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Deep-Fried Whole Turkey

Serves: 16
Hands On Time: 
Total Time: 


1 (10-to 12-pound) turkey, thawed if frozen
1/4 cup soy sauce
1/2 cup shrimp boil seasoning
2 teaspoons freshly ground black pepper
6 cloves garlic, chopped, or garlic powder to taste
1/2 cup chopped chives
2 medium onions, cut into eighths
4-6 ribs celery, cut in 3-inch pieces
1 cup water
2 gallons peanut oil (no substitutions)
3 tablespoons Cajun poultry seasoning


Pierce turkey all over with fork and place in a large roasting pan. Season with soy sauce, shrimp boil mix, black pepper, garlic and chives, sprinkling on all surfaces and in cavities. Place some onions and celery inside turkey; place remainder alongside it. Add water to pan.

Refrigerate, covered with pan lid or aluminum foil, in coldest part of refrigerator one to three days. Occasionally turn turkey, basting with pan liquids.

When ready to prepare, in a large heavy pot heat oil until very hot, about 325 to 350 degrees on a meat thermometer.

Remove turkey from marinade, remove vegetables from cavities and drain excess liquid. Sprinkle generously with Cajun poultry seasoning.

Using two forks or holding turkey by legs, lower carefully into hot oil. Cook, breast side down, about 15 minutes; turn and cook for about 10 minutes until browned. Carefully remove with two forks; place on wire rack to drain. Serve hot or cold.

Note: Cooking time is about 2 minutes per pound; do not overcook, or turkey will fall apart when removed from oil. If undercooked, complete cooking in microwave oven.


Per 6-ounce serving with skin: 356 calories, (percent of calories from fat 58), 47 grams protein, 5 grams carbohydrates, 23 grams fat, 98 milligrams cholesterol, 146 milligrams sodium, 1 gram fiber.

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