Deep-Fried Turkey

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this fried turkey recipe for Thanksgiving, along with my usual Good Eats Roast Turkey. They were both 14-pound birds. I can't say how good the fried turkey tasted warm, as it was all gone before I got a chance to fill my plate. Luckily there was some meat left on the carcass. All I can say is, "How soon before we can fry another turkey?"

This turkey was some of the best I've ever tasted. It wasn't oily in the least, and every one of my guests loved it.

Instead of an outdoor fryer, I used an indoor electric turkey fryer, which was great because controlling the temperature was a snap. The meat was juicy, and the skin was perfectly crispy and golden. I am officially a deep fried turkey convert.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent recipe. Turned out very juicy and tasty. We did burn the skin a little however.

We will use this recipe again next year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Killer! Our turkey's were so moist and flavorful. They were best we've ever had, so yummy we are are doing a repeat for Christmas. (We also used Neely's rub.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The turkey came out black, but I think it was because of the sugar. Once I took the skin off, ohhh, the meat was so tender and juicy. This is a great recipe. I've used it for two years and plan to next year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Turned out great. I dipped the turkey in at 300 degrees which caused the temp to drop to 250 degrees and then 35 minutes later it was golden brown and delicious.

Props to the reviewer who gave the tip to pre-dip the turkey in the oil before its hot to reduce the likelihood of splatter when you dip it into the hot oil later. It was a pro tip.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good and pretty easy compared to roasting. I only used the brine recipe because I have an indoor fryer. Everyone loved it on Thanksgiving!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So if you put the turkey in at 250, do you not start the timer once it gets to 350? I can't remember from when I did this last year. But it got race reviews so I'll just check the temperature now and then.

Last year we used light brown sugar because it's all we had. This year we're doing dark brown so we'll see if I remember any difference.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It works but follow derictions. Very important. Love the turkey as well as the intire famly. Cooked it this way since I seen your show. Awsome!!!!!!!!!!!!!!!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't like how burnt the skin gets. I prefer putting an onion inside the bird. The constant release of moisture from the onion layers keeps the oil inside the bird exchanging at a faster rate. Without it the oil inside the bird cools. With the bird cooking at the same rate inside and out cooking time decreases giving a crisp but unburnt skin.

sorry

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made the turkey today 12/15/10 taste was very good i did not season at all. Just did the brine method and it came out very juicy with a nice taste of saltiness. Like Alton sais take the turkey out at 35min. and check the temp of the breast. i did a 16lb turkey and had it out at 45minutes with the carry over heat it was perfectly cooked and was not burnt looking, but dark golden brown.