Cracker Barrel Fried Turkey Recipe – Crispy, Juicy & Full of Flavor!

If you’re a fan of Cracker Barrel’s legendary fried turkey, you’re in for a treat!

This homemade Cracker Barrel Fried Turkey recipe brings all the flavors of the beloved Southern classic straight to your kitchen.

With its golden, crispy skin and succulent, juicy meat, this deep-fried turkey is the perfect centerpiece for Thanksgiving, Christmas, or any special gathering.

Unlike traditional oven-roasted turkey, deep frying locks in moisture while creating a perfectly crispy texture that will have everyone reaching for seconds.

Whether you’re a seasoned cook or trying deep frying for the first time, this step-by-step recipe ensures a flavor-packed, restaurant-quality turkey that’s surprisingly easy to make.

Let’s get started!

Why You’ll Love This Recipe

1. Crispy Outside, Juicy Inside

Deep frying seals in the juices while creating a golden-brown, crunchy skin—something you just can’t achieve with roasting alone.

2. Quick Cooking Time

Forget spending hours basting in the oven! A fried turkey cooks in a fraction of the time, making it a stress-free option for holiday meals.

3. Packed with Flavor

This recipe includes a savory seasoning blend and an optional marinade injection, ensuring every bite is bursting with Southern-inspired spices.

4. Perfect for Gatherings

Whether it’s a Thanksgiving feast or a weekend cookout, this fried turkey is sure to impress family and friends.

5. A Cracker Barrel Favorite, Made at Home

Now you don’t have to wait for a seasonal menu—this copycat Cracker Barrel Fried Turkey can be enjoyed anytime you crave it!

Ingredients You’ll Need

To make Cracker Barrel-style fried turkey, you’ll need a few key ingredients to ensure maximum flavor and crispiness.

For the Turkey

• 1 whole turkey (10-14 lbs) – Fresh or thawed if frozen. Avoid turkeys pre-injected with a solution.
• Peanut oil or vegetable oil – Enough to fully submerge the turkey in the fryer.

For the Brine (Optional but Recommended for Extra Juiciness)

• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black peppercorns
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 1 tablespoon paprika
• 1 tablespoon onion powder

For the Seasoning Rub

• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon dried thyme

For the Marinade Injection (Optional for Extra Flavor)

• 1/2 cup melted butter
• 1/4 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Equipment You’ll Need

• Deep fryer or large stockpot with a propane burner
• Meat thermometer (ensure the turkey reaches 165°F internally)
• Turkey injector (for adding extra moisture and flavor)
• Heat-resistant gloves and apron (for safety)
• Paper towels (to pat the turkey dry)

Step-by-Step Instructions

Step 1: Prepare the Turkey Brine (Optional but Recommended)

1. In a large pot, combine water, salt, brown sugar, and spices. Stir until salt and sugar dissolve.
2. Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours.
3. After brining, remove the turkey and pat it completely dry with paper towels.

Step 2: Season and Marinate the Turkey

1. If using the injection marinade, mix all ingredients in a bowl and use a turkey injector to inject the mixture evenly throughout the turkey.
2. In a small bowl, mix all the seasoning rub ingredients.
3. Rub the seasoning generously all over the turkey, including under the skin for extra flavor.

Step 3: Heat the Oil for Frying

1. Fill a deep fryer or large stockpot with enough oil to submerge the turkey (leave room for displacement).
2. Heat the oil to 350°F—use a thermometer to monitor the temperature.

Step 4: Fry the Turkey

1. Slowly and carefully lower the turkey into the hot oil using a turkey lifter or sturdy tongs.
2. Fry for about 3.5 minutes per pound (for a 12-lb turkey, fry for approx. 42 minutes).
3. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thighs.

Step 5: Rest and Carve the Turkey

1. Carefully remove the turkey from the fryer and place it on a wire rack or paper towels to drain excess oil.
2. Let it rest for 20-30 minutes before carving to allow the juices to redistribute.
3. Slice and serve with your favorite Southern-style sides!

Tips for the Best Cracker Barrel Fried Turkey

1. Always Dry the Turkey Completely

Water and hot oil don’t mix! Pat the turkey dry inside and out with paper towels to prevent oil splattering and ensure crispier skin.

2. Maintain the Right Oil Temperature

Keep the oil between 325°F and 350°F. If it gets too hot, the skin will burn before the inside cooks.

Too low, and the turkey will be greasy.

3. Use a Meat Thermometer

Undercooked turkey is dangerous, and overcooked turkey is dry.

Use a digital thermometer to ensure the breast reaches 165°F and the thighs 175°F.

4. Don’t Skip the Resting Period

Letting the turkey rest for at least 20 minutes after frying allows the juices to redistribute, making the meat more tender and flavorful.

5. Choose the Right Oil

Peanut oil is the best option for frying turkey because of its high smoke point and neutral flavor, but vegetable or canola oil also works.

Serving Suggestions

A Cracker Barrel-style fried turkey deserves delicious Southern sides! Here are a few classic pairings:

Classic Southern Sides

• Buttermilk Mashed Potatoes – Creamy, buttery goodness to complement the crispy turkey.
• Cornbread Dressing – A must-have for any Southern Thanksgiving feast.
• Country Green Beans – Slow-cooked with bacon for rich flavor.
• Macaroni and Cheese – A cheesy, gooey side dish that’s always a hit.
• Sweet Potato Casserole – Topped with pecans or marshmallows for a sweet contrast.

Sauces & Extras

• Homemade Turkey Gravy – Made from the drippings for extra richness.
• Cranberry Sauce – A tangy-sweet balance to the savory turkey.
• Honey Butter Biscuits – Soft, flaky biscuits slathered in honey butter.

What to Do with Leftovers

• Turkey Sandwiches – Layered with cranberry sauce and stuffing on fresh bread.
• Turkey Pot Pie – A comforting meal with leftover turkey and veggies.
• Turkey Salad – A lighter option with mayo, celery, and grapes.

Conclusion

Now you can recreate the Cracker Barrel Fried Turkey experience in your own kitchen! With its crispy skin, juicy meat, and flavorful seasoning, this deep-fried turkey is guaranteed to be the star of your holiday table.

Whether you’re serving it for Thanksgiving, Christmas, or a casual family gathering, this recipe delivers restaurant-quality results with a homemade touch.

Try it out, and let us know how it turns out in the comments!

Frequently Asked Questions

1. Can I Air-Fry This Turkey Instead of Deep Frying?

Yes! While you won’t get the exact deep-fried crispiness, an air fryer can still produce a flavorful, crispy-skinned turkey.

Cook at 350°F for about 10-12 minutes per pound.

2. How Do I Prevent My Fried Turkey from Being Greasy?

Make sure the oil stays at the correct temperature (325°F-350°F) and drain the turkey properly on a wire rack or paper towels after frying.

3. How Long Does Fried Turkey Stay Crispy?

The skin is crispiest immediately after frying, but you can keep it warm in the oven at 200°F for up to an hour without losing too much crunch.

4. What’s the Best Way to Store and Reheat Leftover Fried Turkey?

Store leftovers in an airtight container in the fridge for 3-4 days.

Reheat in an oven at 350°F for 10-15 minutes to keep the skin crispy.

5. Can I Use a Frozen Turkey?

Never deep fry a frozen turkey—it’s extremely dangerous and causes oil explosions.

Always fully thaw the turkey in the fridge for at least 24-48 hours before frying.