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Deep Fried Rub Turkey with Apple Mustard Glaze

  • 8-10 Servings
  • 15 mins Prep Time
  • 5 hrs Total Time



  • 13-15 lb. Fresh or Frozen Whole Turkey
  • Approximately 15 quarts of Peanut Oil (Submerge the turkey in water in your pot to the point where the bird is just submerged. Remove the turkey. Then measure the amount of water it took to submerge. This is the amount of oil you will need.)
  • ¾ cup spice mix - whichever sounds good to you
  • String to tie legs and wings


  • 1 cup apple jelly
  • 2½ tbsp. apple cider vinegar
  • 2 tbsp. grainy mustard
  • 2 tbsp. fresh thyme leaves
  • Step 1

    Deep frying turkeys should be conducted outdoors with caution. You’ll need the necessary equipment - outdoor burner, propane tank, large pot, thermometer, poultry rack and lifting hook.
  • Step 2

    Rinse the turkey under cold water and pat dry, removing anything from the insides - neck etc.
  • Step 3

    Generously rub the turkey all over with your chosen spice mix and leave for ~ 3 hours in the refrigerator. Laying the turkey on a paper towel will help soak up the moisture.
  • Step 4

    Heat the oil to 350-375°F. The time required will depend on the power of your burner. For a 270,000 BTU it will take approximately 35 minutes. Key Safety Points: Make sure your pot is large enough to ensure that that oil will not bubble over the top. Have the oil in your pot before you put it on the burner. Pouring oil into a hot pot will catch fire. Watch the temperature as the oil heats up. At approximately 450°F the oil will catch fire.
  • Step 5

    While the oil is heating, attach the turkey to the poultry rack. We recommend wings down. Tie the legs together with string and secure the wings to the body with string. This will prevent any catching on the side of the pot when you lower the bird into the hot oil.
  • Step 6

    When the oil is at 350-375°F turn off the burner and very slowly lower the turkey into the oil. When the turkey is completely submerged, reignite the burner.
  • Step 7

    Cooking will take approximately 3 minutes per pound of weight. Check to make sure the turkey is cooked when probed to 165°F.
  • Step 8

    While the turkey is frying, make the glaze. Simply put all glaze ingredients in a pan. Over a medium heat, stir until combined.
  • Step 9

    When the turkey is cooked, pour half of the glaze over, and save remaining half to serve with your carved turkey.

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