Deep-fried turkey is a show-stopping centerpiece for any Thanksgiving feast, delivering crispy skin and succulent meat. This version uses a flavorful orange-brine to infuse the turkey with citrusy, aromatic notes that complement its rich, golden exterior.
Servings: Serves 12-15 people
Appliances/Utensils
- Deep fryer or large stockpot with a frying setup
- Frying thermometer
- Measuring cups and spoons
- Large container or cooler for brining
- Heatproof gloves
- Poultry drying rack
- Kitchen tongs
Ingredients
Brine:
- 1 whole turkey (12-14 pounds, thawed if frozen)
- 2 gallons water
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons whole black peppercorns
- 2 tablespoons whole allspice
- 4 cloves garlic, smashed
- 2 large oranges, sliced
- 4 sprigs fresh thyme
For Frying and Seasoning:
- 4-5 gallons peanut oil for frying
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
Instructions
- Clean and Prep the Turkey:
Remove the giblets and neck from the turkey cavity. Trim excess fat or skin and pat dry thoroughly with paper towels. Place the turkey on a drying rack and refrigerate uncovered for 12 hours to air-dry. - Prepare the Brine:
In a large pot, bring 1 gallon of water to a simmer. Add kosher salt, brown sugar, black peppercorns, allspice, smashed garlic, orange slices, and thyme. Stir until the salt and sugar dissolve completely. Remove from heat, add the remaining gallon of cold water, and cool the brine completely. - Brine the Turkey:
Submerge the turkey in the cooled brine, ensuring it is fully covered. If needed, weigh the turkey down with a plate. Refrigerate or keep in a cooler with ice for 8-16 hours. - Rinse and Dry the Turkey:
Remove the turkey from the brine, rinse thoroughly inside and out with cold water, and pat dry with paper towels. Allow the turkey to sit on a drying rack for 30 minutes to come to room temperature and ensure it is completely dry. - Season the Turkey:
In a small bowl, mix the paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Rub this seasoning blend over the turkey, making sure to cover all sides evenly. - Heat the Oil:
Fill your fryer or large stockpot with peanut or vegetable oil, leaving enough room to prevent overflow when the turkey is added. Heat the oil to 350°F (175°C), monitoring the temperature with a frying thermometer. - Fry the Turkey:
With heatproof gloves and kitchen tongs, carefully and slowly lower the turkey into the hot oil. Fry for 3 to 4 minutes per pound. For a 12-pound turkey, this will take approximately 36-48 minutes. Keep the oil temperature steady at 350°F. - Check for Doneness:
Use a thermometer to ensure the internal temperature of the turkey reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. - Rest and Carve:
Carefully remove the turkey from the fryer and let it drain on a wire rack or paper towels. Rest the turkey for at least 20 minutes before carving to allow the juices to redistribute.