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Cracker Barrel Fried Turkey

Helen T. Patterson
This Cracker Barrel Fried Turkey Recipe delivers the perfect balance of crispy, golden skin and juicy, flavorful meat.
With a well-seasoned rub, an optional marinade injection, and the deep-frying technique, this turkey is a show-stopping main dish for Thanksgiving,
Christmas, or any special occasion.
Nutrition Facts (Per Servings)
Calories: 410, Total Fat: 26g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 620mg (can vary depending on brine/marinade use), Total Carbohydrates: 2g, Dietary Fiber: 0g, Sugars: 1g, Protein: 38g, Vitamin A: 6% DV , Vitamin C: 2% DV , Calcium: 2% DV, Iron: 10% DV
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 24 minutes
Cook Time 25 minutes
Total Time 49 minutes
Course Main Course
Cuisine American, Southern
Servings 10 servings
Calories 450 kcal

Equipment

  • Deep fryer or large stockpot with burner (for frying the turkey)
  • Meat thermometer (to ensure the turkey reaches the correct temperature)
  • Turkey injector (for adding extra moisture and flavor)
  • Large tongs or turkey lifter (to safely lower and lift the turkey)
  • Heat-resistant gloves (for handling hot surfaces and oil)
  • Wire rack or tray (for draining excess oil after frying)
  • Large paper towels (to thoroughly dry the turkey before frying)

Ingredients
  

For the Turkey

  • 1 whole turkey 10-14 lbs, fresh or thawed
  • 3-4 gallons peanut or vegetable oil for frying
  • For the Brine Optional but Recommended
  • 1 gallon water
  • ½ cup kosher salt
  • ½ 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
  • ½ teaspoon cayenne pepper optional
  • ½ teaspoon dried thyme

For the Marinade Injection (Optional for Extra Flavor)

  • ½ cup melted butter
  • ¼ cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

Instructions
 

Step 1: Brine the Turkey (Optional but Recommended)

  • In a large pot, combine water, salt, brown sugar, peppercorns, garlic, rosemary, paprika, and onion powder. Stir to dissolve.
  • Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours.
  • Remove the turkey from the brine and pat it completely dry with paper towels.

Step 2: Prepare the Turkey

  • If using the marinade injection, mix all ingredients and inject the turkey in multiple spots for even flavor distribution.
  • Mix the seasoning rub and coat the turkey generously, making sure to get under the skin.

Step 3: Heat the Oil

  • Pour peanut or vegetable oil into a deep fryer or stockpot, leaving enough space for displacement.
  • Heat to 350°F, checking with a thermometer.

Step 4: Fry the Turkey

  • Carefully lower the turkey into the hot oil using a turkey lifter or large tongs.
  • Fry for 3.5 minutes per pound (for a 12-lb turkey, about 42 minutes).
  • Use a meat thermometer to check the internal temperature:
  • Breast: 165°F
  • Thighs: 175°F
  • Once done, carefully remove the turkey and place it on a wire rack to drain.

Step 5: Rest and Serve

  • Let the turkey rest for 20-30 minutes before carving.
  • Slice, serve, and enjoy with your favorite sides!

Notes

  • Brining adds moisture and flavor but can be skipped if short on time.
  • Oil safety tip: Always fry outdoors on a flat surface away from flammable objects.
  • Don’t overfill the fryer! Too much oil can cause dangerous spills.
  • Reheating Tip: To maintain crispiness, reheat leftovers in the oven at 350°F for 10-15 minutes instead of microwaving.
  • Best Oil Choice: Peanut oil provides a clean taste and high smoke point, but vegetable or canola oil works too.
Keyword Cracker Barrel Fried Turkey