Deep Fried Turkey is a succulent dish prepared by submerging a whole turkey in hot canola oil, resulting in crispy, golden-brown skin and tender, juicy meat. The turkey is typically seasoned with salt and brown sugar before frying, enhancing its natural flavors. The deep-frying process gives the turkey a slightly greasy or oily texture while keeping the interior moist.

For deep-fried turkey, a crisp white wine like Marsanne or a light-bodied red like Barbera will complement the rich, greasy texture of the dish. The high acidity in these wines will cut through the oiliness, while their fruity notes will balance the salty and slightly sweet flavors from the brown sugar rub. A sparkling wine can also be a refreshing pairing choice.