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Deep Fried Turkey


This is a very nostalgic recipe for me, not so much as a Christmas recipe but as a fond remembrance of a special treat from my childhood. Long before frying a whole bird in gallons of oil in your backyard became trendy or fashionable, deep fried turkey meant batter-fried turkey to many of us. I first had a version of this recipe decades ago at Marshall’s Restaurant on Water Street in Bay Robert’s.

Marshall’s Restaurant is long gone, but this recipe idea survives as a standard post-holiday or anytime leftover turkey meal in my family. Some in your family might even prefer these leftovers to the traditional roast turkey! We love to serve it with french fries, leftover gravy, dressing, and cranberry sauce.


Kim Hart Macneill

Recipe courtesy of Barry Parsons, author of Rock Recipes Christmas


  • 1 cup all-purpose flour
  • 1 cup rice flour
  • ½ tsp salt
  • ¼ tsp white pepper
  • 1 large egg, lightly beaten
  • 2¼ cups cold beer or soda water (club soda)
  • 3-4 lbs of thick-cut sliced
  • leftover turkey
  • canola oil for deep frying


  1. Combine dry ingredients. Add the egg and soda water or beer and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
  2. Slice leftover roast turkey into thick slices.
  3. Preheat the canola oil in your deep fryer to 375°F.
  4. Dip the turkey pieces into plain flour and then into the batter and carefully drop them into the deep fryer.
  5. Fry for a few minutes, just until golden brown on both sides.
  6. Drain on a wire rack placed over a cookie sheet. Serve immediately.
  7. If you have to fry the turkey in more than one batch at a time, hold the fried pieces in a 200°F oven on the draining rack to provide air circulation all the way around the fried turkey pieces to prevent it from getting soggy.

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