Deep-Fried Turkey

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Warning: Once you start tasting this turkey, you will not be able to stop licking up its deliciousness! I will NEVER go back to oven-roasted turkey, or any other form of cooked turkey. NEVER. The end. :
P.S. We follow Alton's recipe, but also inject ours w/creole butter flavoring.

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elisern, most chefs wouldn't recommend cooking the stuffing in the turkey. doing so causes the inside of the turkey to heat up much slower than the rest of the turkey (since you're taking away the giant air cavity there with your stuffing which leads to an overdone outter turkey and underdone innter turkey. stuffing or dressing should be cooked serparately. you can always add it to the turkey right before you would be serving it for presentation purposes. stuffing tho can be cooked in the turkey in the oven with the results listed above, but it will defiately not work in a deep frier.

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tasty

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You shouldn't fry a turkey that big. I need about that size too, but am doing 2 smaller turkeys. It is not only hard and more dangerous to fry a turkey over about 16 pounds, but it is more difficult to get the cooking done evenly. Also you can't fry a turkey with stuffing in it. You will have to make the stuffing in a dish and cook it in the oven. Hope this helps!

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Need help! I have a 23# turkey and I want to stuff it with my herb stuffing...what adjustments do I need to make?? Would appreciate any help

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Do you think the brine would work well with oven roasted turkey.

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I watched this show the other evening and I thought he deep fried the bird in duck fat. Would like to know more about uses for duck fat. Could you baste a bird with duck fat. What could I expect if I did. I've ruined my share of turkeys by trying different methods. If I am on a salt restricted diet would just rinsing the bird allow me to eat a slice or two or three?

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This is the absolute best turkey, The only thing that adds an extra special kick to to deep fry it the last 45 min. It is over the top.

Danny_W
Spartanburg, SC

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I'm drooling just thinking about it (and I'm not a big fan of meat!

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I always turn to Alton when it comes to cooking a turkey, and this recipe was just perfect. Thanks to his guidance, brining and frying were incredibly easy and the end result was delicious. The turkey had a perfect brown color all over and the meat was the juiciest I have ever had. I also constructed the turkey derrick for safe frying, which was so easy to put together. Alton, you are a cooking god! Thank you!