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Deep-Fried Turkey Recipe

Deep-Fried Turkey

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Average Rating:

Total Reviews: 113

Showing 111-113 of 113

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  • on November 23, 2006

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    I've done several deep fried turkeys in the last few years and my wife and I love them. Alton's recipe is VERY different from the one I've been using but I've had good success with other things of his that I've tried so I figured, why not?

    Putting the bird in with the oil at 250 definitely reduces the risk of boil over. But the oil seemed slow in heating up to 350, which worried me a bit. When my probe told the internal temp was up to 160 I pulled the bird and was a mite concerned at how dark the skin was. It looked burned to me. (Been there, done that.

    However, upon carving the bird, after the obligatory rest, I discovered that the skin was crisp and very tasty and the meat was perfectly cooked and moist. (Even the breast!

    Looks like I'll be doing it this way from now on!

    Regards,

    Andy B Cook

    PS I LOVE the show!!!!

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  • on November 22, 2006

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    Did Bubba just say that Alton is an awesome shelf???? LOL

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  • on November 19, 2006

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    Altons Turkey recipes all are the best and juicy

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