Forget dry, flavorless turkey forever. This year, bring the heat, the crunch, and the unforgettable flavor to your table with deep-fried turkey. Whether you're a seasoned pitmaster or trying it for the first time, this step-by-step guide will show you how to deep fry a turkey safely, deliciously, and confidently — just in time for Thanksgiving.
At Kosmo's Q, we believe holiday cooking should be bold, easy, and packed with flavor. So grab your fryer, prep your brine, and let's turn your Thanksgiving dinner into a show-stopping feast.
There's nothing quite like a deep-fried turkey for Thanksgiving. Instead of hours in the oven, this method gives you juicy meat, crispy skin, and a rich smoky flavor in a fraction of the time. It's also a great way to free up oven space for sides, pies, and rolls — because no one wants to battle for oven real estate on Thanksgiving morning.
The real reason to deep fry your turkey is the flavor. When you combine the moisture-locking magic of Kosmo's Turkey Brine with the perfectly balanced spice of Dirty Bird Rub and the sweet heat of Cherry Apple Habanero Glaze, you get a turkey that your guests will talk about for years.
Before you start, gather your ingredients and gear. Preparation is everything when it comes to frying safely and efficiently.
Safety Tip: Always deep fry outdoors on a flat surface, away from structures, trees, and anything flammable. Never fry a frozen turkey — it must be completely thawed and patted dry to prevent dangerous oil splatter.
A successful deep fry starts with proper thawing. Allow about 24 hours of thawing for every 4 pounds of turkey in the refrigerator. A 12-pound bird will need at least three days. Remove any packaging, giblets, or neck from the cavity.
Once thawed, inspect your turkey. Trim any excess fat or loose skin and make sure the cavity is clear. The cleaner and drier your turkey, the safer and crispier your results will be.
Brining is where the transformation begins. Kosmo's Q brines are designed to deliver moisture and deep flavor all the way to the bone—something roasting can never achieve.
This process infuses every bite with savory goodness and keeps the meat juicy through the high heat of frying.
Once your turkey is done brining, carefully remove it and discard the brine. Do not rinse — just pat dry with paper towels inside and out. Moisture and hot oil don't mix.
Now it's time to build your flavor foundation. Generously coat the turkey with Kosmo's Dirty Bird Rub, making sure to work the seasoning into every nook and cranny, including under the skin. The rub's smoky paprika, garlic, and hint of sweetness create a perfectly balanced crust.
Let your seasoned turkey rest for about 20 minutes while you preheat the oil.
Fill your fryer with 3–5 gallons of oil, enough to cover the turkey once submerged. Heat it slowly to 350°F. Monitor the temperature closely—a steady, controlled heat is crucial.
Before lowering the turkey, turn off the burner to prevent flare-ups. Attach your bird securely to the fryer basket or hook, then slowly lower it into the oil until fully submerged. Once it's safely in, reignite the flame and maintain the oil temperature between 325°F and 350°F.
Deep fry the turkey for 3–5 minutes per pound, depending on size. A 12-pound bird should take roughly 36–60 minutes. Keep an eye on your thermometer throughout. Once the internal temperature of the thickest part of the breast reaches 165°F, it's done.
Carefully lift the turkey from the fryer and let excess oil drain back into the pot. Place it on a wire rack or cutting board lined with paper towels.
Let your turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, keeping every bite moist and tender.
While your turkey rests, warm your Cherry Apple Habanero BBQ Glaze on the stove over low heat. Using your Kosmo's Basting Brush, coat the entire bird with a generous layer of glaze. The glaze adds a glossy finish and a flavor punch—sweet cherry, tangy apple, and a subtle habanero kick that cuts through the richness perfectly.
Carve your turkey and serve immediately. The contrast between crispy skin and juicy meat is unbeatable, and that glaze will have your guests licking their fingers.
This isn't just turkey; it's a statement piece. A deep-fried turkey has a distinct golden sheen and an aroma that fills the air with anticipation. The first slice reveals tender, flavorful meat surrounded by perfectly crisp skin. Pair it with classic Thanksgiving sides—mashed potatoes, cornbread stuffing, mac and cheese, or green bean casserole—and you've got a feast worthy of the holiday spotlight.
Your guests will be talking about this one for years to come.
Ready to Deep Fry Your Best Turkey Yet
Skip the stress and gear up with everything you need to master deep frying a turkey this Thanksgiving. Kosmo's Q has the complete lineup:
Each product is chef-crafted to guarantee a flavorful, foolproof holiday bird.
Tip: Order early — our Turkey Brine Kits sell out fast every November.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
In this rib showdown, we’re taking St. Louis cut ribs to two delicious extremes: the sweet, comforting Honey Butter Ribs and the bold, fruity Blueberry Glazed Ribs. Whether you crave classic backyard flavors or a chef-inspired twist, both recipes show off how versatile and mouthwatering ribs can be.
The Oklahoma onion burger keeps things simple: juicy beef, sweet onions, melted cheese, and soft steamed buns. It’s a straightforward flat-top classic that delivers big flavor without any fuss.
These wings combine the deep smokiness from the grill with a flash fry for irresistible crunch, then finish with a punchy glaze that ties everything together beautifully.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
