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Deep-Fried Turkey Recipe

Deep-Fried Turkey

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Average Rating:

Total Reviews: 113

Showing 71-80 of 113

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  • on November 27, 2008

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    This was one of the best turkeys I have ever cooked or eaten!! This was also the first time I had ever fried a turkey, so there were concerns and apprehension all around. If you follow the recipe (remember Kosher salt is different from regular salt in that it is non iodized and if you use the same amount of regular salt in place of kosher salt the results will be too salty! you will have a perfect turkey. I cooked my turkey for 3 minutes per pound, started it at 350 degrees and it came out perfect!! I also used an electric (Masterbuilt turkey fyer and I felt much safer frying this way-we cooked it in the garage with the door open as it was snowing. Couldn't have been easier, plus you'll have your oven free to cook your side dishes. No more roasting for me!

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  • on November 27, 2008

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    Alton's recipe for brine is the same recipe from America's Test Kitchen and is in their Best Recipe Book published in 1999. They say that you should eliminate the sugar for a roast turkey because the sugar doesn't work well for making gravy or if you are stuffing it, because the sweetness in the juices doesn't complement those savory side dishes.

    But if you aren't doing gravy or stuffing the sugar would be fine.

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  • on November 26, 2008

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    I am unable to fry due to location, can this brine be used with roasting?

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  • on November 24, 2008

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    Just bought a fryer and tried this before Thanksgiving to make sure it was as good as I've read. Best Turkey I've ever had. I put the turkey in the oil at 350 (Not starting at 250 as recipe specified and it turned out great. Once the turkey was put in at 350 the oil temp dropped to around 275 and took around 15 mins to get it back up to 350. So I'm not sure how much the temp would drop if you put it in at 250 and then tried to raise the temp all the way to 350. Seems to me like that could take a while. Make sure to lower that turkey in slowly. I can't wait till Thanksgiving in a few more days.

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  • on November 24, 2008

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    I'm planning to fry my first turkey this week. I've been doing research and I am planning to use Alton's recipe. However, there seems to be some confusion about how long to wait before checking the bird's temperature. In the video, Alton starts his timer (30 minutes as soon as the turkey goes into the 250 degree oil. The written instructions on thie web site aren't very clear and make it seem that we should wait until the oil temp is 350 before starting the timer (35 minutes. I think that some of the negative reviews reflect this confusion. I'm also concerned that a cooker with different BTU rating or a different ambient temperature could significantly change the cooking time using Alton's 250 to 350 strategy. I think I'll use Alton's recipe but carefully follow the more time-tested method of bringing the oil to temperature before dunking the turkey.

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  • on November 18, 2008

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    I have been deep frying turkey for years and years and they always come out perfect. Recently I have been frying two turkey's because they are so good. I heat my oil to 350 degrees and then lower the turkey in SLOWLY.......I cannot emphasize this enough. Cook for 3 minutes per pound.....no more and no less. A 20lbs turkey take me only 1 hour and it is perfect. Again careful when you put the turkey in the oil. The oil WILL splatter so make sure you have the cooker outside and away from anything that can catch on fire. If something does catch fire DON'T USE WATER. Use a fire extinguisher and have one ready. If you don't have one, buy one. It should go hand in hand with a fryer. Ever try to put out an oil fire with water, it splatters everywhere because fire and water don't mix and you can spread the fire. I always go outside and fry my turkey on open ground. Just in case, remember murphy's law. What can go wrong does. I don't want to scare anyone out of frying a turkey cause it's great and I love doing it. SAFETY FIRST and you will have an excellent turkey.

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  • on November 17, 2008

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    I have been fring turkeys for years. This is the best.

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  • on November 09, 2008

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    Dropping a wet bird into 350 degree oil will cause spattering. You cannot get the bird dry enough to prevent this. The solution; don't use water.

    Take the turkey out of the brine and dry as much as possible. Place the bird in the cooking basket, and place that in the cooking vessel. Fill to the fill line with oil. Remove the bird and basket, place in sink.

    Then heat the oil - to 350 degrees. Turn burner OFF. Place the now waterless (on the outside anyway bird in the oil. Turn on the burner and continue cooking at 350.

    That way you'll have no spatter and no chance of starting a fire.

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  • on October 27, 2008

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    I use this recipe every Thanksgiving and everyone looks forward to it. I use turkey breasts; no one at home eats the drum stcks. Actually the first time I made it, I also made a roasted turkey (just in case. The roasted turkey went untouched, so the following year we did two fried turkey breasts and everyone was in heaven. Two thumbs up!!

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  • on October 19, 2008

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    Bummer. I'd love to make a positive review on this recipe, because just can't. We've fried several turkeys and think the method of putting it in at 250 degrees and cranking it up until the oil gets to 350 is what caused the bird to overcook. It took about 1 hour of time in all, and when the turkey came out, the instant read thermometer cranked to over 200 degrees instantly. Yes, we should have taken the temp sooner, but we were going by the time on the recipe. I would just suggest that if you use this method, you check the bird's temp after 35 minutes in the oil, not 35 minutes of the oil at 350. I would be interested in trying this brine w/ the standard method of frying the bird once the oil hits 350 for 35 minutes - I think that may be the ticket.

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