Cracker Barrel Deep Fried Turkey
This Cracker Barrel Deep Fried Turkey recipe gives you the perfect balance of crispy, golden-brown skin and juicy, tender meat. By using a flavorful butter-based marinade and a well-seasoned dry rub, this turkey is packed with Southern charm. Deep frying the bird locks in moisture, ensuring a juicy roast with a crispy exterior that’s sure to impress at any holiday gathering or family dinner.
Equipment
- 1 Turkey Fryer with Propane Burner (large enough to hold the turkey and oil)
- 1 Oil Thermometer (to monitor the oil temperature)
- 1 Meat Injector (for injecting marinade into the turkey)
- 1 Fire-Resistant Gloves (for safety while handling hot oil)
- 1 Large Platter (for resting and draining the turkey)
- 1 Paper Towels (for draining excess oil)
- 1 Tongs or Poultry Holder (for lowering and lifting the turkey)
- 1 Fire Extinguisher (for safety)
Ingredients
- 12-14 lbs Whole Turkey fresh or thawed
- 3-5 gallons Peanut Oil for frying
For Marinade:
- 1 cup Unsalted Butter melted
- 1 cup Chicken Broth
- 2 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Salt
- 1 tsp Black Pepper
Optional:
- Fresh herbs thyme, rosemary
For Dry Spice Rub:
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Black Pepper
- 1 tbsp Salt
- 1 tsp Cayenne Pepper for heat
- 1 tbsp Brown Sugar optional for sweetness
Instructions
Prepare the Turkey:
- Thaw the turkey completely (if frozen), remove giblets and neck, then pat the turkey dry with paper towels.
Prepare Marinade:
- In a bowl, mix melted unsalted butter, chicken broth, garlic powder, onion powder, salt, and pepper. Optionally, add fresh herbs.
Inject the Turkey:
- Using a meat injector, inject the marinade deep into the breast, thighs, and legs of the turkey to infuse moisture and flavor.
Season the Turkey:
- In a separate bowl, combine paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and brown sugar. Rub this spice mixture all over the turkey, ensuring even coverage.
Heat the Oil:
- Fill your turkey fryer with peanut oil, enough to fully submerge the turkey. Heat the oil to 350°F (177°C) using an oil thermometer.
Deep Fry the Turkey:
- Using fire-resistant gloves, carefully lower the turkey into the hot oil. Fry for 3-4 minutes per pound. A 12-pound turkey will take around 36-48 minutes.
Check for Doneness:
- Use a meat thermometer to ensure the turkey's internal temperature reaches 165°F (74°C) at the thickest part of the breast and thigh.
Drain and Rest:
- Carefully remove the turkey from the fryer and place it on a large platter lined with paper towels. Let it rest for at least 15-20 minutes before carving.
Carve and Serve:
- Carve the turkey and serve immediately. Enjoy the crispy skin and juicy meat!
Notes
- Turkey Size: The recipe works best with a 12-14 lb turkey, as this ensures even cooking. Larger turkeys may require adjustments in frying time.
- Oil Safety: Always fry the turkey outdoors on a flat, stable surface, away from any flammable objects. Keep a fire extinguisher nearby for safety.
- Alternative Marinades: Feel free to experiment with different marinades such as Cajun or lemon-herb for varied flavors.
- Oil Reuse: You can reuse the oil by filtering out food particles and storing it properly for future frying. It's best to reuse the oil no more than once or twice.
- Thermometer Use: Always ensure the oil temperature remains steady at 350°F for the best results.