Paula Deen Deep-Fried Turkey

Paula Deen Deep-Fried Turkey takes 45 minutes and just a 10-pound bird, two seasonings and peanut oil to make a golden, crackly-skinned main dish. It's an easy Southern holiday turkey recipe for Thanksgiving, Christmas, potluck or game day, and it's an outdoor fryer favorite.

Keep the oil at 350°F and lower the turkey in slowly with the flame turned off, because that is what keeps the hot oil from boiling over. Skip that and a grease fire can start in seconds.

Paula rubs the bird with her House Seasoning first, then coats it with a dry rub, so the flavor goes on the skin instead of soaking in from a brine. She also lets the turkey come to room temperature before frying, which helps it cook evenly.

Paula Deen Deep-Fried Turkey

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

450

kcal

A seasoned 10-pound turkey goes into hot peanut oil and comes out with deep mahogany skin and juicy meat in about half an hour. The hot oil crisps the skin fast and keeps the inside tender.

Ingredients

• 1 (10-lb) turkey
  

• 2 tablespoons of your favorite dry rub
  

• 2 tablespoons Paula Deen's House Seasoning
  

• 3 to 5 gallons Peanut oil
  

Directions

• Season the turkey: Wash the 10-pound turkey inside and out, then let it drain well. Rub it all over with 2 tablespoons House Seasoning, then coat it with 2 tablespoons of your favorite dry rub.
• Bring to room temperature: Let the seasoned bird sit on the counter until it reaches room temperature. That way it fries evenly and the oil temperature doesn't drop too far when it goes in.
• Heat the oil: Pour 3 to 5 gallons peanut oil into a turkey fryer or a very, very large stockpot set up outside on a flat surface. Heat it to 350°F, and keep the pot no more than 3/4 full so it can't overflow.
• Lower in the turkey: Turn off the flame, then lower the turkey into the hot oil very carefully until it is fully submerged. Wear large oven mitts and eye protection, and keep children and pets well away.
• Fry the turkey: Relight the flame and fry for 3 minutes per pound plus 5 minutes per bird, so a 10-pound turkey takes about half an hour. Keep the oil steady at 350°F while it cooks.
• Drain and serve: Lift the turkey out of the oil and set it on paper towels to drain. Then carve it and serve while the skin is still crisp.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

How much oil do I need to fry a turkey?

Set the turkey in your empty fryer and add water until it just covers the bird. Take the turkey out and mark the water line, which shows how much oil you need. Too much oil can cause a fire, so the pot should never be more than 3/4 full.

How long does it take to deep fry a turkey?

Fry it for 3 minutes per pound plus 5 minutes extra for the bird, so a 10-pound turkey takes about 35 minutes at 350°F. A bigger bird needs more time, and the oil should stay at 350°F the whole way through.

Can I deep fry a turkey in my garage or on the porch?

No, a turkey fryer belongs outside on a flat, level surface, never in a garage or under a covered carport. Keep a grease-rated fire extinguisher close by, and keep kids and pets well away from the cooker.

Can I use a different oil instead of peanut oil?

Peanut oil is the one Paula calls for because it handles high heat well. Other oils with a high smoke point will work in a pinch, but check for any peanut allergies at your table before you choose.

What's the biggest mistake people make when frying a turkey?

Overfilling the pot is the most common one, because the oil spills over the second the turkey goes in and can reach the flame. Turn off the burner, lower the bird in slowly, and measure your oil ahead of time with the water trick.