Erick's Deep Fried Rosemary Turkey

Erick's Deep Fried Rosemary Turkey

7
Erick Ellgrin 0

"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."

Ingredients 1 h 25 m {{adjustedServings}} servings 573 cals

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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

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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Footnotes

  • Cook's Notes:
  • To test for the amount of oil needed, place your unprepared turkey into the fryer, and fill to 2 inches from the top with water. Remove turkey, and note the water level by making a mark on the fryer. Dry completely before adding oil.
  • To reuse oil, strain, filter through a cloth, and keep refrigerated. When properly stored, oil may be reused up to 4 times. When oil has gone bad, it will smell rancid, smoke excessively when heated, or will not bubble up when food is added.
  • Safety Tips:
  • Be sure to keep pets and children away from the deep frying area at all times.
  • Allow oil to cool completely before removing from the fryer.
  • Always deep-fry out doors at least 20 feet from buildings or vehicles due to fire hazards. Wear long pants and sleeves, and heavy oven mitts when handling the turkey. Eye protection is also recommended.
  • Editor's Note:
  • We have determined the nutritional value of the oil for frying in this recipe based on a retention value of 1% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 7

  1. 11 Ratings

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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
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
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!