This deep fried turkey recipe is juicy, flavorful, and perfectly crisp. Brined, injected with Creole butter, and fried until golden brown, it’s the star of any Thanksgiving table. If you’ve never made a deep fried turkey before, this step-by-step guide walks you through everything you need to know for safe, delicious results.
Recipe Highlights
- ⏱️ Cook Time: 45–55 minutes (3–4 minutes per pound)
- 🍽️ Serves: 8
- 👩🏽🍳 Difficulty: Moderate (beginner-friendly with safety steps)
- 🦃 End Result: Juicy, flavorful turkey with crispy skin and Creole seasoning
Deep fried turkey is my absolute favorite way to cook a turkey for the holidays!
The skin gets all crispy, the meat stays juicy, and let’s be honest, what doesn’t taste good deep fried? It cooks fast, frees up the oven for all the sides, and always steals the show at our dinner table. Once you try it this way, it’s hard to go back to roasting.
For this recipe, we use a rich Creole butter injection made with Tony Chachere’s plus our homemade Soul Dust seasoning for layers of bold, Southern flavor. You can use our Soul Food seasoning recipe or your favorite homemade or store-bought Cajun blend… anything with that classic Louisiana kick.
The turkey is brined in the same wet brine we use for both our pellet grill smoked turkey and our spatchcock smoked turkey, which adds flavor and moisture all the way down to the bone before it ever hits the fryer.
Why You’ll Love This Deep Fried Turkey
- Creole Butter Injection: The seasoned Creole butter injection infuses the turkey from the inside out, making every slice juicy and flavorful.
- Straightforward Steps: Even though deep frying sounds intimidating, this recipe breaks it down into clear, easy steps: brine, inject, season, and fry. No complicated basting, rotating, or long hours in the smoker.
- Faster Than Roasting or Smoking: A 12–14 pound turkey cooks in under an hour, compared to several hours in the oven or smoker.
- Crispier Skin and Juicier Meat: Deep frying locks in moisture while creating incredibly crispy skin, something roasting and smoking can’t achieve at the same level.
Ingredients
- Turkey: A 12-pound turkey, fully thawed.
- Peanut Oil: For deep frying.
- Smoked Turkey Brine: This is a wet brine made with water, kosher salt, and sugar to season the turkey and keep it juicy. The citrus (oranges, lemons, limes), onion, garlic, and fresh herbs infuse the meat with brightness and flavor as the turkey soaks.
- Creole Butter Injection: Melted unsalted butter is the base. Creole seasoning and soul food seasoning (aka “Soul Dust”) adds spice and flavor. Injecting this mixture into the breasts, thighs, and legs keeps the turkey moist while it smokes.
See the recipe card below for full information on the ingredients and quantities.
Special Equipment You’ll Need to Deep Fry a Turkey
- 30-quart turkey deep fryer kit (this set includes a include a lifting hook and burner stand).
- Propane burner (standard 20-pound tank, like for a grill)
- Turkey lifting hook or hanger (included in most fryer kits)
- Wire rack + sheet pan (for drying and resting the turkey)
- Meat injector (for Creole butter)
- A long stem deep fry thermometer
- Heat-proof gloves
- Fire extinguisher rated for grease fires (Class K or ABC)
How to Make the Best Deep Fried Turkey Recipe (Step-by-Step)
Detailed instructions can be found in the recipe card below.
Step 1: Brine the Turkey (The Day Before)
Step 1. Make smoked turkey brine. In a large pot, heat water and stir in salt and sugar until dissolved. Let it cool to room temperature. Add the aromatics and stir to combine. You can complete this step up to three (3) days in advance, just store in the refrigerator until ready to use.
Step 2. Remove turkey (fresh or thawed) from its packaging and take out the innards (neck and giblets). We like to use the neck and giblets to make turkey stock and turkey gravy. Use kitchen shears to trim any of the excess skin or fat, if desired.
Step 3. Submerge the turkey in the brine and refrigerate for at least 4 hours (overnight up to 24 hours is best). If it doesn’t fit in your fridge, you can also store it in a large cooler with a bunch of ice.
Step 4. Take the turkey out of the brine, rinse, and pat it dry with paper towels. Let it sit at room temperature for 30 minutes.
Step 2: Creole Butter Injection
You can make the Creole butter injection up to 3 days in advance. Store it in an airtight container in the refrigerator, then reheat it until melted before injecting the turkey. If the seasoning settles at the bottom, just give it a quick stir before filling your injector.
Step 1. Melt butter in a medium saucepan over medium-low heat, stirring often. Add Creole seasoning and Soul Dust (or soul food seasoning).
Step 2. Stir until seasoning is mixed thoroughly.
Step 3. Transfer to a heatproof glass jar or container until ready to use in your injector.
Step 4. When it’s time to inject, use a meat injector with the single-hole needle. Place the needle in the container and pull the plunger out to fill the syringe with Creole butter.
Step 5. Inject the turkey at approximately ½-inch intervals in the breasts, thighs, and legs, paying extra attention to the breast area.
Step 5. Brush the turkey with oil and season on all sides with seasoning.
Step 3: Deep Fry the Turkey
Step 1. Preheat the oil to 325℉. Slowly lower the turkey into the oil and fry for 3-4 minutes per pound.
Step 2. Cook until the breast reaches 160℉ internal. It will carry over cooking to reach 165℉.
Step 3. Remove turkey from the oil and let it rest for 10-15 minutes before slicing.
Deep Frying Safety Tips
- NEVER fry indoors
- Keep kids and pets away from the fryer
- Use heat-proof gloves and long tools
- Never leave the fryer unattended
- Keep a fire extinguisher nearby
- Turn off the burner when lowering or lifting the turkey
- Keep the oil at 325°F. Do not exceed 350°F.
What to Serve with Fried Turkey
Our favorite Thanksgiving side dishes to serve with deep fried turkey include baked candied yams, Southern baked mac and cheese, Southern cornbread dressing, and collard greens with smoked turkey.
Be sure to check out our collection of soul food Thanksgiving recipes for more ideas! We also have an Easter soul food dinner menu and Christmas soul food dinner recipes roundup if you’re looking for recipes for the holidays!
Common Mistakes (and Fixes)
Here are a couple problems you might encounter when deep frying a turkey:
- Not thawing the turkey completely: Ice inside the cavity makes the oil splatter or boil over. To fix, thaw in the fridge for 3–4 days depending on weight. Make sure no ice remains inside the cavity and pat the turkey completely dry.
- Overfilling the pot with oil: Too much oil causes it to spill over when you lower the turkey.
- Lowering the turkey too fast: Dropping the turkey in quickly makes the oil surge and splash. Turn off the burner and lower the turkey very slowly, then relight once it’s fully submerged.
- Oil temperature too low: Cool oil makes the turkey greasy and lengthens the cook time. Keep the oil between 325–350°F and adjust the burner as needed.
- Not drying the turkey after brining: Excess moisture on the skin leads to splattering and prevents crispiness. Pat the turkey dry and let it air-dry uncovered in the fridge overnight.
- Using the wrong seasoning: Rubs with a lot of sugar will burn in hot oil. Stick to salt-forward blends like Creole or Cajun seasoning with no added sugar.
- Cooking a turkey that’s too large: Turkeys over 15 pounds don’t cook evenly in hot oil.
- Skipping the resting period: Slicing too early causes juices to run out. Rest the turkey on a wire rack for 10–15 minutes before carving.
Deep Fried Turkey Recipe FAQs
Brining isn’t mandatory, but it makes the turkey juicier and more flavorful. A wet brine also helps the turkey stay moist during frying.
Yes, any high smoke-point oil works, but peanut oil gives the cleanest flavor and crispiest skin.
It’s optional, but the Creole butter injection adds deep flavor and helps keep the breast meat juicy.
Generally 3–4 minutes per pound, depending on oil temperature and outdoor conditions. The turkey is done when the breast reaches 160°F and the thigh reaches 170–175°F. It will rise to 165°F during resting.
More Southern Holiday Recipe Ideas
Looking for more Southern holiday recipes to make this year? Try these:
If you tried this Deep Fried Turkey or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Deep Fried Turkey Recipe
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- 12 pound turkey fresh or fully thawed (pat dry before seasoning or frying)
- Wet Turkey Brine see recipe
- Creole Butter Injection Recipe see recipe
- Creole seasoning for seasoning the outside of the turkey
- 2 tablespoons olive olive extra virgin
- 5 gallons peanut oil for deep frying
Instructions
- Make turkey brine: Heat water in a large pot and dissolve the salt and sugar, then let it cool. Add the cut citrus, onion, garlic, and fresh herbs.
- Pour or ladle cooled brine into a large brining bag or pot. Place turkey in brine solution, then refrigerate for 16 to 24 hours (about 1 ½ hours per pound of turkey).
- Remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water for 15 minutes to remove excess salt from the outside. Remove turkey from water, place on a large cutting board, and pat dry with paper towels.
- Make Creole butter injection: Melt butter and mix with Creole or Cajun seasoning, Soul Dust Seasoning or soul food seasoning.
- Using a meat injector with the single hole needle, place the needle in the glass jar or cup and pull the plunger to fill the syringe with butter.
- Inject the turkey at approximately ½-inch intervals in the breasts, thighs, and legs, paying extra attention to the breast area and remelting the butter if needed.
- Brush the turkey with oil and season generously on all sides with Creole Seasoning.Optional: You can refrigerate it uncovered for several hours or overnight. This lets the butter settle into the meat and helps the skin dry.
- Heat the Oil to 325°F. Turn on the propane tank, light the burner, and heat the oil to 325°F.Never exceed 350°F, as peanut oil can ignite if overheated.
- Turn off the burner before lowering the turkey to prevent flare-ups if oil spills.
- Using the turkey lifter/hanger, insert the hook securely through the cavity. Then, very slowly lower the turkey into the hot oil.
- Once fully submerged, relight the burner. Fry for 3–4 minutes per pound or until the breast reaches 160°F and the thigh reaches 170–175°F. Carryover cooking will bring the breast to 165°F as it rests.
- Turn the burner off and carefully lift the turkey out of the oil.
- Rest the Turkey: Place it on a wire rack to rest 10–15 minutes. This helps the juices settle and keeps the skin crisp.
Notes
Equipment
- 30-quart turkey deep fryer kit (this set includes a include a lifting hook and burner stand).
- Propane burner (standard 20-pound tank, like for a grill)
- Turkey lifting hook or hanger (included in most fryer kits)
- Wire rack + sheet pan (for drying and resting the turkey)
- Meat injector (for Creole butter)
- Long-stem deep-fry thermometer
- Heat-proof gloves
- Fire extinguisher rated for grease fires (Class K or ABC)
Safety Tips
- NEVER fry indoors
- Keep kids and pets away from the fryer
- Use heat-proof gloves and long tools
- Never leave the fryer unattended
- Keep a fire extinguisher nearby
- Turn off the burner when lowering or lifting the turkey
- Keep the oil at 325°F. Do not exceed 350°F.
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