cup of brown sugar to your pot and stir. Add in 1 head of garlic, ¼ cup of fresh thyme, ¼ cup of fresh sage leaves, and ¼ cup of fresh rosemary leaves. Remove the neck and giblets from a 13-15 pound whole turkey. Remove any plastic pieces and packaging attached to the turkey, and place the turkey in the brine. Ensure there is enough water to completely cover the turkey and that you have at least 8 inches from the water line to the top of the pot. Cover and let the turkey brine in the refrigerator for 12-24 hours. Prep the Turkey: Remove the turkey from the brine and place it on a large baking sheet lined with paper towels. Pat it dry on the inside and outside with extra paper towels, ensuring any liquid is removed. It may help to set the turkey right side up so the liquid drains out on the paper towel. Pour out the brine from the pot and rinse and wipe the pot dry. Pour 3 gallons of vegetable oil into the pot and heat to 275°F. If it will reach to the oil, affix the thermometer to the rim of the pot. If not, check the temperature of the oil every few minutes. Fry the Turkey: Once the oil has reached 275°F, place the turkey in the strainer basket. If not attached to the main pot, affix the thermometer to the rim of the strainer basket. Carefully lower the basket into the hot oil. Once the temperature has reached 350°F, lower the heat to maintain that temperature throughout frying. Fry the turkey for 3 minutes per pound. Rest and Carve: Remove the basket from the pot and allow the turkey to rest for at least 20 minutes. It’s fine to keep the turkey in the strainer basket and place the basket on a large sheet pan to rest. Carefully transfer the turkey to a cutting board to carve. Serve with remaining herbs.
