Oh, the irresistible crunch of perfectly fried turkey! Whether you’re craving quick weeknight dinners or planning a comfort food feast, these 18 crispy turkey fried recipes deliver savory satisfaction in every bite. From golden nuggets to flavorful cutlets, get ready to transform your meals with deliciously crispy creations that will have everyone asking for seconds. Let’s dive into these mouthwatering recipes!
Classic Southern Fried Turkey
Jump-start your holiday feast with this crispy, juicy masterpiece. Just imagine golden-brown skin crackling under pressure while succulent meat stays perfectly moist. This Southern classic delivers flavor fireworks in every bite.
Ingredients
– 12-14 pound fresh young turkey
– 4 cups creamy buttermilk
– 2 tablespoons coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 2 teaspoons aromatic garlic powder
– 1 teaspoon smoky paprika
– ½ teaspoon cayenne pepper for heat
– 3 gallons peanut oil with high smoke point
Instructions
1. Pat your 12-14 pound fresh young turkey completely dry with paper towels inside and out.
2. Whisk together 4 cups creamy buttermilk, 2 tablespoons coarse kosher salt, 1 tablespoon freshly cracked black pepper, 2 teaspoons aromatic garlic powder, 1 teaspoon smoky paprika, and ½ teaspoon cayenne pepper in a large brining bag.
3. Submerge the turkey in the buttermilk mixture, seal the bag tightly, and refrigerate for exactly 24 hours.
4. Remove turkey from brine and pat thoroughly dry again—this ensures maximum crispiness.
5. Heat 3 gallons peanut oil in a heavy-duty turkey fryer to precisely 350°F, using a deep-fry thermometer for accuracy.
6. Carefully lower the turkey into the hot oil using the fryer basket and lifting hook.
7. Fry for 3½ minutes per pound (about 42-49 minutes total) until the skin turns deep golden brown.
8. Check doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
9. Lift the turkey from the oil and drain over the fryer for 2 minutes to remove excess oil.
10. Transfer to a wire rack set over a baking sheet and let rest for 30 minutes before carving.
Get ready for that satisfying crunch giving way to incredibly moist, perfectly seasoned meat. The cayenne adds just enough warmth to complement the savory garlic notes. Serve it sliced over fluffy biscuits or alongside tangy collard greens for the ultimate Southern comfort plate.
Buttermilk Brined Fried Turkey
Grab your apron and get ready for the juiciest turkey of your life. This buttermilk-brined beauty delivers crispy, golden skin and impossibly moist meat that will have everyone fighting for seconds. Forget dry turkey forever—this method locks in flavor and creates the perfect crunch.
Ingredients
– 1 whole 12-14 lb young turkey
– 2 quarts rich cultured buttermilk
– 1/2 cup coarse kosher salt
– 1/4 cup aromatic black peppercorns
– 6 smashed fresh garlic cloves
– 2 tablespoons fragrant dried thyme
– 4 cups neutral peanut oil
– 3 cups finely milled all-purpose flour
– 2 tablespoons smoky paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons cayenne pepper for heat
Instructions
1. Pat your 12-14 lb young turkey completely dry with paper towels inside and out.
2. Whisk together 2 quarts rich cultured buttermilk, 1/2 cup coarse kosher salt, 1/4 cup aromatic black peppercorns, 6 smashed fresh garlic cloves, and 2 tablespoons fragrant dried thyme in a large brining bag.
3. Submerge the turkey in the brine mixture, ensuring it’s completely covered.
4. Seal the brining bag tightly, removing all air pockets.
5. Refrigerate for exactly 24 hours—no longer or the meat will become mushy.
6. Remove turkey from brine and rinse thoroughly under cold running water.
7. Pat the turkey completely dry with fresh paper towels—this is crucial for crispy skin.
8. Let the turkey air-dry uncovered in the refrigerator for 2 hours to further dry the skin.
9. Heat 4 cups neutral peanut oil in a large Dutch oven to 350°F using a deep-fry thermometer.
10. Combine 3 cups finely milled all-purpose flour, 2 tablespoons smoky paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 2 teaspoons cayenne pepper in a large brown paper bag.
11. Place the dried turkey in the paper bag and shake vigorously to coat evenly with the seasoned flour.
12. Carefully lower the turkey into the hot oil breast-side up using a turkey fryer basket or heavy-duty utensils.
13. Maintain oil temperature at 325°F throughout cooking, adjusting heat as needed.
14. Fry for 3-4 minutes per pound until the internal temperature reaches 165°F in the thickest part of the breast.
15. Remove turkey from oil and let drain on a wire rack over a sheet pan for 30 minutes before carving.
Outrageously crispy skin shatters with each bite, revealing impossibly moist, perfectly seasoned meat that stays juicy for days. Serve this showstopper with spicy honey for drizzling or chop the leftovers for next-level turkey sandwiches that’ll ruin deli meat forever.
Cajun Spiced Deep Fried Turkey
You’ve never had turkey this explosive. Cajun-spiced deep-fried turkey delivers crispy skin, juicy meat, and flavor that slaps—perfect for shaking up your holiday table or any epic gathering.
Ingredients
– 1 whole 12–14 lb fresh or thawed turkey, patted completely dry
– 3 gallons peanut oil with high smoke point
– ½ cup Cajun seasoning blend with bold paprika and garlic
– 2 tbsp coarse kosher salt for even seasoning
– 1 large yellow onion, roughly chopped
– 4 fresh celery stalks, chopped into large pieces
– 1 whole head of garlic, cloves separated and smashed
Instructions
1. Place your 12–14 lb turkey on a clean, dry surface and pat the entire exterior and cavity completely dry with paper towels.
2. Rub the turkey inside and out with ½ cup Cajun seasoning blend and 2 tbsp coarse kosher salt, ensuring every crevice is coated.
3. Stuff the cavity with 1 large roughly chopped yellow onion, 4 chopped fresh celery stalks, and 1 whole head of smashed garlic cloves.
4. Heat 3 gallons of peanut oil in a large outdoor fryer to precisely 350°F, using a deep-fry thermometer to monitor temperature.
5. Slowly lower the turkey into the hot oil, breast-side up, using a turkey fryer basket and hooks to avoid splashing.
6. Fry the turkey for 3½ minutes per pound (about 42–49 minutes for a 12–14 lb bird), maintaining oil temperature at 350°F.
7. Carefully remove the turkey from the oil when the internal thigh temperature reaches 165°F on an instant-read thermometer.
8. Let the turkey rest on a wire rack over a baking sheet for 30 minutes before carving to redistribute juices.
Keep that skin shatteringly crisp by letting the turkey rest uncovered. The garlic and onion stuffed inside steam gently, infusing the meat with aromatic depth while the exterior fries to golden perfection. Serve it straight from the fryer with spicy remoulade or pile the meat onto soft buns for next-level turkey sandwiches.
Garlic Herb Butter Fried Turkey
Need a holiday showstopper that won’t leave you slaving all day? This garlic herb butter fried turkey delivers crispy skin and juicy meat in record time. Forget dry bird drama—this method guarantees flavor in every single bite.
Ingredients
- 1 whole 12-14 lb fresh turkey, patted completely dry
- 1 cup rich unsalted European-style butter, softened
- 8 cloves aromatic fresh garlic, finely minced
- 2 tbsp vibrant fresh rosemary, finely chopped
- 2 tbsp earthy fresh thyme leaves
- 1 tbsp coarse kosher salt
- 1 tsp freshly cracked black pepper
- 4 gallons neutral high-heat peanut oil
Instructions
- Combine softened European-style butter, minced fresh garlic, chopped rosemary, thyme leaves, kosher salt, and cracked pepper in a small bowl until fully incorporated.
- Carefully separate the turkey skin from the breast meat using your fingers, creating pockets for the butter mixture.
- Spread half of the garlic herb butter evenly underneath the turkey skin, covering both breast areas completely.
- Rub the remaining butter mixture all over the outside of the turkey, including legs and wings.
- Truss the turkey tightly with kitchen twine to ensure even cooking and compact shape.
- Heat 4 gallons of peanut oil in a large outdoor fryer to precisely 350°F, using a deep-fry thermometer to monitor temperature.
- Slowly lower the completely dry turkey into the hot oil using a turkey frying basket and lowering tool.
- Maintain oil temperature between 340-350°F throughout cooking, adjusting heat as needed.
- Fry for exactly 3-4 minutes per pound until the skin turns deep golden brown and crispy.
- Check doneness by inserting an instant-read thermometer into the thickest part of the thigh—it should register 165°F.
- Carefully remove the turkey from the oil and let it rest on a wire rack for 20-30 minutes before carving.
Unbelievably crispy skin shatters with each bite, revealing incredibly moist, garlic-infused meat underneath. Serve this beauty sliced over creamy mashed potatoes or shredded into tacos with pickled onions for an unexpected twist. The herb-forward butter creates pockets of flavor that’ll have everyone fighting for the crispy wing pieces.
Peanut Oil Fried Turkey with Crackling Skin
A perfectly fried turkey with skin that shatters like glass—this method delivers the juiciest meat and most addictive crunch you’ll ever taste. Forget dry holiday birds forever and prepare for the most requested turkey of your life.
Ingredients
– 12-14 lb fresh young turkey
– 2 gallons premium peanut oil
– 1/2 cup coarse kosher salt
– 1/4 cup freshly cracked black pepper
– 3 tbsp garlic powder
– 2 tbsp smoked paprika
– 1 tbsp cayenne pepper
Instructions
1. Pat the 12-14 lb fresh young turkey completely dry inside and out with paper towels.
2. Combine 1/2 cup coarse kosher salt, 1/4 cup freshly cracked black pepper, 3 tbsp garlic powder, 2 tbsp smoked paprika, and 1 tbsp cayenne pepper in a small bowl.
3. Rub the spice mixture evenly over the entire turkey surface, including under the skin and inside the cavity.
4. Place the seasoned turkey on a wire rack over a baking sheet and refrigerate uncovered for 24 hours to dry the skin thoroughly.
5. Heat 2 gallons of premium peanut oil in a large outdoor fryer to precisely 350°F, using a deep-fry thermometer to monitor temperature.
6. Carefully lower the chilled turkey into the hot oil using a turkey frying basket and hooks.
7. Fry for 3-4 minutes per pound (about 45 minutes for a 14 lb turkey), maintaining oil temperature between 325-350°F.
8. Lift the turkey from the oil and check that the internal thigh temperature reaches 165°F on an instant-read thermometer.
9. Transfer the fried turkey to a cutting board and let rest for 30 minutes before carving.
10. Carve against the grain and serve immediately while the skin remains crispy.
Dive into that glass-like crackle that shatters with every bite, revealing incredibly moist, perfectly seasoned meat beneath. The peanut oil creates a clean, nutty flavor that lets the spices shine through brilliantly. Serve this showstopper with spicy honey for drizzling or pile the crispy skin pieces on top of mashed potatoes for the ultimate texture experience.
Spicy Hot Honey Glazed Fried Turkey
Move over basic fried turkey—this spicy hot honey glazed version brings the heat and sweet. Master crispy skin and juicy meat with this game-changing technique. Make your holiday table unforgettable with this fiery twist.
Ingredients
– 1 (12-14 lb) fresh young turkey
– 2 cups buttermilk
– 3 cups all-purpose flour
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp cayenne pepper
– 1 tbsp coarse sea salt
– 1 gallon peanut oil
– 1 cup raw wildflower honey
– 2 tbsp crushed red pepper flakes
– 1 tbsp apple cider vinegar
Instructions
1. Pat the 12-14 lb fresh young turkey completely dry with paper towels.
2. Submerge the turkey in 2 cups buttermilk and refrigerate for 12 hours.
3. Heat 1 gallon peanut oil in a large fryer to precisely 350°F.
4. Combine 3 cups all-purpose flour, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp cayenne pepper, and 1 tbsp coarse sea salt in a large bag.
5. Shake the buttermilk-soaked turkey in the flour mixture until evenly coated.
6. Carefully lower the turkey into the hot oil using a turkey hanger.
7. Fry for 3-4 minutes per pound until the internal temperature reaches 165°F.
8. Remove the turkey and let it drain on a wire rack for 15 minutes.
9. Simmer 1 cup raw wildflower honey, 2 tbsp crushed red pepper flakes, and 1 tbsp apple cider vinegar in a saucepan for 5 minutes.
10. Brush the hot honey glaze generously over the entire fried turkey.
11. Let the glaze set for 5 minutes before carving.
Revel in that crackling crisp skin giving way to impossibly moist meat. The sweet heat builds with each bite—perfect alongside cooling cornbread dressing. Leftovers? Shred it for next-level spicy turkey sandwiches.
Smoked and Fried Turkey Combo
Melt away Thanksgiving stress with this game-changing turkey technique. Master both smoky depth and crispy perfection in one epic bird. Get ready for the juiciest, most flavorful turkey of your life.
Ingredients
– 12 lb fresh young turkey
– 1 cup coarse kosher salt
– 1/2 cup dark brown sugar
– 2 tbsp freshly cracked black pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp smoked paprika
– 1 gallon cold filtered water
– 4 cups peanut oil
– Fresh rosemary sprigs
– Fresh thyme sprigs
Instructions
1. Pat your 12 lb fresh young turkey completely dry with paper towels.
2. Whisk together 1 cup coarse kosher salt, 1/2 cup dark brown sugar, 2 tbsp freshly cracked black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tsp smoked paprika in a large bowl.
3. Rub the spice mixture evenly over the entire turkey surface, including inside the cavity.
4. Place the seasoned turkey in a large brining bag and pour in 1 gallon cold filtered water.
5. Seal the bag and refrigerate for exactly 24 hours to develop deep flavor.
6. Remove the turkey from brine and rinse thoroughly under cold running water.
7. Pat the turkey completely dry again with fresh paper towels—this ensures crispy skin.
8. Let the turkey air-dry on a wire rack in the refrigerator for 4 hours to further dry the skin.
9. Preheat your smoker to 225°F using fruitwood chips for mild smoke flavor.
10. Place the turkey directly on the smoker rack and insert fresh rosemary and thyme sprigs into the cavity.
11. Smoke the turkey until the internal breast temperature reaches 150°F, about 3-4 hours.
12. While smoking, heat 4 cups peanut oil in a large turkey fryer to precisely 350°F.
13. Carefully lower the smoked turkey into the hot oil using the fryer basket.
14. Fry for exactly 3 minutes per pound until the skin turns golden brown and crispy.
15. Remove the turkey and let it rest on a cutting board for 30 minutes before carving.
Brace yourself for the ultimate texture experience—smoky, tender meat wrapped in shatteringly crisp skin. Serve this showstopper with spicy maple glaze or chop the leftovers for next-level turkey sandwiches that’ll haunt your dreams.
Asian Five-Spice Fried Turkey Wings
OBSESSED with crispy, sticky, five-spice glazed turkey wings? These Asian-inspired beauties deliver maximum flavor with minimal effort—perfect for your next game day feast or weeknight dinner upgrade.
Ingredients
– 2 pounds meaty turkey wings
– 1/4 cup rich soy sauce
– 2 tablespoons fragrant sesame oil
– 1 tablespoon aromatic Chinese five-spice powder
– 3 cloves fresh garlic, finely minced
– 1 tablespoon freshly grated ginger
– 1/4 cup sweet honey
– 2 tablespoons tangy rice vinegar
– 1 teaspoon spicy red pepper flakes
– 1/2 cup cornstarch for crispy coating
– 4 cups neutral vegetable oil for frying
– 2 tablespoons thinly sliced green onions
– 1 teaspoon toasted sesame seeds
Instructions
1. Pat 2 pounds meaty turkey wings completely dry with paper towels.
2. Whisk together 1/4 cup rich soy sauce, 2 tablespoons fragrant sesame oil, 1 tablespoon aromatic Chinese five-spice powder, 3 cloves fresh minced garlic, 1 tablespoon freshly grated ginger, 1/4 cup sweet honey, 2 tablespoons tangy rice vinegar, and 1 teaspoon spicy red pepper flakes in a large bowl.
3. Add turkey wings to marinade, coating thoroughly.
4. Cover bowl and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Remove wings from marinade, reserving liquid for glaze.
6. Dredge each wing in 1/2 cup cornstarch until evenly coated.
7. Heat 4 cups neutral vegetable oil in a heavy Dutch oven to 350°F.
8. Carefully fry wings in batches for 12-15 minutes until golden brown and internal temperature reaches 165°F.
9. Transfer cooked wings to a wire rack set over a baking sheet.
10. Pour reserved marinade into a small saucepan and bring to a rolling boil for 2 full minutes.
11. Brush hot glaze generously over fried wings.
12. Garnish with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds.
Zesty, sticky, and impossibly crispy—these wings deliver that perfect crackle when you bite through the five-spice crust. Serve them piled high with steamed jasmine rice to soak up every drop of that glossy glaze, or chop them into smaller pieces for the ultimate game-day finger food that’ll have everyone fighting for the last piece.
Lemon Pepper Fried Turkey Tenders
Mouthwatering lemon pepper fried turkey tenders will have everyone begging for your recipe. Marinate juicy turkey strips in zesty lemon and bold pepper, then fry to golden perfection. Get ready for the crunchiest, most flavorful protein you’ve ever tasted.
Ingredients
– 1 lb fresh turkey breast tenders
– 1 cup full-fat buttermilk
– 2 tbsp freshly squeezed lemon juice
– 2 tsp coarsely ground black pepper
– 1 tsp fine sea salt
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp smoked paprika
– 4 cups neutral vegetable oil
– Fresh lemon wedges for serving
Instructions
1. Pat 1 lb fresh turkey breast tenders completely dry with paper towels.
2. Whisk together 1 cup full-fat buttermilk, 2 tbsp freshly squeezed lemon juice, 2 tsp coarsely ground black pepper, and 1 tsp fine sea salt in a medium bowl.
3. Submerge turkey tenders in the buttermilk mixture, ensuring each piece is fully coated.
4. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—this tenderizes the turkey while infusing maximum flavor.
5. Combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp smoked paprika in a shallow dish.
6. Heat 4 cups neutral vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
7. Remove one turkey tender from the marinade, letting excess drip off.
8. Dredge the tender thoroughly in the flour mixture, pressing to adhere the coating.
9. Carefully lower the coated tender into the hot oil using tongs.
10. Fry for 4-5 minutes until golden brown and crispy, flipping halfway through.
11. Transfer to a wire rack set over a baking sheet—this keeps them crispy instead of steaming on paper towels.
12. Repeat with remaining tenders, maintaining oil temperature between 345-355°F.
13. Let tenders rest for 2 minutes before serving to allow juices to redistribute.
Crispy on the outside, incredibly juicy inside—these tenders deliver a perfect pepper kick balanced by bright lemon notes. Serve them piled high with fresh lemon wedges for squeezing, or slice over a vibrant salad for a lighter meal that still satisfies every craving.
Jerk Seasoned Fried Turkey Legs
Jerk-seasoned fried turkey legs bring Caribbean heat to your kitchen with crispy skin and juicy meat that falls right off the bone. Get ready for flavor fireworks that’ll make your taste buds dance. This viral-worthy recipe delivers restaurant-quality results at home.
Ingredients
– 4 large turkey legs with skin-on
– 2 cups buttermilk for tenderizing
– 3 cups all-purpose flour for crispy coating
– 2 tbsp jerk seasoning blend with smoky scotch bonnet heat
– 1 tbsp garlic powder with bold aromatic notes
– 1 tsp smoked paprika for deep color
– 1 tsp coarse sea salt for seasoning
– ½ tsp freshly ground black pepper
– 6 cups peanut oil with high smoke point
– ¼ cup cornstarch for extra crunch
Instructions
1. Pat 4 large turkey legs completely dry with paper towels.
2. Place turkey legs in a large bowl and pour 2 cups buttermilk over them, ensuring full coverage.
3. Cover the bowl and refrigerate for 8 hours minimum for maximum tenderness.
4. In a separate large bowl, whisk together 3 cups all-purpose flour, 2 tbsp jerk seasoning, 1 tbsp garlic powder, 1 tsp smoked paprika, 1 tsp coarse sea salt, and ½ tsp black pepper.
5. Add ¼ cup cornstarch to the flour mixture and whisk thoroughly to combine.
6. Remove turkey legs from buttermilk, letting excess drip off.
7. Dredge each turkey leg in the flour mixture, pressing firmly to create a thick coating.
8. Let coated turkey legs rest on a wire rack for 15 minutes to set the crust.
9. Heat 6 cups peanut oil in a large Dutch oven to 350°F using a deep-fry thermometer.
10. Carefully lower one turkey leg into the hot oil using tongs.
11. Fry for 12-14 minutes, maintaining oil temperature between 345-355°F.
12. Flip the turkey leg halfway through cooking when the underside reaches golden brown.
13. Remove when internal temperature reaches 165°F and skin is deeply bronzed.
14. Drain on a wire rack over a baking sheet for 5 minutes.
15. Repeat frying process with remaining turkey legs, one at a time.
Serve these jerk-seasoned beauties with cooling mango slaw to balance the heat. The crackling skin gives way to impossibly tender meat infused with Caribbean spices. Try shredding the turkey over coconut rice for an instant island-inspired bowl that’ll transport you to Jamaica with every bite.
BBQ Dry Rub Fried Turkey Breast
Zesty flavors collide in this crispy-skinned, juicy turkey breast that’ll make you forget dry Thanksgiving birds forever. We’re frying with a smoky dry rub that creates the ultimate crust—perfect for sandwiches, salads, or straight-up snacking. Get ready for turkey that actually has personality.
Ingredients
– 2 lbs boneless turkey breast
– 1/4 cup smoky paprika
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 1 tbsp garlic powder with intense aroma
– 1 tsp cayenne pepper for subtle heat
– 2 cups all-purpose flour for crispy coating
– 2 large farm-fresh eggs
– 1 cup whole milk for rich soaking
– 4 cups peanut oil with high smoke point
– 1 tbsp brown sugar for caramelized sweetness
Instructions
1. Pat the 2 lbs boneless turkey breast completely dry with paper towels.
2. Whisk together 1/4 cup smoky paprika, 2 tbsp coarse kosher salt, 1 tbsp freshly cracked black pepper, 1 tbsp garlic powder, 1 tsp cayenne pepper, and 1 tbsp brown sugar in a medium bowl.
3. Rub the spice mixture aggressively over every surface of the turkey breast, pressing firmly to adhere.
4. Let the turkey rest at room temperature for 30 minutes to allow flavors to penetrate.
5. Heat 4 cups peanut oil in a heavy Dutch oven to precisely 350°F, using a deep-fry thermometer for accuracy.
6. Whisk 2 large farm-fresh eggs with 1 cup whole milk in a shallow dish until fully combined.
7. Place 2 cups all-purpose flour in a separate shallow dish.
8. Dip the seasoned turkey breast into the egg mixture, ensuring complete coverage.
9. Dredge the wet turkey through the flour, pressing to create a thick, even coating.
10. Carefully lower the coated turkey into the hot oil using tongs, standing back to avoid splatters.
11. Fry for 12-15 minutes, maintaining oil temperature between 345-355°F for optimal crispiness.
12. Flip the turkey halfway through cooking when the bottom develops a deep golden-brown crust.
13. Remove the turkey when the internal temperature reaches 165°F on an instant-read thermometer.
14. Drain on a wire rack over a baking sheet for 5 minutes to preserve crunch. That crispy, crackly skin gives way to incredibly juicy meat infused with smoky-sweet heat. Transform leftovers into killer turkey sandwiches with pickles and mayo, or slice thin over greens for the ultimate salad upgrade.
Rosemary and Thyme Infused Fried Turkey
Viral-worthy crispy turkey just landed. Transform your holiday table with this herb-infused masterpiece that delivers maximum crunch and flavor in every bite.
Ingredients
– 12 lb fresh young turkey
– 2 gallons peanut oil with high smoke point
– 6 fresh rosemary sprigs with fragrant needles
– 8 fresh thyme sprigs with woody stems
– 1 cup coarse kosher salt with large crystals
– 2 tbsp freshly cracked black pepper
– 1 tbsp garlic powder with robust aroma
– 1 lemon for bright citrus notes
Instructions
1. Pat the 12 lb fresh young turkey completely dry with paper towels inside and out.
2. Rub the 1 cup coarse kosher salt evenly over the entire turkey surface and cavity.
3. Season generously with 2 tbsp freshly cracked black pepper and 1 tbsp garlic powder.
4. Insert 4 fresh rosemary sprigs and 6 fresh thyme sprigs into the main cavity.
5. Pierce the 1 lemon multiple times with a fork and place inside the turkey.
6. Truss the turkey legs tightly together with kitchen twine.
7. Heat 2 gallons peanut oil in a large outdoor fryer to precisely 350°F.
8. Carefully lower the turkey into the hot oil using a fryer basket and hooks.
9. Maintain oil temperature at 350°F throughout cooking.
10. Fry for exactly 3 minutes per pound (36 minutes total) until golden brown.
11. Insert a meat thermometer into the thickest part of the thigh, reading 165°F.
12. Carefully remove the turkey from the oil and drain on a wire rack.
13. Let rest for 30 minutes before carving to allow juices to redistribute.
Melt-in-your-mouth tender meat meets shatteringly crisp skin infused with aromatic herbs. The rosemary and thyme create an earthy backbone that complements the juicy turkey perfectly. Serve thick slices alongside cranberry sauce or shred for next-level turkey sandwiches that’ll have everyone asking for your secret.
Korean Gochujang Fried Turkey Bites
Ready to transform your leftover turkey game? These Korean Gochujang Fried Turkey Bites will make you forget dry holiday leftovers ever existed. Crispy, spicy, and ridiculously addictive—they’re the snack you’ll crave year-round.
Ingredients
– 2 cups shredded cooked turkey
– 1/3 cup spicy gochujang paste
– 2 tablespoons rich soy sauce
– 1 tablespoon toasted sesame oil
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon sweet honey
– 1 cup all-purpose flour
– 2 large farm-fresh eggs, beaten
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– 2 sliced green onions for garnish
– 1 tablespoon toasted sesame seeds
Instructions
1. Combine 1/3 cup spicy gochujang paste, 2 tablespoons rich soy sauce, 1 tablespoon toasted sesame oil, 3 cloves minced fresh garlic, 1 tablespoon freshly grated ginger, and 1 tablespoon sweet honey in a medium bowl.
2. Add 2 cups shredded cooked turkey to the sauce mixture and toss until every piece is thoroughly coated.
3. Set up a breading station with three shallow dishes: place 1 cup all-purpose flour in the first, 2 beaten farm-fresh eggs in the second, and 1 cup panko breadcrumbs in the third.
4. Dredge each saucy turkey piece first in flour, shaking off excess.
5. Dip the floured turkey into the beaten eggs, letting excess drip back into the bowl.
6. Press each piece firmly into panko breadcrumbs, ensuring complete coverage.
7. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
8. Carefully lower breaded turkey pieces into the hot oil using tongs, working in batches to avoid crowding.
9. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through cooking.
10. Remove fried turkey bites with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Repeat the frying process with remaining turkey pieces, allowing oil temperature to return to 350°F between batches.
12. Transfer all fried turkey bites to a serving platter and immediately garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds.
The crispy panko crust gives way to tender, saucy turkey with that perfect sweet-spicy kick from the gochujang. Serve these straight from the fryer with cold beer, or pile them over steamed rice for an instant meal that beats any takeout.
Panko Crusted Fried Turkey Cutlets
Outshine every basic chicken dinner with these Panko Crusted Fried Turkey Cutlets. Transform lean turkey into crispy, golden perfection that shatters with each bite. Get ready for your new weeknight obsession.
Ingredients
– 4 turkey breast cutlets (about 1 pound total)
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 ½ cups Japanese-style panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 cup neutral vegetable oil (for frying)
– Fresh lemon wedges for serving
Instructions
1. Place turkey cutlets between two sheets of parchment paper and pound to ¼-inch thickness using a meat mallet or heavy skillet.
2. Create three shallow bowls: fill first with all-purpose flour, second with beaten farm-fresh eggs, third with panko breadcrumbs mixed with garlic powder, smoked paprika, fine sea salt, and freshly cracked black pepper.
3. Dredge each turkey cutlet thoroughly in flour, shaking off excess.
4. Dip floured cutlet into beaten eggs, allowing excess to drip back into bowl.
5. Press egg-coated cutlet firmly into seasoned panko mixture, ensuring complete coverage on both sides.
6. Heat 1 cup neutral vegetable oil in large skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
7. Carefully place two breaded cutlets into hot oil using tongs, frying for 2-3 minutes per side until deep golden brown.
8. Transfer fried cutlets to wire rack set over baking sheet to maintain crispiness (tip: avoid paper towels which create steam).
9. Repeat frying process with remaining two cutlets, checking oil temperature returns to 350°F between batches.
10. Let cutlets rest on wire rack for 3 minutes before serving to allow juices to redistribute.
Juicy turkey meets that satisfying panko crunch in every golden slice. The subtle smokiness from paprika plays perfectly against bright lemon squeezed fresh over top. Stack these cutlets high on toasted brioche buns with spicy mayo or slice them over crisp greens for an instant upgrade.
Maple Bourbon Glazed Fried Turkey
Maple Bourbon Glazed Fried Turkey
Master the ultimate holiday centerpiece with this game-changing fried turkey. Maple and bourbon create a sticky-sweet glaze that caramelizes into crispy perfection. Your guests will demand this recipe year after year.
Ingredients
– 12-pound fresh young turkey
– 2 gallons peanut oil with high smoke point
– 1 cup pure maple syrup
– 1/2 cup Kentucky bourbon
– 1/4 cup unsalted butter
– 2 tablespoons coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 teaspoon smoked paprika
– 4 fresh garlic cloves
– 2 sprigs woody rosemary
Instructions
1. Pat the 12-pound fresh young turkey completely dry with paper towels inside and out.
2. Rub the turkey skin thoroughly with 2 tablespoons coarse kosher salt, 1 tablespoon freshly cracked black pepper, and 1 teaspoon smoked paprika.
3. Let the seasoned turkey rest at room temperature for 45 minutes to ensure even cooking.
4. Heat 2 gallons peanut oil in a large turkey fryer to precisely 350°F, using a deep-fry thermometer for accuracy.
5. Carefully lower the turkey into the hot oil using the fryer basket and hooks.
6. Fry for 3 1/2 minutes per pound (42 minutes total), maintaining oil temperature between 325-350°F.
7. While frying, combine 1 cup pure maple syrup, 1/2 cup Kentucky bourbon, and 1/4 cup unsalted butter in a saucepan.
8. Mince 4 fresh garlic cloves and strip leaves from 2 sprigs woody rosemary, adding both to the glaze mixture.
9. Simmer the glaze over medium heat for 8 minutes until slightly thickened and reduced by one-third.
10. Remove the turkey from oil when the internal thigh temperature reaches 165°F on an instant-read thermometer.
11. Let the turkey drain and rest on a wire rack for 20 minutes to redistribute juices.
12. Brush the warm glaze generously over the entire turkey surface during the last 5 minutes of resting.
What emerges is turkey perfection—crackling-crisp skin giving way to impossibly juicy meat. The maple-bourbon glaze creates a glossy, sweet-savory crust that caramelizes beautifully. Serve thick slices with the remaining warm glaze for drizzling, or chop the crispy skin to sprinkle over mashed potatoes for ultimate texture contrast.
Buffalo Style Fried Turkey Strips
Overwhelm your taste buds with crispy, spicy perfection. These Buffalo-style fried turkey strips deliver that game-day crunch with a fiery kick. Get ready to dunk, devour, and dominate snack time.
Ingredients
– 1 lb fresh turkey breast, sliced into ½-inch strips
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– ½ cup whole milk
– 1 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ cup Frank’s RedHot sauce
– 2 tbsp rich unsalted butter
– 4 cups vegetable oil for frying
– ½ cup creamy blue cheese dressing
Instructions
1. Pat dry 1 lb fresh turkey breast strips thoroughly with paper towels.
2. Whisk together 1 cup all-purpose flour, 1 tsp garlic powder, and 1 tsp smoked paprika in a shallow bowl.
3. Beat 2 large farm-fresh eggs with ½ cup whole milk in a separate bowl until fully combined.
4. Pour 1 cup panko breadcrumbs into a third shallow bowl.
5. Dredge each turkey strip first in the flour mixture, shaking off excess.
6. Dip the floured strip into the egg mixture, coating completely.
7. Press the strip firmly into the panko breadcrumbs, ensuring full coverage.
8. Place breaded strips on a wire rack and let rest for 10 minutes to set the coating.
9. Heat 4 cups vegetable oil in a heavy Dutch oven to 375°F, using a deep-fry thermometer.
10. Carefully lower 3-4 turkey strips into the hot oil using tongs, avoiding overcrowding.
11. Fry for 3-4 minutes until golden brown and internal temperature reaches 165°F.
12. Remove strips with a slotted spoon and drain on a paper towel-lined baking sheet.
13. Melt 2 tbsp rich unsalted butter in a small saucepan over medium heat.
14. Whisk in ½ cup Frank’s RedHot sauce until the mixture is smooth and bubbly.
15. Toss hot fried turkey strips in the Buffalo sauce until evenly coated.
16. Serve immediately with ½ cup creamy blue cheese dressing for dipping.
Perfectly crispy outside, tender inside—these strips pack serious heat balanced by cool blue cheese. Pile them high on slider buns with crunchy celery sticks, or go all-in with loaded fries. That addictive crunch will have everyone fighting for the last piece.
Garlic Parmesan Fried Turkey Drumsticks
Perfectly crispy, garlicky, and impossibly juicy—these fried turkey drumsticks will shatter your expectations. Packed with savory parmesan and aromatic herbs, they deliver restaurant-quality crunch from your own kitchen. Get ready to dominate your next game day spread or weeknight dinner.
Ingredients
- 4 large turkey drumsticks (about 1 lb each)
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1 cup freshly grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 4 cups peanut oil
Instructions
- Pat the turkey drumsticks completely dry with paper towels.
- Place the drumsticks in a large bowl and pour buttermilk over them.
- Cover the bowl and refrigerate for at least 4 hours or overnight.
- In a separate large bowl, combine flour, grated parmesan, minced garlic, smoked paprika, onion powder, cayenne, kosher salt, and black pepper.
- Remove one drumstick from the buttermilk, letting excess drip off.
- Dredge the drumstick thoroughly in the flour mixture, pressing to adhere.
- Place the coated drumstick on a wire rack and repeat with remaining drumsticks.
- Let the coated drumsticks rest for 15 minutes to help the coating stick.
- Heat peanut oil in a large Dutch oven to 350°F using a deep-fry thermometer.
- Carefully lower two drumsticks into the hot oil using tongs.
- Fry for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Remove the drumsticks and drain on a wire rack set over a baking sheet.
- Repeat with the remaining two drumsticks.
- Let the fried drumsticks rest for 5 minutes before serving.
Golden and crackling with every bite, these drumsticks offer a shatteringly crisp exterior that gives way to incredibly moist, flavorful meat. The garlic and parmesan create a savory umami bomb that pairs perfectly with cool ranch or extra buffalo sauce for dipping. Serve them piled high on a platter with celery sticks and watch them disappear before your eyes.
Sweet and Spicy Sriracha Fried Turkey
Grab your apron because this sweet and spicy sriracha fried turkey will change your holiday game forever. Get ready for crispy, juicy perfection that packs serious heat with just enough sweetness to keep you coming back for more.
Ingredients
– 1 whole fresh turkey (12-14 pounds)
– 2 cups creamy buttermilk
– 1/2 cup fiery sriracha sauce
– 1/4 cup rich honey
– 3 tablespoons savory soy sauce
– 4 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger
– 4 cups premium peanut oil
– 2 cups finely milled all-purpose flour
– 1 tablespoon smoked paprika
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
Instructions
1. Pat the whole turkey completely dry with paper towels inside and out.
2. Whisk together creamy buttermilk, fiery sriracha sauce, rich honey, savory soy sauce, aromatic minced garlic, and freshly grated ginger in a large bowl.
3. Submerge the dried turkey in the marinade, cover tightly, and refrigerate for exactly 24 hours.
4. Heat premium peanut oil in a large heavy-duty pot to precisely 350°F using a deep-fry thermometer.
5. Combine finely milled all-purpose flour, smoked paprika, coarse kosher salt, and freshly cracked black pepper in a separate large bowl.
6. Remove turkey from marinade, letting excess liquid drip back into the bowl.
7. Dredge the wet turkey thoroughly in the seasoned flour mixture, pressing to create a thick crust.
8. Carefully lower the coated turkey into the hot oil using turkey lifters or sturdy tongs.
9. Maintain oil temperature between 325-350°F throughout cooking, adjusting heat as needed.
10. Fry for exactly 3-4 minutes per pound until the internal temperature reaches 165°F in the thickest part of the thigh.
11. Transfer the cooked turkey to a wire rack set over a baking sheet to drain excess oil.
12. Let the turkey rest undisturbed for 30 minutes before carving to allow juices to redistribute.
Amazingly crispy skin gives way to incredibly juicy meat with each bite. The perfect balance of sweet honey and fiery sriracha creates addictive flavor layers that’ll have everyone fighting for the crispy wing pieces. Serve this showstopper with cool cucumber salad to tame the heat or pile the shredded meat into soft bao buns for next-level sandwiches.
Summary
Outstanding crispy turkey fried recipes offer endless possibilities for delicious meals! We hope this collection inspires you to try these savory dishes in your own kitchen. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to save these tasty ideas for later. Happy cooking!
