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 has become a popular cooking method for holidays and special occasions The hot oil cooks the turkey quickly while sealing in moisture and yielding crispy skin But does brining the turkey beforehand make for an even better deep fried bird? Let’s weigh the pros and cons of brining before deep frying,
How Brining Improves Turkey Texture
Brining, or soaking the turkey in a saltwater solution, helps break down muscle proteins. This allows the turkey to retain more moisture during cooking, resulting in a juicier interior. The osmosis effect plumps up the cells with added water weight.
Brines typically contain:
- Water
- Salt
- Sugar or other sweetener
- Herbs and spices for flavor
The salt dissolves muscle fibers while the sugar balances out the saltiness. Aromatics infuse the meat with extra taste. The turkey can soak in the brine overnight in the refrigerator.
Does Brining Work for Deep Fried Turkey?
Pre-brining does make the turkey moister and more flavorful The concern with deep frying is that the extra moisture could cause splattering issues Hot oil and water are not a good mix!
There are a few precautions you can take to brine while still preventing splatter:
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Pat the turkey very dry before placing in the hot oil. Blot all surfaces thoroughly with paper towels.
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Allow extra time for the oil to return to temperature once the wet turkey is submerged. Monitor temperature closely.
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Use a smaller bird around 10-12 pounds to require less oil. Larger birds raise the splatter risk.
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Injecting a brine rather than fully soaking the turkey adds moisture with less surface wetness.
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Dry brining with salt, sugar, and herbs rubs flavor into the meat without added moisture.
Tips for Brining Before Frying
If you do decide to brine, keep these tips in mind:
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Use a basic brine of 1 cup salt to 1 gallon water. Add brown sugar, peppers, allspice, and other seasonings for flavor.
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Submerge just the breast and legs to prevent excess moisture in the skin and cavity.
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Chill the brined turkey thoroughly before frying for easier moisture removal.
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Let it air dry on a rack in the fridge overnight after patting dry. Uncovered drying further reduces surface moisture.
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Cut slits in the skin for the brine to penetrate deeper into the meat.
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Inject the brine into the thick breast and thigh areas for the best distribution of salt and seasonings.
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Mix the brine well to ensure the salt dissolves fully so it can permeate the turkey.
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Brine for approximately 1 hour per pound to properly season the bird without getting too salty.
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For food safety, brine in the refrigerator only and use ice to keep cooled. Never brine at room temperature.
Brining Times for Whole Turkey
Follow these brining guidelines based on turkey size:
- 8-12 pounds = 8-12 hours
- 12-16 pounds = 12-16 hours
- 16-20 pounds = 16-20 hours
- 20-24 pounds = 20-24 hours
Smaller birds need less time to properly brine. Monitor for over-brining which can make the turkey too salty.
Alternatives to Full Brining
If you want to minimize moisture but still infuse flavor, try these options besides fully submerging in a wet brine:
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Dry brine by rubbing salt, sugar, and spices directly on the skin. Let rest overnight.
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Make vertical slits to inject brine deep into breast and thighs.
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Spice rub under the skin instead of soaking in liquid brine.
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Marinate for just a few hours to add flavor without as much moisture.
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Butterfly or spatchcock the turkey to allow brine contact with more surface area.
Post-Frying Advantages of Brining
While the frying process is quick, a brined turkey retains more benefits after cooking:
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Brined turkey meat stays succulent as it rests post-frying.
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The extra seasoning from spices in the brine adds flavor.
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Brining pre-seasons the meat so less salt is needed before or after frying.
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It helps keep the lean breast meat moist and tender.
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Brine aids in retaining juices so the turkey doesn’t dry out after frying.
The Takeaway
Pre-brining does make for a more moist and flavorful fried turkey, but it’s not strictly required. The key is limiting excess surface moisture from brining that can cause oil to spatter and overflow. Opt for injecting or dry rubbing the brine components instead of fully soaking. Monitor oil temperature closely when frying a wet brined turkey. Allowing time for the oil to reheat following turkey immersion will still yield a juicy, golden bird without the splattering hassles.
Step Preparing your turkey
Whether you are brining turkey or have decided to use a dry rub, you have to let those flavors sit on that bird for, minimum, 12 hours. No exception. Once your brine has cooled, you put your bird in a large brining bag, placed inside a roasting pan. Please don’t skip this. Do you know how many times I’ve had to clean up brining liquid because it spilled all over the place? Yes, you are going to need something to secure the bag while you pour the liquid over the bird. Once the liquid has been poured, place it in the refrigerator overnight.
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
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