On Thanksgiving, when we have a large enough group, we like to cook both a traditional oven-roasted turkey and a deep fried turkey. There is just something about the deep fried version that is so. dang. good. Crispy skin and juicy meat make for the perfect Thanksgiving feast. You can purchase a deep-fryer, like this one, pretty inexpensively at places like Home Depot if you want to jump on the bandwagon next weekend!
If you have never deep fried a turkey before, we recommend you spend a bit of time researching safe frying practices. Frying can be extremely dangerous if you are not careful.
Deep Fried Turkey & Buttermilk Gravy
Serving Size: 10 large servings
Prep Time: 1 hour + overnight refrigeration
Total Time: 2.5 hours + overnight refrigeration
- 14 lb turkey, defrosted
- peanut oil for frying (see Step 2)
- 1 packet of creole marinade (found here)
- 6 tbs butter
- 5 tbs flour
- 2 cups turkey stock
- salt and pepper
Turkey Frying Directions:
*Steps 1 -3 can be done the night or two before you plan to cook the turkey*
- Remove the turkey neck and innards from the turkey and set aside. If there is a plastic thermometer in the turkey or plastic tying the legs together, remove and discard.
- Put the defrosted turkey in your frying pot and fill the pot with water until the turkey is completely submerged. Remove the turkey and measure the remaining water. This is roughly how much oil you will need frying.
- Inject the turkey using the creole marinade. Make sure you inject the marinade in all parts of the turkey (breast, thighs, legs, etc.) Refrigerate overnight.
- Bring the turkey to room temperature. Fill the fryer with the oil measured in Step 2 and heat the oil until it is 400 degrees.
- Turn off the heat on the fryer and carefully place the turkey in the oil. The temperature will drop at this point which is ok, as you ideally want to cook the turkey at a lower temperature. Once the turkey is in the oil, turn the heat back on and adjust until the oil is at 350 degrees.
- Cook the turkey for approximately 3.5 minutes per pound. For the 14 pound turkey, this will be 49 minutes.
- Check the turkeys temperature to ensure that it is cooked through. Use a meat thermometer to check the turkey breast meat temperature. The breast should reach a temperature of 150 degrees, which will reach 160 degrees after it is allowed to rest. Remove from the oil and let rest for 25-30 minutes to allow the juices to settle before carving.
- Carve, serve with gravy and enjoy!
Buttermilk Gravy Directions:
- Bring the turkey stock, neck and innards to boil. Let simmer for 20 minutes. This will enhance the turkey flavor of your gravy. Strain so all solids are removed and set the stock aside.
- Using the same pan, melt the butter over medium heat. Add the flour and whisk consistently until you have a paste. While stirring, add half the turkey stock. Once thickened, add the remaining half and stir until thick. Repeat this process a third time using the buttermilk.
- Once the gravy is at your desired consistency, remove from heat and season with salt and pepper to taste.