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overhead view of deep fried turkey on a white serving plate.

Deep Fried Turkey Recipe

Course: Dinner
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Brine Time: 12 hours
Total Time: 13 hours 15 minutes
Servings: 16
Calories: 506kcal
Author: Becky Hardin
Take flavor up a notch and fry your turkey this year! This deep fried turkey recipe is the star of the show on Thanksgiving, Christmas, or Easter.
Print Recipe

Equipment

Ingredients

  • 3 gallons water
  • 1¼ cups kosher salt
  • 1 cup brown sugar
  • 1 head garlic cut in half
  • ½ cup fresh thyme divided
  • ½ cup fresh sage leaves divided
  • ½ cup fresh rosemary leaves divided
  • 13-15 pounds whole turkey
  • 3 gallons vegetable oil for frying

Instructions

Brine the Turkey

  • Add the water, salt, and brown sugar to the pot and stir. Add in the garlic, and half of the thyme, sage, and rosemary.
    3 gallons water, 1¼ cups kosher salt, 1 cup brown sugar, 1 head garlic, ½ cup fresh thyme, ½ cup fresh sage leaves, ½ cup fresh rosemary leaves
  • Take the turkey out of the packaging and remove the neck and giblets. Remove any plastic pieces attached to the turkey. Place the turkey into the pot. Ensure there is enough water in the pot to completely cover the turkey and that you have at least 8 inches from the water line to top of the pot. See notes.
    13-15 pounds whole turkey
  • Cover the pot and let the turkey brine in the refrigerator or a cool environment for 12-24 hours.
    raw whole turkey in a pot of brine.

Prep the Turkey

  • Remove the turkey from the brine and place it on a large baking sheet lined with paper towel. Pat it dry on the inside and outside with extra paper towels, ensuring any liquid is removed. It may help to set the turkey right side up so the liquid drains out on the paper towel.
    raw whole turkey on a lined baking sheet.
  • Pour out the brine from the pot and rinse and wipe the pot dry.
  • Pour oil into the pot and heat to 275°F. If it will reach to the oil, affix the thermometer to the rim of the pot. If not, check the temperature of the oil every few minutes.
    3 gallons vegetable oil

Fry the Turkey

  • Once the oil has reached 275°F, place the turkey in the strainer basket. If not attached to the main pot, affix the thermometer to the rim of the strainer basket. Carefully lower the basket into the hot oil.
    raw whole turkey in a strainer basket.
  • Once the temperature has reached 350°F, lower the heat to maintain that temperature throughout frying. Fry the turkey for 3 minutes per pound.
  • Remove the basket from the pot and allow the turkey to rest for at least 20 minutes. It’s fine to keep the turkey in the strainer basket and place the basket on a large sheet pan to rest.
    close up of deep fried turkey in a strainer basket.
  • Carefully transfer the turkey to a cutting board to carve. Serve with remaining herbs.

Notes

  • If you're using a frozen turkey, follow my guide for how to thaw a turkey!
  • Instead of brown sugar, try granulated sugar.
  • Feel free to change up the herbs to suit your individual tastes. Basil, parsley, and chives are all great.
  • For a spicy brine, try adding a bit of cayenne pepper.
  • You can use peanut, corn, or avocado oil instead of vegetable oil.
  • Don’t use a pre-seasoned, kosher, salt-injected, or self-basting turkey. Using a salt brine on this type of turkey will make it too salty!
  • In general, the bigger the bird, the longer you should brine. Brine for a minimum of 12 hours or up to 2 days!
  • Use kosher salt or coarse sea salt; fine or table salt will make your turkey too salty!
  • Note that for every 1 pound of turkey, it should take about 3-5 minutes to fry. For a 13-pound turkey, it should take 39-65 minutes.
  • Check the internal temperature with an instant-read thermometer. It should be 165°F in the thickest part without hitting the bone.
  • Let the turkey rest for 15-20 minutes before slicing to lock in the juices.
  • You can fry the turkey outside using a burner suited for outdoor cooking or on the stove. A couple things to be extra cautious of during the frying process, especially if frying indoors, is the overflowing of oil and the splattering of oil. To avoid overflowing, make sure you are using a pot that holds at least 30 quarts, a turkey no heavier than 15 pounds, the same amount of water and oil for brining and frying (3 gallons each). To avoid splattering, ensure the turkey has been completely patted dry. 
Storage: Store deep fried turkey in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.81pound | Calories: 506kcal | Carbohydrates: 4g | Protein: 57g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 2098mg | Potassium: 607mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 3mg