Popeye’s Style Fried Turkey Recipe 🍗🦃

Recipe Overview

• Prep Time: 30 minutes (plus marinating time)
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (plus marinating)
• Servings: 10-12

Ingredients

• For the Turkey:
  • 1 whole turkey (12-14 pounds, thawed if frozen) 🦃
  • 1 gallon of peanut oil (for frying)
• For the Marinade:
  • 1 cup salt
  • 1 cup brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 1 gallon of water
• For the Breading:
  • 2 cups all-purpose flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper

Directions

1. Prepare the Marinade:
   • In a large pot, combine the water, salt, brown sugar, cayenne pepper, garlic powder, onion powder, paprika, black pepper, thyme, sage, and oregano.
   • Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let cool completely.
2. Marinate the Turkey:
   • Once the marinade is cool, submerge the turkey in the brine. If necessary, use a heavy plate to keep the turkey submerged.
   • Cover and refrigerate for at least 12 hours, or up to 24 hours for maximum flavor.
3. Prepare for Frying:
   • Remove the turkey from the marinade and rinse it under cold water. Pat it dry with paper towels.
   • In a large bowl, combine the flour, cayenne pepper, garlic powder, onion powder, paprika, salt, and black pepper to make the breading mixture.
4. Coat the Turkey:
   • Dredge the turkey in the flour mixture, making sure to coat it thoroughly. Shake off any excess flour.
5. Heat the Oil:
   • In a large turkey fryer, heat the peanut oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature.
6. Fry the Turkey:
   • Carefully lower the coated turkey into the hot oil using a frying basket or a sturdy hook.
   • Fry the turkey for about 3 to 4 minutes per pound. For a 12-pound turkey, this will take approximately 45-60 minutes.
   • The internal temperature should reach 165°F (75°C) in the thickest part of the thigh.
7. Remove and Rest:
   • Once cooked, carefully remove the turkey from the oil and allow it to drain on a wire rack or paper towels.
   • Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute.
8. Serve:
   • Carve the turkey and serve with your favorite sides. Enjoy your delicious Popeye’s style fried turkey! 🍽️

Notes

• Always fry outdoors and ensure you have a safe setup to avoid any accidents.
• Use a meat thermometer to check the internal temperature for safety.
• Leftover turkey can be stored in the refrigerator for up to 4 days.