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Deep-Fried Turkey Recipe

Deep-Fried Turkey

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

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Average Rating:

Total Reviews: 113

Showing 101-110 of 113

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  • on February 01, 2007

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    Turkey was awesome. Best I've ever had. I didn't construct a turkey derrick, being careful seemed to be an acceptable second option. I was most impressed by how clean the operation was, but it seems there are two reasons to ensure it: measuring the amount of oil correctly and the 5-gallon cooler for the brining. Measuring the right amount of oil keeps you from spilling over and the cooler is just perfect. I bought one specifically for this task and my wife looked at my cross-eyed when I did, but it was perfect, especially since I had to transport the turkey to the fryer on my second time. Just awesome!

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  • on December 31, 2006

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    I actually use Wolfgang Puck's Brine recipe and Alton Brown's technique. Best Turkey EVER!!!!

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  • on December 25, 2006

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    I have deep-fried turkeys and chickens before but this recipe is a unique stand out to the norm. I use a 'Costco' propane deep fryer for turkeys. As others here have mentioned, the 'key' to good eats seems to be in the temperature probe. I brined overnight, heated up 5 gallons of peanut oil to 250F then SLOWLY lowered my 13# turkey that was mounted to the metal skewer that ran through the center of the my turkey, using the provided handle/hook aparatus. I noticed the time when it was fully submerged and watched my temperture SLOWLY work it's way to 350F. All in all, the Turkey cooked 45 minutes and was warmer than the suggested temp of 151F, BUT the turkey after resting 30 minutes and then carved up was the best I've ever had. The next time I will "probe" the temperature earlier to the suggested 151F. Thanks Alton.

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  • on December 19, 2006

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    I did the ladder,the brine,and it was all good. Love the show.

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  • on December 18, 2006

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    This recipe really is easy and tastes great. Try it.

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  • on December 14, 2006

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    tasted plain

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  • on December 12, 2006

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    take this from a turkey hater......i loved this meat. first time ive ever fried a turkey and i did 4. very easy to prepare. the brown suger was the best aroma while frying. the process of cooking by temp i think was far better than doing the generic 3-3.5 min per pound. i too was skeptical of it being done by temp so i cut into the breast and a few other spots and it was done to perfection. dont be scared by the expert rating....all you gotta do is becareful and use common scense. this turkey was absolutely devoured.

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  • on December 05, 2006

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    My husband used this recipe for his very first fried turkey and it came out fabulous! My sister in law had made a regular roasted turkey for backup, but it went untouched! Easiest way I've ever seen to cook a turkey.

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  • on December 02, 2006

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    Everyone loved our deep fried turkey and it cooks so quickly that we made two. Alton's "Turkey Derrick" from the episode works great as getting the turkey into the hot oil is a scary thing to do even when you have followed the safety guidelines. It takes a lot of prep and the peanut oil is expensive but it is well worth the investment and effort!

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  • on November 25, 2006

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    I used this turkey recipe for some friends of mine that have never had a fried turkey. I have cooked many birds but by far this was the best! They also said they would never go back to a roasted turkey. I gave them this recipe. It is easy to do, smells great cooking, wonderful taste, moist.

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