Fried Turkey with Southern Rub
TIME/SERVINGS
Total: 2 hrs, plus overnight for the rub
Active: 25 mins
Makes: 10 to 12 servings
By Regan Burns
If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it really penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying.
What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator).
Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores.
Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor.
Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, tha... read more
- 6 tablespoons kosher salt
- 6 tablespoons dry mustard, such as Colman’s
- 2 teaspoons hot paprika
- 2 teaspoons filé powder
- 1/2 teaspoon freshly ground black pepper
- 1 (15- to 18-pound) fresh turkey
- Peanut oil for frying (about 4 gallons, see note below)
- 1/2 cup dark brown sugar
- Combine the rub ingredients in a mixing bowl and set aside.
- Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely.
- Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.
- Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey.
- Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F.
- Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve.
Note: To figure out how much oil to use, try this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use.
Beverage pairing: Dixie Beer, Louisiana. There’s nothing like a crisp, sharp, and somewhat neutral American light lager with fried turkey. And you might as well have something with true Southern roots like Dixie, though Bud or PBR would be just as delicious.
COMMENTS | ADD YOUR OWN
Can't wait to try it! I found the turkey fryer Bayou Classic 3066A 30-Quart Outdoor Turkey Fryer Kit for only $49.00 at amazon. (free shipping!)
Can you deep fry a Tofurkey?
Try deepfrying your turkey in cottonseed oil. It has less flavor transfer than peanut oil. You can find it in lots of sports goods stores.
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The recipe should also say "TURN OFF THE FIRE BEFORE LIFTING THE TURKEY". Even with that, there's still a serious danger of a grease fire. Especially when the turkey barely fits in the pot.
It's better to cook two small turkeys than one large one.
We lived in New Orleans when fried turkey was coming on the scene and heard the sirens Thanksgiving and Christmas mornings when 'cooks' set their carports on fire. Sometimes their cars, as well.
The cooking should be done with NO roof overhead, and with children kept away.
An engine hoist works real well to lift a turkey.
Some firestations started cooking turkeys (you bring the turkey, they cook it). Sadly, that was bK.
I've fried many turkeys in the past several years and can agree with the emphasis on safety. Don't do it in the garage or carport. Make sure the ground you set the fryer on is level. You truly can't be too careful!
I use peanut oil exclusively.
I've always used an injector for adding diluted Zatarain's Liquid Crab Boil (4 parts water; 1 part crab boil). I also recommend coating the bird with a couple of beaten egg whites. Then I liberally sprinkle the bird with Tony Chachere's Cajun seasoning. This makes a very crispy, very tasty turkey skin! I don't think these three things(crab boil, egg whites, Tony's) would go well with the rub, but it's a great alternative.
After dinner, when the oil has cooled, I strain it through cheese cloth a couple of times. It's great for frying chicken or most anything else.
Try Straining the oil through a coffee filter. Works Real good!
Is the brown sugar supposed to part of the rub? I wasn't sure because it's listed after the turkey in the ingredients. thanks!