Deep-Fried Turkey

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First time... Chevy Chase's Christmas Vacation Bird
(I was crying and laughing hysterically, my husband was pulling any kind of meat he could find out of the freezer... Everyone else was just laughing.

Second Time... Martha Stewart With Testosterone Bird
(I set the timer for 35 minutes as soon as I dropped the bird in...Forget bringing the temp up... Just start it there. Awesome bird, still laughing, but this time no crying.

AB Rocks!!!

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i love alton brown's show and most of the food he prepares...and also love the fact that he shops in my store!
my husband and i made this recipe last thanksgiving and people beg us to make it all year long

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After watching the program on how to do this, we felt more confident about frying a turkey. We didn't want to be one of those people you hear stories about that burned their house down while making dinner! We've done it numerous times now, and it comes out excellent every time. On Thanksgiving we make one roasted (also AB's recipe and one fried.......they both get eaten, but the fried one is the more highly sought-after one! Sadly, never any leftovers.....

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I USED THIS RECIPE AFTER SEEING A GOOD EATS EPISODE, BEST THANKSGIVING EVER, ALTONS MY HERO!

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I followed the entire recipe to the letter. We cooked the turkey as directed, however, noone could eat the skin (the best part - no matter how unhealthy- of a fried turkey
I was really disappointed in how disgustingly salty the turkey was. I've also tried the cajun recipe in the past(Emeril and it was fabulous. I don't think brining is worth the effort - at least not this recipe.
I'll stick with the standard injection recipes in the future.

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i think it is better to start with a temperature of 350* and carefully lower the bird into the oil since it will be much hotter. By following the directions of this recipe the way he says to do it...you will have a dry turkey, his ccoking is way too long, By heating to 250* it takes too long for it to reach 350* the oil should be immediatly bubbling as you drop the bird in SLOWLY. ALSO, I DO NOT RECCOMEND A PROPANE FUELED FRYER. I HAVE AN ELECTRIC ONE AND I FEEL THE ARE SAFER. THEY ASLO MAINTAIN A STEADY TEMPERATUARE WITHOUT CONSTANT MONITORING OF TEMP. THE BAYOO PROPANE FRYER IS EXTEMELY FLIMSEY AND MADE ME NERVOUS.

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Did this last year, the best bird I have ever had, (used the turkey derrick too!!!

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Unless you prefer your turkey some other flavor than turkey; the brine is the way to go. Don't skimp on your turkey fryer and follow ALL the safety rules. Very moist bird. I also used the same brine recipe for cornish hens.

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To Anonymous who named his rating "deeper & more fried": you must not have remembered to let the turkey out of the brine for about 30 minutes BEFORE putting it in the hot oil. Because if you think about it, the turkey has been for hours in a very cold brine and so the oil has to work extra hard to get it back to the proper temp. So, don't forget Alton's note about drying the bird and leaving it out for 30 mins. Best recipe ever. Try it!

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If I can do this, anyone can! Read the instructions throughly and you will be prepared. The taste is devine! We will have nothing else! Very moist and flavorful.