Frying your Thanksgiving turkey is a vibe—it sets a mood that says, “I am celebrating this holiday 110 percent, but it’s going to be fun and chill, and we’re going to be outside.”
In regard to the finished product, fried-turkey enthusiasts utter a common refrain: “It’s the best turkey I’ve ever had.” They rave about how deep frying produces beautifully browned skin and juicy meat.
Deep frying a turkey is the ultimate way to get crispy, juicy meat with incredible flavor But properly seasoning it first is key. Follow this guide to master seasoning techniques for deep fried turkey greatness
Why Seasoning Matters
Seasoning before frying is crucial for these reasons:
- Penetrates flavor into the meat that frying alone won’t achieve.
- Allows time for seasonings to absorb since frying is quick.
- Forms a flavorful, textured crust.
- Provides moisture and seasoning via marinades.
- Enhances overall flavor quality.
When to Season
For best results, season the turkey
- The day or night before frying.
- After fully thawing and drying the turkey.
- Rub seasoning under and on the skin.
- Refrigerate uncovered overnight to dry and set seasoning.
- Apply a second seasoning coating right before frying.
Seasoning Techniques
Use these techniques for great seasoned flavor:
- Inject marinades deep into the meat.
- Loosen skin to rub seasoning directly on meat.
- Stuff cavity with aromatics like lemons, onions, and herbs.
- Apply a dry rub all over the skin and meat.
- Soak in a marinade for enhanced moisture and flavor.
Best Seasonings
Popular options include:
- Cajun seasoning – Provides big flavor from garlic, paprika, and cayenne.
- Onion and garlic powder – Enhance overall flavor.
- Fresh or dried herbs – Rosemary, thyme, sage add aroma.
- Spice blends – Poultry seasoning, Creole, or Italian blends.
- Salt and pepper – Necessary for basic flavor.
- Chile powder or cayenne – For spicy heat.
- Lemon pepper – Bright, robust citrus flavor.
- Smoked paprika – Adds sweet smokiness.
Marinades and Rubs
Convenient pre-made versions include:
- Butterball Garlic Herb Marinade – Savory and sweet balanced flavor.
- Weber Beer Can Chicken Rub – Sweetness from brown sugar enhances crust.
- McCormick Grill Mates Turkey Rub – Nice herb and garlic notes.
- Badia Complete Seasoning – All-purpose blend with oregano and thyme.
- Italian dressing – Quick marinade to infuse big flavor.
Finishing Touches Before Frying
After sitting overnight, add final touches:
- Pat turkey dry again before frying.
- Apply a fresh coat of seasoning just before frying.
- Try a basic coating of salt, pepper, and poultry seasoning.
- Spice rub blends also work great.
- This finishing coating caramelizes into a flavorful crust.
Tips for Best Results
Follow these tips:
- Dry turkey thoroughly before initial seasoning to help it adhere.
- Loosen skin to directly season meat below.
- Inject marinade deep into breast and thighs.
- Stuff the cavity with lemons, onions, garlic, and herbs.
- Refrigerate overnight after initial seasoning to penetrate flavor.
- Quick pre-frying coat adds an extra layer of flavor.
Proper seasoning and planning will result in the most flavorful deep fried turkey possible. With the right technique, your fried bird will be a true star full of incredible taste.
Frequently Asked Questions
How long does seasoned fried turkey last?
Fried turkey will last 3-4 days refrigerated when stored in an airtight container. Reheat leftovers within that time to 165°F.
What’s the best turkey fryer seasoning?
Cajun seasoning, fresh or dried herbs, garlic, paprika, pepper, and salt make excellent fried turkey seasoning. Pre-made rubs are convenient too.
Should you brine a fried turkey?
Brining isn’t necessary but does enhance moisture and flavor. Avoid fully submerging the turkey to prevent oil spattering. Instead, inject brine deep into the meat.
What temperature should fried turkey be?
Fry turkey between 325-375°F to ensure even cooking and a juicy interior. The temperature should be monitored by an oil thermometer for best results.
How can you add moisture to fried turkey?
Injecting marinades or broth deep into the meat adds crucial moisture. Frying at the proper oil temperature prevents overcooking. Letting it rest before carving also locks in juices.
With the right techniques and preparations, deeply flavorful and juicy deep fried turkey is achievable by any home cook for spectacular holiday meals.
Tips from the Experts
While developing this recipe, I reached out to two turkey-frying experts to get some advice. Here’s what I learned.
From Steve Cavendish, a Nashville, Tennessee, home cook and one of the biggest fried‑turkey evangelists around:
- Before cooking, treat the turkey with a combination of brown sugar and kosher salt. The combination helps create skin that is salty-sweet and crispy.
- Tie the legs together to create a more compact mass that will result in more even cooking (we bind the wings too). Binding the turkey also makes it easier and safer to move into and out of the hot oil.
- Fry at around 300 degrees to ensure even cooking and to limit carryover cooking.
- Pull the bird from the oil when the thickest part of the breast registers 150 degrees; carryover cooking should bring the breast to about 160 or 165 degrees, which is perfect.
From Hoover Alexander, owner and chef of Hoover’s Cooking in Austin, Texas:
- Use a prebrined (or “self-basting”) turkey to ensure moist results. Alexander says prebrined birds not only “stay juicier” but also are more available and affordable.
- Inject the bird with flavored butter. There’s a reason a lot of turkey fryers come with large syringes for injecting the birds. “It’s about layering in flavors,” Alexander says, and the butter “ups the moisture factor as well.”
For our version, I injected the bird with an ultratasty garlic butter bolstered with fresh thyme, sage, and rosemary. I pureed the butter with chicken broth in the blender and poured it through a fine-mesh strainer to ensure that it was thin enough to keep from stopping up the injector. After letting it cool, I shot it throughout my turkey.
Then I proceeded with the method I had nailed down through testing: seasoning the skin, trussing the legs and the wings close to the bird, placing the turkey breast side up on the vertical turkey rack to keep the legs closer to the heat source and ensure that they cooked to a higher temperature than the white meat, and frying at 300 degrees until the skin was browned and crispy and the breast registered 150 degrees.
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Having never tried it myself, I was excited by the prospect—but I also imagined it as a daunting, even scary, endeavor.
After studying dozens of recipes, I fried my first turkey on Thanksgiving Day in 350-degree oil until the thickest part of the breast registered 160 degrees.
It was drastically overcooked.
The problem was that while the turkey rested, its temperature kept rising due to carryover cooking (an effect that causes food to continue to cook after being removed from the heat, intensified here by the heat of deep frying), leaving the white meat dried out and tough. Even so, that turkey had some truly excellent bites, and I could taste the potential of the deep-fry method in the mahogany, nicely rendered skin.
Now, after seeking out advice from a couple masters, frying close to two dozen turkeys over the course of many months, and testing every variable, I’m here to tell you: The frying fanatics are absolutely right. When done well, a deep-fried turkey is amazing.