Okay, let’s talk turkey—turkey back, to be exact. You know, that overlooked, flavorful part no one talks about at Thanksgiving? Turns out, it’s one of the crispiest, juiciest things you can fry up—and I’m officially obsessed.
This recipe came from one of those “what can I do with this leftover pack of turkey backs” moments, and now it’s a staple in my kitchen.
Seasoned with a flavorful mix of garlic, onion, paprika, and just the right touch of cayenne, this crispy fried turkey back is packed with flavor in every single bite.
🤔 FAQ: For Success
Yes! Vegetable or corn oil also work well—just make sure it’s one with a high smoke point.
Nope! The cornstarch helps crisp it up without the need for flour or batter.
Sure! Spray with oil and air fry at 380°F for 25–30 minutes, flipping halfway
🦃 How to Fry Turkey Back
The skin crisps up beautifully, and the meat stays juicy thanks to the bone-in cut. Whether you’re eating it with your fingers (no judgment) or pairing it with rice and plantains, it will hit the spot.
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
We would also appreciate it if you could give it a star rating below! Here’s how to make this recipe.
🦃 Fried Turkey Back Recipe
Equipment
- Cooking Tongs
Ingredients
- Turkey back
- 2 tsp. salt; or to taste
- 2 tsp. paprika
- 4 tsp. onion powder
- 4 tsp. garlic powder
- 1 tsp. black pepper; or to taste
- 1 tsp. cayenne pepper
- ¼ tsp. cornstarch
Instructions
- Clean and pat dry the turkey backs.In a small bowl, mix salt, paprika, onion powder, garlic powder, black pepper, cayenne, and cornstarch.Season the turkey backs generously with the spice mix.
- Let them marinate for at least 30 minutes (overnight is even better!). Heat oil to 350°F.Carefully place turkey backs into hot oil and fry until golden and cooked through (about 8–10 minutes per side).Remove and place on paper towels. Let rest 5 minutes. Serve hot.
Notes
🔥 Tips for the Best Fried Turkey Back
- Don’t skip the cornstarch—it’s the secret to that irresistible crunch.
- Let the turkey backs rest after frying to keep them juicy.
- Want more heat? Add extra cayenne or a pinch of chili flakes.