Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Deep-Fried Turkey Recipe

Deep-Fried Turkey

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (113)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 113

Showing 91-100 of 113

Sort by:

Newest

  • on November 17, 2007

    Flag

    My ever understanding girlfriend said OK when I said let's make a fried turkey for Thanksgiving. Then I said let's do a trial run since I had never made a turkey let alone a fried one. Again, she said OK. Well I decided to try this recipe because it had my favorite Food Network Chef's name attached to it. Ahh Alton, what can I say the Donut and BMW episode was great but this turkey was a real turkey. I followed the recipe so very carefully. Maybe too carefully. I did all the prep work with the brine the night before. The next day I took the turkey out of the murky brine, rinsed it and patted it dry. I went outside (it's very cold here in November and pored the peanut oil into the pot, lit the burner and raised the temperature in about 10 minutes to 250. I lowered my bird into the hot oil and turned up the heat. Remember Alton said 350 degrees. Well this burner with all its might had to raise the temperature 125 degrees. Thats right 125 degrees. The temperature dropped 25 degrees when the bird went in. I figured Alton accounted for that. Maybe he did I don't know. Maybe my burner just didn't have the BTU's. Well I watched the time and at full force the temperature was rising about 3-5 degrees per minute. Pretty slow I thought but Alton must have accounted for that. The rate of temperature change increased to 7-8 degrees per minute and 350 degress was only another 15 minutes away. Well it reached 350 and I held ever so carefully between 350 and 354 for 35 minutes. While I walked my trusty beagle Shelby, the turkey fried and fried. The clock ticked and time went by. 35 minutes! Yes! I probed the turkey,(with a thermometer and the temp was 190. How could that be? I removed the bird from the peanuty slick and my bird looked like Chevy Chases Bird from Christmas Vacation.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 16, 2007

    Flag

    the best ,,,deep fried turkey,,, RECIPE U AR THE BEST,,,CHEFS,,,,AND TASTE EVER ....THANKS....ALTON BROWN,,SHOW ,,GOOD EATS,,RESP..FRY TURKEY FRY

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 12, 2007

    Flag

    any suggestions on how to modify this for an 18 pound bird?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2007

    Flag

    Excellent brining, and cooking feature, used again and again. best yet.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2007

    Flag

    We tried this turkey for the Alabama-LSU football game and it came out great! So simple... salt, sugar let it sit.....then fry.

    Lots of compliments on how moist the turkey was. It didn't look pretty but it tasted great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2007

    Flag

    I saved this recipe for the brine recipe, and ignore the deep frying bit, for which I do not have the equipment or the courage.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 27, 2007

    Flag

    This is a great recipe, and very easy prep. My turkey came out crispy & juicy everyone that ate it loved it. I had nothing left but the bones.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2007

    Flag

    this was a good refresher on how to do a deep fried turkey with out all the extra stuff to make it fancy. thanks a lot!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 21, 2007

    Flag

    I have fried turkeys for many years. I usually experiment with different recipes and use a variety of injections of herbs and spices. So, I was surprised at how simple this recipe was, and doubtful that the outcome would be very flavorful.
    I decided to use it due to Alton's reputation. I will never use another recipe for turkey again! It's beyond anything that I can explain. Simply incredible! I'm sure Alton could explain it very scientifically! LOL!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 21, 2007

    Flag

    I will definitely make this again for Thanksgiving. There wasn't any left for a late night snack.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 5 6 7 8 9 10 11 12 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.