Get Juicy, Crispy, Deep-Fried Turkey Perfection with Alton Brown’s Foolproof Technique

Frying a turkey for Thanksgiving or Christmas dinner might sound intimidating, but with Alton Brown’s proven method, you’ll get a perfectly cooked bird with crispy skin and moist, flavorful meat every time. Once you try deep-fried turkey Alton Brown style, you may never want to roast a turkey in the oven again!

Why Frying Makes Turkey So Good

Deep-frying is one of the best cooking methods for turkey because the hot oil quickly penetrates the meat, cooking it fast while sealing in juices and flavors. The high heat also crisps up the skin beautifully.

Roasting a turkey in the oven takes hours and can often lead to dry, overcooked breasts and undercooked thighs. With frying, the turkey cooks in less than an hour with even temperature throughout.

Alton Brown’s Game Changing Turkey Frying Technique

Alton Brown revolutionized turkey frying with his innovative setup that makes the process easier and safer than ever. His key tips for deep-fried turkey success include:

• Brining the Bird – Before frying, he submerges the turkey in a salty brine overnight This infuses the meat with flavor and moisture

• Peanut Oil – Peanut oil can withstand the high heat needed for frying turkey without burning Alton recommends using 4-45 gallons for a 13-14 lb turkey.

• Outside Propane Burner – Frying turkeys requires A LOT of hot oil. Doing it outside on a burner is much safer than indoor frying.

• Maintain Oil Temperature – Heat oil to 250°F, then slowly lower turkey in. Gradually raise temperature to 350°F. This prevents burning.

• The Derrick – Alton’s custom-made contraption safely lowers and lifts the turkey in and out of the pot. Genius!

Step-By-Step Instructions from the Fried Turkey Master

Follow these steps exactly as Alton Brown lays them out for the juiciest, crispiest deep-fried turkey you’ve ever tasted:

Brine the Bird

1. Mix 6 quarts hot water, 1 lb kosher salt, 1 lb brown sugar in a 5-gallon drink cooler until dissolved.

2. Add 5 lbs ice to cool mixture. Submerge turkey in brine, weigh down if needed to keep fully immersed.

3. Brine 8-16 hours. Rinse turkey, pat dry, let sit at room temp 30 mins before frying.

Fry the Bird

1. Heat 4-4.5 gallons peanut oil to 250°F in a 28-30 quart pot on propane burner outside.

2. Slowly lower turkey into hot oil once it reaches 250°F. Gradually increase heat to 350°F.

3. Maintain oil at 350°F. Fry turkey for 35 minutes.

4. Check breast temp with a thermometer. Remove turkey at 151°F. Breast will rise to 161°F as it rests.

5. Let turkey rest 30 mins before carving for juiciest results.

Fry Turkey Safely

Hot oil can be dangerous. Follow these tips to stay safe:

• Fry outside away from house. Propane burners are best.

• Use Alton’s turkey derrick or a fryer basket to properly lower and lift turkey. No loose dropping!

• Wear gloves and long sleeves. Splattering oil causes nasty burns.

• Don’t overfill pot with oil. Leave 4-5 inches of headspace.

• Keep kids and pets away from hot oil. Accidents happen quickly.

• Have an oil-safe fire extinguisher on hand just in case.

Pick the Right Turkey Size

Shoot for a 13-14 lb turkey to serve 6-8 people. To determine oil amount, place turkey in pot, add water to barely cover bird. Mark water level – that’s how much oil you’ll need.

Larger turkeys over 20 lbs are tricky. The breast meat can overcook by time thighs are done. Alton says it’s better to fry two small turkeys than one huge difficult bird.

Make It a Fried Feast

Once you master Alton’s fried turkey, take your Thanksgiving or Christmas meal to new heights by frying up a few tasty sides:

• Fried green beans – Crispy, snap-tender green beans fried in the peanut oil

• Fried okra – Crunchy, addictive okra fries nicely after the turkey

• Fried sweet potatoes – Wedges of sweet potato turn deliciously caramelized

• Fried biscuit balls – Roll balls of biscuit dough and fry as an appetizer

• Fried pie – Finish your meal with crispy, hot fried apple or cherry pie

Let Alton Brown Handle the Turkey

If all that sounds like a hassle, let the fried turkey expert do the work! Alton Brown now sells pre-brined, pre-injected Cajun fried turkeys direct to consumers online. Just throw one of Alton’s prepped birds in your fryer and enjoy the ultimate hassle-free fried turkey.

So go ahead, be daring this holiday season and deep fry a turkey! Follow Alton Brown’s technique for safety, moist meat, crispy skin and your best Thanksgiving or Christmas centerpiece yet. Once your guests taste juicy fried turkey, they may never want you to roast a bird again!