MEMPHIS FRIED TURKEY

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Memphis Fried Turkey image

Provided by Patrick and Gina Neely : Food Network

Time 2h25m

Yield 10 servings

Number Of Ingredients 8

1 14-pound turkey, giblets removed, washed and dried
1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Peanut oil, for frying (about 3 gallons)

Steps:

  • Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water. Remove the turkey; mark the line where the water is in the pot. Empty the water and dry the fryer and turkey well.
  • Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
  • Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way). Preheat the oil to 400 degrees F; it will take about 1 hour.
  • Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats. Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a board or platter.

Fatumahkaba
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I followed the recipe exactly and the turkey turned out great! The meat was juicy and the skin was crispy. I would definitely make this again.


Adam French
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This is the best fried turkey recipe I've ever had! The turkey was perfectly cooked and the seasoning was amazing. I will definitely be making this again.


Manuel Figueroa
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I've made this recipe several times and it always turns out perfect. The turkey is always juicy and flavorful. I love the crispy skin and the juicy meat.


Anthony Ochoa
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This was my first time frying a turkey and it was a success! The turkey was cooked perfectly and the seasoning was amazing. I will definitely be making this again.


Valerie Camacho
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I'm so glad I found this recipe. The turkey was delicious and my family loved it. I will definitely be making this again.


Tormeika Sanford
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This recipe is a keeper! The turkey was so moist and flavorful. I loved the crispy skin and the juicy meat.


Sial King
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I followed the recipe exactly and the turkey turned out great! The meat was juicy and the skin was crispy. I would definitely make this again.


Ashleigh Driffill
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This is the best fried turkey recipe I've ever had! The turkey was perfectly cooked and the seasoning was amazing. I will definitely be making this again.


Andrea Florez
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I've tried a few fried turkey recipes before, but this one is by far the best. The turkey was cooked evenly and the seasoning was on point.


Kavuma Richard
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This recipe was easy to follow and the turkey came out perfect. I loved the crispy skin and the moist meat.


brock shaner
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I'm not a big fan of turkey, but this recipe changed my mind. The turkey was so flavorful and juicy. I would definitely make this again.


Ike Wisdom
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I made this recipe for Thanksgiving dinner and it was a hit! Everyone raved about the turkey. It was so moist and flavorful.


Knawaja Freed
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Best turkey I've ever had! The meat was juicy and tender, and the skin was perfectly crispy. I followed the recipe exactly and it was flawless.


Lorie's Channel
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This was my first time frying a whole turkey and it turned out amazing! The brine and seasoning gave the turkey so much flavor. I will definitely be doing this again.