Erick's Deep Fried Rosemary Turkey

5 Reviews

Prep: 30 min
Cook: 55 min
Ready In: 1 hr 25 min

“This is one of the most flavorful and moist turkey's 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” - by Erick Ellgrin

Ingredients

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup minced garlic
salt and ground black pepper to taste
3 gallons peanut oil for frying
3 sprigs fresh rosemary
12 cloves garlic, peeled
1/2 cup chopped fresh ginger root

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Metric US

Original recipe yields 16 servings

Directions

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.
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.
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.
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.
Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.

Nutrition

Amount Per Serving (16 total)

Calories
573 cal
29%

Fat
30.2 g
46%

Carbs
2.7 g
< 1%

Based on a 2,000 calorie diet

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Reviews (5)

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mommys3

Dec. 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 produc..." See moreed 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

Jun. 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...." See more Thanks for a wonderful recipe. Margaret"

jennifer_95

Nov. 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 y..." See moreou give it a try!"

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