Deep-Fried Turkey

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Fry Turkey Fry

Rated: 5 stars out of 5Rate itRead users' reviews (67)

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
Sharon Amesbury, MA 11-07-2009
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Deep fry two breasts at once?
Rated: 5 stars out of 5

We love this recipe and have used it for one turkey on past Thanksgiving holidays. This year we want to fry two breasts... instead. Is there a reason we could not do both at the same time in the same pot? Would we just stay with the 5/min/lb rule even though there are two breasts?Read more
recipe Deep-Fried Turkey
Nichole St. Louis, MO 07-18-2009
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Brine It!!!
Rated: 5 stars out of 5

I always thought that brinig was a waste of time until Alton described why it worked. I tried it, and WOW! I can't say enough... good things about it. Last year at Thanksgiving, we made it for my husbands family. It was a hit, but we found out that our frier had a hole in it. Since then, we've been putting it in our rotisserie oven, and we aren't disappointed. (The drippings could even be used for a gravy if you want!)Read more
recipe Deep-Fried Turkey
Sandra Townsend, TN 05-17-2009
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The best turkey makes the best stock
Rated: 5 stars out of 5

I originally tried Alton's procedure for frying a turkey out of sheer curiosity. What I got was the best turkey I have ever... had. I did omit the sugar in the brine thanks to the other reviewers, and got a skin that was simply divine. After the meal was gobbled down amidst remarks of "Wow!" and "Best turkey EVER!", I broke the leftovers down, froze them, and was left with the carcass. Now, I usually make stock when I have this sort of thing, and I did. I could not believe how much better the stock was as compared to a traditionally roasted bird's stock! The stock had an extra rich flavor which has been commented on. People have asked me what I changed in my recipes, and using a carcass from a deep fried turkey has been the ONLY change. Read more
recipe Deep-Fried Turkey
Scott Tampa, FL 04-12-2009
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The most simple and tasy turkey I have ever had!
Rated: 5 stars out of 5

Very easy to prepare, really does cook quickly. Follow this recipe to add an exciting dimension to your holiday celebration.
recipe Deep-Fried Turkey
Carol Vero Beach, FL 03-19-2009
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Mark
Rated: 5 stars out of 5

Mark, this review area is so people can review the specific recipe given, in order for other people to get an idea of how... good it is. If you don't like the idea of fried turkey, then please feel free not to make it. If reading the recipe pains your sensibilities, you should probably have avoided it. You have lowered the ratings for this recipe, even though you are opposed to trying it.Read more
recipe Deep-Fried Turkey
Mark Borger, TX 03-19-2009
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Roasting is King
Rated: 2 stars out of 5

I am not reviewing THIS recipe in particular, but deep-frying in general. I hate, absolutely hate, a deep-fried turkey! The... two main reasons are: #1 - you do not have the yummy pan juices required to make your gravy and your dressing properly. Substituting canned broth just does not make it. #2 - the extremities of the turkey... wings, drumsticks, etc. generally turn out WAY over-cooked, nearly burned. And you miss-out on the dark-meat parts of the turkey that have roasted in the pan juices.... yummmm! For many years, I have roasted my turkeys in an Oven Bag, and they turn-out so fantastic! They self-baste, no fuss, no mess. Season correctly before going into the bag, stuff the cavity with some onion, celery, salt and pepper... so delicious. Then there is the expense... $30.00 of peanut oil to fry an $8.00 turkey - and the mess... my god the mess. you 'fry-guys' are nuts! And always have to inject it with some kind of Cajun-butter-yukkk! Do yourselves a favor, roast your Turkey in the oven the way grandma did, and great grandma before, you will be much happier. Coming from a true Turkey Lover!Read more