I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There’s just something about poultry and peanut oil that creates a rich and savory flavor, not to mention crispy skin and juicy meat.
There are dozens of ways to season your fried turkey, and depending on your ambition, you may be inclined to wet brine, dry brine, or inject your turkey with flavor. We love all of that, but sometimes, you just want to keep things simple.
Here’s a little secret — most turkeys you buy from the supermarket are already brined in a light salt solution, so juiciness really isn’t an issue as long as you nail the cooking time. What you do need are some spices and herbs, like the ones in Chica Licka Bam Bam, our #1 selling bird rub.
This blend of bombastic Cajun flavors also happens to be sugar-free, which makes it perfect for frying, creating a deliciously-spiced turkey skin. And once carved, a light sprinkle adds an addictively bold finish to any piece of poultry meat, white or dark. star
Frying a turkey is a delicious way to prepare it for Thanksgiving Christmas or any special gathering. Deep frying results in a turkey with ultra crispy skin and moist, juicy meat. However, brining the turkey before frying is a controversial topic. Some swear it’s essential for flavor and moisture. Others argue it makes the skin soggy. So should you brine a fried turkey or not?
In this article, we’ll look at the potential benefits and drawbacks of brining a turkey destined for the deep fryer. We’ll also explore tips for brining fried birds successfully. By the end, you’ll understand the pros and cons to decide if brining suits your fried feast.
What is Brining?
Brining is the process of soaking meat in a saltwater solution prior to cooking. A basic brine contains water, salt, and often sugar and spices. The turkey soaks in the brine anywhere from 8-24 hours.
The salt in the brine seasons the meat and breaks down muscle proteins. This allows the turkey to retain more moisture during cooking. The sugar adds flavor and also helps the meat hold onto moisture.
Overall, brining makes the turkey more flavorful, tender, and juicy. It’s especially helpful for lean cuts like turkey breast.
Potential Benefits of Brining Before Frying
Here are some reasons you may want to brine a turkey headed for the deep fryer:
-
Prevents drying out: With frying, moisture loss is less of a concern. But brining provides insurance against any possible drying.
-
Infuses flavor The salt sugar and spices in the brine penetrate deeply to enhance natural flavor.
-
Tenderizes the meat: Brining softens the muscle fibers, making the turkey extra tender.
-
Allows seasonings to adhere: The brined turkey better holds onto any rub or seasoning applied before frying.
-
Provides time to brine: Brining gives you a window to impart flavor before the quick frying.
-
Adds juiciness: Soaking in the brine plumps up the turkey and makes it extra juicy.
Potential Drawbacks of Brining Before Frying
On the flip side, here are some potential cons of brining a fried turkey:
-
Can make the skin soggy: Too much moisture from brining leads to soft skin after frying.
-
Dilutes flavor: An over-brined turkey may taste more like salt and sugar than turkey.
-
Requires planning: You need a day or more lead time to brine the bird.
-
Uses lots of space: Fitting a large turkey and brine into the fridge can be tricky.
-
Adds a step: It takes time and effort to mix, chill, and manage the brine.
Tips for Successfully Brining Before Frying
If you want to brine your fried turkey, keep these tips in mind:
-
Limit brining time to 12-18 hours: Any longer risks over-brining and compromising the skin.
-
Keep the brine cold: Use lots of ice to keep the temperature at 40°F or below.
-
Thoroughly dry the turkey: Gently pat inside and out with paper towels pre-frying.
-
Let rest post-brining: Give the turkey 1-2 hours in the fridge to re-dry the skin.
-
Apply a rub: Coating in oil, spices, and salt improves flavor and texture.
-
Fry at a high temp: Fry at 375-400°F to help ensure crispy skin.
Should You Inject Instead of Brine?
An alternative to brining is injecting the turkey with a marinade before frying. With injections, seasoning and moisture go right into the meat.
The benefits are less brining time, better skin texture, and precise control over flavor. The downside is that injections don’t penetrate or tenderize as deeply as brining can.
Many pitmasters inject the turkey and then brine it for a short time after. This gives the benefits of both techniques.
Whether to brine a fried turkey or not comes down to personal preference. If you love ultratender, juicy meat, brining helps achieve that. But if crispy skin and pronounced turkey flavor are priorities, you may skip the brining.
By applying a dry rub and frying at high heat, you can still get excellent texture and moisture without brining. As with any cooking question, there are multiple “right” ways to prepare a delicious fried turkey.
If opting to brine, restrain brining time and thoroughly dry the skin. And injecting the meat can provide a happy medium. Experiment with different methods over the years so you can discover your favorite turkey frying approach.
The most important thing is taking the time to prepare a turkey that looks beautiful and tastes incredible. Your guests will grateful for your hard work, no matter which frying method you choose.
An Easy Brine Recipe for Fried Turkey
If you do decide to brine your fried turkey, you’ll want a properly formulated brine. Here is an excellent brine recipe specifically designed for deep fried turkey:
Ingredients:
- 1 gallon vegetable broth
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons whole allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon water with ice chunks
- 1 medium red apple, cored and sliced
- 1/2 medium onion, sliced
- 1 3-inch cinnamon stick
- 4 sprigs fresh rosemary
- 6 leaves fresh sage
- 1 cup water
Directions:
- Combine broth, salt, brown sugar, peppercorns, allspice, and ginger in a pot. Bring to a boil, stirring to dissolve salt and sugar.
- Remove from heat and chill completely, at least 4 hours.
- Add remaining ingredients and stir.
- Submerge turkey in brine, weighing down if needed. Refrigerate 8-16 hours.
- Pat turkey dry before frying.
The candied ginger, spices, herbs, apple, and onion make this brine super flavorful. Refrigerate at 40°F or below while brining.
Safety Tips for Frying Turkey
Deep frying turkey poses some safety risks if proper precautions aren’t taken. Here are some key tips:
-
Fry outside at least 10 feet from structures on a flat surface. Have a fire extinguisher on hand.
-
Use a turkey fryer with thermostat to prevent oil overheating. Maintain oil at 350-375°F.
-
Thoroughly thaw and dry turkey before frying. Ice and moisture cause hot oil to spatter.
-
Lower and remove turkey slowly to prevent burns from splattering oil.
-
Don’t overfill the fryer with oil. Leave room for displacement when adding turkey.
-
Turn off heat while lowering and raising turkey to prevent flare ups.
-
Monitor kids and pets so they don’t get too close to hot oil.
The Takeaway on Brining Fried Turkey
While brining is certainly not required for fried turkey, it can provide some potential benefits like added flavor, tenderness and juiciness. Just be mindful not to over-brine, which can make the coveted crispy skin soggy. Limit brine time to 12-18 hours and thoroughly dry the bird afterward.
I’d recommend trying brined and unbrined fried turkey over the years to find your favorite method. The keys are using a properly formulated brine, not overdoing brine time, drying the turkey well, and maintaining oil temperature during frying.
Above all, apply your favorite rub or seasoning blend and take the time to prepare a beautiful, delicious fried turkey. Your guests will be grateful no matter which preparation route you choose. With proper technique, brined or unbrined, fried turkey is sure to be a hit at your holiday table.
Great to have you back!
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There’s just something about poultry and peanut oil that creates a rich and savory flavor, not to mention crispy skin and juicy meat.
There are dozens of ways to season your fried turkey, and depending on your ambition, you may be inclined to wet brine, dry brine, or inject your turkey with flavor. We love all of that, but sometimes, you just want to keep things simple.
Here’s a little secret — most turkeys you buy from the supermarket are already brined in a light salt solution, so juiciness really isn’t an issue as long as you nail the cooking time. What you do need are some spices and herbs, like the ones in Chica Licka Bam Bam, our #1 selling bird rub.
This blend of bombastic Cajun flavors also happens to be sugar-free, which makes it perfect for frying, creating a deliciously-spiced turkey skin. And once carved, a light sprinkle adds an addictively bold finish to any piece of poultry meat, white or dark. star
Searching For Something Tasty?
Your shopping bag is empty
Cajun Deep Fried Turkeys ~ To Brine Or Not To Brine?
FAQ
Should I brine a turkey if I am deep frying it?
Brining 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 …May 5, 2023
Is wet brine better than dry brine for fried turkey?
if you are deep frying, go for a dry brine. the dry brine method concentrates flavor without adding additional liquid to the turkey’s mass. the wet brine method forces liquid into the turkey so that it becomes very juicy. the overall number of flavor molecules doesnt change though so you get a diluted flavor.
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
What not to do when deep frying a turkey?
Never fry a frozen turkey. Don’t allow pets or animals near the fryer. Don’t get stumbling-down drunk around the fryer. Be careful when adding or removing the turkey. If it gets knocked over, the shit hits the fan FAST! If this happens turn the gas off fast (if you can) or run like hell.
Should you brine a deep fried turkey?
Deep-fried turkey is a delicious and festive main course for any holiday or special occasion. But if you’re not careful, it can also be a greasy, unhealthy mess. That’s where brining comes in. Brining is a simple process that can help to make your turkey more flavorful, juicy, and tender.
How long should you brine a Turkey before frying?
The general guidelines are: These times allow the brine to fully penetrate the meat for comprehensive seasoning and tenderness. If you brine for much less time, the effects will only reach the outer areas of the turkey. It’s best to plan ahead and start brining 1-2 days before frying. Keep the turkey refrigerated at 40°F or below while brining.
Is brining a Turkey safe?
When brining a turkey, it is important to take precautions to prevent the growth of bacteria. Here are some safety tips to keep in mind: * Use fresh, cold water for the brine. Brine that is made with warm or stale water can increase the risk of bacterial growth. * Do not add any raw meat or poultry to the brine.
Should you brine a Turkey before cooking?
There are several reasons why you might want to brine a turkey before cooking it. Brining can help to: * Add flavor: The salt in the brine solution helps to draw out the moisture from the turkey, which is then reabsorbed along with the salt. This creates a more flavorful bird.
How do you brine a Turkey?
Place the turkey in the brine and submerge it completely. Refrigerate the turkey for 24 to 48 hours, turning it occasionally. Remove the turkey from the brine and pat it dry with paper towels. Deep fry the turkey according to the recipe. What is Brining? Brining is a process of soaking food in a salt-water solution before cooking.
How much salt do you put in a Turkey before deep frying?
A: The general rule of thumb is to use 1 cup of salt per gallon of water. However, you may need to adjust the amount of salt depending on the size of your turkey. Q: How long should I brine a turkey before deep frying it? A: The length of time you brine a turkey will depend on its size. A small turkey (about 10 pounds) can be brined for 24 hours.