Deep-Fried Turkey

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Other than the skin burning and turning black, the turkey was outstanding. It seems like brown sugar in the brine did it. I have deep fried several turkeys in the past and have never had the skin burn. I also made altons roast turkey, which turned out wonderful. I fully endorse brining, but may not go with the brown suger next time.

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But what does one do with the left over oil after you have fried a few turkeys in it? Help.

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My husband and I first watched Alton's turkey frying episode of "Good Eats" several years ago. The brine seemed like a lot of extra work so we skipped it when we'd tried turkey breasts before. This year we were trying two turkey breasts so we decided to experiment. We injected once breast with cajun spices and fried it like usual. We brined the other breast according to Alton's recipe. We ended up frying a day later than we had anticipated, so the breast was in the fridge in the brine for about 24 hours. We fried both breasts the day before Thanksgiving, refrigerated them, and then sliced them & warmed them up for Thanksgiving dinner. The breast we'd brined was SO much better than the plain, old turkey breast. We're convinced - brining is the way to go.

*One warning - the sugar in the brine makes your oil turn black, so if your helpers are planning on frying Snickers bars while the oil is hot, have them do it before you fry the turkey. = You might be able to strain it and use it again, but we didn't try. The turkey's skin will be very dark brown and you'll think you burned it. Don't sweat it. The turkey is juicy and perfect underneath.

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YOU CAN'T GO WRONG. THE TURKEY WAS MOIST AND TENDER. THE FAMILY REQUESTED IT AGAIN FOR CHRISTMAS.

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Thanks to the previous comments I waited until the oil was 325 before I put the turkey in...............was the best turkey anybody at our table this year has ever had!!!!

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I followed the recipe for Thankgsgiving dinner. After only 20 min in the oil at 350 degrees the 12 pound turkey was totally bruned. I think for frying the brown sugar needs to be left out and other spices substituted.

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First of all I would like to thank all the people who contributed such great advice in these reviews.. extremely helpful. This being the first turkey I had ever fried, I went with a less-expensive propane fryer ... in hindsight the electric fryer is definitely the way to go. A safe amount of oil and the bird being as dry as you can possibly make it are CRUCIAL. I also noticed on the pot for the fryer there was a maximum fill line for oil which thankfully I used, if I had used the method given in this recipe for determining oil, I think it may have been too much. Anyways, the brine was easy and the turkey came out better than any turkey I have ever made (drop in SLOWLY at 350, 3 min per lb. Thanks AB and everyone who contributed!

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First I'd like to thank Alton for sharing this recipe. This review will focus on the brining method, since I roasted my Turkey instead of frying it. I didn't have the upright cooler used in the show, but the one I did have worked out better. Here's why, I had to use almost double the ice and water than the original recipe called for. I only increased the salt amount by one cup. That left my Turkey sweet, jucy and not too salty. It was the BEST TURKEY I EVER MADE!

P.S.
The brine time I used was a full 16 hours for a 15LB turkey. Cooked in a turkey roaser for exactly 4 hours.

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This was the first time my wife and I made deep fried turkey and it turned out great. We didn't change the directions as much as the turkey and oil didn't do what the directions said. I live in MN and when we started the oil it was a blistering 20 degrees or so outside. We waited for the oil to get to 300 or so and then dropped the turkey in. Then we started the timer. It took 35 minutes for the oil to get back up to 330 or so. We checked it and it was 155 so we took it out. Tasted great. Nothing left but the bones.

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This is the best, moistest fried turkey!! My husband and I love the white meat and usually have to add a ton of gravy to be able to eat it but not with this recipe. We didn't even make the gravy this year it was that moist. Thank you Alton for another great recipe!!!