Deep Fried Turkey is the perfect primary course for whatsoever vacation meal. Start alongside an herb-filled moisture brine, and then fry it for a super crispy and juicy upshot. It’second much quicker in addition to easier to brand than you lot power think!
Why We Love This Deep Fried Turkey Recipe
Frying a turkey results inward the most juicy Thanksgiving repast you lot’ve e'er tried! The get-go time we made this, we were hooked. Here are roughly reasons nosotros get in once more and once more.
- Moist. The combination of brining as well as frying the turkey inwards rock oil makes it impossible to dry out out.
- Tender. The moisture brine helps interruption downward the proteins inwards the musculus fibers, allowing the nitty-gritty to retain more wet during cooking.
- Flavorful. Adding salt, brown carbohydrate, garlic, too fresh herbs to the brine infuses the turkey with then much flavor.
Variations on Fried Turkey
You can really infuse this fried turkey amongst just near whatsoever flavors yous like. Try adding my favorite turkey rub to the brine in home of the herbs as well as garlic, or role whatever fresh or dried herbs you lot take on mitt!
How to Make Ahead and Store
You tin wet brine the turkey for upwardly to 48 hours (longer if frozen) earlier frying it. Cover as well as refrigerate the turkey until make to roast.
Store leftover deep fried turkey in an airtight container inwards the refrigerator for upward to iii days.
How to Freeze together with Reheat
Freeze fried turkey inwards an airtight container for upward to three months. Let thaw overnight inwards the refrigerator before reheating gently inward the microwave or inward a 300°F oven covered with foil for xx-30 minutes. I make non recommend freezing a fried turkey whole; ever cut it into portions start.
Serving Suggestions
With this deep fried whole turkey at the centre of the tabular array, you tin serve it amongst any side dishes you lot beloved. Try whatever of these slowly Thanksgiving side dishes, such every bit atomic number 79 Gratin Potatoes, Cranberry Sauce, Creamed Green Beans, Loaded Mac in addition to Cheese, Dinner Rolls, or Turkey Gravy.
Turkey is notorious for being flavorless as well as dry. This moisture brine method combats both of those issues past giving the herbs together with common salt fourth dimension to penetrate the core, leading to moist, flavorful turkey. You could also dry out brine it instead.
A wet brine involves submerging the substance inwards a bucket of salted too seasoned water to add together wet together with flavor.
Yes, you lot can moisture brine a frozen turkey. Simply home the frozen turkey inwards the moisture brine and exit it in the refrigerator to defrost. The fourth dimension it volition accept to defrost is around 24 hours for every four pounds of turkey. For a 13-pound turkey, look to permit it defrost for 72 hours (3 days).
Yes, that should be only about perfect! You may ask a chip more than if you’re using a very large aeroplane, though.
It volition have well-nigh three-5 minutes per pound to deep tyke a turkey. For a xiii-pound turkey, deep frying should accept 39-65 minutes. It’sec best to bank check the temperature of the gist alongside an second-read thermometer and so y'all know exactly when it is done cooking. The substance should read 165°F in the thickest role.
Leave the turkey uncovered!
Yes, it is possible to overcook deep-fried turkey. If the crude oil is likewise hot or the turkey is left inwards for besides long, it will plow out dry out too tough. I recommend keeping an instant-read thermometer on manus to ensure the crude as well as the turkey are at the correct temp.
You tin reuse the petroleum upwardly to three times before discarding it! As long as the rock oil is not foamy, night, or smoking excessively, it tin live reused.
More Whole Turkey Recipes We Love
- Easy Thanksgiving Turkey
- Christmas Turkey
- Dry Brined Turkey
- Grilled Turkey
- Smoked Turkey
- Spatchcocked Turkey
Recipe
Deep Fried Turkey Recipe
Ingredients
- 3 gallons water
- 1¼ cups kosher table salt
- ane cup brown sugar
- one head garlic cutting inward one-half
- ½ cup fresh thyme divided
- ½ cup fresh sage leaves divided
- ½ cup fresh rosemary leaves divided
- 13-xv pounds whole turkey
- iii gallons vegetable fossil oil for frying
Recommended Equipment
- thirty-Quart Pot alongside deep frying handbasket
Instructions
Brine the Turkey
- Add the water, salt, and dark-brown saccharide to the pot and stir. Add inwards the garlic, in addition to half of the thyme, sage, too rosemary.three gallons water, 1¼ cups kosher salt, i cup chocolate-brown sugar, 1 head garlic, ½ cup fresh thyme, ½ cup fresh sage leaves, ½ loving cup fresh rosemary leaves
- Take the turkey out of the packaging too take the cervix in addition to giblets. Remove any plastic pieces attached to the turkey. Place the turkey into the pot. Ensure at that place is plenty H2O inward the pot to completely encompass the turkey in addition to that you accept at to the lowest degree 8 inches from the H2O line to pinnacle of the pot. See notes.xiii-fifteen pounds whole turkey
- Cover the pot together with let the turkey brine inward the refrigerator or a cool environment for 12-24 hours.
Prep the Turkey
- Remove the turkey from the brine too place it on a large baking sheet lined with paper towel. Pat it dry out on the inside in addition to outside amongst extra paper towels, ensuring whatever liquid is removed. It may assist to fix the turkey right side up then the liquid drains out on the paper towel.
- Pour out the brine from the pot too rinse too wipe the pot dry.
- Pour crude into the pot too oestrus to 275°F. If it will reach to the crude, affix the thermometer to the rim of the pot. If non, cheque the temperature of the oil every few minutes.3 gallons vegetable fossil oil
Fry the Turkey
- Once the crude has reached 275°F, home the turkey inwards the strainer basket. If non attached to the chief pot, affix the thermometer to the rim of the strainer handbasket. Carefully lower the handbasket into the hot crude oil.
- Once the temperature has reached 350°F, lower the heat to maintain that temperature throughout frying. Fry the turkey for three minutes per pound.
- Remove the handbasket from the pot as well as let the turkey to residuum for at least 20 minutes. It’s fine to keep the turkey in the strainer basket in addition to home the basket on a big canvas pan to remainder.
- Carefully transfer the turkey to a cut board to carve. Serve alongside remaining herbs.
Last step! Don’t forget to demo me a flick of what yous
made!
Upload an ikon or tag me
@thecookierookie on Instagram!
Becky’second tips
- If you lot’re using a frozen turkey, follow my direct for how to thaw a turkey!
- Instead of brown carbohydrate, effort granulated carbohydrate.
- Feel free to modify upwardly the herbs to suit your private tastes. Basil, parsley, and chives are all not bad.
- For a spicy brine, endeavour adding a fleck of cayenne pepper.
- You tin use peanut, corn, or avocado rock oil instead of vegetable rock oil.
- Don’t purpose a pre-seasoned, kosher, common salt-injected, or self-basting turkey. Using a salt brine on this type of turkey volition make it as well salty!
- In full general, the bigger the plane, the longer y'all should brine. Brine for a minimum of 12 hours or upwardly to two days!
- Use kosher salt or coarse bounding main table salt; fine or table salt will brand your turkey as well salty!
- Note that for every i pound of turkey, it should accept nigh 3-5 minutes to nipper. For a thirteen-pound turkey, it should accept 39-65 minutes.
- Check the internal temperature amongst an minute-read thermometer. It should live 165°F in the thickest office without hit the bone.
- Let the turkey residuum for fifteen-twenty minutes before slicing to lock inward the juices.
- You can fry the turkey outside using a burner suited for outdoor cooking or on the stove. A couplet things to live extra cautious of during the frying process, especially if frying indoors, is the overflowing of fossil oil together with the splattering of rock oil. To avoid alluvion, make certain y'all are using a pot that holds at least 30 quarts, a turkey no heavier than 15 pounds, the same total of H2O as well as fossil oil for brining and frying (3 gallons each). To avoid splattering, ensure the turkey has been completely patted dry.
Storage: Store deep fried turkey inward an airtight container inward the fridge for upward to 3 days or inward the freezer for upwardly to three months.
Nutrition Information
How to Fry a Turkey Step past Step
Brine the Turkey: Add three gallons of H2O, 1¼ cups of kosher salt, together with i cup of brown sugar to your pot together with stir. Add in one caput of garlic, ¼ loving cup of fresh thyme, ¼ loving cup of fresh sage leaves, and ¼ cup of fresh rosemary leaves. Remove the neck as well as giblets from a 13-xv pound whole turkey. Remove any plastic pieces too packaging attached to the turkey, too home the turkey in the brine. Ensure at that place is plenty water to completely comprehend the turkey together with that you take at least viii inches from the water business to the pinnacle of the pot. Cover too let the turkey brine inward the refrigerator for 12-24 hours.
Prep the Turkey: Remove the turkey from the brine too home it on a large baking sail lined alongside newspaper towels. Pat it dry out on the inside too exterior with extra paper towels, ensuring whatsoever liquid is removed. It may aid to fix the turkey right side upwardly so the liquid drains out on the newspaper towel. Pour out the brine from the pot and rinse together with wipe the pot dry. Pour iii gallons of vegetable rock oil into the pot in addition to heat to 275°F. If it will attain to the oil, affix the thermometer to the rim of the pot. If non, bank check the temperature of the oil every few minutes.
Fry the Turkey: Once the rock oil has reached 275°F, place the turkey in the strainer handbasket. If non attached to the main pot, affix the thermometer to the rim of the strainer basket. Carefully lower the basket into the hot crude. Once the temperature has reached 350°F, lower the estrus to hold that temperature throughout frying. Fry the turkey for three minutes per pound.
Rest in addition to Carve: Remove the handbasket from the pot and permit the turkey to balance for at to the lowest degree 20 minutes. It’sec fine to go on the turkey inward the strainer handbasket together with home the handbasket on a big canvas pan to residual. Carefully transfer the turkey to a cutting board to carve. Serve amongst remaining herbs.
