18 Crispy Fried Turkey Recipes for Thanksgiving

You’re in for a treat this Thanksgiving with our roundup of 18 crispy fried turkey recipes that promise to elevate your holiday feast. Whether you’re a seasoned pro or trying fried turkey for the first time, these recipes offer a delicious twist on the traditional bird. Get ready to impress your guests with flavors that are as bold as they are comforting. Let’s dive into the crispy goodness!

Classic Southern Fried Turkey

Here’s how to master the art of frying a turkey Southern style, ensuring it’s juicy inside with that perfect crispy skin. Let’s break it down so you can fry like a pro.

Ingredients

• A 12-14 lb turkey, fully thawed
• 3 gallons of peanut oil (or enough to submerge your turkey)
• A couple of tablespoons of your favorite Cajun seasoning
• A splash of hot sauce for that extra kick
• 1 cup of buttermilk for brining

Instructions

1. First, ensure your turkey is fully thawed and patted dry inside and out to prevent oil splatters.
2. In a large container, mix the buttermilk, Cajun seasoning, and hot sauce. Submerge the turkey in this brine, cover, and refrigerate for at least 12 hours, flipping once halfway through.
3. Heat your peanut oil in a large fryer or pot to 350°F, using a candy thermometer to monitor the temperature closely.
4. Carefully lower the brined turkey into the hot oil using a turkey hanger or basket, ensuring it’s fully submerged. Fry for about 3 minutes per pound, maintaining the oil temperature at 350°F.
5. Once done, carefully remove the turkey and let it rest on a wire rack or paper towels for about 20 minutes before carving.

Unbelievably crispy skin gives way to tender, flavorful meat that’s perfectly seasoned throughout. Serve it up with some classic sides like collard greens and cornbread for a true Southern feast.

Cajun Spiced Deep-Fried Turkey

You’ve probably heard of deep-fried turkey, but have you tried it with a Cajun twist? This methodical guide will walk you through creating a juicy, flavor-packed centerpiece that’s sure to impress at your next gathering.

Ingredients

• 1 whole turkey, about 12-14 lbs
• A couple of cups of peanut oil
• A generous sprinkle of Cajun seasoning
• A splash of Worcestershire sauce
• A handful of garlic cloves, minced

Instructions

1. First, ensure your turkey is completely thawed and pat it dry with paper towels to prevent oil splatter.
2. In a small bowl, mix together the Cajun seasoning, Worcestershire sauce, and minced garlic to create a paste.
3. Rub the seasoning paste all over the turkey, including under the skin for maximum flavor penetration.
4. Heat the peanut oil in a large deep fryer to 350°F, using a candy thermometer to monitor the temperature accurately.
5. Slowly lower the turkey into the hot oil using a turkey hanger or basket, making sure it’s fully submerged.
6. Fry the turkey for about 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
7. Carefully remove the turkey from the oil and let it rest on a wire rack or paper towels to drain any excess oil.
8. Tip: Always fry outdoors on a flat, stable surface away from any structures to ensure safety.
9. Tip: For an even crispier skin, let the turkey air-dry in the fridge uncovered for a few hours before seasoning.
10. Tip: Use leftover oil for frying other dishes, but strain and store it properly to extend its life.

Cajun spiced deep-fried turkey boasts a crispy, golden exterior with a moist, flavorful interior that’s hard to resist. Serve it sliced on a platter with your favorite sides, or shred the meat for a spicy twist on turkey tacos.

Buttermilk Brined Fried Turkey

Zesty flavors and juicy tenderness await with this buttermilk brined fried turkey, a showstopper that’s surprisingly simple to master. Let’s break down the process to ensure your turkey is golden, crispy, and packed with flavor.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• 2 quarts of buttermilk
• a couple of tablespoons of your favorite poultry seasoning
• a splash of hot sauce
• enough peanut oil to fill your fryer (about 3 gallons)
• a handful of salt and pepper

Instructions

1. In a large container, mix the buttermilk, poultry seasoning, hot sauce, salt, and pepper to create your brine.
2. Submerge the turkey in the brine, ensuring it’s fully covered. Cover and refrigerate for 24 hours for maximum flavor.
3. After brining, remove the turkey and let it sit at room temperature for about an hour to take the chill off.
4. Heat your peanut oil in a fryer to 350°F, using a thermometer to check the temperature accurately.
5. Pat the turkey dry with paper towels to remove excess moisture, which helps achieve a crispier skin.
6. Carefully lower the turkey into the hot oil, frying for about 3 minutes per pound, or until the internal temperature reaches 165°F.
7. Once done, lift the turkey out and let it rest on a wire rack or paper towels to drain any excess oil.

Wow, the buttermilk brine ensures the turkey stays moist, while the frying gives it an irresistible crunch. Serve it sliced with your favorite sides, or shred it for a twist on classic turkey sandwiches.

Garlic Herb Infused Fried Turkey

Very few dishes can match the aromatic allure and succulent taste of a perfectly fried turkey, especially when it’s infused with garlic and herbs. This recipe will guide you through each step to achieve that golden, crispy skin and juicy interior that makes this dish a standout.

Ingredients

• 1 whole turkey, about 12-14 lbs
• A couple of cups of peanut oil for frying
• 4 cloves of garlic, minced
• A handful of fresh rosemary, chopped
• A handful of fresh thyme, chopped
• A splash of olive oil
• 2 tbsp of salt
• 1 tbsp of black pepper

Instructions

1. First, ensure your turkey is completely thawed and patted dry with paper towels to avoid oil splatters.
2. In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and pepper to create your herb paste.
3. Carefully loosen the skin of the turkey and rub the herb paste underneath, as well as all over the outside of the turkey for maximum flavor.
4. Heat your peanut oil in a large fryer or pot to 350°F, using a thermometer to monitor the temperature closely.
5. Slowly lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil, and fry for about 3 minutes per pound, or until the internal temperature reaches 165°F.
6. Once done, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels to drain any excess oil.
7. Tip: Always fry outdoors and keep a fire extinguisher nearby for safety. Tip: Letting the turkey rest before carving ensures the juices redistribute, making it more flavorful. Tip: For an extra crispy skin, you can pat the turkey dry once more before frying.

Perfectly fried, this garlic herb infused turkey boasts a crispy, golden exterior with a moist and flavorful interior. Serve it sliced on a platter garnished with fresh herbs, or shred it for a twist on traditional turkey sandwiches.

Peppercorn Crusted Fried Turkey

Out of all the ways to elevate your holiday table, a peppercorn crusted fried turkey stands out for its bold flavors and juicy interior. This guide will walk you through each step to achieve that perfect golden crust and tender meat.

Ingredients

• 1 whole turkey, about 12-14 lbs
• A generous handful of mixed peppercorns, crushed
• 2 cups of buttermilk
• A couple of tablespoons of your favorite hot sauce
• 4 cups of all-purpose flour
• A splash of vegetable oil for frying
• Enough peanut oil to fill your fryer to the recommended level

Instructions

1. Start by brining your turkey in a mixture of buttermilk and hot sauce for at least 12 hours in the fridge. This ensures the meat stays moist and absorbs the flavors.
2. After brining, pat the turkey dry with paper towels. This step is crucial for the peppercorn crust to adhere properly.
3. Roll the turkey in the crushed peppercorns, pressing gently to make sure they stick. Tip: Use a mix of black, white, and pink peppercorns for a more complex flavor.
4. Dredge the peppercorn-crusted turkey in flour, shaking off any excess. This will give you that crispy exterior once fried.
5. Heat your peanut oil in a large fryer to 350°F. Use a candy thermometer to monitor the temperature accurately.
6. Carefully lower the turkey into the hot oil using a fryer basket or a sturdy utensil. Fry for about 3 minutes per pound, or until the internal temperature reaches 165°F. Tip: Keep an eye on the oil temperature, adjusting the heat as needed to maintain 350°F.
7. Once done, let the turkey rest on a wire rack over a sheet pan for at least 20 minutes before carving. This allows the juices to redistribute.

Vibrant with a spicy kick and incredibly juicy, this peppercorn crusted fried turkey is a showstopper. Serve it sliced on a platter with a side of cranberry sauce for a contrast in flavors, or pile it high on sandwiches with a smear of mayo for the ultimate leftover treat.

Smoky Paprika Fried Turkey

Kickstart your culinary adventure with this Smoky Paprika Fried Turkey, a dish that promises to deliver a perfect blend of smokiness and crispiness, making it a standout at any dinner table.

Ingredients

• 1 whole turkey, about 12 lbs
• A generous splash of olive oil
• 2 tbsp of smoky paprika
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• A couple of tsp of salt
• 1 tsp of black pepper
• 4 cups of peanut oil for frying

Instructions

1. First, pat the turkey dry with paper towels to ensure the skin gets crispy.
2. In a small bowl, mix together the smoky paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the turkey, making sure to get under the skin for maximum flavor.
4. Heat the peanut oil in a large fryer or deep pot to 350°F, using a thermometer to check the temperature accurately.
5. Carefully lower the turkey into the hot oil, maintaining the oil temperature at 350°F throughout frying.
6. Fry the turkey for about 3 minutes per pound, so a 12 lb turkey would take around 36 minutes.
7. Once done, remove the turkey from the oil and let it rest on a wire rack for at least 20 minutes before carving.

Finally, this Smoky Paprika Fried Turkey boasts a crispy skin with a deeply flavorful and moist interior. Serve it with a side of roasted vegetables or over a bed of wild rice for a complete meal that’s sure to impress.

Spicy Cajun Fried Turkey Wings

Diving into the heart of Southern cuisine, let’s tackle a dish that’s as bold in flavor as it is in tradition. Spicy Cajun Fried Turkey Wings are a game-changer for any home cook looking to spice up their dinner routine. Here’s how to bring this fiery favorite to your table with confidence.

Ingredients

• 2 pounds of turkey wings, split at joints
• A cup of buttermilk
• A couple of tablespoons of your favorite hot sauce
• 2 cups of all-purpose flour
• A tablespoon of Cajun seasoning
• A teaspoon of garlic powder
• A teaspoon of onion powder
• A splash of vegetable oil for frying
• Salt, just a pinch

Instructions

1. Start by marinating the turkey wings in a mix of buttermilk and hot sauce for at least 4 hours, or overnight if you can. This tenderizes the meat and infuses it with flavor.
2. In a large bowl, whisk together the flour, Cajun seasoning, garlic powder, onion powder, and a pinch of salt. This is your dredging station.
3. Heat your vegetable oil in a deep fryer or large pot to 375°F. A candy thermometer can help you keep an eye on the temperature.
4. Remove the wings from the marinade, letting the excess drip off, then dredge them thoroughly in the flour mixture. Shake off any extra flour for a crispier finish.
5. Carefully lower the wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 10-12 minutes, or until golden brown and cooked through.
6. Use a slotted spoon to transfer the wings to a paper towel-lined plate, letting them drain for a minute before serving.

Ready to enjoy? These wings boast a crispy, golden exterior with juicy, flavorful meat inside. Serve them alongside a cool ranch dressing or a zesty remoulade to balance the heat, and watch them disappear.

Honey Glazed Fried Turkey Breast

Preparing a honey glazed fried turkey breast is simpler than you might think, and the result is a juicy, flavorful dish that’s perfect for any occasion. Let’s break it down into easy-to-follow steps to ensure your turkey turns out perfectly every time.

Ingredients

• 1 turkey breast (about 2 lbs)
• A couple of cups of buttermilk
• 2 cups of all-purpose flour
• A splash of vegetable oil for frying
• 1/2 cup of honey
• A pinch of salt and pepper
• 1 tbsp of garlic powder
• 1 tbsp of onion powder

Instructions

1. Start by marinating the turkey breast in buttermilk for at least 4 hours, or overnight if possible, to ensure it’s tender and juicy.
2. In a large bowl, mix the flour, garlic powder, onion powder, salt, and pepper. This will be your dredging mixture.
3. Remove the turkey from the buttermilk, letting the excess drip off, then coat it thoroughly in the flour mixture.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to check the temperature for accuracy.
5. Carefully place the coated turkey breast into the hot oil. Fry for about 15 minutes, or until the internal temperature reaches 165°F.
6. While the turkey is frying, warm the honey in a small saucepan over low heat until it’s easy to brush on.
7. Once the turkey is cooked, remove it from the oil and let it drain on a wire rack for a couple of minutes.
8. Brush the warm honey over the fried turkey breast, ensuring an even coat for that sweet, sticky glaze.

When you slice into this honey glazed fried turkey breast, you’ll find it’s incredibly moist inside with a crispy, golden exterior. The honey adds a delightful sweetness that pairs wonderfully with the savory spices. Try serving it alongside a fresh salad or roasted vegetables for a balanced meal.

Lemon Pepper Fried Turkey Legs

After a long day, there’s nothing quite like the zesty kick of lemon pepper to wake up your taste buds, especially when it’s coating crispy, juicy turkey legs. Let’s dive into making these Lemon Pepper Fried Turkey Legs, a dish that’s as fun to make as it is to eat.

Ingredients

• 4 turkey legs
• A couple of cups of buttermilk
• A splash of hot sauce
• 2 cups of all-purpose flour
• A generous sprinkle of lemon pepper seasoning
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• A pinch of salt
• Enough vegetable oil to fill your frying pot about 3 inches deep

Instructions

1. In a large bowl, mix the buttermilk and hot sauce. Add the turkey legs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. Tip: This not only tenderizes the meat but also infuses it with flavor.
2. In another bowl, combine the flour, lemon pepper seasoning, garlic powder, onion powder, and salt. Tip: For an extra crispy coating, you can add a tablespoon of cornstarch to the flour mixture.
3. Remove the turkey legs from the buttermilk, letting the excess drip off. Dredge each leg in the flour mixture, pressing gently to adhere the coating.
4. Heat the vegetable oil in a large pot to 350°F. Carefully add the turkey legs, frying in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, or until golden brown and the internal temperature reaches 165°F. Tip: Use a thermometer to check the oil temperature; maintaining the right heat is key to crispy, not greasy, turkey legs.
5. Let the turkey legs drain on a wire rack over a baking sheet for a few minutes before serving. This keeps them crispy all around.

Vibrant and bursting with flavor, these Lemon Pepper Fried Turkey Legs are a delight with their crispy exterior and tender, juicy meat inside. Serve them alongside a cool, creamy coleslaw or dunked in your favorite barbecue sauce for an extra layer of flavor.

Rosemary and Thyme Fried Turkey

This Rosemary and Thyme Fried Turkey is a game-changer for your holiday table, offering a crispy, golden exterior with juicy, flavorful meat inside. Trust me, once you try this method, you’ll never go back to traditional roasting.

Ingredients

• 1 whole turkey (about 12-14 lbs), thawed
• A generous glug of peanut oil (enough to submerge the turkey in your fryer)
• A couple of fresh rosemary sprigs
• A handful of fresh thyme sprigs
• 2 tbsp of garlic powder
• 2 tbsp of onion powder
• A splash of soy sauce
• 1 cup of chicken broth

Instructions

1. First, ensure your turkey is completely thawed and patted dry with paper towels to prevent oil splatter.
2. In a large pot or fryer, heat the peanut oil to 350°F. Use a candy thermometer to monitor the temperature closely.
3. While the oil heats, rub the turkey inside and out with garlic powder, onion powder, and a splash of soy sauce for that umami kick.
4. Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Fry for about 3 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Halfway through frying, add the rosemary and thyme sprigs to the oil to infuse the turkey with aromatic flavors.
6. Once done, carefully remove the turkey and let it rest on a wire rack over a baking sheet for about 20 minutes before carving.

So, what you’ll love about this turkey is the incredible crispiness of the skin paired with the tender, herb-infused meat. Serve it with a side of your favorite gravy made from the chicken broth for an extra flavor boost.

Jerk Seasoned Fried Turkey

First, let’s dive into making a Jerk Seasoned Fried Turkey, a dish that’s as bold in flavor as it is in preparation. Perfect for those who love a bit of spice and crunch in their meals, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• 1 whole turkey, about 12-14 lbs
• A generous splash of vegetable oil, for frying
• 2 cups of jerk seasoning, homemade or store-bought
• A couple of cups of buttermilk, for brining
• 1 tbsp of salt
• 1 tbsp of black pepper

Instructions

1. Start by brining the turkey in buttermilk mixed with salt and black pepper for at least 12 hours in the refrigerator. This ensures the meat stays juicy.
2. After brining, pat the turkey dry with paper towels. This step is crucial for the seasoning to stick and for safe frying.
3. Rub the jerk seasoning all over the turkey, making sure to get under the skin for maximum flavor.
4. Heat the vegetable oil in a large fryer to 350°F. Use a thermometer to check the temperature accurately.
5. Carefully lower the turkey into the hot oil and fry for about 3 minutes per pound, or until the internal temperature reaches 165°F.
6. Once done, let the turkey rest on a wire rack for 20 minutes before carving. This allows the juices to redistribute.

Outcome: The Jerk Seasoned Fried Turkey comes out with a crispy, flavorful skin and tender, juicy meat inside. Serve it with a side of mango salsa to complement the spicy jerk flavors, making for a meal that’s both vibrant and satisfying.

Asian Five-Spice Fried Turkey

Bold flavors and a crispy exterior make this Asian Five-Spice Fried Turkey a standout dish that’s surprisingly simple to prepare. Let’s walk through the process together, ensuring you achieve that perfect golden crunch every time.

Ingredients

• 1 turkey breast, about 2 lbs, sliced into strips
• A couple of cups of all-purpose flour
• A splash of soy sauce
• 2 tbsp of Asian five-spice powder
• 1 cup of buttermilk
• Enough vegetable oil to fill your frying pan about 2 inches deep
• A pinch of salt

Instructions

1. Start by marinating the turkey strips in buttermilk and a splash of soy sauce for at least 2 hours in the fridge. This tenderizes the meat and infuses it with flavor.
2. In a large bowl, mix the all-purpose flour, Asian five-spice powder, and a pinch of salt. This will be your dredging mixture.
3. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F. Use a thermometer to check; it’s crucial for achieving that perfect fry.
4. Remove the turkey strips from the marinade, letting excess drip off, then dredge them thoroughly in the flour mixture. Shake off any excess.
5. Carefully place the dredged turkey strips into the hot oil. Don’t overcrowd the pan; fry in batches if necessary.
6. Fry each batch for about 4-5 minutes, turning once, until they’re golden brown and crispy. The internal temperature should reach 165°F.
7. Transfer the fried turkey strips to a wire rack over a baking sheet to drain any excess oil. This keeps them crispy.

With its aromatic spices and juicy interior, this fried turkey is a revelation. Serve it atop a bed of steamed rice with a side of pickled vegetables for a meal that’s as visually appealing as it is delicious.

Maple Bourbon Fried Turkey

Zesty flavors meet comfort in this Maple Bourbon Fried Turkey, a dish that promises to elevate your holiday table or any gathering with its rich, smoky sweetness and crispy exterior. Let’s dive into the methodical process of creating this masterpiece, ensuring even beginners can follow along with confidence.

Ingredients

• 1 whole turkey, about 12-14 lbs
• A generous splash of bourbon
• 1/2 cup pure maple syrup
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• A couple of cups of peanut oil for frying
• Salt, enough to season the turkey inside and out

Instructions

1. Begin by thoroughly drying your turkey with paper towels, inside and out, to ensure the skin gets crispy.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, and a hefty pinch of salt.
3. Rub this spice mixture all over the turkey, making sure to get under the skin where possible for maximum flavor.
4. Combine the bourbon and maple syrup in a separate bowl, then brush this mixture over the turkey, reserving some for basting.
5. Let the turkey marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
6. Heat the peanut oil in a large fryer or pot to 350°F, ensuring there’s enough oil to submerge the turkey but not overflow when added.
7. Carefully lower the turkey into the hot oil, maintaining the temperature at 350°F, and fry for about 3 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
8. Baste the turkey with the remaining bourbon-maple mixture halfway through cooking for an extra layer of flavor.
9. Once done, let the turkey rest on a wire rack over a tray for about 20 minutes before carving to allow the juices to redistribute.

Yielded from this process is a turkey with a perfectly crispy skin, moist interior, and a complex flavor profile that balances sweetness, smokiness, and a hint of bourbon warmth. Serve it sliced on a platter garnished with fresh herbs and a side of the reduced bourbon-maple glaze for dipping.

Buffalo Style Fried Turkey Bites

Kick off your culinary adventure with these Buffalo Style Fried Turkey Bites, a perfect blend of spicy and savory that’s sure to impress. Whether you’re hosting a game day party or just craving something deliciously different, this recipe is your go-to.

Ingredients

• 1 pound of turkey breast, cut into bite-sized pieces
• A cup of buttermilk
• A couple of cups of all-purpose flour
• A tablespoon of garlic powder
• A tablespoon of onion powder
• A teaspoon of paprika
• A splash of hot sauce
• Enough vegetable oil to fill your frying pan about 2 inches deep
• A half cup of buffalo sauce
• A tablespoon of butter, melted

Instructions

1. Start by marinating the turkey pieces in buttermilk mixed with a splash of hot sauce for at least 2 hours, or overnight for deeper flavor.
2. In a large bowl, whisk together the flour, garlic powder, onion powder, and paprika. Tip: Sifting the flour can make your coating lighter and crispier.
3. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 375°F. Use a thermometer to ensure accuracy.
4. Remove the turkey from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated.
5. Fry the turkey bites in batches to avoid overcrowding, about 3-4 minutes per side, until golden brown and cooked through. Tip: Keeping the oil temperature steady is key to avoiding greasy bites.
6. While the turkey cooks, mix the buffalo sauce with melted butter in a large bowl. Tip: Adjust the amount of butter to control the sauce’s spiciness.
7. Toss the fried turkey bites in the buffalo sauce mixture until evenly coated, then serve immediately.

These Buffalo Style Fried Turkey Bites are irresistibly crispy on the outside, tender on the inside, and packed with flavor. Try serving them with a side of blue cheese dressing and celery sticks for the ultimate game day snack.

Parmesan Herb Crusted Fried Turkey

For a show-stopping centerpiece that’s as flavorful as it is impressive, this Parmesan Herb Crusted Fried Turkey is a game-changer. Perfect for those who love a crispy exterior with a juicy, tender inside, it’s a dish that’ll have everyone asking for seconds.

Ingredients

– A whole turkey, about 12-14 lbs
– 2 cups of grated Parmesan cheese
– A handful of fresh herbs (think rosemary, thyme, and sage), finely chopped
– 1 cup of all-purpose flour
– 2 eggs, beaten
– A splash of milk
– A couple of cups of peanut oil for frying
– Salt and pepper, just enough to season

Instructions

1. Start by patting your turkey dry with paper towels; this helps the crust stick better.
2. In a bowl, mix the Parmesan and herbs with the flour, then season with salt and pepper.
3. Whisk the eggs with a splash of milk in another bowl for an egg wash.
4. Dip the turkey first in the egg wash, then roll it in the Parmesan mixture until fully coated. Tip: Press the coating gently to ensure it adheres well.
5. Heat the peanut oil in a large fryer or deep pot to 350°F. Use a thermometer to check; accuracy is key for perfect frying.
6. Carefully lower the turkey into the hot oil. Fry for about 3 minutes per pound, or until the internal temperature reaches 165°F. Tip: Keep an eye on the oil temperature, adjusting the heat as needed to maintain 350°F.
7. Once done, let the turkey rest on a wire rack for at least 20 minutes before carving. Tip: This rest period allows the juices to redistribute, ensuring every bite is moist.
Kick your holiday meal up a notch with this Parmesan Herb Crusted Fried Turkey. The crust is irresistibly crispy, packed with savory Parmesan and aromatic herbs, while the meat stays unbelievably juicy. Serve it sliced on a platter garnished with fresh herbs for a festive touch, or alongside a tangy cranberry sauce to cut through the richness.

Sweet Tea Brined Fried Turkey

Whipping up a Sweet Tea Brined Fried Turkey might sound like a tall order, but with a bit of patience and these step-by-step instructions, you’ll have a show-stopping centerpiece for your next gathering. This method ensures a juicy, flavorful turkey with a crispy, golden exterior that’s sure to impress.

Ingredients

• 1 gallon of sweet tea (homemade or your favorite brand)
• 1 cup of kosher salt
• 1/2 cup of brown sugar
• a couple of garlic cloves, smashed
• a splash of apple cider vinegar
• 1 tablespoon of black peppercorns
• 1 whole turkey (12-14 lbs), thawed
• peanut oil, enough to fill your fryer

Instructions

1. In a large pot, combine the sweet tea, kosher salt, brown sugar, garlic cloves, apple cider vinegar, and black peppercorns. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely. Tip: This is your brine base, and boiling helps the flavors meld.
2. Remove the pot from the heat and let the brine cool to room temperature, then refrigerate until it’s completely cold. Tip: Pouring hot brine over the turkey can start cooking it prematurely, so patience is key here.
3. Place the thawed turkey in a large brining bag or container, then pour the cold brine over it, ensuring the turkey is fully submerged. Seal and refrigerate for 12-24 hours. Tip: The longer you brine, the more flavorful the turkey will be, but don’t exceed 24 hours or it can become too salty.
4. After brining, remove the turkey from the brine and pat it dry thoroughly with paper towels. Let it sit at room temperature for about 30 minutes to take the chill off. Tip: Dry skin is crucial for that crispy fried exterior.
5. Heat the peanut oil in your turkey fryer to 350°F. Carefully lower the turkey into the hot oil and fry for about 3 minutes per pound, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh. Tip: Use a meat thermometer to ensure perfect doneness without guesswork.
6. Once done, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for about 20 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist.

Fried to perfection, this Sweet Tea Brined Fried Turkey boasts a succulent interior with a hint of sweetness and a crackling skin that’s irresistibly crunchy. Serve it alongside classic sides like coleslaw and cornbread for a meal that’s both comforting and unforgettable.

Blackened Fried Turkey with Creole Sauce

Let’s dive into making a mouthwatering Blackened Fried Turkey with Creole Sauce, a dish that’s sure to impress with its bold flavors and crispy texture. Perfect for those who love a bit of spice and a lot of crunch, this recipe is simpler than it sounds, especially when you follow along step by step.

Ingredients

• 1 whole turkey, about 12-14 lbs
• A couple of cups of buttermilk
• A splash of hot sauce
• 2 cups of all-purpose flour
• A generous tablespoon of blackened seasoning
• Enough peanut oil to fill your fryer or pot to the recommended level
• For the Creole sauce: a can of crushed tomatoes, a diced onion, a couple of minced garlic cloves, a splash of Worcestershire sauce, and a pinch of sugar

Instructions

1. Start by brining the turkey in buttermilk and hot sauce overnight in the fridge to ensure it’s juicy and flavorful.
2. Mix the flour and blackened seasoning in a large bag. Shake the turkey in the bag until it’s fully coated. Tip: Let it sit for a few minutes so the coating sticks better.
3. Heat the peanut oil to 350°F in a large fryer or pot. Carefully lower the turkey into the oil using a fry basket or tongs. Tip: Keep a fire extinguisher nearby, just in case.
4. Fry for about 3 minutes per pound, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to check doneness without cutting into the turkey.
5. While the turkey fries, simmer all the Creole sauce ingredients together for about 20 minutes until thickened.
6. Let the turkey rest for 20 minutes before carving to keep all those delicious juices inside.

Velvety crispy on the outside, tender and spicy on the inside, this turkey pairs wonderfully with the tangy Creole sauce. Try serving it over a bed of dirty rice for a complete Southern feast.

BBQ Rubbed Fried Turkey Drumsticks

Delving into the world of fried turkey drumsticks can transform your usual dinner routine into a festive feast. This BBQ rubbed version offers a crispy exterior with juicy, flavorful meat inside, perfect for those who love a bit of spice and smokiness.

Ingredients

• 4 turkey drumsticks
• 1/4 cup of your favorite BBQ rub
• 2 cups of buttermilk
• A couple of cups of all-purpose flour
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• A splash of hot sauce
• Enough peanut oil to fill your fryer or deep pot to 3 inches

Instructions

1. Start by marinating the turkey drumsticks in buttermilk mixed with a splash of hot sauce overnight in the fridge. This tenderizes the meat and adds flavor.
2. In a large bowl, combine the flour, BBQ rub, garlic powder, and onion powder. This will be your dry mix for coating.
3. Remove the drumsticks from the buttermilk, letting the excess drip off, then dredge them thoroughly in the dry mix. Tip: For extra crispiness, let them sit for 5 minutes after coating, then dredge again.
4. Heat the peanut oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
5. Carefully lower the drumsticks into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes or until golden brown and the internal temperature reaches 165°F. Tip: Keep an eye on the temperature, adjusting the heat as needed to maintain 350°F.
6. Once done, remove the drumsticks and let them drain on a wire rack or paper towels. Tip: Letting them rest for a few minutes ensures the juices redistribute, making every bite succulent.

Zesty and satisfying, these BBQ rubbed fried turkey drumsticks boast a perfect crunch with every bite. Serve them alongside a cool coleslaw or atop a pile of sweet potato fries for a meal that’s as visually appealing as it is delicious.

Summary

Kickstart your Thanksgiving feast with these 18 crispy fried turkey recipes that promise to delight your taste buds and impress your guests. Whether you’re a seasoned pro or trying fried turkey for the first time, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.