I may be dramatic sometimes, but I am NOT being dramatic when I say this fried turkey recipe is LIFE CHANGING. I can say that because it seriously changed mine. I had never in my life had a turkey so juicy, flavorful and delicious until we fried a turkey. No worries folks, Im going to tell you step-by-step how to make the best fried turkey IN THE WORLD and included is easy but damn delicious rub and injection marinades.
Fried turkey necks are a delicious and underrated soul food treat When coated in a crispy, seasoned breading and fried just right, they offer an unbeatable crunch and intense flavor that’s hard to resist But nailing the perfect fry time is key to achieving that irresistible balance of tender, juicy meat and ultra-crisp coating. So how long exactly should you fry turkey necks? Let’s break it down.
Why Frying is Perfect for Turkey Necks
There are several advantages that make frying an ideal cooking method for turkey necks
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Quick cooking time – Frying cooks food very fast, so you can go from raw to golden brown crispiness in less than 15 minutes. This makes it a great weeknight dinner option when you’re pressed for time.
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Intensifies flavor – The high heat of the hot oil seals in juices while imparting delicious browning. This caramelization adds tons of rich, toasted flavor you just can’t achieve through other cooking methods.
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Ideal for small pieces – Fryings is perfect for smaller cuts of meat like nuggets, wings, and of course, turkey necks. The hot oil quickly and evenly cooks every nook and cranny.
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Customizable crispiness – By adjusting your fry time, you can achieve your ideal level of crunch. Shorter fry = softer interior. Longer fry = shatteringly crispy from skin to bone.
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Allows seasoning adherence – The porous, rough surface left after frying lets spices and seasonings cling and pack an extra flavor punch.
So if you crave crispy, intensifies soul food flavor, frying is hands-down the way to go. Now let’s look at how cook time depends on the size of your turkey necks.
Fry Time Depends on Neck Thickness
Turkey necks come in a wide range of sizes from small niblets to large, meaty chunks. To account for this, you’ll have to adjust your fry time based on the thickness of the pieces:
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Small necks under 2 inches – These thinner pieces require less time to cook through. Fry for approximately 5-7 minutes.
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Medium necks 2-3 inches – Slightly thicker sections need a few more minutes. Fry for 7-10 minutes.
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Large necks over 3 inches – Big, chunky necks must fry longer to reach doneness. Fry for 10-12 minutes.
If you end up with a mix of sizes, I recommend cutting the bigger necks down to even 2-4 inch chunks. This promotes even cooking. Aim for frying any pieces between 5-12 minutes until deeply browned.
No matter what the size though, you’ll want to fry the necks until the coating is shatteringly crisp and the meat inside is piping hot and cooked through. Undercooked necks ruin the experience.
Tips for the Crispiest Fried Turkey Necks
Achieving the perfect crispy fried turkey necks requires more than just dialing in the timing. Here are some additional tips:
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Cut necks into even pieces – Work with 2-4 inch chunks for ideal frying. Ask your butcher to split bigger necks.
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Dry necks thoroughly – Pat off excess moisture with paper towels before frying. Residual water causes splattering.
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Season generously – Use hearty seasonings like Cajun spices, garlic powder, paprika and black pepper.
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Use a thermometer – Heat your oil to 350°F and use a thermometer to maintain it. Proper temperature prevents greasiness.
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Coat with flour or batter – Dredge necks in seasoned flour, cornmeal or buttermilk batter to seal in juices and aid browning.
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Fry in small batches – Don’t overcrowd the pot. Fry necks in manageable batches for even cooking.
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Flip occasionally – Turn necks while frying to promote browning on all sides.
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Use tongs – Avoid piercing necks with a fork, which can leak juices and make them greasy.
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Drain on paper towels – Let fried necks drain on paper towels before serving to soak up excess oil.
Step-By-Step Fried Turkey Necks
Want to fry up an batch of crispy, Cajun-spiced turkey necks tonight? Here’s a quick 5-step frying guide:
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Prep – Rinse necks, pat extremely dry and cut into 2-4 inch pieces. Season all over with Cajun seasoning.
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Bread – Set up a dredging station with seasoned flour, egg wash and breadcrumbs.
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Preheat oil – Heat at least 2 inches of oil to 350°F in a large pot or Dutch oven.
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Fry in batches – Working in batches, coat necks and fry for 5-12 minutes until deeply browned, flipping occasionally. Don’t overcrowd.
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Drain and enjoy! – Drain fried necks on paper towels. Immediately sprinkle with more spice if desired and enjoy hot!
When armed with the right fry time, temperature, seasoning and technique, you’ll achieve the ideal balance of tender, juicy meat and an incredibly crisp, seasoned coating in your fried turkey necks. This simple yet delicious soul food classic is sure to become a new favorite!
Frequently Asked Questions About Frying Turkey Necks
How long does it take to fry turkey necks?
Fry time depends on thickness, but generally 5-12 minutes. For even cooking, cut necks into 2-4 inch chunks before frying. Smaller pieces take 5-7 minutes. Larger pieces up to 3-4 inches take 10-12 minutes for crispy perfection.
What temperature should you fry turkey necks?
Heat your frying oil to 350°F and maintain it there. This high heat crisps the coating quickly without overcooking the interior. Monitor with a thermometer for accuracy.
How do you keep turkey necks from drying out when frying?
- Brine necks for 1-2 hours before frying to infuse moisture
- Avoid overcrowding the pot – fry in small batches
- Use a buttermilk-based batter coating to seal in juices
- Don’t over-fry. Pull necks as soon as coating is crispy
Can you bake turkey necks instead?
Yes, baking can work but won’t be as crispy. Coat necks in breadcrumbs and bake at 400°F for 30-40 minutes until browned and cooked through, flipping halfway. Frying is best for crispiest skin.
What spices go well with fried turkey necks?
Cajun seasoning, garlic powder, paprika, cayenne, black pepper, onion powder, sage, thyme and oregano all complement the rich turkey neck flavor wonderfully.
Satisfy Your Crispy Fried Turkey Neck Craving
Now that you know exactly how long to fry turkey necks to achieve the ultimate crispy soul food snack, it’s time fire up the pot! Adjust fry time based on size, keep oil at 350°F, and use well-seasoned coatings for the perfect balance of juicy meat and shatteringly crisp coating on your fried turkey necks.
How to rub a turkey
Because we are frying the turkey you want to it be a dry rub. Do not apply butter to the skin before the rub. Mix the seasonings together and sprinkle on the bird.
Start by gently spreading the rub on all the surfaces, You want it in every nook and cranny!
Yes even make sure you coat the cavity of the turkey
Last wrap the turkey in cling wrap and let the rub and injection marinade do its work! Let it set for 24 hours. ok, ok, if you are running out of time you can let it marinate for less than that. For the best results let marinate for 24 hours prior to frying,
How much oil do I use to fry my turkey
The most common reason there are accidents with deep frying turkeys is because there is too much oil displacement when the turkey is lowered into boiling oil. To make sure you have enough, but not too little oil in your pot this is what you can do:
- fill your pot to the fill line with water:
2. Wrap your turkey in an air tight bag, place into basket and dunk in water so it is completely submerged. Add or remove water to the appropriate fill line. Mark the water line.
3. Dry out the pan and fill pot with oil to your marked line. Preheat peanut oil to 275 Degrees.
