This tutorial on deep frying a turkey takes the intimidation out of the process and prepares you to make a delicious, flavorful, juicy, and crispy turkey from start to finish. From brining to deep frying, you will make a turkey that will turn heads on Thanksgiving!
I have smoked a turkey and roasted a turkey, and it only makes sense that I try my effort at deep-frying a turkey. The process of deep-frying turkey has always intimidated me because I always thought you had to fry a turkey using an outdoor propane fryer. That is the one thing I don’t do, which are gas grills and outdoor propane fryers. I don’t know anything about that life, so I would rather not deal with it.
It wasn’t until last year that I learned you could purchase an indoor turkey fryer. I also discovered that my mother had one of these fryers. Of course, I had to give it a shot before determining if it was something I wanted to invest in the long-term.
Unfortunately, it wasn’t until the day of Thanksgiving last year where I learned that the fryer idea wasn’t going to work due to technical difficulties. I had to resort to roasting the turkey, which was still delicious. At that point, I made it my duty to fry a turkey as I developed this overwhelming curiosity on how to fry it. Welp, this year I did, I conquered it, and I want to share the entire experience with all of you.
Frying a whole turkey is a showstopping way to prepare the star of your holiday table. Lowering the bird into a vat of hot oil results in an incredibly moist, juicy interior encased in an ultra-crispy, golden brown skin. But can you take the extra step of brining before frying? Or does brining create problems when deep frying poultry?
The answer is yes, you can absolutely brine a turkey prior to frying it In fact, brining is highly recommended as it enhances both the flavor and moisture content of the meat The key is making sure the turkey is thoroughly dried after brining before it hits the hot oil.
Follow these tips for safely frying a brined turkey to perfection,
Why Brine Before Frying?
Brining brings multiple benefits:
- Infuses flavor deep into the meat
- Makes the turkey incredibly juicy and moist
- Allows seasoning to penetrate throughout
- Helps the bird retain its shape while cooking
A good brine is the difference between a decent fried turkey and an unforgettable one. Brining is strongly advised over skipping this step.
Selecting a Brine
You can purchase pre-made brines, but homemade allows you to customize flavors. Common brine ingredients include:
- Salt – enhances flavor, retains moisture
- Sugar – balances saltiness, improves browning
- Herbs and spices – complement flavors
- Citrus – bright, fresh notes
- Vinegar or wine – tangy accent
Sample brine combinations:
- Brown sugar, kosher salt, garlic, pepper
- Apple cider, cinnamon, allspice
- Orange juice, jalapeño, cumin, oregano
- Pineapple juice, ginger, thyme
Brining Tips
- Use a large plastic bucket or cooler to fit the turkey and brine. Avoid reactive metals.
- Make brine, cool completely before using.
- Submerge turkey breast-side down in brine. Weigh down if needed.
- Refrigerate 8-16 hours. Turn turkey halfway through.
- Rinse turkey well after brining, pat very dry.
Frying a Brined Turkey
Correct oil temperature is key for frying a brined bird. Heat oil to 350-375°F in a turkey fryer or large pot.
Lower the turkey slowly into the hot oil using a fryer rig. Maintain steady oil temp at 350°F. Cook approximately 3-5 minutes per pound.
Test temperature to ensure doneness – target 165°F in the thigh. Carefully remove hot turkey from oil. Let rest 20 minutes before carving.
Drying After Brining is Critical
Because brining introduces additional moisture, it’s imperative the turkey is dried thoroughly before frying.
After brining, pat the turkey extremely dry inside and out with paper towels. Let sit for 30 minutes to allow the skin to dry further. Proper drying prevents dangerous oil spattering when the bird hits the hot fat.
Potential Problems and Solutions
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Too salty: Rinse turkey after brining and soak in fresh water 1 hour before frying.
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Skin too soft: Pat very dry after brining. Let turkey air dry 30 minutes before frying. Fry at higher oil temp.
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Still dry inside: Brine for longer time up to 24 hours max. Inject brine deep into thick areas like breasts.
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Dries out when frying: Oil temperature too high. Maintain steady325-350°F. Cook no longer than 5 minutes per pound.
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Skin sticks to fryer: Don’t overcrowd oil. Ensure turkey is fully submerged in oil while cooking.
Brined and Fried Turkey Perfection
With proper brining, drying, and frying methods, you’ll be rewarded with a spectacular fried turkey. Crispy and crunchy on the outside, incredibly moist and juicy inside, and bursting with seasoned flavor in every bite. Guests will rave over this restaurant-quality fried bird.
Follow these tips for brining and frying success. The brined turkey will emerge picture perfect and taste even better. Your holiday table will be thankful for this delicious, memorable main course.
Step Let your bird sit at room temperature.
I know this seems a bit odd, but you need to let that bird sit at room temperature for about 30 minutes before you place it in the fryer. Before you do that, you need to take the turkey out of the bag and rinse it with cold water. You want that excess salt off the bird so it isn’t too salty. Don’t worry, at this point the turkey is well infused with flavor so you won’t rinse the flavor away. Now, just let it sit out on the counter, pat it dry using paper towels, and get the oil in the fryer and ready to go. Allowing the bird to sit at room temperature will make for crispy skin.
If you are looking for an indoor electric turkey fryer, I highly recommend using this indoor turkey fryer by Masterbuilt. I love this thing! Not only is it a fryer, but it is a steamer and broiler! You better believe I will be using this baby next summer to have a seafood boil. So far, I’ve just been making these Seafood Boil Packets for my fix. This fryer will fry up to a 20-pound turkey. If you’re wondering how much oil you’ll need for a turkey this size in this fryer, you’ll need about 2/12 gallons of peanut oil.
Step 4: Frying your turkey
You are going to want to set your fryer temperature at 300 Degrees. Place the bird in the basket of the fryer and very slowly lower the turkey into the hot oil and close the lid. The turkey will need about 45 minutes or until an internal temperature of 165 degrees is reached. Depending on how big your turkey is, will determine how long it will take to fry. Typically, it’s about 3 1/2 minutes per pound or until the temperature of the turkey has reached 170 degrees F taken by a meat thermometer. When it’s done, carefully remove the basket from the deep fryer and allow the turkey to rest for at least 30 minutes. I can’t stress this enough, YOU MUST ALLOW THE TURKEY TO REST! I know how tempting it is to see that delicious golden brown bird and you want to dip right in, but don’t! Allow it to rest, cover in aluminum foil, and then, carve as you wish!
this deep-fried turkey recipe is fool-proof!
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Cajun Deep Fried Turkeys ~ To Brine Or Not To Brine?
FAQ
Is it good to brine a turkey before deep frying?
… a turkey isn’t absolutely mandatory, but it’s the best way — when using any cooking method — to ensure the meat will be tender, moist, and full of flavorMay 5, 2023
Can you fry a dry brined turkey?
Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. You do not need to pat it dry before cooking — it’s ready to be roasted, grilled, or deep-fried!
What happens if you don’t rinse a brined turkey?
- No. There’s no point.
- Meat shouldn’t be getting rinsed, anyway. The water only splashes and sends pathogens all over the place.
- That being said, brining is meant for seasoning the meat from the inside out, and the salt inhibits the growth of pathogens. Rinsing would be redundant.
What is the downside of brining turkey?
- You need a large vessel to submerge the turkey in brine, like a cooler or a big bucket
- You need to keep the turkey and brine cold, which can take over a couple of days for an extra-large turkey
How long should you brine a deep fried turkey?
Brine the turkey for 8 to 16 hours, turning it once halfway through. Keep the brine at or below 40 degrees F (4 degrees C) during the process. After brining, remove the turkey and make sure it’s fully patted dry before following your favorite deep-fried turkey recipe.
How long does turkey brine take to cook?
New Orleans chefs Allison Vines-Rushing and Slade Rushing created this recipe, which starts with a savory-sweet brine that includes brown sugar, mustard, garlic, and cayenne pepper. Letting the turkey brine in this mixture for 35 hours ensures it comes out full of flavor.
How do you make a kosher turkey brine?
Or, line a 5-gallon bucket or ice chest with two garbage bags. Kosher salt is the key ingredient in a wet brine. Mixed with hot water to dissolve, the brine absorbs into the turkey for flavor. Wet brines work best when the salt and sugar are fully dissolved. Here’s what you’ll need to make this wet turkey brine: Kosher salt (I use Morton’s Salt.