Deep-fried Thanksgiving turkey

Oct 6, 2009 at 6:30 p.m. ET

Try this flavorful, injected marinade before deep frying your Thanksgiving turkey.

Marinated and deep-fried Thanksgiving turkey


  • 1-12 to 16 lb whole turkey
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/3 cup dry sherry
  • 6 tsp garlic powder
  • 5 tsp lemon pepper
  • 5 tsp onion powder
  • 2-3 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp cumin
  • 2 tsp black pepper
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 tsp basil
  • 5 gallons peanut oil


  1. Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the turkey.
  2. Place the turkey in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally.
  3. Preheat the cooking oil to 350-375 degrees F in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps hold the bird together and provides a way to lift it in and out of the oil.)
  4. Drain the turkey, carefully patting it dry. Place the bird into the oil and fry 3-1/2 to 4 minutes per pound.

More Thanksgiving recipes!

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