The Secret is in the Syringe
Let’s talk about the magic trick. It’s that little syringe. You fill it with herby butter and broth. Then you push it right into the turkey’s meat. I know, it sounds funny. But it keeps the bird so juicy.
My grandson watched me do this once. His eyes got so wide. “Grandma, are you giving the turkey a shot?” I still laugh at that. It makes all the difference. The flavor goes deep, right to the bone. What’s your favorite way to keep a turkey moist? Do you have a secret trick?
A Very Important Water Test
Now, this step matters most for safety. You must find how much oil you need. Put your wrapped turkey in the empty pot. Cover it with water. Mark that water line. Dry everything completely.
This is your fill line for oil. Too much oil is very dangerous. It can spill over and catch fire. Doing the water test stops that. It keeps your cooking day happy and safe. That’s why this matters so much.
Patience Makes Perfect
Good food asks for a little patience. After you inject the bird, let it rest. Overnight in the fridge is best. The flavors get to know each other. Then, let it sit out before frying. A cold turkey shocks the hot oil.
Heating the oil takes time too. About 30 minutes. Use that time to set the table. The wait is worth it. *Fun fact: Peanut oil is great for frying. It has a high “smoke point.” That means it can get very hot without burning.
The Big Splash Moment
Time to fry! Wear long sleeves and oven mitts. Please be careful. Slowly lower the turkey into the oil. It will bubble and sizzle loudly. Doesn’t that smell amazing? Close the lid and let it work.
Keep an eye on the temperature. You want it around 325 degrees. Cook for about 3 minutes per pound. But always check with a thermometer. The breast must be 165 degrees inside. Do you prefer fried turkey or roasted?
Why All This Work?
You might wonder, why go through all this? It creates a memory. The smell fills the yard. Everyone gathers, wondering when it will be ready. The turkey comes out golden and crackling. The meat is unbelievably juicy.
That first bite is pure joy. It’s about sharing something special. That’s why this matters. It turns a meal into a moment. What’s your favorite food memory with family or friends? I’d love for you to share it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole turkey | 1 (under 18 pounds) | |
| Peanut oil (100%) | About 3 gallons | For frying |
| Olive oil | 1/4 cup | For injection |
| Unsalted butter | 1/4 cup | For injection |
| Garlic cloves | 6 | Roughly chopped, for injection |
| Mixed fresh herbs (sage, thyme, rosemary) | 1 ounce | For injection |
| Chicken broth | 1 cup | For injection |
| Kosher salt | 1 teaspoon + 1 teaspoon | 1 tsp for injection, 1 tsp for rub |
| Onion powder | 1/2 teaspoon + 1/2 teaspoon | 1/2 tsp for injection, 1/2 tsp for rub |
| Apple cider | 1/4 cup | For injection |
| Lemon juice | 2 tablespoons | For injection |
| Fresh ground black pepper | 1/2 teaspoon | For rub |
| Garlic powder | 1 teaspoon | For rub |
My Family’s Crispy, Juicy Fried Turkey
Hello, my dear! Pull up a chair. Let’s talk about fried turkey. My grandson thinks it’s magic. The skin crackles like autumn leaves. The meat is so juicy, it’s unbelievable. I promise it’s not as scary as it looks. We’ll take it nice and slow. Just like I did with my own children. Ready? Let’s make a memory together.
Step 1: First, we must find our oil line. Put your wrapped, thawed turkey in the empty pot. Fill the pot with water until the bird is covered. Take the turkey out and mark the water line. This tells us exactly how much oil we need. (My hard-learned tip: A dry pot is a safe pot. Any water left behind will make the hot oil spit!)
Step 2: Now, let’s make the flavor juice. Warm some olive oil in a pan. Add your garlic and herbs. Doesn’t that smell amazing? Stir it for a few minutes. Then add broth, salt, onion powder, and apple cider. Let it simmer gently. Finally, stir in the lemon juice and let it cool completely.
Step 3: Dry your turkey very well with paper towels. Find that syringe! Fill it with our cooled herby juice. Gently inject it all through the breast and thighs. Try to make just a few holes. Rub the simple spice mix all over the skin. Let the turkey rest in the fridge overnight. This lets all that flavor get cozy inside.
Step 4: Big day! Heat your peanut oil to 275°F. This takes patience. Attach the turkey to the fryer hook. My husband always does this part. I still laugh at his serious face. When the oil is ready, slowly lower the bird in. Please wear long sleeves and mitts. The oil will bubble and dance.
Step 5: Close the lid. Let the oil come up to 325°F. Cook for about 3 minutes per pound. But trust your thermometer, not the clock. The breast must reach 165°F inside. Lift it out slowly and let it rest for 20 minutes. What’s your favorite Thanksgiving side dish? Share below! Now, carve and enjoy your masterpiece!
Cook Time: About 45 minutes frying
Total Time: 24 hours (includes marinating)
Yield: 10 servings
Category: Holiday, Main Course
Three Tasty Twists to Try
This recipe is a wonderful canvas. Feel like playing? Here are some fun ideas. You can change the flavors so easily. It keeps dinner exciting every single time.
Citrus Sunshine: Use orange juice in the injection. Add some lemon zest to the rub. It tastes so bright and fresh.
Smoky & Spicy: Add a teaspoon of smoked paprika to the rub. Use a chipotle pepper in the broth. It gives a nice, warm kick.
Herb Garden: Use all rosemary from your garden. Add a little honey to the injection. It tastes like a sunny field.
Which one would you try first? Comment below!
Serving Your Golden Bird
That turkey deserves a good plate! I love simple, classic sides. They let the turkey shine. Think of colors and textures. A creamy pile of mashed potatoes is perfect. Buttery green beans with almonds are lovely. A tart cranberry sauce cuts through the richness. So good!
What to drink? For the grown-ups, a chilled Chardonnay pairs beautifully. For everyone, sparkling apple cider is the best. The bubbles make everything feel like a celebration. Which would you choose tonight?
Storing Your Golden, Juicy Turkey
Let’s talk about leftovers. You will have some! First, let the turkey cool completely. Then, carve the meat off the bone. Store it in airtight containers in the fridge. It will stay good for about four days.
For the freezer, pack the meat in freezer bags. Squeeze out all the air first. It will keep for up to three months. Thaw it in the fridge overnight when you’re ready.
To reheat, place the meat in a baking dish. Add a splash of broth or water. Cover it tightly with foil. Warm it in a 325°F oven until it’s hot. This keeps it moist.
I once tried reheating it in the microwave. The meat got tough and dry! Now I always use the oven. Batch cooking this recipe is easy. Just fry two smaller turkeys instead of one big one. You get a feast now and a ready-made meal for later.
This matters because good food shouldn’t go to waste. A planned leftover is a gift to your future, busy self. Have you ever tried storing it this way? Share below!
Frying Troubles? Let’s Fix Them Together
Frying a turkey can feel scary. But don’t worry! Here are common fixes. First, always measure your oil with water first. An overflowing pot is very dangerous. I remember when my neighbor didn’t do this. We had a small oil fire on the patio!
Second, make sure your bird is very dry. Pat it inside and out. Any water will make the hot oil spit and pop. This is a safety must. Finally, watch your temperature closely. If the oil gets too hot, the outside burns. The inside stays raw.
Fixing these issues builds your cooking confidence. You learn to be the boss of your kitchen. It also makes sure your turkey is crispy outside and juicy inside. That’s the whole goal! Which of these problems have you run into before?
Your Fried Turkey Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is! All the ingredients are naturally gluten-free.
Q: Can I make any part ahead?
A: Absolutely. Make the injection marinade the day before. You can also apply the rub the night before.
Q: What if I don’t have fresh herbs?
A: Use dried ones. Just use one-third the amount. So, one tablespoon fresh equals one teaspoon dried.
Q: Can I fry a bigger turkey?
A: I don’t recommend over 18 pounds. A bigger bird won’t cook evenly in the fryer.
Q: Any optional tip?
A: Let the turkey rest after frying. This lets the juices settle back in. It makes every slice perfect. *Fun fact: letting meat rest is called “carryover cooking.” The heat inside keeps working!
Which tip will you try first?
From My Kitchen to Yours
I hope you feel ready to try this recipe. It creates such a special meal. The smell alone will bring everyone to the table. I love hearing your stories and seeing your results.
Please share your cooking adventures with me. Did your family love it? Did you make a funny mistake? We all do! Your photos inspire me and other readers too. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your golden, beautiful turkey.
Happy cooking!
—Anna Whitmore.
The BEST Deep Fried Turkey Recipe – The Schmidty Wife: Best Deep Fried Turkey Recipe The Schmidty Wife
Description
Discover the secret to a perfectly juicy, crispy deep fried turkey every time! This easy recipe is a total game-changer for your holiday feast.
Ingredients
For the Turkey:
For injection:
For the rub:
Instructions
- Ensure turkey is completely thawed.
- While the Turkey is still wrapped add it to the empty deep fryer. Fill the deep fryer with water until the Turkey is completely covered. Take the wrapped Turkey out, let any extra water drip back into the fryer. Mark water line, this is how much oil you will need. Do not use more then the max fill line and do not use more than that amount needed otherwise you risk the oil overflowing and causing a fire. I find that my 14 pound Turkey usually needs about 3 1/4 gallons of 100% peanut oil.
- Prepare the injection marinade. Over medium heat add the olive oil to a saucepan. Once warm add the garlic and herbs. Cook stirring occasionally for 3 minutes. Add the chicken broth, salt, onion powder, and apple cider and bring to a simmer. Simmer for 5 minutes. Remove from heat and add in the lemon juice. Let rest to cool 30 minutes and then strain away all of the solids.
- Prepare the turkey by unwrapping and patting dry, remove any plastics that come in the bird like a thermometer or piece to hold the legs together.
- Fill your syringe with the injection marinade. Starting with the turkey breasts poke 1 hole and move the needle to different positions as you push the marinade into the turkey. When pulling the syringe out do sl slowly to help prevent the marinade from coming out of the hole. Do this in the different parts of the bird trying to make as few holes as possible yet as much of the bird as you can.
- Gently Remove any access liquid from the outside of the turkey. Mix together the spices for the rub and then rub all over the bird concentrating on the breasts, thighs, and legs.
- Loosely wrap the turkey and place in the fridge (unless you are planning on cooking in the next two hours, keep it out you want your turkey close to room temperature). Place the turkey in the fridge, it is best to let it sit with the injection overnight.
- 1 to 2 hours before you are ready to fry remove the turkey from the fridge and unwrap let it sit at room temperature. Before cooking adding the stand/hook to the turkey. I prefer to place the neck hole on the bottom, so carefull bring the stand through the neck hole and into the emtpy inner cavity of the turkey, pull the turkey through the rest of the stand.
- When ready to fry fill the peanut oil to the line you found in step 1, ensure the fryer is dry from water before adding the oil. Turn on the fryer and preheat the oil to 275º F. This step can take about 30 minutes depending on your deep fryer. If using a probe thermometer insert it before it goes into the fryer.
- When the oil reaches the temperature slowly lower the turkey in using the hanger that comes with the deep fryer. It is best to wear protective gloves or oven mitts because the oil will splatter.
- Close the lid. Make sure that you are keeping track of the oil temperature, allow the oil to continue heating all the way up to 325º F. If the temperature starts to go over 325º F lower the burner. Fry the turkey for approximately 3 minutes per pound but starting checking a little early and go off of internal temperature for when to pull the turkey out. The turkey needs to hit an internal temperature of 165º F in the breast.
- Slowly remove the turkey from the oil, still using all the safety precautions of putting the turkey in the oil.
- Let the turkey rest 15 to 20 minutes before carving to serve.
Notes
- Nutrition Information: Yield: 10, Serving Size: 1, Amount Per Serving: Calories: 9270, Total Fat: 1047g, Saturated Fat: 179g, Trans Fat: 0g, Unsaturated Fat: 817g, Cholesterol: 16mg, Sodium: 350mg, Carbohydrates: 2g, Fiber: 0g, Sugar: 1g, Protein: 1g
Leave a Reply