What Does Fried Turkey Taste Like? A Juicy, Crispy Exploration

Fried turkey has developed a cult following in recent years, with enthusiasts claiming it’s far superior to roasted turkey. But does deep-frying really make that big of a difference in flavor and texture? As a food blogger always looking to try new cooking methods, I was curious to find out.

So I did some research on fried turkeys, surveyed people who have tried both fried and roasted, and even fried a turkey myself to get the full experience. Here’s a comprehensive look at what fried turkey tastes like compared to roasted.

Flavor

Hands down, the number one thing people say about fried turkey is that it has way more flavor. The seasoning and spices seem to penetrate the meat better, allowing you to taste them throughout every bite rather than just on the surface.

Part of this comes from brining or aggressively seasoning the turkey before frying. The high heat almost caramelizes the seasoning into the meat, taking the flavor to new heights

Even without a rub, fried turkey still has more pronounced turkey flavor. The Maillard reaction occurs throughout the entire bird as it cooks, enhancing the savory roasted meatiness.

So if you’re looking to really savor that turkey flavor, frying is the way to go. Roasting seems to mute the flavor a bit more

Texture

Texture is another area where fried turkey shines. The high heat crisps up the skin magnificently all over the bird, even on the undersides. No more flabby skin!

The meat itself also comes out incredibly moist and juicy. The fast cooking time means less moisture is lost, keeping the meat succulent.

By contrast, roasted turkey often suffers from dry white meat. Since the breast cooks faster, it ends up overcooking while the thighs and legs finish. Frying cooks the entire turkey at once, preventing uneven moisture loss.

If you prize juicy, crispy turkey texture, frying is sure to satisfy. Roasting can dry out parts of the bird.

Convenience

One of the biggest perks of fried turkey is how fast it cooks. A 12-14 lb bird takes only about 45 minutes to an hour start to finish.

Compare that to roasting, which takes at least 2-3 hours for a bird that size. Plus roasting ties up your oven for sides and pies.

Frying also gives you incredibly moist dark meat every time. No need to meticulously monitor to prevent drying out.

So if oven space and time is limited, fried turkey is a lifesaver. You can cook it outdoors quickly while the oven bakes other dishes.

Fear Factor

The biggest barrier for many home cooks is that frying seems scary or dangerous. Having a huge pot of bubbling hot oil in your backyard can seem like an accident waiting to happen.

But with proper precautions, frying turkey is actually quite safe. The key is using a dedicated turkey fryer, propane burner, thermometer, and thick heavy pot designed specifically for frying.

Don’t try to rig up your own setup. With the right gear, it’s no more dangerous than average backyard grilling. Just be smart and exercise caution.

Cost

Frying does require special equipment that roasting doesn’t. You’ll need a large propane burner, pot, thermometer, turkey rack, propane, and several gallons of oil.

All in you’re looking at $150-300 upfront. The oil can be reused several times, but eventually you’ll need to replace it.

Roasting just needs a roasting pan and oven you likely already own. So there’s more startup cost with frying.

Taste Test Results

I tried frying a turkey myself using a rub recipe from Tasty. Even as a roasted turkey lover, I was blown away by the results.

The white and dark meat were perfectly moist, and the skin wonderfully crispy. The spicy rub permeated the meat with tons of flavor. It was hands down the best turkey I’ve ever made.

In an informal poll of friends who had tried both, the overwhelming consensus was that fried is far tastier. The extra flavor, moisture, and texture really shine.

The Verdict

Based on my research and tasting, fried turkey definitely seems to live up to the hype. The flavor and texture are markedly better than roasted.

If you’re up for the extra effort, equipment, and oil required, frying your Thanksgiving or holiday bird is pretty hard to beat. You’ll get incredibly juicy, crispy, flavor packed turkey every time.

That said, roasting still has its merits too. It’s cheaper, easier, and better for those nervous about frying. Not everyone has the space or comfort level for it.

But if you want your best turkey ever, and are willing to fry safely, I highly recommend giving it a shot. Your taste buds will thank you!

Tips for Frying Turkey Perfectly

If you’re ready to try deep frying a turkey, follow these tips for safety and maximum flavor:

• Use a turkey fryer kit designed for frying. Don’t rig your own setup.

• Fry outside away from homes, garages, wooden decks, etc.

• Thaw turkey completely and pat dry. Any moisture can cause hot oil to bubble furiously.

• Use peanut, canola, or vegetable oil with high smoke points.

• Slowly lower turkey into oil preheated to 325-350°F.

• Cook 3-4 minutes per pound. Monitor oil temp.

• Use an oil thermometer like Thermapen to monitor temperature.

• Let turkey rest 20 min before carving for juicy meat.

• Reuse oil 2-3 times then replace to avoid tasting burnt.

The Bottom Line

When prepared safely, deep fried turkey is an extremely juicy, flavorful, and crunchy alternative to roasting. The sear from hot oil seals in moisture and allows seasoning to penetrate deeply. While roasting certainly has its place, fried turkey is hard to top for texture and taste. If you’re up for some backyard cooking adventure, give frying a try this holiday season!