DEEP FRIED TURKEY WITH GARLIC LEMONGRASS MARINADE
Best Deep Fried Turkey I’ve ever make! This Turkey tastes so good, the meat is so juicy and flavorful! Only took 45 minutes to cook! The turkey will be marinated in Garlic, lemongrass and other spices with coconut milk then deep fried in soybean oil. You can use the marinade for the chicken as well!
Jump to RecipeNo more boring and bland Turkey with all day cooking in the oven! Impress your in-law, friends and family this thanksgiving dinner with this delicious and tasty Fried Turkey.
DEEP FRIED TURKEY WITH GARLIC AND LEMONGRASS RECIPE
Deep Fried Turkey with Garlic and Lemongrass
A whole deep fried turkey marinated in a rich garlic, lemongrass and coconut milk paste for incredible Southeast Asian-inspired flavor in every bite.
Ingredients
Equipment
Method
- Grind the garlic and ginger into a smooth paste, adding a little water to make blending easier. Pour into a medium saucepan and set aside.
- To get the most flavor out of the lemongrass and galangal, lightly crush the tough stalks with a pestle or mallet to break them down.
- Add the lemongrass and galangal to the garlic paste along with the kaffir lime leaf, then pour in the coconut milk and water or chicken stock. Bring to a boil over low to medium heat.
- Meanwhile, chop the coconut sugar or palm sugar (or substitute normal sugar, brown sugar, or molasses).
- Add in the rest of the spices: bay leaf, coriander powder, seasoning powder, salt, and finally the coconut sugar.
- Mix together and cook until the sauce becomes thick, stirring occasionally to avoid burning. Then let it cool completely.
- Once cooled, the sauce should be thick.
- Prepare to marinate the turkey by cutting off the wings and trimming the neck area (save the wings to add to the fryer later, and remove a few neck bones to make room for the oil while frying).
- Using a marinade injector, inject the turkey thoroughly with the marinade liquid. Place it inside a turkey-sized oven bag and pour in the rest of the liquid, then refrigerate for at least 12 hours (24 hours is even better).
- Heat the oil to 350°F. Once it reaches 350°F, turn off the burner while slowly lowering the turkey in, to avoid any oil spatter catching fire.
- Once the turkey is all the way in, turn the burner back on and fry for about 30 minutes, then add the wings and fry for another 10-15 minutes until the internal temperature reaches 160-165°F.
Notes
Inject the marinade thoroughly into the turkey using a marinade injector, then refrigerate in a turkey-sized oven bag with the remaining marinade for at least 12 hours (24 hours gives even better flavor).
When frying, always turn off the burner while lowering the turkey into the oil to avoid dangerous flare-ups from oil spatter, then turn the burner back on once the turkey is fully submerged.
Fry until the internal temperature reaches 160-165°F. Serve with your favorite Thanksgiving sides for a flavorful twist on the classic turkey.
🛒 Shop the Ingredients
- 10 Oz Garlic (about 4 cloves for 1 Lb Turkey)
- 3 lemongrass stalks or Powder (not as good as Fresh stalks)
- 3 inch Galangal
- 8 Pc Kafir Lime Leaf
- 2 Tbsp coconut sugar or palm sugar (To Taste, and make sure you don’t put too much sugar, it can make the turkey very dark/burn quickly when you fry it)
- 2-3 Bayleafs
- 2 Tbsp Coriander Powder
- 3 Tbsp Seasoning powder/Chicken Powder/Mushroom Powder
- 2 Cups coconut milk
- Soybean Oil (I prefer this instead of Peanut Oil)
