Entree: United States – North America – Deep-Fried Turkey

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 whole turkey, approx. 8 lb (3.6 kg) total (ensure fully thawed and completely dry)
- 4–5 qts (3.8–4.7 L) peanut oil or other high-smoke-point oil for frying (amount varies by fryer size)
- 2 tbsp (30 ml) kosher salt
- 2 tsp (10 ml) freshly ground black pepper
- 2 tbsp (30 ml) paprika (optional, for rub)
- 4 garlic cloves, smashed
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tsp (5 ml) cayenne pepper (optional)
- 2 cups (480 ml) low-sodium turkey or chicken stock (for gravy)
- 1/4 cup (30 g) all-purpose flour (for gravy)
- Vegetable oil spray (for safety)
- 1 cup (240 ml) cranberry sauce (optional accompaniment)

Instructions

1. Confirm the turkey is completely thawed and the cavity and skin are dry; remove giblets. Never fry a turkey with ice or excess moisture. Set up fryer outdoors on level ground away from structures.
2. Season the turkey inside and out with kosher salt, pepper, paprika, garlic powder, onion powder, and cayenne if using. Do not stuff the turkey.
3. Pour oil into the fryer pot and heat to 350°F (177°C). Use a turkey basket or lower slowly with heat-resistant gloves to avoid splatter. Fry the turkey for about 3–4 minutes per pound; an 8 lb (3.6 kg) turkey will take approximately 24–32 minutes.
4. Monitor oil temperature and maintain near 350°F (177°C). The turkey is done when a thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the skin is deep golden brown.
5. Carefully remove the turkey and let drain on a wire rack for 20 minutes before carving.
6. For a quick gravy: skim excess oil from collected juices, reserve about 2 tbsp (30 ml) of fat, whisk in 1/4 cup (30 g) flour over medium heat to form a roux, slowly whisk in 2 cups (480 ml) stock until smooth and thickened, season to taste. Serve carved turkey with gravy and cranberry sauce if desired.