Quick Answer
To deep fry a wild turkey without burning, it's essential to brine the turkey first, pat it dry thoroughly, and cook it at the right temperature. A spatchcocked turkey is ideal for deep frying as it cooks more evenly. Use a thermometer to monitor the oil temperature.
Brining the Wild Turkey
Brining a wild turkey is crucial to enhance flavor and moisture. Mix 1 cup of kosher salt, 1/2 cup of brown sugar, and 1 gallon of water to create a brine solution. Submerge the turkey in the brine for 8-12 hours in the refrigerator. Remove the turkey from the brine, pat it dry with paper towels, and let it sit for 30 minutes to an hour before deep frying.
Preparing the Wild Turkey for Deep Frying
To spatchcock the turkey, remove the backbone by cutting along both sides with kitchen shears. Press down on the breast to flatten the turkey. Season the turkey with your desired spices and herbs. For even cooking, it’s best to separate the breasts from the legs and thighs.
Deep Frying the Wild Turkey
Heat the oil in a deep fryer to 375°F (190°C). Use a thermometer to monitor the temperature. Carefully lower the turkey into the hot oil, breast side down. Fry for 5-7 minutes or until golden brown, then flip the turkey and fry for an additional 5-7 minutes. Use tongs or a slotted spoon to remove the turkey from the oil and let it rest for 10-15 minutes before slicing.
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