Fried turkey has become a rising new star on the Thanksgiving scene. But for those who’ve only had the tried-and-true roasted bird, fried turkey remains a mysterious culinary curiosity What does fried turkey actually taste like? Is it worth the hype and extra effort? I decided to find out.
In this article I’ll walk you through my journey of discovery to uncover the secrets of fried turkey’s flavor. From crispy skin to juicy meat, you’ll learn exactly how frying transforms turkey’s texture and taste. After trying it myself and polling fellow tasters I have the inside scoop on how fried turkey stacks up to the traditional roasted variety.
Here’s everything you need to know about that crispy, juicy, fried turkey flavor. Let’s satisfy your curiosity once and for all!
An Intriguing New Tradition
While turkey has graced Thanksgiving tables for centuries, fried turkey is a pretty new trend. It only started appearing on the Thanksgiving scene in the 1970s. At first it was a Southern thing, limited to a few hardcore fried turkey fanatics.
But over the last 20 years or so, it’s exploded in popularity nationwide. More and more cooks are taking turkey frying for a spin. And once people try it, they become instant evangelists.
Frying enthusiasts say the flavor and texture blow away the traditional roasted bird. Could frying really take the turkey experience to the next level? I needed to fry one myself to find out.
Frying Up My First Turkey
Armed with a turkey fryer kit, peanut oil, and a 12 lb frozen turkey, I embarked on my first frying attempt. I seasoned it simply with salt, pepper, and poultry seasoning. After thawing and drying the turkey, I slowly lowered it into the 350°F peanut oil.
In just over an hour, I pulled out a beautifully browned, crispy turkey. The aromas wafting from it were insane! After resting, it was time for the big taste test.
Flavor – Rich, Savory, and Satisfying
My first bite of fried turkey almost caught me off guard. The flavor was so rich and savory, it was almost beefy. The peanut oil seemed to impart a mild nutty essence.
Every bite was saturated with flavor. The whole turkey had a uniform savory roasted taste. None of the traditional dry, bland breast meat here. Frying seemed to pump up the volume on the flavors.
Overall, the flavor was more intense than any roasted turkey I’d had. Frying really elevates turkey’s natural taste.
Texture – Crispy Outside, Juicy Inside
The textures of fried turkey also won me over instantly. That crispy, craggy skin was absolute heaven. I loved the contrast between the satisfying crunch of the skin and the tender, juicy meat underneath.
No matter which part of the turkey I tried, it was all incredibly moist. The high heat of frying cooks the turkey fast, sealing in all those flavorful juices.
The meat didn’t get dry or stringy like roasted breast meat often does. Frying delivers tender, succulent turkey from surface to center.
Consensus From Fellow Tasters
My family and friends agreed the fried turkey was downright amazing. Everyone went back for seconds…and thirds! The crispy skin was an absolute crowd-pleaser.
Those who had enjoyed fried turkey before said mine was just as good as restaurants or turkey frying aficionados. Success!
The unanimous verdict was that frying made the turkey far tastier and juicier than roasting ever achieved. I was fully convinced.
Fried vs. Roasted – A Direct Taste Comparison
To really discern the differences, I knew I needed to fry and roast two turkeys side-by-side. So the next holiday I fired up my fryer and oven to conduct a true taste test.
I seasoned two identical turkeys, fried one and roasted the other, then had guests do a blind sampling. Across the board, the fried turkey won out on flavor, juiciness, and texture.
The roasted turkey wasn’t bad by any means. But the fried version’s crispy skin, moist meat, and ramped-up flavor really outshined it. Frying takes turkey from bland to beautiful.
Should You Make the Fried Turkey Plunge?
So should you take the fried turkey plunge this holiday season? For me, frying my first turkey was a game-changer. The flavor, texture, and sheer fun of it instantly converted me.
Yes, you need some special equipment and oil. It takes a bit more prep and care than roasting. But in return you get an insanely delicious, crowd-pleasing turkey that looks impressive too.
If you’re ready to take your turkey up a notch, frying is absolutely worth it. The taste will blow you and your guests away. Just be sure to fry carefully!
Frequently Asked Questions About Fried Turkey Flavor
What makes fried turkey taste so good?
Several factors give fried turkey its signature delicious flavor: the hot oil permeates the meat with savory taste, the high heat crisps the skin beautifully, brines and rubs penetrate deeply, and no moisture is lost during quick cooking.
Is the peanut oil flavor noticeable in fried turkey?
Frying in peanut oil imparts a very subtle nutty flavor. But because peanut oil has a high smoke point and mild taste, the flavor is not overpowering. It delicately enhances the turkey’s natural flavors.
Is fried turkey just as good when cooked outside?
Yes! Fried turkey turns out just as tasty and crispy when cooked outdoors with fryers and propane burners. Frying provides consistent results whether indoors or outdoors.
Can you get crispy skin on a roasted turkey?
It is possible, but difficult. Rubbing oil or butter under the skin can help roasted turkey skin get crispier. But fried turkey skin gets crispier more quickly and consistently thanks to the hot oil conducting heat directly to the skin.
Does brining make fried turkey taste better?
Brining is highly recommended for the juiciest, most flavorful fried turkey. Brines infuse the meat with moisture and seasoning. Frying then locks all that extra flavor and tenderness inside the turkey.
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What tools do you need to deep-fry a turkey?
- Turkey fryer: If you’re new to outdoor deep-frying, look for a kit that contains everything you need for a successful run, like the Char-Broil turkey fryer. It includes an outdoor burner, a pot for turkeys weighing up to 16 pounds, a deep-frying thermometer to monitor oil temperature, and a rack with a hook to lower the turkey into the oil. Once you have it on hand, you can use it throughout the year for large cooking projects—from making a lowcountry boil to brewing beer.
- Gloves: Using heat-resistant gloves is the best way to protect your arms from hot oil splatter. Look for a pair that’s heat-proof, waterproof and grease-proof. If they come up to your elbow, even better.
- Meat thermometer: If you don’t have one already, pick up an instant-read meat thermometer. They’re essential for knowing when the turkey is finished cooking.
- Fire extinguisher: Safety first! Pick up a fire extinguisher that’s rated to work with grease fires.
- Turkey: A 10- to 12-pound turkey should fit in most deep fryers. Thaw the turkey thoroughly, as any lingering ice on the skin or inside the cavity can cause the oil to spit.
- Turkey rub: We season the turkey with a combination of minced fresh thyme, kosher salt, sugar, garlic powder, paprika and coarsely ground pepper. Of course, if you have a favorite seasoning blend from another Thanksgiving turkey recipe, feel free to use it instead.
- Oil: There are several oils to choose from when deep-frying. The best oil for frying is a neutral oil with a high smoke point, like peanut oil, canola oil, vegetable oil, safflower oil or rice bran oil. You’ll need about 3-1/2 gallons, depending on the size of your pot and your turkey.
How do you measure the oil for deep-fried turkey?
Overflowing the pot is number one on the list of the most dangerous aspects of deep-frying a turkey, so it’s important to measure the oil level ahead of time. There’s no way to fix things once the oil is heated, so you’ll want to do it long before you add the turkey.
- Place your turkey in the pot and add water until it’s covered by about a half an inch.
- Remove the turkey and allow any excess water to drain back into the pot.
- Measure the remaining water, or mark the waterline as the maximum fill line before discarding the water. Make sure there are at least three to five inches from the fill line to the top of the pot to prevent a boilover.