Fried turkey is a delicious way to enjoy turkey with an irresistibly crunchy exterior and moist, juicy meat inside. When done right, frying transforms typically lean turkey cuts into something full of texture and finger-licking flavor. This cooking method brings out the natural flavors of the turkey while sealing in moisture and adding crunch.
Frying turkey pieces at home may sound intimidating but it’s actually quite easy with the right technique, This step-by-step guide will teach you everything you need to know to fry turkey pieces safely and deliciously,
Selecting the Best Turkey Pieces for Frying
You can fry a variety of turkey parts but some work better than others. Smaller pieces like wings, drumsticks, thighs and breast cutlets fry up the nicest. Their size promotes even cooking and they have enough fat and connective tissue to stay moist when fried.
For the best results choose good quality fresh or thoroughly thawed turkey. Pieces should be around 6-8 ounces each, with skin on for added flavor and moisture. Avoid oversized pieces which won’t cook through before the outside burns.
Prepping Turkey Pieces for Frying
Proper prep is key for perfectly cooked and flavored fried turkey:
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Rinse pieces and pat extremely dry. Excess moisture causes oil to pop and spit.
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Generously coat all sides with spices, herbs, salt and pepper. Try paprika, garlic, onion powder, rosemary, sage, and more.
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For extra flavor and moisture, marinate 30 minutes up to overnight in buttermilk, lemon juice, hot sauce, or other acidic ingredients.
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Dredge pieces thoroughly in seasoned flour, breadcrumbs, or batter. This seals in juices and provides a crispy coating.
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Let coated pieces rest 20-30 minutes so coating adheres well before frying.
Choosing the Right Frying Oil
The oil you select greatly impacts the end result. Look for oils with high smoke points and neutral flavors:
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Peanut oil is ideal for frying turkey with its 450°F smoke point and subtle nutty flavor.
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Canola oil is budget-friendly at 400°F. It has a very mild taste.
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Look for vegetable oils like sunflower or safflower oil with smoke points around 450°F.
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Corn oil is affordable and good for frying at 450°F with a neutral flavor.
Avoid olive and sesame oil which smoke at too low of temperatures. Never fry turkey in butter or margarine.
Frying Turkey Pieces Step-By-Step
With the right frying technique, you’ll get juicy turkey coated in a beautifully crispy, golden crust:
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In a heavy pot or electric turkey fryer, heat at least 4 inches oil to 325-375°F. Use a thermometer.
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Gently add pieces without overcrowding. Fry in batches to maintain oil temperature.
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Cook white meat around 5-7 minutes, dark meat 8-12 minutes. Don’t turn more than once.
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White meat should reach 165°F, dark meat 175°F internally. Check with a meat thermometer.
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Remove cooked pieces to a paper towel lined plate to drain. Season again while hot if desired.
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Allow the oil to reheat fully between batches. Discard oil once it darkens or smells overly fried.
For safety, fry outdoors with proper ventilation. Monitor oil temperature carefully to prevent burns or fires.
Cooking Oil Options for Frying Turkey
The right oil is essential for successful fried turkey. Choose an oil with a high smoke point and neutral flavor:
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Peanut Oil – The top choice for frying turkey. Has a high smoke point (450°F) and adds a subtle nutty flavor.
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Canola Oil – An excellent budget-friendly option with a smoke point of 400°F. Has a mild flavor.
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Vegetable Oil – A versatile, neutral-tasting oil good for frying. Look for high oleic safflower or sunflower oil with a smoke point around 450°F.
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Corn Oil – Another affordable choice for turkey frying with a smoke point of 450°F and mild flavor.
Avoid olive and sesame oil which smoke at too low a temperature. Never use butter or margarine for frying turkey.
Delicious Seasonings and Marinades
One of the joys of fried turkey is infusing the meat with so much flavor. Get creative with your favorite herbs, spices and marinades:
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Dry Seasonings: Herbes de Provence, jerk seasoning, ranch seasoning, Creole seasoning, Old Bay, Italian herbs, garlic powder, onion powder, paprika, chili powder, cumin.
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Wet Marinades: Buttermilk, hot sauce, barbecue sauce, teriyaki sauce, soy sauce, ranch dressing, Italian dressing, lemon juice, lime juice, Worcestershire, honey mustard.
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Brining: Soaking turkey in a saltwater brine ensures tender and juicy meat.
Serving Up Your Crispy Fried Turkey
Pile your fried turkey pieces on salads, sandwiches, nachos, tacos, pizza and more. Pair wings and drumsticks with dipping sauces. Chop up breast meat for casseroles, omelets, pasta dishes and burritos. However you serve it, crispy fried turkey is irresistible.
With this easy step-by-step guide, you can now fry turkey pieces at home to golden, juicy perfection. Just be sure to take proper safety precautions. Now go enjoy the fun flavors and textures only frying can bring out in turkey!
How Big of a Turkey Can I Fry?
Both the indoor and the outdoor fryers I used claimed that they could handle up to an 18-pound bird. I recommend staying well below that maximum size.
First, smaller birds will cook more evenly, and frying a large bird increases the risk of burning the skin before the center cooks through. Second, in my tests, I found that 18-pound birds can create problems in both types of setup. In the case of an outdoor rig, they run the risk of an oil spillover, even if youve properly measured the oil and have it below the maximum-fill line on the pot. In the case of the indoor fryer, an 18-pound turkey can get stuck and jam the rotisserie mechanism.
My advice is to not go over a 15-pound turkey in fryers that claim an 18-pound maximum.
Why Deep-Fry a Turkey?
Seriously, though, the main reason is that its a method that can deliver an incredibly juicy bird with the crispiest skin imaginable. Im talking potato-chip crisp.
Some people will tell you that its also faster than any other method. Thats true if you count only the cooking time (under an hour, even for a large bird), but if you factor in oil-heating time and cleanup, its really not any quicker than putting the turkey in an oven. And in some respects, its a much bigger pain in the ass, unless you love dealing with a ton of used fry oil—no, you cant pour it down the drain.
Its also, in my experience, a somewhat forgiving method: Even if you overcook your bird—which I dont recommend—Ive found that it comes out juicier than an equally overcooked roast turkey. Ive accidentally taken a deep-fried turkey to the shockingly high internal temperature of 210°F (99°C), and, while I certainly wouldnt say the result was desirable, it wasnt as dry as Id expected.
The key, though, is to pull it when the internal temp hits 145°F (63°C); any higher and youll have an overcooked bird. If its pulled out of the oil when the coldest part of the breast has reached 145°F, the final internal temperature will reach 155°F (68°C), which will give you moist and juicy results.
However, if you like making gravy from drippings, and if you like the smell of a roasting bird wafting through the house, youre better off not deep-frying, since the method produces zero drippings and smells distinctly of a fry shack.
Southern Deep Fried Turkey
FAQ
How long to fry turkey pieces?
Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on. Cook the turkey about 3 to 4 minutes per pound.
Can you cut up a turkey and fry it like chicken?
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Cut into pieces:To cook turkey like fried chicken, you need to cut the turkey into manageable pieces like breasts, thighs, legs, and wings.
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Brining:Many recipes recommend brining the turkey pieces in a buttermilk mixture to enhance flavor and moisture.
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Dredge and fry:After brining, coat the turkey pieces in flour seasoned with your preferred spices, then fry them in hot oil until crispy.
How to deep fry pieces?
- Cut food into pieces of similar size if possible. They’ll fry to a finish at the same rate.
- Pat the food dry with paper towels before placing in the hot oil. Never add wet food to hot oil — splatter!
- Be Ready for the Worst Case Scenario: Grease Fire!
How do you keep turkey moist when frying?
If it’s too hot, you’ll get a dry turkey and be at risk of an oil overflow. 340˚F – 375˚F is my “goldilocks zone.” You will have a tremendously juicy bird if you stay within this range. Another variable that will affect the outcome of this deep fried adventure is the size of the turkey.