Description: This guide explores Alton Brown’s renowned deep-fried turkey recipe, offering a step-by-step approach to achieving the perfect crispy skin and succulent meat for your Thanksgiving celebration.
Ingredients:
- 6 quarts hot water
- 1 pound kosher salt
- 1 pound dark brown sugar
- 5 pounds ice
- 1 (13 to 14-pound) turkey, giblets removed
- 4 to 4 1/2 gallons peanut oil (adjust based on turkey size)
Instructions:
- Brining: Combine hot water, salt, and brown sugar in a 5-gallon cooler. Stir until dissolved, then add ice and stir until cool. Submerge the turkey, ensuring it’s fully immersed. Cover and refrigerate for 8-16 hours.
- Prepping the Turkey: Remove the turkey from the brine, rinse, and pat dry. Let it sit at room temperature for at least 30 minutes before cooking.
- Heating the Oil: In a 28-30 quart pot over high heat on a propane burner, heat the peanut oil to 250°F. Carefully lower the turkey into the oil and increase the temperature to 350°F.
- Frying: Maintain the oil temperature at 350°F. After 35 minutes, check the turkey’s internal temperature with a probe thermometer. Once the breast reaches 151°F, remove the turkey and let it rest for at least 30 minutes. The internal temperature will reach 161°F due to carryover cooking.
- Carving and Enjoying: Carve the turkey as desired and savor the crispy skin and juicy meat.
Tips:
- Use a turkey derrick for safe and easy lowering and lifting of the turkey in the hot oil.
- Ensure the pot is thoroughly dry before adding the oil.
- Adjust the amount of peanut oil based on the size of your turkey.
- Follow the recommended cooking time and temperature for optimal results.
Additional Resources:
- Alton Brown’s Deep-Fried Turkey Recipe: https://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe-1952235
- Alton Brown’s Deep-Fried Turkey Recipe: https://altonbrown.com/recipes/deep-fried-turkey/
FAQs:
- How long should I brine the turkey? 8-16 hours is recommended.
- What kind of oil should I use? Peanut oil is preferred for its high smoke point.
- How do I know when the turkey is done? The internal temperature of the breast should reach 151°F.
- Can I fry a smaller turkey? Yes, adjust the cooking time accordingly.
Alton Brown’s deep-fried turkey recipe is a surefire way to impress your guests with a Thanksgiving feast that’s both delicious and memorable. By following these instructions and tips, you’ll achieve the perfect balance of crispy skin and juicy meat, making your holiday dinner truly special.
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- If brining, fill a 5-gallon upright drink cooler with hot water, kosher salt, and brown sugar. Stir until the salt and sugar are fully dissolved. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. Weigh the bird to make sure it is completely submerged in the brine, if needed. For eight to ten hours, cover and place in a cool place.
- Remove the turkey from the brine, rinse and pat dry. Position the bird atop the fry lifter and, if preferred, secure its legs and wings using cotton butcher’s twine. Before cooking, let it sit at room temperature for thirty minutes.
- With a UL-listed propane fryer rig placed on level ground and away from any structures, set up the Alton Browns turkey derrick (see video) or the fry rig of your choice. Drop the bird into a 30-quart pot and pour in just enough oil to coat it. (With the bird and oil in the pot, the oil’s level should remain approximately 5 inches below the pot’s upper edge.) Lift the bird out of the oil and let it completely drain.
- Next, light the burner and adjust the flame to medium-high heat, as directed by the manufacturer. Check the oil’s temperature with a deep-fry or other suitable thermometer, then raise it to 250 degrees Fahrenheit.
- Lower the bird into the oil gradually, then turn up the heat until it reaches 350 degrees Fahrenheit. (Depending on your burner, this should take about 15 minutes. Reduce the heat to keep the oil at 350 degrees F after it reaches that point. Fry at this temperature for 30 minutes.
- After half an hour, carefully lift the bird out and tie off the rope to make sure it is secure. Cover the pot and use a probe thermometer inserted into the deepest part of the turkey’s breast to carefully check its temperature. Lower the turkey into the oil if the temperature is below 151 degrees Fahrenheit, and keep an eye on it until it reaches that point.
- After that, raise the bird, cut the line, turn off the heat, and place a sheet pan over the pot. After holding the bird in this posture for five minutes, lower it so that its weight is resting on the sheet pan. This will facilitate the lifter’s removal from the line. (Just in case, I always tie off the line in this position.) ) Carefully transfer the bird to a carving board.
- Before carving, give the bird at least another fifteen minutes to rest. By now, the bird ought to have achieved a final internal temperature of 161 degrees Fahrenheit. Carve as desired.
See video for derrick construction notes. AND BE CAREFUL!