Are you ready to transform your holiday meal from ordinary to extraordinary? Imagine sinking your teeth into the most incredibly crispy, golden-brown turkey that's impossibly juicy on the inside and perfectly seasoned from skin to bone. Our Masterbuilt Turkey Fryer recipe isn't just another cooking method—it's a culinary adventure that will make your guests worship your cooking skills and beg for your secret! Forget dry, bland turkeys of the past; this method guarantees a show-stopping centerpiece that will have everyone talking long after the meal is over.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 1 turkey
Ingredients
- 1 whole turkey (12-14 lbs)
- Oil (peanut or vegetable)
- Turkey seasoning
- Salt
- Pepper
Instructions
- Thaw the turkey completely, ensuring no ice remains inside the cavity. Pat the turkey dry thoroughly with paper towels, both inside and outside.
- Remove giblets and neck from the turkey. Trim any excess fat and remove the popup timer if present.
- Prepare turkey seasoning by mixing salt, pepper, and your preferred herbs. Generously season the entire turkey, including inside the cavity and under the skin.
- Measure the turkey's volume by carefully lowering it into the empty fryer pot with water. Mark the water line to determine the exact amount of oil needed, ensuring the turkey will be fully submerged without overflowing.
- Drain the water and dry the fryer pot completely. Add peanut or vegetable oil to the marked level, typically about 3-4 gallons.
- Preheat the oil to 350°F using the Masterbuilt turkey fryer, using a reliable deep-fry thermometer to monitor temperature accurately.
- Ensure all safety precautions are in place: fire extinguisher nearby, fryer on a flat, non-flammable surface away from structures, and wearing protective gloves and eyewear.
- Slowly and carefully lower the seasoned turkey into the hot oil using the fryer basket or turkey hanger, moving extremely slowly to prevent oil splatter.
- Maintain oil temperature between 325-350°F throughout cooking. Cook for approximately 3-
- 5 minutes per pound of turkey.
- For a 12-14 lb turkey, total cooking time will be around 40-49 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F in the thickest part of the thigh and breast.
- Carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes to allow juices to redistribute.
- Carve the turkey and serve hot, enjoying the crispy exterior and juicy interior of your perfectly fried turkey.
Tips
- Safety First: Always fry your turkey outdoors in an open area, away from structures, and have a fire extinguisher nearby.
- Moisture is the Enemy: Pat your turkey completely dry before frying to prevent dangerous oil splatters and achieve that perfect crispy skin.
- Temperature Matters: Use a reliable thermometer to maintain consistent oil temperature between 325-350°F for even cooking.
- Don't Rush: Lower the turkey into hot oil extremely slowly to prevent dangerous splashing and potential burns.
- Size Matters: Calculate cooking time carefully—approximately 3-
- 5 minutes per pound for perfect doneness.
- Rest is Best: Allow your fried turkey to rest for 20 minutes after cooking to let juices redistribute, ensuring maximum moisture.
- Oil Selection: Peanut oil is ideal due to its high smoke point and neutral flavor, but vegetable oil works well too.
- Seasoning Secret: Don't be shy with your seasoning—generously coat both outside and inside the turkey for maximum flavor.
Nutrition Facts
Calories: 800kcal
Carbohydrates: 0g
Protein: 100g
Fat: 45g
Saturated Fat: 15g
Cholesterol: 300mg
