Crispy Southern-Style Fried Turkey
Indulge in this crispy fried turkey recipe that's perfect for outdoor holiday cooking, leaving your oven free for other dishes. The result is a juicy, tender inside with a super crispy outside.
1 hr 25 min
easy
16
603kcal
calories
2g
carbohydrates
34g
fat
0g
fiber
69g
protein
571mg
sodium
0g
sugar
Ingredients
11.4 liters peanut oil for frying, or as needed
1 (5.4 kg) whole turkey, neck and giblets removed
60 ml Creole seasoning
1 medium white onion
Directions
Step 1
Prepare the turkey fryer or large stockpot by filling it with enough oil to submerge the turkey, leaving space to prevent spillage. Heat the oil to 200°C (400°F) and line a large platter with food-safe paper bags.
Step 2
Rinse the turkey and pat it dry with paper towels. Rub the seasoning inside the cavity and all over the outer surfaces, ensuring that the neck opening is at least 5 cm (2 inches) wide to allow oil to flow freely.
Step 3
Turn off the heat and place the whole onion into the drain basket, followed by the turkey, with the neck end going in first. Slowly lower the basket into the fryer until the turkey is completely submerged in the oil. Turn on the heat and cook, maintaining the oil temperature at 175°C (350°F) until the turkey is no longer pink at the bone and the juices run clear, about 45 minutes, or 3.5 minutes per pound.
Step 4
Carefully remove the basket from the fryer and drain the turkey. Insert an instant-read thermometer into the thickest part of the thigh near the bone; it should read at least 74°C (165°F) but no more than 80°C (180°F). Transfer the turkey to the prepared platter to finish draining for 10 to 15 minutes.
Step 5
Serve the turkey warm and enjoy!