By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
9793 cal · 60 min
Basic Deep-Fried Turkey
Recipe GLPR48af22a24a121c
A classic American deep-fried turkey with crispy golden skin and tender, juicy meat. This straightforward recipe uses simple seasonings to let the natural flavor of the turkey shine through. The bird is submerged in hot peanut oil until it reaches a safe internal temperature, resulting in a dish that's perfect for holiday gatherings or any celebration.
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Ingredients
1 whole turkey (about 12 pounds), giblets removed and patted dry
2 to 4 gallons peanut oil for frying
Kosher salt
Freshly ground black pepper
Directions
Set up your deep fryer or large pot with peanut oil, ensuring you have adequate space (at least 2 gallons total). Heat the oil to 350°F (175°C). Use a reliable thermometer to verify the temperature before proceeding.
While the oil heats, season the turkey generously inside and out with kosher salt and freshly ground black pepper. Make sure the turkey is completely dry; pat it down with paper towels if needed.
Carefully lower the prepared turkey into the hot oil using a frying basket or hooks, working slowly to prevent splashing. The turkey should be fully submerged.
Fry the turkey for approximately 3 to 4 minutes per pound. For a 12-pound bird, plan on 36 to 48 minutes of frying time.
Monitor the oil temperature throughout cooking, maintaining it at 350°F (175°C). Use a meat thermometer to check the internal temperature in the thickest part of the thigh (not touching bone) when you approach the estimated cooking time.
The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Carefully remove the turkey from the oil and place it on a rack or paper towel-lined surface to drain. Let it rest for 10 minutes before carving.
Carve the turkey and serve hot to 10 people.
Comments
This recipe demands serious logistics that the 60-minute claim obscures: a whole turkey needs thawing (24 hours for every 4–5 pounds), and you'll need a proper deep fryer, thermometer, and safety setup that few kitchens have ready. Ingredient-wise, you're covered at every Charlotte chain—turkey and peanut oil are standard—but the real cost lives in the oil itself, which runs $6–$10 a quart and you'll burn through 3–4 quarts; that pushes the cost per serving higher than roasting, especially once you account for the specialized equipment and the propane or electrical load. The payoff is crispy skin and fast cooking once you're set up, and it does reheat reasonably if stored properly, but this is a special-occasion dish, not a weeknight meal, and the fussiness around temperature management and hot-oil safety makes it a job for someone with some experience.
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