Deep-Fried Turkey

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Fry Turkey Fry

Rated: 5 stars out of 5Rate itRead users' reviews (88)

Cook Time:
45 min
Level:
Difficult
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: 9 hr 0 min
Cook: 45 min
Total:: 10 hr 0 min

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Ingredients

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil*
*Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Directions

Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

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Comments & Reviews

recipe Deep-Fried Turkey
Erin Alexandria, VA 12-15-2009
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Deep Fried got ate first!
Rated: 4 stars out of 5

Like previous poster Jay, my family did both a roasted and a deep-fried for Thanksgiving, but the deep-fried went first. We... didn't inject it at all, but basted it when it came out with a blueberry chipotle sauce (from a bottle, I know sadly not from scratch). We'll be doing just deep fried for Christmas this year! A site that is all about it is www.turkeyfrying.net. Bonus is the left overs (if you have any) are great.Read more
recipe Deep-Fried Turkey
Jay Dallas, GA 12-10-2009
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The best turkey ever
Rated: 5 stars out of 5

This year for Thanksgiving, my brother and I deep fried a turkey. This was a first for both of us. We knew nothing about... frying a turkey. We cooked two turkeys, one was baked and the other fried. We followed Alton's instructions from the show exactly, minus the derrick (we made our own!). It was so easy. We also injected the bird with Butterball's creole marinade. The bird came out of the fryer a golden brown, not black like some people have commented on. It was very moist with tons of flavor and easily the best turkey I've ever eaten. I don't care much for turkey because it's usually dry, but this was awesome! Everyone loved it. It was a hit as nothing was left of the fried bird, but there were plenty of leftovers from the baked bird. I will be doing this again! You are the man Alton!Read more
recipe Deep-Fried Turkey
Don Spring Hill, TN 12-02-2009
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Excellent Recipe
Rated: 5 stars out of 5

I followed the brining recipe and I heated the oil to 300 and then dunked the bird. Everything went fine but the oil temp... was staying low. I was confused, put the burner up to max and still only 200 or so..... Moved the tem gauge with hand and wala, oil 375, the end must have been touching the bird. (Something for first timers to watch) I let it cool down to 350 and had an excellent turkey. One note.... I made the mistake of measuring how much oil I needed without have the hook thru my turkey, it raised it about an inch and so I had a little at the top that was not dark. (Was done and edible)Read more
recipe Deep-Fried Turkey
gabrielle amarillo, TX 12-01-2009
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Alton Brown does it AGAIN!!!!!!
Rated: 5 stars out of 5

I made the turkey Thanksgiving Day. I read all the reviews and thought my turkey was gonna come out black. To my surprise, my... turkey was golden brown, wasn't salty and WASN'T black. I followed the recepic to the letter. Got the most compliments of everyones dishes!! Needless to say.....I earned bragging rights that day!! LOL. THANKS A MILLION FOR SHARING THIS RECEPIE WITH US ALTON! Read more
recipe Deep-Fried Turkey
Christine Honolulu, HI 11-29-2009
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Best turkey ever....
Rated: 5 stars out of 5

Saw your program, and gave it to the host as a suggestion as we were going to feed 30 people, he follow your video and... instructions , if tasted just delicious, rave reviews, so moist and the house is still standing ......Read more
recipe Deep-Fried Turkey
monika piscataway, NJ 11-26-2009
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Simply Wonderful!
Rated: 5 stars out of 5

Last night, at the leventh hour, I won a deep fryer on Ebay--locallly. As it was the eve before Thankgiving, I was laready... brining a turkey. I'm a wicked cook and always brine so this was nothing new. Today I got to heating the oil and, though a bit nervous, lowered the turkey in there with a contraption my Dad fashioned from some chain link. Then I cranked up the heat. The twleve-pounder took about 35 minutes and, after letting it drip for 10 minutes over the pan,I brought it in and let it rest another 30. Well, the eating crowed loved ti! I laways have turkey leftover to send home with the in-laws. NOT this time! Seven adults ate the whole thing and raved about it. There is no other way to eat a turkey. The skin was crunchy, the breast juicy and tender. Alton, you're the man!Read more