18 Crispy Deep Fry Turkey Recipes Delicious

Zesty flavors and golden, crispy skins await in our roundup of 18 Crispy Deep Fry Turkey Recipes Delicious! Perfect for home cooks looking to spice up their holiday feasts or any gathering craving that irresistible crunch. From classic herbs to bold, unexpected spices, these recipes promise to turn your turkey into the star of the table. Dive in and discover your next show-stopping centerpiece!

Cajun Spiced Deep Fried Turkey

Just when you thought turkey couldn’t get any better, here comes Cajun Spiced Deep Fried Turkey to prove you wrong. Crispy on the outside, juicy on the inside, and packed with flavor that’ll have your taste buds dancing.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil
• 1/4 cup of Cajun seasoning
• A splash of hot sauce
• 2 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of smoked paprika

Instructions

1. Pat the turkey dry inside and out with paper towels. This ensures maximum crispiness.
2. In a small bowl, mix Cajun seasoning, garlic powder, onion powder, and smoked paprika. Rub this mix all over the turkey, including under the skin for extra flavor.
3. Heat peanut oil in a large fryer to 350°F. Use a thermometer to keep the temperature steady.
4. Slowly lower the turkey into the hot oil using a turkey hanger or basket. Fry for about 3 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving. This lets the juices redistribute.

Serve this bad boy with a side of cool coleslaw to balance the heat, or slice it up for the ultimate Cajun-spiced turkey sandwich. The skin? Unreal. The meat? Unforgettable.

Garlic Herb Butter Deep Fried Turkey

Never thought turkey could get any juicier? **Think again.** This Garlic Herb Butter Deep Fried Turkey is a game-changer—crispy on the outside, succulent on the inside, and packed with flavor that’ll have everyone begging for seconds.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil (enough to submerge the turkey)
• A stick of unsalted butter, melted
• A handful of fresh rosemary, chopped
• A handful of fresh thyme, chopped
• 5 garlic cloves, minced
• A splash of lemon juice
• Salt and pepper, to generously season

Instructions

1. **Prep the turkey:** Pat it dry inside and out with paper towels. This ensures maximum crispiness.
2. **Make the herb butter:** Mix melted butter, rosemary, thyme, garlic, and lemon juice in a bowl. Pro tip: Let it sit for 10 minutes to infuse the flavors.
3. **Season the turkey:** Rub the herb butter all over the turkey, under the skin, and inside the cavity. Season liberally with salt and pepper.
4. **Heat the oil:** In a large fryer, heat peanut oil to 350°F. Use a thermometer to keep it precise.
5. **Fry the turkey:** Slowly lower the turkey into the oil. Fry for 3-4 minutes per pound, or until the internal temperature hits 165°F. Safety tip: Keep a fire extinguisher nearby, just in case.
6. **Rest and serve:** Let it rest for 20 minutes before carving. This keeps all those juicy flavors locked in.

You’ll love the crackling skin and the melt-in-your-mouth tenderness. Serve it with a side of garlic mashed potatoes or chop it up for the ultimate turkey tacos.

Southern Style Deep Fried Turkey

Kickstart your feast with this Southern Style Deep Fried Turkey—crispy, juicy, and packed with flavor that’ll have everyone coming back for seconds.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of gallons of peanut oil
• A splash of hot sauce
• 2 tbsp of your favorite Cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder

Instructions

1. Pat the turkey dry inside and out with paper towels—this is key for that crispy skin.
2. In a small bowl, mix the Cajun seasoning, garlic powder, and onion powder. Rub this all over the turkey, including under the skin for maximum flavor.
3. Heat the peanut oil in a large fryer to 350°F. Use a candy thermometer to keep an eye on the temp—steady heat is crucial.
4. Slowly lower the turkey into the hot oil using a turkey hanger or basket. Stand back to avoid any splatters.
5. Fry for about 3 minutes per pound, so a 12-pound turkey will take around 36 minutes. The turkey is done when it reaches an internal temperature of 165°F in the thickest part of the thigh.
6. Carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for about 20 minutes before carving.

Fresh out of the fryer, this turkey boasts a golden, crackling skin with meat so tender it practically falls off the bone. Serve it up with a side of spicy mayo for dipping or slice it thick for the ultimate turkey sandwich.

Jerk Seasoned Deep Fried Turkey

Kick your turkey game up a notch with this fiery, flavor-packed jerk seasoned deep-fried turkey. It’s crispy, juicy, and loaded with Caribbean vibes that’ll have your taste buds dancing.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil for frying
• A generous rub of jerk seasoning (about 1/2 cup)
• A splash of lime juice
• A handful of fresh thyme
• 2 tbsp of brown sugar
• 1 tbsp of allspice
• A dash of soy sauce

Instructions

1. Pat your turkey dry with paper towels to ensure maximum crispiness.
2. Mix jerk seasoning, lime juice, thyme, brown sugar, allspice, and soy sauce in a bowl to create a paste.
3. Rub the jerk paste all over the turkey, under the skin, and inside the cavity for full flavor penetration.
4. Let the turkey marinate in the fridge for at least 4 hours, or overnight for best results.
5. Heat peanut oil in a deep fryer to 350°F—use a thermometer to keep it precise.
6. Slowly lower the turkey into the hot oil, breast side down, and fry for 3 minutes per pound.
7. Monitor the oil temperature closely, adjusting the heat as needed to maintain 350°F.
8. Once golden brown and crispy, carefully remove the turkey and let it rest for 20 minutes before carving.

Fantastically crispy on the outside, tender and spicy on the inside, this turkey is a showstopper. Serve it with a side of mango salsa for a sweet contrast to the heat.

Peppercorn Crusted Deep Fried Turkey

Get ready to shake up your Thanksgiving game with this bold twist on the classic bird. Peppercorn crusted deep fried turkey is here to **crush** your flavor expectations and **dominate** the dinner table.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A hefty cup of mixed peppercorns, coarsely crushed
• 2 cups of buttermilk
• A splash of hot sauce
• Enough peanut oil to submerge your turkey (about 5 gallons)
• A couple of tbsp of salt

Instructions

1. **Prep your turkey**: Ensure it’s fully thawed and pat dry inside and out. No moisture means no oil splatters.
2. **Marinate**: Mix buttermilk and hot sauce in a large bag, add turkey, and let it chill in the fridge overnight. This tenderizes like a dream.
3. **Crush those peppercorns** coarsely—think rustic, not powder. Coat the turkey evenly, pressing gently to adhere.
4. **Heat peanut oil** in a large fryer to 350°F. Use a candy thermometer to keep it precise.
5. **Lower the turkey** slowly into the oil, breast side down. Fry for 3-4 minutes per pound, keeping the temp steady.
6. **Check the color**: It should turn a deep golden brown. Internal temp must hit 165°F in the thickest part.
7. **Let it rest** on a wire rack for 20 minutes before carving. This keeps the juices locked in.

Mouthwatering doesn’t even start to cover it. The crust is **fiery and crisp**, while the meat stays **juicy and tender**. Serve it sliced over a bed of arugula with a drizzle of honey for a sweet heat contrast.

Lemon Pepper Deep Fried Turkey

Brace yourself for a flavor explosion with this Lemon Pepper Deep Fried Turkey—juicy, crispy, and packed with zesty kick.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• 2 cups peanut oil
• 1/2 cup lemon pepper seasoning
• 1/4 cup garlic powder
• A splash of apple cider vinegar
• A couple of fresh lemons, sliced

Instructions

1. Pat the turkey dry with paper towels—this ensures maximum crispiness.
2. Rub the turkey inside and out with apple cider vinegar, then generously coat with lemon pepper seasoning and garlic powder.
3. Heat peanut oil in a deep fryer to 350°F. Use a thermometer to keep it precise.
4. Slowly lower the turkey into the oil using a fryer basket. Stand back to avoid splatters.
5. Fry for 3-4 minutes per pound, or until the internal temperature hits 165°F. Tip: Keep a fire extinguisher nearby, just in case.
6. Carefully remove the turkey and let it rest on a wire rack for 20 minutes. Tip: This lets the juices redistribute for ultimate juiciness.
7. Garnish with fresh lemon slices before serving. Tip: Squeeze extra lemon over the top for an added zing.

Who knew turkey could be this addictive? The skin is golden and crackling, the meat tender and bursting with lemon pepper goodness. Serve it up with a side of spicy mayo for dipping and watch it disappear.

Honey Glazed Deep Fried Turkey

Hold onto your forks—this honey glazed deep fried turkey is the crispy, juicy showstopper your holiday table’s been missing. Hack your way to golden perfection with a fryer and a dream.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil
• A splash of apple cider vinegar
• 1 cup of honey
• A handful of fresh thyme
• 2 tbsp of garlic powder
• Salt, just enough to coat

Instructions

1. Pat your turkey dry inside and out—this is your crispy golden ticket.
2. Mix apple cider vinegar, honey, and thyme in a bowl. This sticky glaze is your flavor bomb.
3. Rub the turkey with garlic powder and salt. Get under the skin for maximum flavor.
4. Heat peanut oil in your fryer to 350°F. Use a thermometer; guessing is not an option here.
5. Lower the turkey into the oil slowly. Stand back—splatters are sneaky.
6. Fry for 3 minutes per pound. For a 12-pounder, that’s 36 minutes of magic.
7. Brush with the honey glaze halfway through. This is where the magic happens.
8. Pull it out when the internal temp hits 165°F in the thickest part. No compromises.
9. Let it rest for 20 minutes. Patience is a virtue, especially with turkey.

Devour this beauty as is, or slice it up for sandwiches that’ll steal the spotlight. The skin? Shatteringly crisp. The meat? Unbelievably moist. Game changer.

Smoky Chipotle Deep Fried Turkey

Outrageously juicy and packed with bold flavors, this Smoky Chipotle Deep Fried Turkey is your next showstopper. Perfect for shaking up your holiday table or any day you crave something epic.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil for frying
• A splash of apple cider vinegar
• 2 tbsp of smoked paprika
• 1 tbsp of ground chipotle pepper
• A handful of garlic powder
• A pinch of salt and black pepper
• 1 cup of buttermilk

Instructions

1. Pat the turkey dry inside and out with paper towels to ensure crispiness.
2. In a large bowl, whisk together buttermilk, apple cider vinegar, smoked paprika, ground chipotle pepper, garlic powder, salt, and black pepper.
3. Submerge the turkey in the marinade, cover, and refrigerate for at least 12 hours, turning once halfway through.
4. Heat peanut oil in a large fryer to 350°F, using a thermometer to check the temperature.
5. Carefully lower the turkey into the hot oil, frying for about 3 minutes per pound until the internal temperature reaches 165°F.
6. Use a meat thermometer to check the temperature at the thickest part of the thigh without touching bone.
7. Once done, let the turkey rest on a wire rack for 20 minutes before carving to keep it juicy.

Flavor-packed with a smoky kick and irresistibly crispy skin, this turkey is a game-changer. Serve it with a side of creamy coleslaw or pile it high on sandwiches for a next-level lunch.

Asian Five Spice Deep Fried Turkey

Venture into flavor town with this Asian Five Spice Deep Fried Turkey—crispy, juicy, and packed with a punch of spices that’ll have your taste buds dancing.

Ingredients

• 1 whole turkey (about 12-14 lbs), thawed
• A couple of cups of peanut oil for frying
• 1/4 cup of five-spice powder
• A splash of soy sauce
• 2 tbsp of brown sugar
• 1 tbsp of garlic powder
• 1 tbsp of ginger powder
• A pinch of salt

Instructions

1. Pat the turkey dry with paper towels to ensure maximum crispiness.
2. In a small bowl, mix the five-spice powder, soy sauce, brown sugar, garlic powder, ginger powder, and salt to create a marinade.
3. Rub the marinade all over the turkey, under the skin, and inside the cavity for full flavor penetration.
4. Let the turkey marinate in the fridge for at least 4 hours, or overnight for best results.
5. Heat the peanut oil in a large fryer or pot to 350°F—use a thermometer to keep it precise.
6. Carefully lower the turkey into the hot oil, breast side up, and fry for about 3 minutes per pound.
7. Monitor the oil temperature closely, adjusting the heat as needed to maintain 350°F.
8. Once golden brown and the internal temperature reaches 165°F in the thickest part of the thigh, remove the turkey and let it rest for 20 minutes before carving.

Here’s the deal: the skin is outrageously crispy, the meat impossibly juicy, and the five-spice mix? A game-changer. Serve it sliced over a bed of jasmine rice or shred it for the ultimate bao bun filling.

Rosemary and Thyme Deep Fried Turkey

Revolutionize your holiday table with this crispy, herb-infused showstopper. Deep-frying locks in juices while rosemary and thyme add a fragrant punch.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of gallons of peanut oil
• 1/4 cup of fresh rosemary, finely chopped
• 1/4 cup of fresh thyme, finely chopped
• 2 tbsp of garlic powder
• 2 tbsp of onion powder
• A splash of olive oil
• Salt and pepper, enough to coat

Instructions

1. Pat the turkey dry inside and out with paper towels—this is crucial for crispy skin.
2. Mix rosemary, thyme, garlic powder, onion powder, olive oil, salt, and pepper in a bowl. Rub this mix all over the turkey, under the skin too for max flavor.
3. Heat peanut oil in a large fryer to 350°F. Use a candy thermometer to keep it precise.
4. Lower the turkey into the oil slowly, breast side up. Fry for 3-4 minutes per pound, or until the internal temp hits 165°F in the thickest part.
5. Carefully remove the turkey and let it rest on a wire rack for 20 minutes before carving. This keeps it juicy.

Fantastically crispy on the outside, tender and aromatic inside. Serve with a side of spicy honey for a sweet heat contrast.

Maple Bourbon Deep Fried Turkey

Maple bourbon deep fried turkey isn’t just a dish; it’s a showstopper. **Marinate** your bird in a sweet and smoky bath, then dunk it in hot oil for a crispy, golden finish that’ll have everyone begging for seconds.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of maple syrup
• A splash of bourbon
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Enough peanut oil to submerge your turkey (about 3 gallons)
• A pinch of salt and pepper

Instructions

1. **Whisk** together maple syrup, bourbon, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl.
2. **Place** the turkey in a large plastic bag and pour the marinade over it. **Seal** and refrigerate for at least 12 hours, turning occasionally.
3. **Heat** peanut oil in a large fryer to 350°F. Use a thermometer to keep it steady.
4. **Remove** turkey from marinade and pat dry. Any moisture can cause oil to splatter.
5. **Lower** the turkey into the hot oil slowly. Fry for about 3-4 minutes per pound, or until the internal temperature hits 165°F.
6. **Let** it rest on a wire rack for 20 minutes before carving. This keeps it juicy.

**Tip:** Always fry outside and away from structures. **Tip:** Use a fryer basket for easier handling. **Tip:** Save the marinade to baste while frying for extra flavor.

**Last** bite delivers a crunch that gives way to tender, flavorful meat. Serve it up with a drizzle of the reduced marinade for a sweet, boozy kick.

Spicy Buffalo Deep Fried Turkey

Who says turkey’s just for Thanksgiving? **Spice up** your dinner game with this **bold**, deep-fried twist that’ll have everyone begging for seconds.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of buttermilk
• A splash of hot sauce (Frank’s RedHot, because duh)
• 2 tbsp of your favorite Cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Peanut oil, enough to fill your fryer

Instructions

1. **Marinate** the turkey in buttermilk and hot sauce overnight in the fridge. Tip: This keeps the meat juicy and tender.
2. **Mix** Cajun seasoning, garlic powder, and onion powder in a bowl. Rub this all over the turkey, under the skin too for max flavor.
3. **Heat** peanut oil in your deep fryer to 350°F. Use a candy thermometer to check—no guessing!
4. **Lower** the turkey into the oil slowly to avoid splashing. Fry for 3-4 minutes per pound. Tip: Keep a fire extinguisher handy, just in case.
5. **Check** the internal temp with a meat thermometer; it should hit 165°F in the thickest part.
6. **Let it rest** on a wire rack for 20 minutes before carving. Tip: This lets the juices redistribute, making every bite perfect.

**Serve** this bad boy with extra hot sauce and blue cheese dressing for dipping. The crust? **Crunchy**. The heat? **Just right**. Perfect for game day or any day you’re feeling wild.

Orange Zest Deep Fried Turkey

Viral doesn’t even begin to cover it—this Orange Zest Deep Fried Turkey is the showstopper your table’s been missing. Crispy, juicy, and packed with zing, it’s a game-changer.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil
• The zest of 2 oranges
• A splash of orange juice
• 2 tbsp of your favorite poultry seasoning
• 1 tbsp salt
• 1 tsp black pepper

Instructions

1. Pat your turkey dry inside and out with paper towels—this is key for that crispy skin.
2. Mix the orange zest, orange juice, poultry seasoning, salt, and pepper in a small bowl. Rub this all over the turkey, under the skin too for max flavor.
3. Heat the peanut oil in a large fryer to 350°F. Use a thermometer to keep it steady.
4. Lower the turkey into the oil slowly, breast side down. Fry for about 3 minutes per pound, or until the internal temp hits 165°F.
5. Carefully lift the turkey out and let it drain on a wire rack over a tray. Tip: Let it rest for 20 minutes before carving to keep all those juices in.

Now, the magic. The skin? Unreal crispy. The meat? Juicy with a hint of citrus that’s not too sweet. Serve it up with a side of bold flavors—think spicy slaw or garlic mashed potatoes—to really make it pop.

BBQ Rub Deep Fried Turkey

Now, let’s dive into making a BBQ Rub Deep Fried Turkey that’ll steal the show at any gathering. This isn’t just any turkey; it’s a flavor-packed, crispy-skinned masterpiece that’s surprisingly simple to pull off.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of peanut oil for frying
• 1/2 cup of brown sugar
• 2 tbsp of smoked paprika
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper
• A splash of apple cider vinegar
• Salt, to generously coat the turkey

Instructions

1. Pat the turkey dry with paper towels to ensure the skin gets extra crispy.
2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper for the rub.
3. Generously coat the turkey with the rub, making sure to get under the skin for maximum flavor.
4. Let the turkey sit for an hour to let the flavors meld—trust us, it’s worth the wait.
5. Heat peanut oil in a deep fryer to 350°F. Use a thermometer to keep the temperature steady.
6. Carefully lower the turkey into the oil and fry for about 3 minutes per pound, or until the internal temperature hits 165°F.
7. Once done, let it rest on a wire rack for 20 minutes. This keeps the skin crispy.

Just imagine slicing into that golden skin to reveal juicy, flavorful meat. Serve it up with a side of coleslaw or pile it high on a bun for the ultimate turkey sandwich.

Tandoori Style Deep Fried Turkey

Transform your turkey game with this bold, flavor-packed twist. Tandoori spices meet deep-fried crunch for a showstopper that’ll steal the spotlight at any gathering.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of plain yogurt
• A splash of lemon juice
• 2 tbsp of tandoori masala
• 1 tbsp of garlic paste
• 1 tbsp of ginger paste
• A pinch of salt
• Peanut oil for deep frying (enough to submerge the turkey)

Instructions

1. Pat the turkey dry with paper towels to ensure the marinade sticks.
2. In a bowl, mix yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, and salt until smooth.
3. Coat the turkey evenly with the marinade, under the skin and inside the cavity. Marinate overnight in the fridge for maximum flavor.
4. Heat peanut oil in a large deep fryer to 350°F. Use a candy thermometer to check the temperature.
5. Slowly lower the turkey into the hot oil using a turkey hanger or basket. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F.
6. Carefully remove the turkey and let it rest on a wire rack for 20 minutes before carving.

For an extra crispy skin, pat the turkey dry again before frying. Always monitor the oil temperature to avoid under or overcooking. Serve with a side of cooling raita to balance the spices. Fantastic for slicing over naan or alongside a vibrant salad.

Pineapple Teriyaki Deep Fried Turkey

Yo, this Pineapple Teriyaki Deep Fried Turkey is the game-changer your Thanksgiving table didn’t know it needed. **Crispy**, **juicy**, and packed with a sweet-savory punch that’ll have everyone double-dipping for seconds.

Ingredients

• 1 whole turkey (about 12 lbs), thawed
• A couple of cups of pineapple juice
• A splash of soy sauce
• 1/2 cup of brown sugar
• A handful of garlic cloves, minced
• A drizzle of sesame oil
• Enough peanut oil to fill your fryer
• A pinch of red pepper flakes

Instructions

1. **Marinate the turkey**: In a bowl, mix pineapple juice, soy sauce, brown sugar, garlic, sesame oil, and red pepper flakes. Submerge the turkey in the marinade overnight in the fridge.
2. **Prep the fryer**: Heat peanut oil to 350°F in a deep fryer. Pro tip: Use a thermometer to keep the temp steady—no guessing games.
3. **Dry the turkey**: Pat the turkey dry with paper towels. This step is crucial for that crispy skin. Sneaky tip: A dry turkey means less oil splatter.
4. **Fry to perfection**: Carefully lower the turkey into the fryer. Cook for 3 minutes per pound, or until the internal temp hits 165°F. Watch for that golden-brown magic.
5. **Rest and serve**: Let it rest for 20 minutes before carving. This lets the juices redistribute, making every bite moist.

Get ready for a turkey that’s **crispy on the outside**, **tender inside**, with a glaze that’s sticky, sweet, and slightly spicy. Serve it with extra marinade reduced into a sauce for dipping, or chop it up for next-level sliders.

Mustard Seed Crusted Deep Fried Turkey

Unleash a flavor bomb with this Mustard Seed Crusted Deep Fried Turkey—crispy, juicy, and packed with a punch that’ll have everyone begging for seconds.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• A couple of cups of yellow mustard seeds
• 4 cups of peanut oil
• A splash of apple cider vinegar
• 2 tbsp of kosher salt
• 1 tbsp of black pepper
• A handful of fresh thyme

Instructions

1. Pat the turkey dry with paper towels—this is key for maximum crispiness.
2. Rub the turkey all over with apple cider vinegar, then season inside and out with salt and pepper.
3. Press mustard seeds onto the turkey’s skin until fully coated. Tip: For extra crunch, let it sit uncovered in the fridge for an hour.
4. Heat peanut oil in a deep fryer to 350°F. Use a thermometer to keep it steady.
5. Lower the turkey into the oil slowly, breast side up. Fry for 3 minutes per pound. Tip: Keep a fire extinguisher nearby, just in case.
6. Check the internal temperature with a meat thermometer—165°F in the breast, 175°F in the thigh means it’s golden.
7. Let it rest on a wire rack for 20 minutes before carving. Tip: Save the drippings for a killer gravy.

Expect a crust that snaps with every bite, revealing tender, herb-infused meat. Serve it with a side of pickled veggies to cut through the richness.

Chili Lime Deep Fried Turkey

Craving a twist on your usual turkey? This Chili Lime Deep Fried Turkey is a game-changer, packing a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• 2 cups buttermilk
• 1/4 cup chili powder
• 2 tbsp lime zest
• 1/4 cup fresh lime juice
• 2 tbsp garlic powder
• 1 tbsp salt
• 1 tsp black pepper
• Peanut oil for frying

Instructions

1. In a large bowl, whisk together buttermilk, chili powder, lime zest, lime juice, garlic powder, salt, and pepper.
2. Place the turkey in the marinade, ensuring it’s fully coated. Cover and refrigerate for 24 hours, turning once halfway through.
3. Heat peanut oil in a deep fryer to 350°F. Pro tip: Use a thermometer to keep the temperature steady.
4. Remove turkey from marinade; pat dry with paper towels. This step is crucial for safety—no water means no oil splatters.
5. Carefully lower the turkey into the hot oil. Fry for about 3 minutes per pound, or until the internal temperature reaches 165°F.
6. Use a meat thermometer to check the temperature at the thickest part of the thigh, not touching bone.
7. Once done, let the turkey rest on a wire rack for 20 minutes before carving. This keeps it juicy.

Lightly crispy on the outside, tender and juicy inside, this turkey’s zesty kick is unreal. Serve it with a side of cool avocado crema to balance the heat.

Conclusion

Craving something crispy and delicious? This roundup of 18 deep-fried turkey recipes offers a treasure trove of flavors to explore. Perfect for home cooks looking to spice up their meal plans, each recipe promises a golden, juicy delight. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy frying!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.