Classic Fried Turkey

Turkey Frying Tips:

Frying a whole turkey takes extra planning, but the crispy, juicy results are well worth the effort. Follow these tips for successful frying:

Plan ahead
It takes about a half hour to prep the turkey fryer, and about an hour for the oil to heat to 375°, so build that time into your Thanksgiving schedule.

Pick the right spot
Set up your turkey fryer outdoors, on a level surface, away from your home. Place pieces of cardboard under the fryer to catch messy spills. Have a fire extinguisher nearby, just in case.

Dress for safety
It is impossible to avoid every oil splatter, so we recommend wearing closed-toe shoes, long pants, long sleeves, heat-proof mitts, and protective eyewear.

Fry patiently
Be extremely careful when lowering the turkey into hot oil; the slower, the better. Do not use a lid to cover turkey while frying.

Classic Fried Turkey
Yield: 8 to 10 servings
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  1. 1 (8- to 10-pound) turkey, thawed
  2. 8 tablespoons Classic Dry Rub, divided (recipe follows)
  3. Peanut oil, for frying (3 to 4 gallons)
  1. Remove giblets and neck from turkey. Remove and discard any plastic or pop-up timer, if included. Rinse turkey with cold water, and pat dry completely.
  2. Working from the neck cavity, use your fingers to gently separate skin from turkey breast. Rub approximately 2 tablespoons Classic Dry Rub directly on turkey breast. Cover outside of turkey with 6 tablespoons rub. Refrigerate turkey 1 to 2 days before frying.
  3. Remove turkey from refrigerator at least 30 minutes before frying. Place turkey on fryer rack. Line a large disposable aluminum pan with paper towels, and set aside.
  4. Prepare turkey fryer according to manufacturer’s instructions. Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer reads 375° (approximately 1 hour). Turn off flame.
  5. Using grab hook, carefully and very slowly lower turkey into peanut oil. Return turkey fryer to medium-high heat. (Maintain temperature at approximately 300°.)
  6. Fry until turkey reaches an internal temperature of 165°, approximately 30 minutes (3½ minutes per pound). Turn off heat. Using grab hook, slowly remove turkey from oil; place in prepared pan, and let drain. Allow to stand 20 minutes before removing from rack and carving.
Taste of the South
Classic Dry Rub
Yield: approximately ½ cup
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  1. 2 tablespoons kosher salt
  2. 2 tablespoons firmly packed light brown sugar
  3. 2 tablespoons smoked paprika
  4. 1 tablespoon ground black pepper
  5. 1 tablespoon dried sage
  6. 1 teaspoon onion powder
  7. 1 teaspoon garlic powder
  8. 1 teaspoon lemon zest
  9. ½ teaspoon ground dry mustard
  10. ¼ teaspoon ground red pepper
  1. In a small bowl, whisk together salt, sugar, paprika, pepper, sage, onion powder, garlic powder, zest, mustard, and red pepper. Reserve 1 tablespoon rub for Smoky White Barbecue Sauce (below). Store in an airtight container up to 2 months.
Taste of the South
White Barbecue Sauce
Yield: approximately 2½ cups
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  1. 2 cups mayonnaise
  2. ½ cup apple cider vinegar
  3. 2 tablespoons firmly packed light brown sugar
  4. 2 tablespoons ketchup
  5. 1 tablespoon reserved Classic Dry Rub
  6. ¼ teaspoon crushed red pepper
  7. ¼ teaspoon kosher salt
  1. In a medium bowl, whisk together mayonnaise, vinegar, brown sugar, ketchup, Classic Dry Rub, red pepper, and salt. Refrigerate up to 2 days.
Taste of the South


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