I love fried turkey, but frying the whole bird isn’t a good idea. It’s dangerous, the outside gets overcooked before the inside is tender and the lengthy frying time means the turkey absorbs too much oil. I suggest you break down a turkey into its pieces, using the thighs, breasts and legs. Brine the pieces, then dry them out in the refrigerator to ensure extra crispy skin, before simply dipping the turkey in buttermilk and seasoned flour. I guarantee that using this method will give you perfect results every time.
Deep frying a turkey is a delicious way to prepare it for the holidays or any special occasion. When done right, deep frying results in a turkey that is moist, tender and bursting with flavor. While the hot oil cooks the turkey quickly, an important step is properly seasoning it beforehand. The right combination of herbs, spices and rubs will take your deep fried turkey from good to incredible.
In this article, I’ll explain why seasoning is so important when deep frying turkey and give tips on how to season it for the best, most flavorful results. I’ll suggest when to season the bird, seasoning techniques to really pack in the flavor and the best herbs, spices and store-bought rubs to use.
Why Seasoning is Crucial for Fried Turkey
There are a few key reasons why properly seasoning a turkey before tossing it in the deep fryer is crucial:
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The turkey cooks very quickly in the hot oil, so there isn’t much time for seasonings to fully penetrate the meat. By seasoning in advance, the flavors have time to soak in deep.
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Seasoning helps create a flavorful, crispy skin. As the bird fries, the oil will cook and caramelize the herbs and spices on the outside, forming a tasty crust
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The hot oil doesn’t add much seasoning on its own. A plain fried turkey will turn out fairly bland without good seasoning.
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Seasoning amps up the overall flavor that would be missing otherwise. Relying just on the oil to add flavor is a mistake.
When to Apply Seasoning to the Turkey
For best results, you’ll want to season the turkey the day or night before you plan to deep fry it This gives the flavors time to fully penetrate the meat
Here is a simple timeline:
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1-2 Days Before: Remove turkey from packaging and pat completely dry, inside and out. Make sure there is no excess moisture.
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The Night Before Create your spice rub and massage it all over the bird and under the skin Refrigerate uncovered overnight
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Right Before Frying: Pat the turkey dry once more and coat the outside with another layer of seasoning.
Techniques for Maximum Flavor
Use these techniques when seasoning to get the flavors deep into the meat:
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Injecting: Inject broth, melted butter, marinade or other liquid deep into the breast and thighs with an injection syringe.
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Rub Under Skin: Loosen the skin from the breast meat and rub seasoning directly onto the exposed areas before rubbing the skin.
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Season Cavity: Stuff garlic cloves, lemon wedges, onions, herbs and seasonings into the body cavity.
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Outer Coating: Liberally pat a dry rub all over the skin and outer surfaces to form a crust.
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Marinating: Soak the turkey in a flavorful marinade before doing any other seasoning.
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Brining: While not seasoning, a saltwater brine will boost moisture and tenderness.
Best Herbs, Spices and Seasonings
Feel free to get creative with your own spice blends for deep fried turkey. Here are some of the most popular and effective seasoning options:
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Cajun seasoning – The bold flavors like garlic, paprika and cayenne suit deep frying.
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Onion and garlic powders – These basic spices enhance overall flavor.
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Fresh herbs – Rosemary, thyme, sage and oregano all add aroma.
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Spice blends – Use blends like poultry seasoning, Italian seasoning or Creole.
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Salt and pepper – For simple but necessary savoriness.
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Chile powder or cayenne – For spicy fried turkey with some heat.
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Lemon pepper – Bright and robust citrus flavor.
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Poultry seasoning – Tailor-made for turkey.
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Smoked paprika – Adds sweet smokiness.
Best Store-Bought Rubs and Marinades
For fast and easy seasoning, use these pre-made marinades and spice rubs:
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Butterball Garlic Herb Turkey Marinade – Balances savory and sweet.
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Weber Beer Can Chicken Rub – Contains brown sugar for crispness.
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McCormick Grill Mates Turkey Rub – Garlic, mustard and herbs.
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Badia Complete Seasoning – Good all-purpose blend with oregano and thyme.
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Italian Dressing – Quick marinade that packs a flavor punch.
Browning the Turkey Right Before Frying
After the turkey has chilled in the fridge overnight with the first layer of seasoning, here are some tips for right before frying:
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Pat the turkey completely dry again with paper towels.
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Apply another round of herbs, spices and rubs. Try a simple coating of salt, pepper and poultry seasoning.
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Spice blends also work great for this finishing layer of seasoning.
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This extra dose of seasoning helps form a super flavorful, textured crust as the turkey fries.
Tips for the Best Seasoned Fried Turkey
Follow these tips for a deep fried turkey that’s bursting with flavor:
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Dry the turkey thoroughly before any seasoning – the rub won’t stick if wet.
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Loosen the skin so you can directly season the breast meat.
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Inject seasoning deep into the thighs and breasts with a syringe.
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Stuff the cavity with lemon wedges, onions, garlic and fresh herbs.
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Let it marinate in the fridge overnight after initial seasoning.
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Coat with another layer of spices and rubs right before frying.
Enjoy Your Perfectly Seasoned Fried Bird!
With these seasoning techniques and tips, your deep fried turkey will be far from bland. The aromatic herbs, zesty spices and flavorful rubs will take your fried turkey from ordinary to extraordinary. Use this guide to make your next holiday turkey the most mouthwatering ever!
How to Make Perfect Fried Turkey
- 1 cup sugar
- 1 cup salt
- 8 stems fresh thyme
- 3 stems fresh rosemary
- 2 stems fresh sage
- 1 tablespoon peppercorns
- 1 fresh turkey, broken down into legs, thighs and breasts
- Peanut oil for frying
- 4 cups flour
- Salt
- 1 quart buttermilk
- Rosemary and thyme sprigs, for garnish
First, brine the turkey pieces for a few hours. Place the sugar, salt, herbs and peppercorns in a large stockpot. Add water and whisk until the sugar and salt is dissolved. Place the turkey pieces in the stockpot, adding more water if needed to cover the turkey. Place in the fridge and brine for 6 hours. Take them out of the brine, and pat dry with paper towels. Lay the turkey pieces on a baking sheet and place in the fridge uncovered for a few hours, or better yet overnight.
Place peanut oil in an outdoor turkey fryer or deep fryer. Heat to 365 degrees F.
Put the flour in a large mixing bowl, season well with salt. Put the buttermilk in another large mixing bowl.
Make a cut across the pieces of turkey so that it cooks more evenly and quickly. Cut each turkey breast in half. Season the pieces with salt. Dip each piece of turkey in the buttermilk, allowing excess to drip off, then into the seasoned flour. Fry pieces a few at a time in the peanut oil, for 20 to 25 minutes. Sprinkle the hot turkey with salt and aromatics like rosemary or thyme.
How to Deep Fry a Whole Turkey – Step by Step Tutorial by @BigPaulOnTheGrill
FAQ
Should I season my turkey before deep frying?
Preheat oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over.
What to rub on a deep fried turkey?
Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin. Separate the skin from the breast meat and massage the rub onto the meat with your hands.
How to season a deep fried turkey butterball?
You can season the bird at least 24 hours in advance with salt, pepper, garlic powder, onion powder and some dried herbs if you like those flavors. Rub the seasoning under the skin of the breast, in the cavity, and over the skin of the rest of the turkey.
What seasoning to put on turkey?
- Add the salt, dried thyme, rosemary, sage, black pepper, paprika, garlic powder, and onion powder to a small bowl.
- Stir until all of the spices are combined and evenly distributed.
- To season a turkey, generously brush a 12-15 pound turkey with olive oil or melted butter.
How do you season a deep fried turkey?
Using pre-made marinades and rubs makes seasoning a deep fried turkey super easy. Here are some excellent store-bought options: Butterball Garlic Herb Turkey Marinade – Perfectly balances savory and sweet. Weber Beer Can Chicken Rub – Contains brown sugar for crispness. McCormick Grill Mates Turkey Rub – Nice blend of garlic, mustard and herbs.
How do you deep fry a Turkey?
Mix together crushed bay leaves, Creole seasoning, thyme, oregano, garlic powder, and pepper in a small bowl until well combined. Rub dry rub all over turkey. Refrigerate for at least 24 hours, or up to 48 hours, before deep-frying according to your favorite recipe. A simple deep-fried turkey rub, ready in minutes!
What seasoning should I use on a deep fried turkey?
Some popular seasoning options for deep-fried turkeys include garlic, paprika, and cayenne pepper. Regardless of which seasonings you choose, be sure to apply them liberally to the turkey. You can rub the seasonings all over the turkey, making sure to get some under the skin as well.
How do you Dry a fried turkey?
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. Turn off the burner and lower the turkey into the oil very slowly.
How do you cook a Turkey before frying?
Frying a turkey is a great way to cook a delicious and juicy bird. By following these tips, you can choose the right turkey, prepare it properly, and fry it to perfection. There are three main ways to season a turkey before frying: dry brine, wet brine, and marinating. Dry Brining
How do you cook a fried turkey in the fridge?
Season turkey inside and out: Rub the seasoning into the turkey’s skin. Then sprinkle the remainder inside the body cavity. Place the turkey in the refrigerator uncovered for 12-24 hours to allow the spices to infuse the meat. When you’re ready to fry your turkey, remove the turkey from the refrigerator.