Deep-Fried Turkey
Show: Good Eats
Episode: Fry Turkey Fry
Rate This RecipeRead users' reviews (113)
- Recipe categories: Nuts, Poultry, Turkey,
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Average Rating:
Total Reviews: 113
Showing 31-40 of 113
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By gmrosado_13143710
Belleville, 70
on October 13, 2010
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I love this recipe. I tried it for my fiance's family (nail bitter and it was a great success. Every one loved the taste. It was juicy, tender and just perfect. I can't wait to make this same recipe on thanksgiving.
PS MY TURKEY WAS A PERFECT BROWN....NONE OF THIS BLACK BURNED BIRD NONSCENCE...follow the recipe people
By dmcvety_5301835
peterborough
on April 15, 2010
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i would bet that all those people that had thier turkey coming out looking burnt, missed the instuction to RINSE THE BIRD before cooking. i have cooked 7 birds and they have all come out perfect.
By erin_12441890
Alexandria, 86
on December 15, 2009
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Like previous poster Jay, my family did both a roasted and a deep-fried for Thanksgiving, but the deep-fried went first. We didn't inject it at all, but basted it when it came out with a blueberry chipotle sauce (from a bottle, I know sadly not from scratch. We'll be doing just deep fried for Christmas this year! A site that is all about it is www.turkeyfrying.net. Bonus is the left overs (if you have any are great.
By nordicwarriorj_...
Dallas, 49
on December 10, 2009
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This year for Thanksgiving, my brother and I deep fried a turkey. This was a first for both of us. We knew nothing about frying a turkey. We cooked two turkeys, one was baked and the other fried. We followed Alton's instructions from the show exactly, minus the derrick (we made our own!. It was so easy. We also injected the bird with Butterball's creole marinade. The bird came out of the fryer a golden brown, not black like some people have commented on. It was very moist with tons of flavor and easily the best turkey I've ever eaten. I don't care much for turkey because it's usually dry, but this was awesome! Everyone loved it. It was a hit as nothing was left of the fried bird, but there were plenty of leftovers from the baked bird. I will be doing this again! You are the man Alton!
By don_12376266
Spring Hill, 82
on December 02, 2009
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I followed the brining recipe and I heated the oil to 300 and then dunked the bird. Everything went fine but the oil temp was staying low. I was confused, put the burner up to max and still only 200 or so..... Moved the tem gauge with hand and wala, oil 375, the end must have been touching the bird. (Something for first timers to watch I let it cool down to 350 and had an excellent turkey. One note....
I made the mistake of measuring how much oil I needed without have the hook thru my turkey, it raised it about an inch and so I had a little at the top that was not dark. (Was done and edible
By gabbymarch_12398533
amarillo, 83
on December 01, 2009
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I made the turkey Thanksgiving Day. I read all the reviews and thought my turkey was gonna come out black. To my surprise, my turkey was golden brown, wasn't salty and WASN'T black. I followed the recepic to the letter. Got the most compliments of everyones dishes!! Needless to say.....I earned bragging rights that day!! LOL. THANKS A MILLION FOR SHARING THIS RECEPIE WITH US ALTON!
By penzsmuggler_12...
Honolulu, 50
on November 29, 2009
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Saw your program, and gave it to the host as a suggestion as we were going to feed 30 people, he follow your video and instructions , if tasted just delicious, rave reviews, so moist and the house is still standing ......
By lonelybaker
piscataway, NJ
on November 26, 2009
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Last night, at the leventh hour, I won a deep fryer on Ebay--locallly. As it was the eve before Thankgiving, I was laready brining a turkey. I'm a wicked cook and always brine so this was nothing new. Today I got to heating the oil and, though a bit nervous, lowered the turkey in there with a contraption my Dad fashioned from some chain link. Then I cranked up the heat. The twleve-pounder took about 35 minutes and, after letting it drip for 10 minutes over the pan,I brought it in and let it rest another 30. Well, the eating crowed loved ti! I laways have turkey leftover to send home with the in-laws. NOT this time! Seven adults ate the whole thing and raved about it. There is no other way to eat a turkey. The skin was crunchy, the breast juicy and tender. Alton, you're the man!
By hfclements_12386600
Gloucester, 86
on November 26, 2009
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I've been frying turkeys for a number of years but this is the first time we have brined one. We had it in brine as per instructions, for about eighteen hours. I had a problem getting my cooker back up to the correct temp. after putting in the turkey. We didn't take it out until it was about 170%. The skin was as if it had been boiled in water instead of peanut oil. The meat was fantastic, very flavorfull and very moist. Was the skin condition normal or was it because I couldn't get the heat back where it should have been? My wife really missed the normally crunchy skin.
By katgoehring_1914037
Peyton, CO
on November 26, 2009
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I was asked the same question by a guest. I make a roux and then use canned broth. I have it on hand for the dressing, so I just buy a litte extra. Most of the Food TV cooks have gravy recipes using a roux if you need help.
This is my second year frying a turkey, the first time it turned out great. I've been brining for about 5 now, and I've found you don't need to follow the recipe exactly, as long as you have salt and flavorings.