Deep-Fried Turkey With Herbs

You’ll never find a Thanksgiving turkey more crispy and evenly golden brown than a deep-fried one. And while frying a turkey isn’t difficult, it can be dangerous—be sure to read our guide on how to deep-fry a turkey to get familiar with technique and safety tips prior to the big day.

The most important thing to remember is to use the proper equipment: a turkey fryer large enough to hold your bird, long heatproof gloves (standard oven mitts won’t cut it), and neutral oil with a high smoke point (peanut oil is ideal, but safflower, canola, and vegetable oil all do well). The amount of oil you use will depend on the size of your turkey and the width of your pot, but this recipe has a great trick for finding the appropriate fill line so that your hot oil doesn’t overflow.

This recipe has a simple spice mix—no brine or marinade necessary. But you can go even more simple or more elaborate (with something like a Cajun or jerk seasoning mix). Just don’t add too much sugar since it has a tendency to burn before the turkey is done cooking.

Need another reason to opt for a fried bird over classic roast turkey? It’ll free up your oven for the rest of the Thanksgiving feast. Bake as many side dishes and desserts as you want during those two hours—and if you’re still not ready to commit to a whole turkey, consider frying some glazed-and-crunchy wings on your stovetop instead.

Editor’s note: This recipe was originally published October 2, 2013.