Search thousands of recipes reviewed by home cooks like you.

Erick's Deep Fried Rosemary Turkey

Erick's Deep Fried Rosemary Turkey

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
Erick Ellgrin

Erick Ellgrin

This is one of the most flavorful and moist turkeys you will ever savor. Easy to prepare, a definite hit at parties, this is how Thanksgiving was meant to be enjoyed! I like to use about a 16-pound bird.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 68.4 g
  • 137%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
  2. Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
  3. Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
  4. Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
  5. Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mommys3
22

mommys3

12/25/2007

This recipe is very very good. I just recommend using a injection marinade with it (may I suggest The Chicken and Turkey Marinade)the flavors of this marindae work well with the rosemary. This produced the moistest breast meat. And gives flavor through out. I suggest marinating the meat the day before frying. Also make sure to put the rub b/t the skin and breast meat for flavor through the meat.

BRIANSWIFE
20

BRIANSWIFE

6/10/2004

I tried this recipe for a church banquet and it was the hit of the party. I have had deep fried turkey but not like this. OHHHHHHH! My, I found a new love and good for my low carb lifestyle to boot. Thanks for a wonderful recipe. Margaret

jennifer_95
17

jennifer_95

11/30/2005

Good, but not fantastic. I've made several deep fried turkeys and have found that injecting your turkeys with your seasonings gives it much more flavor! Overall, very good and would recommend that you give it a try!

More reviews

Similar recipes

ADVERTISEMENT