With the help of this deep-frying turkey tutorial, you can make a tasty, flavorful, juicy, and crispy turkey from beginning to end without feeling intimidated. From brining to deep frying, you will make a turkey that will turn heads on Thanksgiving!.
After roasting and smoking a turkey, it seems only fitting that I give deep-frying a turkey a shot. I’ve always been afraid of deep-frying turkey because I always assumed you had to use an outdoor propane fryer to do the cooking. That is the one thing I don’t do, which are gas grills and outdoor propane fryers. I don’t know anything about that life, so I would rather not deal with it.
It wasn’t until last year that I learned you could purchase an indoor turkey fryer. I also discovered that my mother had one of these fryers. Naturally, I had to test it out before deciding whether or not I wanted to commit long-term.
Unfortunately, I didn’t find out that the fryer idea wouldn’t work owing to technical issues until Thanksgiving day of last year. I had to resort to roasting the turkey, which was still delicious. I became so curious about how to fry a turkey at that point that I made it my mission to do so. Well, I did, I overcame it this year, and I want to tell you all about the whole experience.
A deep-fried turkey is a delicious and impressive way to celebrate Thanksgiving or any special occasion. But should you brine the turkey before frying it? The answer is a resounding yes, and here’s why:
Brining a turkey before deep frying enhances the flavor and texture of the meat. The salt in the brine helps to break down the muscle fibers, resulting in a more tender and juicy bird Additionally, the brine adds flavor to the turkey, infusing it with a savory and herbaceous taste
Brining helps to prevent the turkey from drying out during the frying process. Deep frying can quickly cook the exterior of the turkey, leaving the inside dry and tough Brining the turkey helps to retain moisture, ensuring that the meat remains juicy and flavorful
Brining helps to create a crispy skin The salt in the brine draws out moisture from the skin, creating a drier surface that crisps up beautifully during frying
Brining is a simple and easy process. You can brine a turkey in a cooler, refrigerator, or even a large pot. All you need is a few basic ingredients and a little time.
Brining is a great way to add your own personal touch to your deep-fried turkey. You can customize the brine with your favorite herbs, spices, and aromatics to create a unique and flavorful bird.
Brining Tips for Deep-Fried Turkey
Here are a few tips for brining a turkey before deep frying:
- Use a dry brine. A dry brine is ideal for deep frying because it doesn’t introduce any additional liquid. Dry brines also remove a good deal of moisture from the skin, which results in a crispy bite.
- Inject the turkey. Injecting the turkey with a flavorful brine solution helps to ensure that the meat is evenly seasoned and moist.
- Dry the turkey thoroughly before frying. Even a small amount of moisture can cause the oil to splatter. Pat the turkey dry with paper towels before frying.
- Use a high-quality oil for frying. Peanut oil, vegetable oil, or canola oil are all good choices.
- Fry the turkey at the correct temperature. The oil should be between 325°F and 350°F.
- Don’t overcrowd the fryer. This can cause the oil temperature to drop, resulting in a greasy and undercooked turkey.
- Let the turkey rest before carving. This allows the juices to redistribute, resulting in a more flavorful and tender bird.
Deep-Fried Turkey Recipe with Brine
Here is a delicious recipe for a deep-fried turkey with a flavorful brine:
Ingredients:
- For the brine:
- 3 cups packed light brown sugar (about 1 1/4 pounds)
- 1 1/2 cups Dijon mustard
- 1/4 cup plus 2 tablespoons kosher salt
- 2 tablespoons cayenne pepper
- 2 gallons cold water
- 1 bunch of thyme
- 1 head of garlic, separated into cloves and crushed
- For the turkey:
- 1 (12-pound) turkey
- 2 1/2 gallons vegetable oil
Instructions:
- Make the brine: In a large stockpot, whisk the brown sugar with the mustard, salt, and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover, and brine in the refrigerator for 35 hours.
- Prepare the turkey: Remove the turkey from the brine and pat it dry inside and out with paper towels.
- Heat the oil: In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400°F; this can take up to an hour.
- Fry the turkey: Transfer the turkey to a frying basket, breast side up. Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes.
- Rest the turkey: Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.
Brining a turkey before deep frying is a great way to ensure that your bird is juicy, flavorful, and crispy. With a little planning and preparation, you can easily create a delicious and impressive deep-fried turkey that will be the star of your Thanksgiving or holiday feast.
Step Process of brining a turkey
Ever since I learned how to brine meat, I have always brined my turkeys. In fact, I don’t make them without this step first. There are two ways you can create a deep impact of flavor in your turkey. You can make a dry rub, rub it all over your turkey, including under the skin, and let it sit overnight. Or you can do what I do, which is conduct a wet brine for the turkey.
Typically, I brine a turkey using a simple brine concoction by this brand. But I also made my own brining solution, which I believe is the best turkey brine for deep-frying and calls for a lot of salt along with a few other spices and flavors. A simple bringing solution would be:
- 1 gallon of water
- 1 cup kosher salt
- 1/4 cup sugar
- 2 tbsp. Onion powder
- 2 tbsp. Garlic powder
This is the basic ratio I’ve used in the past, but feel free to add more flavors if you want to achieve a particular flavor profile, like soy sauce, bourbon, and herbs. The brining recipe I am going to provide you guys today will be your go-to for life!.
To brine a turkey or even a large turkey breast, I put my water in a large pot and bring it to a gentle simmer. Then, I add my brining mixture to the pot. It’s okay if you decide not to use the brining solution I do; just add the amount of seasonings as I indicated previously. In addition, I roughly chop two medium onions, half a head of garlic, add a bunch of fresh herbs, and grate in an orange rind. I then let the brining solution simmer for thirty to sixty minutes. Then I let the mixture cool completely. Although I plan to rinse the turkey anyhow, you are welcome to strain the brining liquid.
Step Preparing your turkey
Whether you choose to use a dry rub or brine your turkey, you must allow the flavors to infuse into the bird for at least 12 hours. No exception. After the brine cools, place the bird inside a sizable brining bag and place the bag inside a roasting pan. Please don’t skip this. Yes, you’ll need something to hold the bag in place while you pour the liquid over the bird. You have no idea how many times I’ve had to clean up brining liquid that spilled all over the place. Once the liquid has been poured, place it in the refrigerator overnight.
Cajun Deep Fried Turkeys ~ To Brine Or Not To Brine?
FAQ
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