Whether frying a bird for Christmas, Thanksgiving, or a summer party, deep fried turkey recipes have become explosively popular. And food fashion isn't like clothing fashion. While clogs or wide-brimmed hats become the rage for no reason at all, there is a very good reason why the Cajun fried turkey has become the toast of the table.

It's awesome, that's why.

If this is your first time making your whole turkey deep fried, you probably want to stop by this page: Instructions for Deep Frying a Turkey. It outlines just how to deep fry a turkey, and --most importantly-- goes over the very important safety measures you must consider when making a fried turkey. You can also find more step-by-step instructions on my How to Fry a Turkey page.

All set and safe? Then we have some great deep fried turkey recipes here, including:

• Dry Rubbed Deep Fried Cajun Turkey
• Creole Deep Fried Turkey
• Cajun Fried Turkey Recipe, Martha Stewart Style

And if you've got a real appetite for fried turkey recipes, visit my Complete Turkey Guide, or check out these deep fried turkey recipes on some of our other pages:

• Emeril's Cajun Fried Turkey with Fried Turkey Injection Recipe
• Tasty but Traditional Fried Turkey Recipe (uses a brine)
• Spicy Deep Fried Turkey Injection Recipe
• Cajun Deep Fried Turkey Injection Recipe
• Honey Beer Turkey Injection
• Asian Fusion Fried Turkey Injection
• Ultra Flavorful Cajun Marinade for Deep Fried Turkey
• Italian Herbed Deep Fried Turkey Injection Recipe

Tips for Cooking a Deep Fried Turkey

1. Use care. Not to belabor the point, but it's important to look over your turkey fryer's instruction manual and follow turkey fryer safety precautions before beginning.

2 Dry your bird. You know what happens when a few drops of water fall into hot oil in a skillet. Now, imagine that on a very large scale. Not pretty. If you use a deep fried turkey marinade or brine, it's best to air-dry your bird in the fridge for at least a few hours.

3. Inject ahead of time. Using one of the deep fried turkey injection recipes we've linked to here? Be sure to inject the bird at least 12 hours before frying to assure that the bird stays dry on the outside.

4. Don't sugar your rub. If you feel like improvising and adding ingredients to any deep fried turkey seasonings or dry rubs, be sure to skip the sugar. While sugar is fine in a brine for a deep fried turkey, it'll burn if you use a sugar-based dry rub on the outside of the bird. The oil is just too hot for sugar, which burns quickly.

5. Add some flavor. Want to give a subtle flavor to your bird? Put onions, garlic cloves, or herbs in the oil along with him. Fresh rosemary is especially nice.

6. Fry two. A lot of people do two birds instead of one when they fire up their turkey fryer. After the oil's been seasoned by the first bird, the second one comes out even better. Use the first for sandwiches or whatever, and make the second your Thanksgiving or Christmas turkey.

We have lots more practical turkey frying tips here, and a step by step guide on how to fry turkey here. And now to the deep fried turkey recipes!

The deep fried turkey recipe below is for a 10 lb. turkey. Want to make a larger whole turkey deep fried? Follow your fryer's instructions per pound for your turkey, and increase the seasonings as needed.

• Print this Recipe

Ingredients:
1 (10 lb.) turkey
1 1/2 tbsp. salt
1 1/2 tsp. freshly ground black pepper
1 1/2 tsp. garlic powder
2 tbsp. dry rub (watch the sugar content) or cajun seasoning
3 to 5 gallons peanut oil

Instructions: 1. Wash your turkey inside and out and remove the packet of giblets.

2. Allow to air dry a few minutes. Pat with paper towels if necessary.

3. Mix salt, pepper, and garlic in a small bowl. Rub all over turkey (inside and out).

4. Rub turkey with your favorite dry rub or seasoning blend.

5. Let the bird sit and marinate on the counter until it reaches room temperature.

6. Following the manufacturer's instructions for your turkey fryer, heat the oil to 350 degrees F.

7. Carefully lower the turkey into the oil. Fry turkey for 3 minutes a pound, plus 5 minutes total cook time (ex: 35 minutes for a 10 lb. bird).

8. Raise turkey from oil, allowing the excess to drip away. Place on a platter coated with several layers of paper towels to drain. Let sit 15-20 minutes to settle and drain. Carve and serve.

The onion in this deep fried turkey recipe both flavors the bird and keeps the oil from scorching-- a neat trick you can use with any of these deep fried turkey recipes. We have a great recipe for Creole seasoning here, but feel free to use your favorite.

• Print this Recipe

Ingredients:
Peanut oil for frying
1 (12 lbs.) whole turkey
1/4 C. Creole seasoning
1 whole white onion, peeled

Instructions: 1. Rinse turkey inside and out and remove giblet packet. Air dry or dry with paper towels.

2. Be sure the neck hole at the top of the turkey is nice and wide (at least 2"). If it's not, pull slightly with your fingers. A wide opening lets the oil flow better through the turkey

3. Rub inside and outside of turkey with Creole seasoning. Let turkey come to room temperature.

4. Heat oil in your turkey fryer to 400 degrees F according to the manufacturer's directions.

5. With the neck hole facing down, place the prepared, seasoned turkey and the whole, peeled onion in the fryer's basket.

6. Lower turkey into the oil. The oil temperature will lower; allow it to fall to 350 degrees F, then maintain it at that level.

7. Cook turkey about 3 1/2 minutes per pound. Turkey is cooked when meat thermometer at the thickest part of the thigh reaches 180 degrees F.

8. Place on a platter coated with several layers of paper towels to drain. Let sit 15-20 minutes to settle and drain. Carve and serve.

This deep fried turkey recipe has a very special flavor that comes from the deep fried turkey seasonings used in the recipe. The pungent flavor of bay leaves gives it a wonderful Cajun flavor that's very unique. The spice rub is rubbed all over the turkey, and then the turkey is allowed to sit and marinate in the spices overnight. It makes for an incredibly flavorful Cajun fried turkey.

• Print this Recipe

Ingredients:
1 turkey (15 lbs.)
25 bay leaves
1 tbsp. dried thyme
1 tbsp. dried oregano
1/2 tbsp. black peppercorns
3 tbsp. Creole or Cajun seasoning
2 tsp. garlic powder
Peanut oil, as needed to fry

Instructions: 1. Rinse turkey inside and out. Air dry or dry with paper towels.

2. Using a spice grinder, grind bay leaves until fine. Empty ground bay leaves into a small mixing bowl.

3. Add thyme, oregano, and peppercorns to the grinder. Grind until fine. Empty ground spices into the bowl with the bay leaf.

4. Add garlic powder and Creole or Cajun seasoning to the bay leaf mixture. Stir with a fork to mix.

5. Rub spice mix all over dried turkey: inside the cavity, under the skin, and over the skin.

6. Cover turkey and refrigerate overnight.

7. When ready to start cooking, allow the turkey to come to room temperature.

8. Following the manufacturer's instructions for your turkey fryer, heat the oil to 360 degrees F.

9. Fry turkey, maintaining a 360 degree oil temperature, 3 minutes per pound, until golden.

10. Place on a platter coated with several layers of paper towels to drain. Let sit 15-20 minutes to settle and drain. Carve and serve.