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Learn how to deep-fry turkey for Thanksgiving without all the fuss. This deep-fried turkey recipe is simple — no injecting, no marinades, no complicated rubs. If you like a more traditional tasting turkey, this is the one for you!

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
15 mins
total:
1 hr
Servings:
12
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It's easier than you think to make a perfect deep-fried turkey. Learn what you'll need, how long to deep fry a turkey, and get our best serving tips and side dish inspiration. 

Deep-Fried Turkey Ingredients

These are the ingredients you'll need to make this easy deep-fried turkey recipe:

· Oil: Peanut oil is perfect for frying, as it has a high smoke point and a neutral flavor. 
· Turkey: This recipe calls for a 10-pound turkey. If your bird is larger or smaller, you'll have to adjust the cooking time. 
· Seasonings: This deep-fried turkey recipe is simply seasoned with salt and pepper. You can add more seasonings to taste. 

How to Deep Fry a Turkey

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this simple deep-fried turkey: 

1. Prep: Make sure your stockpot or fryer is located outdoors in a safe area. Heat the oil to 350 degrees F. Cut any neck skin away from the thawed bird and make sure the neck hole is at least 1-inch in diameter. 
2. Season: Use a paper towel to pat the turkey dry. Season liberally with salt and pepper on the inside and outside.  
3. Fry: Place the turkey, neck-side down, in a drain basket. Gently lower the turkey into the hot oil until it's completely covered. Continue frying until the turkey is cooked through. Remove from the oil, drain, and allow to rest for 15 minutes before carving. 

How Long to Deep Fry a Turkey

Fry your turkey for about 3.5 minutes per pound. For a 10-pound turkey, you'll fry for about 35 minutes. A meat thermometer inserted into the deepest part of the thigh should read 180 degrees F.

Brining a Turkey for Deep Frying

The beauty of this deep-fried turkey recipe is in its simplicity. There's no brining or marinating needed! However, you can brine the turkey before frying if you'd like. Consider Matt's Fried Turkey Brine — it's full of sweet and savory flavor that's impossible to resist. 

Deep-Fried Turkey Temperature

Make sure your oil is heated to 350 degrees F throughout the cooking process. At this temperature, your 10-pound turkey should be done in about 35 minutes. 

What to Serve With a Deep-Fried Turkey

This deep-fried turkey will pair perfectly with all your holiday favorites, such as green bean casserole and cranberry sauce. Explore these mouthwatering collections for delicious inspiration: 

More Turkey FAQs

Here at Allrecipes, we know a thing or two about cooking the perfect Thanksgiving feast — that's why we've made it our mission to answer your most burning turkey questions. Check out some of our best turkey tips, tricks, and guides from over the years: 

Explore our entire collection of Thanksgiving Tips and Tricks

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.

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  • Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place turkey into a drain basket, neck-side first.

  • Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.

  • Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

568 calories; protein 76.7g; carbohydrates 0.3g; fat 26.5g; cholesterol 223.5mg; sodium 768.1mg. Full Nutrition
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