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Deep-Fried Turkey Recipe

Deep-Fried Turkey

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Average Rating:

Total Reviews: 113

Showing 11-20 of 113

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  • on November 25, 2011

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    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.

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  • on November 25, 2011

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    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!

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  • on November 24, 2011

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    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.

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  • on November 22, 2011

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    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!!!!!!!!!!!!!!!!!!!!!

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  • on March 04, 2011

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    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

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  • on December 15, 2010

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    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.

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  • on December 11, 2010

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    So moist, the meat was falling off of the bones. Made this for the Christmas party and you should've seen eyes pop when this was tasted. Thank you, AB

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  • on November 27, 2010

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    I smoked a turkey and fried one (using the AB method for Thanksgiving. I used light brown sugar for the brine, and I accidentally let the the turkey brine for approximately 20 hours. I also did not lower the turkey into the fryer until it reached 350 degrees. The turkey was all natural (no packing solution/baste, I believe this was key to it not being too salty, and it turned out perfect!
    I would say half the group preferred the fried turkey, and the other half preferred the smoked turkey. Personally, I liked the complex flavors of the smoked turkey over the fried bird.

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  • on November 26, 2010

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    This was my first time brining. Since I used an indoor fryer I only followed the brine part of the recipe. It was the best turkey I've ever had! Moist, tender, tasty.... It was a big hit. Thanks Alton!

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  • on November 24, 2010

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    The direction for this recipe really helped me, but I have a suggestion based from my experience. Once you put your turkey in (When the oil temperature is at 250 start a 30 minute timer...don't wait for it to reach 350 degrees to start your 1st timer.
    I started my 35 minute timer right when I first put the turkey in and I also started a timer when the oil hit 350. However, when I pulled the turkey out after the initial 35 minute mark (35 minutes from when I put the turkey in at 250 the breast meat had already hit 168 degrees!
    One more tip: I used a cajun creole butter marinade and injected the turkey with it...absolutely amazing!!!

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