If you want a juicy deep-fried turkey, a few key steps make all the difference: prep, oil temperature, and resting. Here’s a clear, reliable plan you can follow. Direct answer

• Choose a good turkey: 12–14 pounds is a common size that cooks evenly. Thaw completely and pat the skin dry for crispiness. Let it come to near room temperature before frying. This helps the meat cook evenly and stay juicy. Temperature target for the meat is 165°F at the thickest part of the breast and 175°F in the thigh for safety and juiciness. The oil temperature should stay around 325–350°F during submersion, then adjust to maintain roughly 350°F for the main cook. This combination produces a moist interior with a crisp exterior.

Step-by-step guide

• Safety and setup
  • Use a dedicated turkey fryer or a heavy, stable pot with a long thermometer and a properly rated prop stand. Keep a fire extinguisher nearby and fry outdoors on a nonflammable surface away from structures. Do not overfill the oil; a 12–14 pound turkey typically fits in a 30–40 quart fryer with a safe oil volume. Regularly check for leaks and replace oil if it looks burnt or foamy.

• Prepare the turkey
  • Dry brine or rub: Pat the turkey dry inside and out. A simple dry rub of salt, paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne adds flavor without moisture, which helps crispness. For extra flavor, you can inject a seasoned liquid or marinate briefly, but ensure the turkey is dry before lowering into oil.

• Heat and fry
  • Heat oil to 275–300°F before lowering the turkey, then slowly lower the turkey into the oil and raise to 325–350°F. Maintain 350°F as steady as possible for the main fry. Cook time is typically about 3–4 minutes per pound; for a 12–14 pound turkey, this usually totals around 35–45 minutes. Use a meat thermometer to verify: breast 165–170°F, thigh 170–175°F. Allow the turkey to rest 15–20 minutes before carving to reabsorb juices.

• Variations to boost juiciness
  • Injection marinades or butter-based basting can add moisture and flavor, but be cautious not to oversaturate, which can weaken surface crispness. A well-seasoned rub and a dry surface typically yield a crisp crust with a juicy interior. If you prefer extra flavor, a peppery Cajun rub is a common option, but adjust spice to taste.

Practical tips to maximize juiciness

• Ensure the turkey is completely thawed and dry; moisture on the skin can splatter and reduce crispness.
• Use peanut oil or another high-smoke-point oil; keep the oil clean and free of burnt particles.
• Do not overcrowd the fryer; a single turkey per batch helps maintain stable oil temperature.
• Let the turkey rest after frying to redistribute juices.
• Always use a thermometer for accuracy rather than relying on time alone.

If you’d like, I can tailor a one-page shopping list and a timer-based plan for a specific turkey weight and your frying setup.