Deep-Fried Turkey with Injection Marinade and Spice Rub

Looking to impress everyone at Thanksgiving with a turkey that’s crispy, juicy, and bursting with flavor? Deep-frying is the way to go! It might sound like a big job, but with the right recipe and some preparation, it’s actually pretty straightforward—and the results are totally worth it. Our garlic-infused oil and savory spice rub will give you a turkey that’s crispy on the outside, tender on the inside, and packed with flavor.

Safety First

Before you dive into this fun and delicious adventure, let’s talk safety. Frying a turkey comes with a few important rules, but don’t worry! If you follow these tips, you’ll have a safe, tasty holiday:

• Always fry outdoors (your kitchen and garage are off-limits for this one).
• Never leave the fryer unattended—stay close!
• Keep children and pets away from the frying area.
• Wear long pants, closed-toe shoes, and insulated oven mitts.
• Have a fire extinguisher—just in case.
• Never use water to put out an oil fire!

What You’ll Need:

For the Injection Marinade:

• 1/2 cup melted butter
• 1/2 cup garlic-infused oil (like our Catania Oils Garlic-Infused Oil)
• 1/2 cup apple cider vinegar
• 1/2 cup Worcestershire sauce
• 2 tablespoons salt (omit if you’ve brined the turkey)

For the Savory Spice Rub:

• 1/2 cup dipping oil (Catania Oils Dipping Oil works great!)
• 1/2 cup minced garlic
• 2 tablespoons onion powder
• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Turkey Fry Oil

• For a 30-quart fryer, you’ll typically need about 3 to 4 gallons (approximately 12 to 16 quarts) of oil for a turkey weighing between 14 to 16 pounds.
• For a 40-quart fryer, expect to use around 5 gallons (about 20 quarts) of oil, especially for larger turkeys.
• We love using our Catania Oils Turkey Fry Oil.

Let’s Get Cooking!

• Prep Your Turkey:
  • First things first, pat your thawed turkey dry with paper towels (wet turkey + hot oil = dangerous splatters).
  • Inject the marinade into the turkey using an injector—make sure you hit all the key spots for maximum flavor!
  • Slather that spice rub all over—inside, outside, everywhere!
  • Then, pop your turkey in a plastic bag and refrigerate overnight to let all the flavors soak in
• Time to Fry:
  Check your fryer manual for the specific instructions, but here’s the general idea:
  • Fill your fryer with turkey fry oil.
  • Heat the oil to 350-375°F.
  • Carefully lower the turkey into the hot oil—slow and steady is key to avoid splashing.
  • Fry for 3-4 minutes per pound, until the internal temperature reaches 170°F in the breast and 180°F in the thighs.
• Let it Rest and Serve:
  After the turkey is done frying, let it rest for at least 30 minutes before carving—this helps the juices settle and keeps everything nice and juicy. Now all that’s left to do is carve it up and enjoy!

A Few Pro Tips:

• Don’t be alarmed if your turkey looks really dark on the outside. That’s just the spice rub doing its thing!
• Make sure your turkey is completely thawed before frying—any leftover ice can cause dangerous splatters.
• Always use a meat thermometer to check for doneness—better safe than sorry!
• Let the oil cool completely before moving or storing it

Frying a turkey is more than just a cooking method—it’s a holiday experience. By following these steps, you’ll be well on your way to creating an unforgettable meal. Safe frying, and happy Thanksgiving from all of us at Catania Oils!