Entree: United States – North America – Deep-Fried Turkey (American Southern Style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 20 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole turkey, approx. 8 lb (3.6 kg) total (preferably 8–10 lb (3629 to 4536 g) for safe frying)
- 1/4 cup (60 ml) peanut oil or canola oil per pound of turkey for deep frying (approx. 2 qt (1.9 L) total)
- 4 tbsp (60 ml) kosher salt, divided
- 2 tbsp (30 ml) black pepper, divided
- 4 tbsp (60 ml) paprika (optional for rub)
- 6 cloves garlic, minced
- 1/4 cup (60 ml) vegetable oil (for seasoning rub)
- 1 cup (240 ml) prepared cranberry sauce (for serving)
- For quick pan sauce:
- 1 cup (240 ml) low-sodium chicken or turkey stock
- 2 tbsp (30 ml) butter
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)

Show original ingredient measurements

- 1 whole turkey, approx. 8 lb (3.6 kg) total (preferably 8–10 lb for safe frying)
- 1/4 cup (60 ml) peanut oil or canola oil per pound of turkey for deep frying (approx. 2 qt / 1.9 L total)
- 4 tbsp (60 ml) kosher salt, divided
- 2 tbsp (30 ml) black pepper, divided
- 4 tbsp (60 ml) paprika (optional for rub)
- 6 cloves garlic, minced
- 1/4 cup (60 ml) vegetable oil (for seasoning rub)
- 1 cup (240 ml) prepared cranberry sauce (for serving)
- For quick pan sauce:
- 1 cup (240 ml) low-sodium chicken or turkey stock
- 2 tbsp (30 ml) butter
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)

Instructions

1. Thaw turkey completely and remove neck and giblets; do not stuff. Pat the turkey thoroughly dry inside and out with paper towels—moisture causes oil to spit dangerously.
2. In a small bowl, mix 4 tbsp (60 ml) vegetable oil, garlic, 2 tbsp (30 ml) kosher salt, 1 tbsp (15 ml) black pepper, and paprika. Rub the mixture under the skin and over the exterior.
3. Fill a large outdoor turkey fryer pot with oil so that the turkey will be submerged but the oil will not overflow when turkey is added (test by placing turkey in the pot, remove, and mark oil level). Remove turkey and dry pot. Heat oil to 350°F (175°C).
4. When oil reaches temperature, turn off burner, and carefully lower turkey into the oil using a basket or hook; then relight burner. Fry at 325–350°F (160–175°C), maintaining temperature, about 3–4 minutes per pound; for an 8 lb (3.6 kg) bird, about 24–32 minutes, until thigh registers 165°F (74°C).
5. Carefully lift turkey from oil and let drain on a rack; let rest 15–20 minutes. Meanwhile, pour off most oil from a saucepan, reserve 2 tbsp (30 ml) fat, add butter and flour if using, cook briefly, then whisk in 1 cup (240 ml) stock to make a quick sauce; season with salt and pepper.
6. Carve and serve immediately with cranberry sauce.