Deep-Fried Turkey

Fall / Winter / Spring / Deep-Fry / Holiday / Holiday / LouAna / Main Dish / Peanut Oil /


For the most delicious turkey ever, you’ve gotta deep fry. For bonus flavors points, go for fresh herbs in your marinade. For a handy “how to” step-by-step guide, scroll down to the bottom of this recipe.


Prep time: 15 minutes
Cook time: 42 minutes to fry a 12-pound bird at 350°F
Total time: 1 hour average


Serves: 6–8


12- to 15-lbs. fresh or defrosted turkey

3 cloves garlic
Few sprigs of fresh sage, thyme and rosemary
1/4 cup soy sauce
1/2 cup melted butter
2 tablespoons lemon juice
1 cup turkey broth
1 tablespoon garlic powder
1 tablespoon pepper
1 teaspoon paprika
3 tablespoons Kosher salt
3 gallons LouAna® Peanut Oil


Blend marinade ingredients in a high-powered blender. Inject marinade into turkey using an injector kit. Inject between about 1/2-ounce to 1-ounce of marinade per pound.

Pat turkey dry with paper towels. Season turkey inside and out with garlic powder, paprika, salt and pepper.

In an electric turkey fryer, heat oil to 350°F. Slowly lower the turkey into the oil and fry for 3 1/2 minutes per pound of turkey. For example, a 12-lbs. turkey would need to fry for approximately 42 minutes. A 15-lbs. turkey would need to fry for approximately 52 minutes.

Carefully remove the turkey from the fryer. Drain the turkey on a wire rack over a flattened brown paper bag. Let turkey rest 20 minutes before carving.


There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Never lower a frozen or partially thawed turkey in hot oil because it will boil over.
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.

Impress us with your cooking prowess! Share a photo of your creation on Facebook or Instagram with #LouAnaCooking





  • LouAna on 01.03.20

    Hi Bert. You should deep fry one turkey at a time.

  • Bert Riley on 12.22.19

    How many turkeys can be fried in one session?

  • LouAna on 11.22.19

    Hi Joe, we don’t have a dry rub recipe, but we hope you find one you like for your turkey!

  • joe sheeler on 11.19.19

    I’m looking for the dry rub recipe that is sometimes on the side of the box

  • Cindi Smith on 11.18.19


  • LouAna on 09.18.19

    Always make sure your fryer or skillet is not overfilled with oil. Most fryers have a recommended fill line. If there is no fill line, you can determine this by first placing your turkey in the fryer, then fill with water until the bird is covered. Remove the bird and the remaining water level will show you the appropriate fill level for oil. Be sure all the water is removed from the fryer and that the fryer is thoroughly dried before putting the oil in. Be sure the bird is also dry and that no water is in the turkey’s cavity before placing it in the hot oil.**
    ** “Deep Fat Frying and Food Safety,” USDA Food Safety and Inspection Service,

  • LouAna on 09.04.19

    Hi Mary, the shelf life of LouAna Peanut Oil is 18 months if unopened, 6-9 months once opened. You may deep-fry with peanut oil, and can usually reuse it 3-4 times. Allow the oil to cool, at least to 150°F, before straining it and pouring it back into the HDPE container. As long as it is properly strained and kept in a dark place, properly stored oil will last for several weeks or possibly more. We recommend sampling the oil and determining if the flavor is suitable for your needs.

  • Anonymous on 12.23.18

    How many turkeys can fry with a 3Gallon

  • mary berarducci on 11.18.18

    can oil be used if turkey was cooked last thanksgiving and stored for a year.

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