Should You Brine a Turkey Before Deep Frying?

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.

Deep frying turkey is a popular cooking method that yields a juicy, crispy bird in much less time than traditional oven roasting But should you brine the turkey first before tossing it in the deep fryer? There are pros and cons to brining before frying Read on as I break down the key considerations.

What is Brining?

Brining is the process of soaking meat or poultry in a saltwater solution prior to cooking. The brine mixture contains salt, sugar, and often aromatics like herbs and spices.

As the turkey soaks, the brine seasons the meat, keeps it moist, and improves texture. Many cooks brine turkeys before roasting to enhance flavor and tenderness.

Benefits of Brining Before Frying

Here are some potential benefits of brining a turkey before deep frying:

Infuses flavor – the brine seasons the meat throughout.
Retains moisture – brined meat stays juicier when cooked.
Tenderizes – brining makes the meat more tender.
Adds weight – brined turkey gains water weight.
Provides insurance – brining gives a buffer if overcooked.

Downsides of Brining Before Frying

However, there are also some drawbacks to brining a turkey intended for the deep fryer:

Adds moisture – more water = more oil splatter danger.
Dilutes flavor – brine masks natural turkey flavor.
Longer thaw time – brined turkey takes longer to thaw.
No crisp skin – wet skin won’t get as crispy when fried.
No need – frying alone makes turkey juicy.

Brining Tips for Fried Turkey

If you do decide to brine your turkey before frying, keep these tips in mind:

Use a lower salt brine – 1/2 cup salt per gallon of water.
Avoid adding sugar to the brine. Sugar can burn in hot oil.
Limit brining time to 6-12 hours. Longer makes skin too wet.
Pat turkey dry inside and out before frying for crisper skin.

How to Fry an Unbrined Turkey

You don’t have to brine a turkey to successfully deep fry it. Here are some tips:

Dry rub the skin liberally with salt, herbs and spices for flavor.
Inject the meat with a seasoned liquid for added moisture and flavor.
Fry at 350°F to crispy up the skin beautifully.
Fry 3 minutes per pound to keep the meat incredibly juicy.

The Verdict

So should you brine a turkey before deep frying it? The choice is yours.

Brining does offer some benefits like added flavor and moisture insurance. But it’s an optional extra step, not a necessity. With the right frying technique, an unbrined turkey turns out extremely flavorful and juicy.

If you love brining a brief 6-12 hour brine adds seasoning without making the skin overly wet. Or opt to skip brining and rely on dry rubs or injections to flavor the bird. Both methods can yield amazing fried turkey.

Whichever you choose, always deep fry turkey safely. Thaw completely, use fresh oil at 350°F, and fry outside away from homes and kids. Now get ready for the crispiest, juiciest fried turkey ever!

Frequency of Entities:
brine turkey: 14
deep fry turkey: 13
brining turkey: 8
fry turkey: 7
fried turkey: 6

should i brine turkey before deep frying

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?

You can brine the turkey a few days ahead of time, inject it or season it. If you are looking for a brine recipe, be sure to check out my cranberry brine recipe. Another option for a brine is a dry brine. A dry brine is perfect for deep frying because no additional liquid is introduced.

How to prep turkey for deep frying?

Season the turkey inside and out with 1/4 cup kosher salt. Gently pull up the skin covering the breast meat and season the breast and thigh meat as well — you may not use all the salt. Refrigerate uncovered 24 to 36 hours. 1 hour before frying, let the turkey sit at room temperature.

What not to do when deep frying a turkey?

A small amount of cooking oil coming into contact with the burner can cause a large fire. An overfilled cooking pot or partially frozen turkey will cause cooking oil to spill when the turkey is inserted. The sides of the cooking pot, lid and pot handles can get dangerously hot, creating severe burn hazards.

Is dry brine or wet brine better for fried turkey?

A dry brine imparts a richer, more intense flavor directly into the meat because of the close contact between the dry-rub mixture and the turkey meat. A wet brine adds more moisture to your turkey.