Deep-Fried Turkey

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I cook often, but never have I had the pleasure of making a turkey for Thanksgiving, or anything else. The brine was something that I thought that I could do without, but after reading the reviews, I decided that I should go ahead and try it.

I am so thankful that I did try it. This was a simple process, and then I took all of the precautions and deep fried my turkey. It was amazing. I did not brine it for as long as the instructions call for, and I did add some crushed red pepper to it for a slight spice (I am from the Gulf Coast, and it was amazing.

After talking to a friend about the brine, she told me that she uses the same recipe for her roasted turkey. I have heard reviews from her family that she makes the best turkey ever, and it is "almost too juicy, if that is possible".

My fried turkey was amazing, and being the first turkey, I think that I have set the bar pretty high for future holiday gatherings.

Thank you for providing this wonderful recipe! The turkey did not even make it until Thanksgiving... my fiance took the drumstick and ate it up as I was carving the turkey and getting ready to pack it up for my family!

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The sugar is not necessary. Brining by definintion is 1 to immerse into a semi-saturated or saturated salt-in-water solution to cause osmosis and diffusion to allow migration of the solution into the object, and 2 to denature (relax;unwind the proteins to allow the solution to occupy more space than otherwise. Having brined 100s of different pieces of meat, the sugar is optional. Sugar does, however, help balance out any saltiness. But having done it both ways, statistcally, guests do not seem to care. It is the moisture inducing properties of brining which are most powerful, here. Finally, sugar in the brining solution causes carmelization at frying temperatures and can make a larger fried turkey look quite dark -- although still quite tasty.

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We are so excited to be frying our first turkey but after reading all of the reviews and watching the video, it just occurred to me...how do I make gravy if I'm frying the turkey?!?!?!?

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i belive this is our 4th year of doing up the bird this way ... . definatly good eats. and love this episode and the crazy frying contraption (ours almost looks that good

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After 4-5 years of bad experiences frying turkeys, this is the one I will stick to.

This year I'm going to try and steep some rosemary and sage in the boiling water of the brine. Just to add some extra flavor, but I do agree the brown sugar is the key ingredient here.

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I've used canola oil in the past. I think you can also use corn oil. I've also used mixtures of oils to fry the turkey which gives it a different taste.

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This is for the the person that sked the question "cottonseed vs peanut".
I've bought a cottonseed blended oil since it was cheaper that peanut. This is the same oil that potato chips are fryed in but I found it not good for any other frying because it leaves a bad residual smell in the room and the taste is not very good compared to peanut oil. You just can't beat peanut for all frying including fish, fries, and fried fresh ham. You can always put the oil back in its plastic containers and freeze it for months or even next thxgiving. If you want to use a blend go for a blend of peanut with a vegetable and/or sunflower or safflower oil. Peanut is recommnded because of best taste and hi smoke point but in reality your not going to cook the turkey above 350 so any oil will do that does not have a overpowering taste . BTW this recipe is the only one that mentions a very important point about considering carry over cooking. Removing the turkey when the breast is at 160 F will result in a overdone dried out bird. I always take out my turkey when the breast reaches 152 F , cover it with foil for at least 20 minutes and the temperature continues to rise to 165 - 170 F which is the perfect. And to clarify brining is only necessary for non butterballs or without solutions added

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One of my thanksgiving visitors is severly allergic to nuts. What type of oil do you suggest in lieu of the peanut oil?

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Alton's recipe has given us the bet turkeys imaginable. This year, my sister is coming, and she is allergic to sugar. Will the brine work without sugar?

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I have never written a review on any web site before, but this turkey is good I had to write something down. Tried this for the first time last new year's and I will be making two for thanksgiving next week. My only advice is that you make sure to use kosher salt and allow oil to reach 350 degrees before you put the turkey in SLOWLY! I use the 3 mins. a pound approach plus and extra 5 mins. Allow to rest for 30 or so mins. This turkey is so moist and juicy there will be no leftovers guarenteed.