By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
11093 cal · 90 min
Deep-Fried Turkey
Recipe GLPRbc62267e7d1775
A spectacular whole turkey infused with aromatic bay leaves, herbs, and bold Creole spices, then deep-fried to golden-brown perfection. This festive centerpiece delivers crispy, juicy meat with a savory, heat-kissed crust.
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Ingredients
15 pounds Fresh whole turkey
25 medium Whole bay leaves
3¼ teaspoons Dried thyme
3¼ teaspoons Dried oregano
1½ teaspoons Whole black peppercorns
3 tablespoons Hot Creole seasoning
2 teaspoons Garlic powder
4 gallons Peanut oil for deep frying
Directions
Remove the turkey from refrigeration and allow it to sit at room temperature for 30 minutes to ensure even cooking throughout. Pat the bird completely dry with paper towels, inside and out.
In a small bowl, combine the dried thyme, dried oregano, whole black peppercorns, hot Creole seasoning, and garlic powder. Mix thoroughly.
Rub the seasoning mixture all over the exterior of the turkey, working it into the skin and crevices. Distribute the whole bay leaves inside the main cavity and neck cavity of the turkey.
Pour the peanut oil into a large, sturdy deep fryer or pot. Heat the oil to 350°F, using a reliable deep-fry thermometer to monitor temperature.
Carefully lower the seasoned turkey into the hot oil using a sturdy basket or specialized poultry frying apparatus. The oil should cover about three-quarters of the bird.
Maintain the oil temperature at 350°F throughout cooking. Fry the turkey for approximately 3.5 to 4 minutes per pound, or about 50-60 minutes for a 15-pound bird.
When the cooking time is complete, check that the internal temperature of the thickest part of the thigh (not touching bone) reaches 165°F using an instant-read meat thermometer.
Carefully remove the turkey from the hot oil and transfer it to a wire rack or paper-towel-lined tray to drain and rest for 10 minutes before carving and serving.
Comments
Every ingredient is available at any major Charlotte chain—peanut oil fits perfectly into a North Carolina kitchen, and creole seasoning is stocked everywhere. The real time commitment runs closer to two hours once you factor in turkey thawing, brining, drying, and oil heating, though the actual frying is fast. At roughly $10–$15 per serving for the bird alone, this is a splurge, but it feeds twelve and delivers the showstopper effect that justifies a holiday table. The dish does not keep well; leftovers are safe but the crispy skin softens by the next day, so plan to serve it fresh the same evening.
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