This deep fried turkey is brined in a mixture of herbs and citrus, then fried to golden brown perfection. Fried turkey is crispy on the outside, and juicy and tender on the inside. The best way to prepare your holiday meal when you’re short on oven space!
Looking for something a little different to serve at Thanksgiving this year? Try a fried turkey, along with homemade cranberry sauce, sweet potato casserole, corn pudding and green beans almondine, for a memorable meal that will earn you rave reviews.
I always find myself running out of oven space when I’m making a big meal. I decided to try frying my turkey instead of roasting it, and the results were fantastic. Deep fried turkey cooks in a fraction of the time and the flavor just can’t be beat!
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.
Safety Guidelines For Deep Fried Turkey
- Follow all the steps in the instructions and recipe to make sure you cook your turkey safely.
- Make sure the turkey is completely dry when you place it in the oil.
- Lower the turkey slowly in the oil to avoid splashes. If the oil looks like it is going to overflow when you are lowering the turkey, be ready to pull the turkey back out of the oil.
- Any time you place the turkey in the oil or remove the turkey from the oil, turn off the heat to make sure that spilled oil doesn’t catch on fire.
- Only fry a turkey outside on a flat surface. Do not fry a turkey on a deck or in a garage.
- Make sure that you fry the turkey at least 10 feet away from any structures and that there are no plants nearby that could catch on fire.
- Never try to fry a frozen turkey.
- Keep a fire extinguisher handy just in case.
- Keep an eye on the temperature of the oil. Don’t let it get over 400 degrees F.
Deep Fried Turkey Ingredients
This fried turkey recipe calls for a batch of my homemade turkey brine, a turkey and oil for frying such as peanut oil.
Cajun Deep Fried Turkeys ~ To Brine Or Not To Brine?
FAQ
Should I brine turkey before deep frying?
Is dry brine or wet brine better for fried turkey?
How do you prepare a turkey for deep frying?