This Deep Fried Turkey Recipe is not only easy, but it’s also crispy and succulent. The perfect combination for a memorable Thanksgiving Turkey dinner!.
Do You Season the Oil When Frying a Turkey?
Frying a turkey for the holidays or a special occasion can result in a bird that is moist, flavorful, and delicious. However, there are some important steps to take when deep frying a turkey, including whether or not to season the oil. In this article, we’ll take a comprehensive look at the question: do you season the oil when frying a turkey?
Why Fry a Turkey?
Deep frying a turkey has become increasingly popular in recent years for several reasons
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It cooks the turkey very quickly. A 12-15 lb turkey takes only about 45-60 minutes to fully cook when deep fried, versus 2-3 hours when roasted in the oven. This frees up oven space and time when cooking large holiday meals.
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The hot oil crisps up the skin for a crispy, crunchy exterior. The skin gets perfectly browned and textured.
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The turkey stays very moist and tender. The hot oil seals in the juices remarkably well.
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The turkey develops a delicious flavor. The oil imparts subtle flavor and when combined with seasoning, results in a great taste.
Choosing a Cooking Oil
The oil you select for deep frying is important, as it directly contacts the turkey and impacts flavor. The most common oils used are:
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Peanut oil: Has a high smoke point of 450°F and mild flavor that doesn’t overpower the turkey. The most popular choice.
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Canola oil: Also has a high smoke point and light taste, plus is inexpensive and widely available.
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Vegetable or soybean oil: Affordable option with a smoke point around 445°F. Has a stronger flavor.
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Lard or tallow: Provides excellent moisture and flavor, but has a lower smoke point.
No matter what oil you use, it must be fully liquid for proper frying. The oil temperature should maintain between 325-375°F to properly cook the turkey.
Seasoning the Turkey
Proper seasoning is vital for a delicious fried turkey. Seasoning not only adds lots of flavor, but also helps form a tasty, crispy skin. Here are some key seasoning tips:
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Season the turkey a day in advance. This gives time for the flavors to fully penetrate the meat. Apply a dry rub inside and out.
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Injecting the turkey with a flavorful marinade adds moisture and flavor. Inject into the breasts and thighs.
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Stuff the cavity with lemons, onions, garlic, and fresh herbs.
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Right before frying, coat the turkey with another layer of dry seasoning.
Do You Season the Frying Oil?
With all the seasoning and marinating the turkey itself, do you need to season the actual frying oil? The answer is no, you do not need to season the oil when deep frying a turkey. Here’s why:
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The oil’s purpose is to cook and brown the turkey, not flavor it. The subtle, light taste of peanut or canola oil is usually ideal.
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Any seasonings added directly to the oil have little impact on the turkey’s flavor. The turkey cooks so quickly that the oil doesn’t penetrate or impart significant taste.
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Herbs and spices can burn and turn bitter in hot oil. Their flavors won’t hold up to high temperatures.
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Seasonings may leave residue and debris in the oil, reducing its reuse potential. Clean oil leads to better results.
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A properly seasoned turkey already has tons of flavor before hitting the hot oil. Additional seasonings in the oil itself are not needed.
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The turkey only contacts the hot oil for 30-60 minutes. There isn’t much time for oil-based flavors to affect the meat.
So in nearly all cases, you can skip seasoning the frying oil itself. Focus your seasoning efforts exclusively on the turkey through marinades, injections, and rubs. The hot oil will perfectly cook and crisp the turkey without any added flavorings.
If you do want to impart a very subtle background note to the fried turkey, you can optionally add a couple of ingredients to the oil:
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Fresh herbs: Try adding a few sprigs of rosemary, thyme, or sage to the oil if you want a light herbal flavor. Remove before frying.
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Aromatics: Add halved lemons, garlic cloves, peppercorns, or bay leaves to gently infuse the oil. Discard after frying.
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Spices: You can potentially add a pinch of dried spices like paprika or cayenne pepper for a hint of flavor. But use a light hand, as they can burn.
For the vast majority of deep fried turkey recipes, clean, unseasoned oil is the way to go. Rely on rubs, injections, and marinades to make your turkey bursting with flavor. Skip seasoning the actual frying oil. You’ll get tender, juicy meat with the ideal crisp, golden skin your guests will rave about.
Should I brine the turkey beforehand?
Yes, I usually brine a turkey before cooking it. Brining makes the meat more tender and juicy all around. Plus, it helps the skin brown evenly. Here, though, we’re injecting the meat with marinade, so brining isn’t as important as it would be in most recipes.
Ingredients For This Fried Turkey Recipe
The ingredients list is quite simple and very easy to pull off in this recipe.
- Whole Turkey (thawed completely)
- Cooking Oil (preferably few gallons of peanut oil)
- Turkey Injecting Marinade – Homemade or Store-bought
- Turkey Dry Rub Seasoning – Homemade or Store-bought
For the Dry Rub Seasoning
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
For the Injecting Marinade
- 1/2 cup canola oil
- 1/4 cup water
- 1/4 cup lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
What kind of oil do you use to fry a turkey?
FAQ
Should I season my turkey before deep frying?
What not to do when deep frying a turkey?
Do you oil a turkey before seasoning?
What is the best oil to fry a turkey in?
How do you Dry a Turkey before frying?
After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.
How do you season a fried turkey?
Once the bird is as dry as possible, season away! Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
How long does it take to fry a Turkey?
It takes approximately 3-4 minutes per pound to fry a turkey until it reaches an internal temperature of about 165f degrees (breast meat) and 180f degrees (thigh meat). Lower the lid on the fryer and set a timer. Allow oil to drain from the basket once done.
How do you cook a Turkey in a frying pan?
Preheat oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavors. Tuck legs. Once the oil is heated, place the basket in the fryer for 30 seconds. Remove basket from oil, place turkey in basket. Slowly lower the turkey into the fryer.
What oil do you fry a Turkey in?
Our Test Kitchen recommends using peanut, corn, or canola oil as they have high smoke points. Our Test Kitchen recommends frying the turkey in 350°F peanut oil or other vegetable oil for 3 minutes per pound. How much oil do you need?
How do you deep fry a Turkey?
Remove turkey from hot oil and insert a meat thermometer into the meaty part of the thigh. Aim for a meat temperature of 180°F. Once the turkey reaches 180°F, drain the deep-fried turkey on a wire rack. Allow turkey to stand 15 minutes before carving. Test Kitchen Tip: Wondering what type of oil is best for deep frying a turkey?