Deep-Fried Turkey

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I use this recipe every year. It makes the best deep fried turkey. I love that its simple. Our guests think by the taste of the turkey the brine was much more complicated that it really was. I recommend a fresh turkey.

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This is my first Alton Brown recipe. It was amazing. Our first deep fried turkey and it will not be our last. So tasty. Just loved it!

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My first fried turkey was a HUGE success! I used Alton's brine recipe and let turkey brine for 12 hours rinsed and used the Neely's fried turkey rub and let it marinate for 12 hours. I fried it in Butterball's indoor electric frier w/ no worries about overfilling the oil or burning down the house : Thanks Alton, Neely's & Butterball!

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IMPROVEMENT TO THE DERRICK TECHNIQUE...

This is a wonderful way to make Thanksgiving memorable. I do, humbly suggest a modification to his technique: instead of using water and the turkey decide the amount of oil (and risking hot oil overflow because of excess water, construct the derrick, lower the Turkey into the empty pot. Pour cold oil over the3 turkey until nearly covering the bird (and plenty of room to the rim, then raise the turkey, suspending it over the pot as you heat the oil. No mess. No fire. No problem. Happy Thanksgiving!

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Tried Altons deep-fry recipe last year and will continue to alway deep fry turkey for Thanksgiving (the ladder derrick is Alton's overkill--haha I thought it was always too much work but it is fast becoming THE tradition and cannot cook turkey any other way for now on. It is so moist and delicious unlike traditional oven prep. I am already stoked for Thanksgiving fry in a few more days!

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The recipe is good.. But, if you watched the show.. the whole contraption that he made with the ladder, chains, rope, and all the other stuff is totally nonsense. I love Alton but, he makes somethings seem so complicated- no one wants to do them.

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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.

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

We will use this recipe again next year.

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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.

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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.