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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.
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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