18 Deep Fried Turkey Recipes for the Ultimate Feast

If you want to take your holiday spread or weekend cookout to the next level, these 18 deep-fried turkey recipes deliver the ultimate feast. From classic seasoned birds with perfectly crisp skin to boldly flavored marinades like Cajun, garlic-herb, and citrus-spice, each recipe transforms an ordinary turkey into a show-stopping centerpiece. Deep-frying locks in incredible juiciness while creating that irresistible golden crunch everyone craves. Whether you’re a first-timer or a seasoned fryer, this collection offers can’t-miss ideas that guarantee big flavor, tender meat, and a celebration your guests will remember.

1. Classic Cajun Inject-and-Fry Turkey

Nothing beats the original that started the deep-fry craze down in Louisiana. This one’s spicy, simple, and stupidly delicious.

Ingredients

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 1 cup Cajun butter marinade (store-bought or homemade)
• 3 gallons peanut oil
• 2 tbsp Cajun seasoning
• 1 tbsp garlic powder

Step-by-Step Instructions

1. Inject the Cajun butter marinade evenly into the breast, thighs, and legs—aim for 1 oz per pound.
2. Rub the outside with Cajun seasoning and garlic powder. Let it sit 1 hour (or overnight in the fridge if you’re fancy).
3. Heat peanut oil to 350°F in your turkey fryer.
4. Lower the bird slowly (safety first!). Fry 3.5 minutes per pound until the internal temp hits 165°F in the thickest part.
5. Rest 20 minutes. Carve and watch jaws drop.

Why You’ll Love It

That spice rub creates a mahogany crust while the injection keeps every bite dripping. Pro tip: keep a spray bottle of water nearby—oil fires are no joke.

2. Honey-Garlic Glazed Deep Fried Turkey

Sweet, sticky, and a total crowd-pleaser. Kids fight over the glaze drippings.

Ingredients

• 1 (10–12 lb) turkey
• ½ cup honey
• ¼ cup soy sauce
• 6 garlic cloves, minced
• 3 gallons canola oil
• 1 tbsp sesame seeds

Step-by-Step Instructions

1. Whisk honey, soy sauce, and garlic. Inject half into the turkey; brush the rest on the skin.
2. Heat oil to 325°F.
3. Fry 3 minutes per pound. Pull at 160°F internal—it’ll coast to 165°F while resting.
4. Sprinkle sesame seeds right after it comes out. Rest 15 minutes.

Why You’ll Love It

The glaze caramelizes into a lacquered shell that cracks like crème brûlée. Sweet heat without the burn—perfect intro for spice wimps.

3. Lemon-Pepper Herb Fried Turkey

Bright, zesty, and stupidly juicy. Tastes like summer decided to crash Thanksgiving.

Ingredients

• 1 (12 lb) turkey
• Zest + juice of 3 lemons
• ¼ cup fresh thyme, chopped
• 2 tbsp black pepper
• 3 gallons vegetable oil

Step-by-Step Instructions

1. Mix lemon zest, juice, thyme, pepper, and 2 tbsp oil. Inject everywhere.
2. Pat turkey ultra-dry—wet skin = oil volcano.
3. Fry at 350°F for 3.5 min/lb.
4. Rest 20 min. Garnish with lemon slices.

Why You’ll Love It

Cuts through heavy sides like mashed potatoes and gravy. One bite and you’ll swear off oven-roasted forever.

4. Smoky Chipotle Adobo Turkey

For the “I put hot sauce on everything” crew. Smoky, spicy, and zero apologies.

Ingredients

• 1 (14 lb) turkey
• 1 can chipotle in adobo
• ½ cup orange juice
• 3 tbsp smoked paprika
• 3 gallons peanut oil

Step-by-Step Instructions

1. Blend chipotle, adobo sauce, OJ, and paprika. Inject half; rub half outside.
2. Chill 4 hours minimum.
3. Fry at 340°F for 3.5 min/lb.
4. Rest 25 min—chipotle heat blooms as it sits.

Why You’ll Love It

That slow burn sneaks up and slaps you with flavor. Pair with cooling ranch dip or regret nothing.

5. Garlic Butter Bath Turkey

Butter. More butter. Crispy skin that tastes like garlic bread’s wild cousin.

Ingredients

• 1 (12 lb) turkey
• 2 cups melted butter
• 10 garlic cloves, smashed
• 2 tbsp parsley
• 3 gallons canola oil

Step-by-Step Instructions

1. Warm butter with garlic and parsley. Inject 1 cup; baste skin with the rest.
2. Fry at 350°F for 3 min/lb.
3. Rest 20 min. Spoon any leftover garlic butter over slices.

Why You’ll Love It

Every slice is self-saucing. Your vegetarian cousin will secretly want a bite.

6. Jamaican Jerk Fried Turkey

Island vibes in 45 minutes. Jerk paste + fryer = pure magic.

Ingredients

• 1 (10–12 lb) turkey
• ½ cup jerk seasoning paste
• 1 lime, juiced
• 2 tbsp brown sugar
• 3 gallons peanut oil

Step-by-Step Instructions

1. Loosen skin; rub jerk paste underneath and on top. Add lime juice and sugar.
2. Marinate 2 hours.
3. Fry at 325°F for 3.5 min/lb.
4. Rest 15 min. Serve with pineapple salsa.

Why You’ll Love It

Allspice and scotch bonnet sing through the crispy crust. Leftovers? Jerk turkey tacos, baby.

7. Maple-Bourbon Brined Beauty

Boozy, sweet, and extra juicy thanks to the brine.

Ingredients

• 1 (12 lb) turkey
• 1 gallon water + 1 cup salt + ½ cup maple syrup + ½ cup bourbon
• 3 gallons vegetable oil
• 2 tbsp cinnamon

Step-by-Step Instructions

1. Brine turkey 24 hours in the maple-bourbon mix.
2. Rinse, pat dry, dust with cinnamon.
3. Fry at 350°F for 3 min/lb.
4. Rest 20 min.

Why You’ll Love It

The brine locks in moisture like a vault. Bourbon fumes while frying? Chef’s perfume.

8. Korean Gochujang Glazed Turkey

Sticky, spicy, K-pop in bird form.

Ingredients

• 1 (12 lb) turkey
• ½ cup gochujang
• ¼ cup honey
• 3 tbsp sesame oil
• 3 gallons canola oil

Step-by-Step Instructions

1. Whisk gochujang, honey, sesame oil. Inject half; glaze skin.
2. Fry at 330°F for 3.5 min/lb.
3. Brush with extra glaze post-fry.

Why You’ll Love It

That red glaze looks insane on Instagram. Heat level? Adjustable—cowards can cut the gochujang in half.

9. Italian Herb & Parmesan Crusted Turkey

Think chicken parm, but make it a 12-pound centerpiece.

Ingredients

• 1 (14 lb) turkey
• 1 cup grated Parmesan
• ¼ cup Italian herbs
• 3 gallons peanut oil

Step-by-Step Instructions

1. Mix Parmesan and herbs with 2 tbsp oil. Rub under and over skin.
2. Fry at 350°F for 3.5 min/lb.
3. Rest 25 min—cheese crispies form naturally.

Why You’ll Love It

Slices taste like the best garlic bread you’ve ever had. Dip in marinara for bonus points.

10. Teriyaki Pineapple Fried Turkey

Sweet, tangy, and vacation-on-a-plate.

Ingredients

• 1 (10 lb) turkey
• 1 cup teriyaki sauce
• 1 cup pineapple juice
• 3 gallons vegetable oil

Step-by-Step Instructions

1. Inject teriyaki-pineapple mix. Marinate 3 hours.
2. Fry at 325°F for 3 min/lb.
3. Rest 15 min. Garnish with grilled pineapple rings.

Why You’ll Love It

The pineapple enzymes tenderize like crazy. Leftover slices = killer fried rice.

11. Buffalo Wing Style Turkey

Because why should wings have all the fun?

Ingredients

• 1 (12 lb) turkey
• 1 cup Frank’s RedHot
• ½ cup butter, melted
• 3 gallons canola oil

Step-by-Step Instructions

1. Inject half the hot sauce-butter mix. Brush rest on skin.
2. Fry at 350°F for 3 min/lb.
3. Toss carved pieces in extra sauce. Serve with blue cheese.

Why You’ll Love It

Game-day vibes on steroids. Celery sticks mandatory.

12. Coffee-Rubbed Deep Fried Turkey

Yes, coffee. Trust me—it’s dark, bold, and addictive.

Ingredients

• 1 (12 lb) turkey
• ¼ cup ground coffee
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 3 gallons peanut oil

Step-by-Step Instructions

1. Mix coffee rub. Coat turkey inside and out.
2. Rest 1 hour.
3. Fry at 340°F for 3.5 min/lb.

Why You’ll Love It

Bitter-sweet crust contrasts the juicy meat perfectly. Morning coffee never tasted this good.

13. Rosemary-Lemon Garlic Confit Turkey

Slow-roasted flavors in fry-time.

Ingredients

• 1 (12 lb) turkey
• 1 cup olive oil-confited garlic
• 4 sprigs rosemary
• 3 lemons, sliced
• 3 gallons oil

Step-by-Step Instructions

1. Stuff cavity with lemon slices and rosemary. Inject garlic oil.
2. Fry at 350°F for 3 min/lb.
3. Rest 20 min.

Why You’ll Love It

Garlic mellows into sweet nuggets. Fancy but zero effort.

14. Sriracha-Lime Fried Turkey

For heat lovers who want citrus to cool the burn.

Ingredients

• 1 (10 lb) turkey
• ½ cup sriracha
• ¼ cup lime juice
• 3 gallons canola oil

Step-by-Step Instructions

1. Blend sriracha and lime. Inject and brush.
2. Fry at 325°F for 3.5 min/lb.
3. Extra sauce on the side.

Why You’ll Love It

That green-tinged glaze is pure eye candy. Sweat = flavor.

15. Brown Butter Sage Turkey

Nutty, earthy, and holiday-classic upgraded.

Ingredients

• 1 (12 lb) turkey
• 1 lb butter, browned
• ½ cup fresh sage, chopped
• 3 gallons peanut oil

Step-by-Step Instructions

1. Brown butter with sage. Inject half; baste skin.
2. Fry at 350°F for 3 min/lb.
3. Rest 20 min.

Why You’ll Love It

Smells like autumn exploded in the best way. Sage crisps stick to the skin—chef’s treat.

16. Mango Habanero Fried Turkey

Sweet heat that dances on your tongue.

Ingredients

• 1 (12 lb) turkey
• 2 cups mango puree
• 3 habaneros, seeded
• 3 gallons vegetable oil

Step-by-Step Instructions

1. Blend mango and habanero. Inject and glaze.
2. Fry at 330°F for 3.5 min/lb.
3. Rest 20 min.

Why You’ll Love It

Fruit cools the pepper just enough. Tropical escape in November.

17. Old Bay Beer-Battered Turkey

Chesapeake meets fryer. Seafood boil vibes, no crabs required.

Ingredients

• 1 (12 lb) turkey
• 2 cups lager beer
• ¼ cup Old Bay
• 3 gallons canola oil

Step-by-Step Instructions

1. Whisk beer and Old Bay. Inject; dip skin before frying.
2. Fry at 350°F for 3 min/lb.
3. Extra Old Bay sprinkle post-fry.

Why You’ll Love It

Tastes like a shore vacation. Pair with cold beer—obviously.

18. Chocolate Chili Rubbed Turkey

Dessert for dinner? Hear me out—dark, complex, unforgettable.

Ingredients

• 1 (12 lb) turkey
• ¼ cup cocoa powder
• 2 tbsp ancho chili
• 2 tbsp cinnamon
• 3 gallons peanut oil

Step-by-Step Instructions

1. Mix cocoa rub. Coat generously.
2. Fry at 340°F for 3.5 min/lb.
3. Rest 25 min. Dust with cocoa at serving.

Why You’ll Love It

Mole-inspired but zero sauce hassle. Your “weird food friend” will propose.