20 Spicy Big Easy Turkey Fryer Recipes Perfect for Holidays

Spice up your holiday gatherings with these sizzling Big Easy turkey fryer recipes! Whether you’re craving Cajun-kissed wings, fiery fried turkey, or bold Southern sides, we’ve got 20 finger-licking dishes that bring the heat—and the flavor. Perfect for feeding a crowd (or just treating yourself), these recipes turn your fryer into a holiday MVP. Ready to fry, feast, and repeat? Let’s dive in!

Cajun Spiced Deep-Fried Turkey

This crispy, boldly seasoned turkey is a showstopper—perfect for gatherings where you want to impress without stressing.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 3 tbsp Cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 3–4 gallons peanut oil (for frying)

Instructions:

1. In a small bowl, mix 3 tbsp Cajun seasoning, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 2 tsp salt, and 1 tsp black pepper. Rub the blend evenly all over the turkey, including under the skin.
2. Heat peanut oil in a large fryer or heavy pot to 350°F (use a deep-fry thermometer). Carefully lower the turkey into the oil using a fry basket or hook, maintaining the oil temperature at 325°F.
3. Fry for 3–4 minutes per pound (about 40 minutes for a 12-lb turkey), or until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Transfer to a wire rack or paper towel-lined tray to drain. Let rest 20 minutes before carving.

The magic here? The Cajun spice crust locks in juiciness while the fryer delivers crackling skin—no brining required.

Tip: Keep a fire extinguisher nearby, and never fry on a wooden deck or indoors!

Garlic Herb Butter Turkey Fry

This crispy, golden turkey fry is soaked in a rich garlic-herb butter that seeps into every juicy bite—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 whole turkey breast (about 4 lbs), patted dry
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• Peanut or vegetable oil, for frying

Instructions:

1. In a large bowl, soak the turkey breast in buttermilk for at least 1 hour (or overnight for extra tenderness).
2. In a shallow dish, whisk together the flour, garlic powder, thyme, smoked paprika, salt, and black pepper.
3. Heat 3 inches of oil in a deep fryer or heavy pot to 350°F. Dredge the turkey in the flour mixture, pressing to adhere, then shake off excess.
4. Fry the turkey for 12–15 minutes, turning once, until deep golden and internal temperature reaches 165°F. Drain on a wire rack.
5. While the turkey rests, stir the minced garlic and parsley into the melted butter. Brush generously over the fried turkey or serve on the side for dipping.

The double hit of garlic—in the crispy crust and the velvety butter—makes this fry irresistibly aromatic, with herbs brightening every bite.

Tip: For extra-crispy skin, let the dredged turkey sit uncovered in the fridge for 30 minutes before frying.

Southern Style Buttermilk Brined Turkey

This buttermilk-brined turkey is the secret to the juiciest, most flavorful bird you’ll ever make—perfect for holidays or Sunday supper.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 4 cups buttermilk
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 3 tbsp unsalted butter, melted

Instructions:

1. In a large bowl, whisk together buttermilk, kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper.
2. Place turkey in a brining bag or large pot, pour buttermilk mixture over it, and seal tightly. Refrigerate for 24–48 hours, turning once halfway.
3. Preheat oven to 325°F. Remove turkey from brine, pat dry, and place on a rack in a roasting pan. Discard brine.
4. Brush turkey all over with melted butter. Roast for 3–3.5 hours, basting every 45 minutes, until a thermometer inserted into the thigh reads 165°F.
5. Rest for 30 minutes before carving.

The buttermilk brine tenderizes the meat while infusing it with a subtle tang and smoky sweetness—no one will guess how simple it is!

Tip: For extra-crispy skin, increase oven temp to 425°F for the last 15 minutes of cooking.

Creole Seasoned Turkey with Hot Sauce Glaze

This bold and juicy turkey gets a double dose of flavor—Creole spice rub and a sticky-sweet hot sauce glaze that caramelizes beautifully.

Ingredients:

• 1 (4–5 lb) bone-in turkey breast
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 cup hot sauce (like Crystal or Frank’s)
• 1/4 cup honey
• 2 tbsp butter

Instructions:

1. Preheat oven to 375°F. Pat turkey dry and place on a rack in a roasting pan.
2. In a bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp cayenne pepper. Rub all over turkey.
3. Roast for 1 hour. Meanwhile, simmer 1/2 cup hot sauce, 1/4 cup honey, and 2 tbsp butter in a saucepan for 5 minutes until slightly thickened.
4. Brush half the glaze over turkey and roast 20 more minutes. Repeat with remaining glaze and roast 10–15 minutes until internal temperature reaches 165°F.

The glaze forms a glossy, crackly crust that locks in moisture while packing a punch—perfect for spice lovers who still want balance.

Tip: Let the turkey rest 15 minutes before slicing to keep it extra juicy.

Smoky Paprika Fried Turkey

This crispy, deeply spiced fried turkey is a showstopper—perfect for when you want to shake up your holiday spread with bold flavors.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional, for heat)
• 4 cups peanut oil (for frying)

Instructions:

1. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp cayenne pepper (if using). Rub the spice blend all over the turkey, including under the skin.
2. Heat 4 cups peanut oil in a large fryer or deep pot to 350°F (use a thermometer to monitor). Carefully lower the turkey into the oil using a fryer basket or sturdy tongs.
3. Fry for 3–4 minutes per pound (about 35–45 minutes total), maintaining 325°F–350°F. The turkey is done when the internal temperature reaches 165°F in the thickest part of the thigh.
4. Transfer to a wire rack or paper towel-lined tray to drain. Let rest 20 minutes before carving.

The smoky paprika crust locks in juicy tenderness while delivering a crackling, mahogany-colored skin that’s packed with flavor.

Tip: For extra crispiness, air-dry the seasoned turkey uncovered in the fridge for 4–12 hours before frying.

Lemon Pepper Infused Fried Turkey

This zesty fried turkey packs a punch with bright citrus and bold pepper—perfect for shaking up your holiday spread or summer cookouts.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 3 tbsp lemon pepper seasoning
• 1 tbsp garlic powder
• 2 tsp kosher salt
• 1 lemon, thinly sliced
• 4 cups peanut oil (for frying)

Instructions:

1. Season: Rub the turkey inside and out with 2 tbsp lemon pepper seasoning, 1 tbsp garlic powder, and 2 tsp kosher salt. Tuck lemon slices under the skin.
2. Heat oil: In a 30-qt fryer, heat peanut oil to 375°F (use a thermometer).
3. Fry: Lower turkey into oil using a hook tool. Fry for 3–4 minutes per pound (about 45 minutes total), maintaining 350°F. Sprinkle with remaining 1 tbsp lemon pepper halfway through.
4. Rest: Transfer to a wire rack; let rest 20 minutes before carving.

The lemon slices steam under the skin, keeping the meat juicy while the peppery crust crackles with every bite.

Tip: For extra flavor, add spent lemon halves to the fry oil—just strain them out afterward!

Spicy Cajun Honey Glazed Turkey

This juicy turkey gets a bold kick from Cajun spices and a sticky-sweet honey glaze—perfect for shaking up your holiday table or Sunday supper.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup honey
• 2 tbsp hot sauce (like Louisiana-style)
• 1 tbsp apple cider vinegar
• 1/2 tsp salt

Instructions:

1. Prep turkey: Pat turkey dry with paper towels. Rub all over with 3 tbsp olive oil, then evenly coat with 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt.
2. Roast: Place turkey breast-side up on a rack in a roasting pan. Roast at 325°F for 2.5–3 hours (or until internal temp reaches 165°F in the thigh), basting with pan juices every 45 minutes.
3. Make glaze: Whisk together 1/2 cup honey, 2 tbsp hot sauce, and 1 tbsp apple cider vinegar. Brush generously over turkey during the last 30 minutes of cooking, repeating every 10 minutes for a lacquered finish.
4. Rest: Tent turkey with foil and let rest 20 minutes before carving.

The magic here? The glaze caramelizes into a crackly, sweet-heat crust while keeping the meat incredibly moist. Tip: For extra crispy skin, pat the turkey dry again right before roasting and increase oven temp to 375°F for the last 15 minutes.

Bayou Style Blackened Turkey

This Cajun-spiced turkey packs a punch with its smoky, charred crust and juicy interior—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1.5 lbs turkey breast cutlets (about 1/2-inch thick)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice blend evenly over both sides of the turkey cutlets.
2. Heat a cast-iron skillet over medium-high heat for 3 minutes. Add 1 tbsp olive oil and swirl to coat.
3. Add the turkey and cook for 3 minutes per side, pressing lightly with a spatula to ensure even blackening. The crust should be deeply browned but not burnt.
4. Remove from heat and drizzle with 2 tbsp melted butter. Let rest for 5 minutes before slicing.

The magic here? That buttery, spice-crusted exterior locks in all the juices, giving you bold flavor in every bite.

Tip: For extra smokiness, add a pinch of ground chipotle to the spice mix.

Creole Mustard Marinated Fried Turkey

This bold and tangy fried turkey gets its irresistible kick from a Creole mustard marinade, ensuring juicy meat with a crispy, golden crust.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 1 cup Creole mustard
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp hot sauce (like Crystal or Tabasco)
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 1 tsp black pepper
• Peanut oil, for frying (about 3 gallons)

Instructions:

1. In a bowl, whisk together 1 cup Creole mustard, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 2 tbsp hot sauce, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp kosher salt, and 1 tsp black pepper.
2. Pat the turkey dry, then rub the marinade evenly over and under the skin. Place in a large resealable bag and refrigerate for 12–24 hours.
3. Heat peanut oil in a turkey fryer to 350°F. Carefully lower the turkey into the oil and fry for 3–4 minutes per pound (about 40 minutes for a 12-lb turkey), or until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Transfer to a wire rack to drain and rest for 20 minutes before carving.

The mustard marinade caramelizes into a spicy-sweet crust, while the meat stays unbelievably tender—no dry turkey here!

Tip: Use a meat thermometer to monitor oil temperature; if it drops below 325°F, the turkey will absorb too much oil.

Chili Lime Infused Fried Turkey

This zesty twist on fried turkey packs a punch with bright lime and smoky chili—perfect for shaking up your holiday spread or summer cookouts.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 1 cup lime juice (about 8 limes)
• 1/4 cup chili powder
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 cups peanut oil (for frying)

Instructions:

1. In a bowl, whisk together 1 cup lime juice, 1/4 cup chili powder, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp kosher salt, and 1 tsp black pepper to make a marinade.
2. Place the turkey in a large roasting bag, pour the marinade over it, and seal tightly. Refrigerate for 12–24 hours, turning occasionally.
3. Heat 4 cups peanut oil in a deep fryer or heavy pot to 375°F. Pat the turkey dry (discard marinade) and carefully lower it into the oil. Fry for 3–4 minutes per pound (about 45 minutes total) until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Transfer to a wire rack to drain and rest for 20 minutes before carving.

The tangy marinade caramelizes into a crisp, citrusy crust that balances the rich turkey—no gravy needed!

Tip: Use a splatter screen to minimize mess, and keep a fire extinguisher nearby (safety first!).

Zesty Orange and Rosemary Fried Turkey

This crispy, golden fried turkey gets a bright lift from citrus and herbs, making it a standout centerpiece for any gathering.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 2 cups buttermilk
• 1/2 cup fresh orange juice (from 2 large oranges)
• 2 tbsp orange zest
• 3 tbsp finely chopped fresh rosemary
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 4 quarts peanut oil (for frying)

Instructions:

1. In a large bowl, whisk together buttermilk, orange juice, orange zest, rosemary, kosher salt, black pepper, and garlic powder. Submerge turkey in the marinade, cover, and refrigerate for 12–24 hours.
2. Remove turkey from marinade (discard liquid) and let sit at room temperature for 1 hour. Pat very dry with paper towels to prevent oil splattering.
3. Heat peanut oil in a heavy-duty fryer or large pot to 350°F. Carefully lower turkey into the oil and fry for 3–4 minutes per pound (about 45 minutes total), maintaining 325°F–350°F. Use a meat thermometer—the thickest part of the breast should reach 165°F.
4. Transfer to a wire rack over a baking sheet, tent loosely with foil, and rest for 30 minutes before carving.

The orange and rosemary infuse the turkey with a subtle fragrance, while the fry keeps it juicy under that shatteringly crisp skin. Tip: Save the turkey neck and giblets to simmer into a quick gravy while the bird rests!

Louisiana Hot Sauce Brined Turkey

This spicy, juicy turkey gets its kick from a bold hot sauce brine—perfect for those who love heat with their holiday feast.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 1 gallon cold water
• 1 cup Louisiana-style hot sauce (like Crystal or Frank’s)
• 3/4 cup kosher salt
• 1/2 cup light brown sugar
• 2 tbsp black peppercorns
• 4 garlic cloves, smashed
• 2 bay leaves

Instructions:

1. In a large pot or brining bag, combine 1 gallon cold water, 1 cup hot sauce, 3/4 cup kosher salt, 1/2 cup brown sugar, 2 tbsp peppercorns, 4 smashed garlic cloves, and 2 bay leaves. Stir until salt and sugar dissolve.
2. Submerge the turkey in the brine, breast-side down. Refrigerate for 12–24 hours.
3. Preheat oven to 325°F. Remove turkey from brine, pat dry, and place on a rack in a roasting pan. Discard brine.
4. Roast for 3–3.5 hours (or 13–15 min per lb) until a thermometer reads 165°F in the thickest part of the thigh. Let rest 30 minutes before carving.

The hot sauce brine keeps the meat incredibly moist while adding a subtle, vinegary heat that pairs perfectly with rich gravy. No basting required!

Tip: For extra crispy skin, blot the turkey dry with paper towels and let it air-dry in the fridge for 1 hour before roasting.

Jerk Seasoned Deep-Fried Turkey

This bold, Caribbean-inspired twist on fried turkey packs a punch with smoky heat and a crispy, golden crust—perfect for shaking up your holiday spread.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 3 tbsp Jamaican jerk seasoning
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 4 cups peanut oil (for frying)

Instructions:

1. In a small bowl, mix 3 tbsp jerk seasoning, 1 tbsp brown sugar, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp allspice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp cayenne. Rub the blend evenly over the turkey, including under the skin.
2. Let the turkey rest at room temperature for 1 hour while you heat 4 cups peanut oil in a large fryer or heavy pot to 350°F (use a deep-fry thermometer).
3. Carefully lower the turkey into the hot oil using a fry basket or hook. Fry for 3–4 minutes per pound (about 45 minutes for a 12-lb turkey), maintaining 350°F, until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Transfer to a wire rack over a baking sheet and let rest for 20 minutes before carving.

The jerk seasoning caramelizes into a fragrant, slightly charred crust, while the meat stays juicy—no brining required! Tip: For extra flavor, tuck fresh thyme and scallions into the cavity before frying.

Sweet Tea Brined Fried Turkey

This Southern-inspired twist on fried turkey keeps the meat juicy and adds a subtle sweetness that pairs perfectly with crispy skin.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 4 cups strong brewed sweet tea, cooled
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 2 tbsp black peppercorns
• 4 cloves garlic, smashed
• 2 lemons, halved
• 1 gallon cold water
• 3–4 gallons peanut oil (for frying)
• 1 tbsp paprika
• 1 tbsp garlic powder

Instructions:

1. In a large pot, combine 4 cups sweet tea, 1 cup kosher salt, 1/2 cup brown sugar, 2 tbsp peppercorns, 4 garlic cloves, and 2 halved lemons. Stir until salt dissolves. Add 1 gallon cold water and submerge the turkey. Refrigerate 12–24 hours.
2. Drain and pat the turkey very dry (inside and out). Let sit at room temp 1 hour. Meanwhile, heat peanut oil in a fryer or heavy pot to 350°F.
3. Mix 1 tbsp paprika and 1 tbsp garlic powder, then rub all over the turkey. Carefully lower into hot oil and fry 3–4 minutes per pound (about 45 minutes), maintaining 325°F–350°F.
4. Transfer to a wire rack, rest 20 minutes before carving.

The sweet tea brine tenderizes the turkey while adding a hint of caramelized flavor to the crust—no gravy needed!

Tip: Use a candy thermometer to monitor oil temp; if it drops below 325°F, the skin won’t crisp properly.

Garlic Parmesan Crusted Fried Turkey

This Garlic Parmesan Crusted Fried Turkey is a showstopper—crispy, golden, and packed with savory flavor that’ll have everyone reaching for seconds.

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 1 ½ cups grated Parmesan cheese
• 1 cup panko breadcrumbs
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp dried Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 2 cups vegetable oil (for frying)

1. In a bowl, mix 1 ½ cups grated Parmesan cheese, 1 cup panko breadcrumbs, 4 tbsp melted butter, 4 cloves minced garlic, 1 tbsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper until combined.
2. Press the mixture firmly onto the turkey, covering the entire surface in an even layer.
3. In a large, deep pot, heat 2 cups vegetable oil to 350°F over medium-high heat. Carefully lower the turkey into the oil using a frying rack or tongs.
4. Fry for 3–4 minutes per pound (about 40–50 minutes total), or until the internal temperature reaches 165°F and the crust is deep golden brown.
5. Transfer to a wire rack to drain and rest for 15 minutes before carving.

The Parmesan crust fries up into an irresistible, crackly shell while keeping the turkey underneath juicy and tender—no brining required!

Tip: Use a meat thermometer to avoid overcooking, and fry in batches if your pot isn’t big enough to fully submerge the turkey.

Spicy Maple Glazed Fried Turkey

This crispy, juicy fried turkey gets a sweet-and-spicy kick from a sticky maple glaze—perfect for shaking up your holiday spread.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 3 cups peanut or vegetable oil, for frying
• 1/2 cup pure maple syrup
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, whisk together 1/2 cup maple syrup, 2 tbsp hot sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, and 1 1/2 tsp salt. Simmer over low heat for 5 minutes until slightly thickened, then set aside.
2. Heat 3 cups oil in a large Dutch oven or fryer to 350°F. Carefully lower the turkey into the oil (breast-side up) and fry for 3–4 minutes per pound (about 45 minutes total), maintaining 325°F–350°F. Use a meat thermometer to check for an internal temp of 165°F in the thickest part of the thigh.
3. Transfer turkey to a wire rack, brush generously with the glaze, and let rest 15 minutes before carving. Serve extra glaze on the side for dipping.

The double-hit of heat from cayenne and hot sauce balances the maple’s sweetness, while frying keeps the meat unbelievably moist. Tip: For extra crispiness, pat the turkey dry with paper towels and let it air-dry uncovered in the fridge for 8–12 hours before frying.

Cajun Ranch Infused Fried Turkey

This crispy, juicy fried turkey gets a flavor boost from a Cajun ranch marinade that’ll have everyone asking for seconds.

Ingredients

• 1 (12–14 lb) whole turkey, thawed and patted dry
• 2 cups buttermilk
• 1/4 cup hot sauce (like Frank’s RedHot)
• 2 tbsp Cajun seasoning
• 1 tbsp ranch seasoning mix
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• Peanut oil (for frying, about 3 gallons)

Instructions

1. In a large bowl, whisk together 2 cups buttermilk, 1/4 cup hot sauce, 2 tbsp Cajun seasoning, 1 tbsp ranch seasoning, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika. Submerge the turkey in the marinade, cover, and refrigerate for 12–24 hours.
2. Heat peanut oil in a turkey fryer or large pot to 350°F. Remove the turkey from the marinade (let excess drip off) and carefully lower it into the oil. Fry for 3–4 minutes per pound (about 40 minutes for a 12-lb turkey) until the internal temperature reaches 165°F in the thickest part of the thigh.
3. Transfer to a wire rack or paper towel-lined tray and let rest for 20 minutes before carving.

The Cajun ranch marinade keeps the turkey ultra-moist while adding a tangy, smoky kick to every bite—no gravy needed!

Tip: Use a deep-fry thermometer to maintain the oil temperature; fluctuating heat can lead to uneven cooking.

Southern Fried Turkey with Cornbread Stuffing

This crispy, golden fried turkey is packed with flavor thanks to a Cajun-spiced brine and a hearty cornbread stuffing that soaks up all those delicious juices.

Ingredients

• 1 (12–14 lb) whole turkey, thawed
• 1 gallon cold water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tbsp Cajun seasoning
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 3 cups crumbled cornbread
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup melted butter
• 1 tsp dried sage
• 1 tsp dried thyme
• Peanut oil (for frying, about 3 gallons)

Instructions

1. Brine the turkey: In a large pot, combine cold water, kosher salt, brown sugar, 1 tbsp Cajun seasoning, 1 tbsp garlic powder, and black pepper. Stir until dissolved. Submerge turkey, cover, and refrigerate for 12–24 hours.
2. Make stuffing: In a bowl, mix crumbled cornbread, celery, onion, melted butter, sage, thyme, and remaining 1 tbsp Cajun seasoning and 1 tbsp garlic powder. Loosely pack into turkey cavity.
3. Fry the turkey: Heat peanut oil in a deep fryer to 350°F. Pat turkey dry, then carefully lower into oil. Fry for 3–4 minutes per pound (about 45 minutes) until internal temp reaches 165°F. Drain on a wire rack.
4. Rest & serve: Let turkey rest 20 minutes before carving. Scoop out stuffing and serve alongside crispy turkey pieces.

The Cajun brine keeps the turkey incredibly juicy, while the cornbread stuffing turns golden and crispy at the edges—no dry bird here!

Tip: Use a deep-fry thermometer to maintain oil temp; fluctuations can lead to greasy or unevenly cooked turkey.

Creole Spiced Turkey with Bourbon Glaze

This juicy, boldly spiced turkey gets a sweet and smoky kick from a bourbon glaze—perfect for holiday dinners or Sunday suppers with a Southern twist.

Ingredients

• 1 (12–14 lb) whole turkey, thawed
• 2 tbsp olive oil
• 2 tbsp Creole seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 325°F. Pat turkey dry, then rub with 2 tbsp olive oil. In a small bowl, mix 2 tbsp Creole seasoning, 1 tsp garlic powder, and 1 tsp onion powder. Sprinkle evenly over turkey, including under the skin.
2. Place turkey breast-side up on a rack in a roasting pan. Roast for 2.5–3 hours (about 15 minutes per pound), basting with pan juices every 45 minutes, until internal temperature reaches 165°F in the thickest part of the thigh.
3. Meanwhile, make the glaze: In a saucepan over medium heat, combine 1/2 cup bourbon, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Simmer for 8–10 minutes until slightly thickened.
4. During the last 30 minutes of roasting, brush turkey with half the glaze. After removing from oven, let rest 20 minutes, then drizzle with remaining glaze before carving.

The glaze caramelizes into a sticky, aromatic crust, balancing the turkey’s smoky spice with a touch of sweetness. Tip: For extra flavor, stuff the cavity with halved oranges and fresh thyme before roasting.

Herb-Crusted Fried Turkey with Gravy

This Herb-Crusted Fried Turkey delivers crispy, golden skin and juicy meat—perfect for impressing guests without the fuss of roasting.

• 1 (12–14 lb) turkey, thawed and patted dry
• 2 cups buttermilk
• 3 cups all-purpose flour
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp dried thyme
• 2 tbsp dried rosemary
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 4 cups peanut oil (for frying)
• 2 cups turkey or chicken stock (for gravy)
• 1/4 cup unsalted butter (for gravy)
• 1/4 cup flour (for gravy)

1. In a large bowl, soak turkey in buttermilk for 1 hour at room temperature.
2. In another bowl, whisk together 3 cups flour, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp thyme, 2 tbsp rosemary, 1 tbsp smoked paprika, 1 tbsp salt, and 1 tbsp black pepper.
3. Dredge turkey in the flour mixture, pressing to adhere. Let rest 15 minutes.
4. Heat peanut oil in a deep fryer or large pot to 350°F. Fry turkey for 3–4 minutes per pound (about 35–45 minutes) until internal temp reaches 165°F. Drain on a wire rack.
5. For gravy, melt 1/4 cup butter in a saucepan. Whisk in 1/4 cup flour and cook 2 minutes. Gradually add 2 cups stock, simmering until thickened (5–7 minutes). Season with salt to taste.

The herb crust locks in moisture while frying, giving you tender meat and a shatteringly crisp exterior—no brining required!

Tip: Use a candy thermometer to monitor oil temp; fluctuations can affect crispiness.

Conclusion

With these 20 Spicy Big Easy turkey fryer recipes, your holiday table will sizzle with bold flavors and Southern charm! Whether you’re craving Cajun heat or smoky goodness, there’s something here for every home cook. Try a few, then let us know which ones were your favorites—and don’t forget to share the love on Pinterest. Happy frying, y’all!