Author: Simple Foodie

Fried Turkey


Prep Time:
Cooking Time:
12 lb. turkey: 1

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4 reviews
Fried Turkey Recipe. Nothing beats Fried Turkey and I mean nothing. Try to get a piece before it's all gone. You will have no leftovers. So consider frying two turkeys. THE MAXIMUM SIZE IS 15 lbs.


turkey - whole 1 12 lbs.
marinade 2 cups
Cajun seasoning 1/2 cup
peanut oil 1 3 to 5 gallons
Injectable Marinade
chicken broth 2 cups
lemon juice 1/2 cup
garlic powder 1 tsp
salt 1 tsp to taste
white pepper 1 tsp
unsalted butter 1/2 cup


  1. Place your turkey in a plastic bag and put it in the frying pot vertically with its legs up. Fill the pot with water until it covers the turkey and mark off the level outside the pot with a marker or piece of tape. This will insure that you do not overfill the pot with oil causing it to overflow.
  2. Remove the giblets and neck and rinse the turkey thoroughly inside and out.
  3. In a saucepan combine the ingredients for the marinade and bring to a boil over medium heat. Lower to a simmer and cook for 10 minutes. Allow the marinade to cool completely. Fill your marinade injector. Begin with the breast portion and insert your injector until you hit the bone. As you pull out the injector press down on the plunger to evenly distribute the marinade.
  4. Repeat this step in other areas of the breast as well as the thigh and drumstick areas. Try to evenly distribute the marinade throughout the meat portions of the turkey.
  5. Rub down the outside and inside of the turkey with seasoned salt or Cajun seasoning to your liking. Refrigerate the turkey 8 to 10 hours or overnight prior to cooking. Place the turkey on the frying rack with the legs facing up.
  6. Outside in a clear open area on a non-combustible surface- concrete, pavement, brick etc. Heat your oil to 375 degrees.
  7. Pat your turkey dry inside and out, as it will cause the hot oil to splatter.
  8. With protective gloves or with two individuals using a broomstick lower the turkey into the hot oil. As the oil enters through the bottom of the cavity, oil may shoot up so do not become alarmed and drop the turkey. Try to maintain the temperature of the oil at 350 degrees and cook for 3 minutes per pound. After the allotted time turn off the burner, remove the turkey, and place on paper towels to soak up any excess oil. Insert a meat thermometer into the thickest portion of the thigh to insure that the meat temperature is 180 degrees and fully cooked. Allow the turkey to sit and cool for 15 minutes prior to serving.


You will need the following special equipment for this recipe:

thick oven mits, turkey fryer pot, turkey fryer rack, deep fryer thermometer, marinade injector, high pressure burner, propane tank with fuel.