Imen This Alton Brown Fried Turkey Recipe is juicy and crispy-skinned, which uses dark brown sugar and peanut oil. It’s a classic, foolproof recipe, ready in about 10 hours.
Alton Brown Fried Turkey Recipe Ingredients
- 6 quarts hot water
- 1 pound kosher salt
- 1 pound dark brown sugar
- 6 pounds ice
- 1 (13- to 14-pound) turkey, with giblets removed
- 4 to 4 1/2 gallons peanut oil
How To Make Alton Brown Fried Turkey Recipe
- Prepare the brine: In a 5-gallon cooler, mix hot water, salt, and brown sugar. Stir until fully dissolved. Add the ice to cool down the brine.
- Brine the turkey: Gently lower the turkey into the brine. Weigh it down if needed to keep it submerged. Cover and let brine in a cool place for 8 to 16 hours.
- Prep the bird for frying: Remove turkey from brine, rinse thoroughly, and pat dry. Let it rest at room temperature for at least 30 minutes.
- Heat the oil: In a large, sturdy outdoor pot (28–30 quarts), heat peanut oil to 250ºF using a propane burner.
- Fry the turkey: Slowly and carefully lower the turkey into the hot oil. Raise oil temperature to 350ºF and adjust heat to maintain.
- Check doneness: After about 35 minutes, check the breast with a thermometer. Once it reaches 151ºF, remove the bird from oil.
- Rest and carve: Let the turkey rest for at least 30 minutes. Carryover heat will bring the final internal temperature to about 161ºF. Carve and serve.
Recipe Tips
-
How long should I brine the turkey?
Brine for at least 8 hours, ideally up to 16 hours for maximum flavor and moisture. -
Can I fry indoors?
No, always fry turkey outdoors using a stable propane setup to ensure safety. -
What’s the best oil for deep frying turkey?
Peanut oil is ideal due to its high smoke point and neutral flavor. -
How to avoid oil splatter:
Make sure the turkey is fully dry before lowering it into the oil. -
Why rest the turkey after frying?
It allows juices to redistribute and the internal temperature to finish rising.
What To Serve With Fried Turkey
Fried turkey is a flavorful centerpiece that goes well with:
- Cornbread stuffing
- Sweet potato casserole
- Green bean almondine
- Cranberry relish
- Macaroni and cheese
How To Store Fried Turkey
Refrigerate:
Cool and store leftover slices in airtight containers for up to 4 days.
Freeze:
Wrap tightly in foil or freezer bags and freeze for up to 2 months. Thaw overnight before reheating.
Fried Turkey Nutrition Facts
- Calories: ~480
- Protein: 42g
- Carbohydrates: 3g
- Fat: 32g
- Sodium: 820mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I reuse the frying oil?
Yes, strain and store it in a sealed container for up to one month. Reuse up to two or three times.
Do I need to inject the turkey with marinade?
No, the brine provides enough moisture and flavor.
Why is the oil temperature important?
Too low and the bird will be greasy; too high and it could burn or be unsafe.
Can I use a frozen turkey?
Only if it’s completely thawed. Never fry a frozen turkey—it can be dangerous.
Try More Recipes:
- Alton Brown French Onion Soup Recipe
- Alton Brown Spatchcock Turkey Recipe
- Alton Brown Fried Chicken Recipe
Alton Brown Fried Turkey Recipe
Description
This deep-fried turkey recipe creates crispy skin and juicy meat, using a sweet-salty brine and hot peanut oil.
Ingredients
Instructions
- Dissolve salt and sugar in hot water in a large cooler. Add ice to cool.
- Submerge turkey in brine for 8–16 hours.
- Remove, rinse, and dry turkey. Let sit at room temp for 30 minutes.
- Heat peanut oil in a 28–30 qt pot to 250ºF.
- Slowly lower turkey into oil. Raise temperature to 350ºF.
- Fry about 35 minutes, or until breast reaches 151ºF.
- Remove and rest for 30 minutes. Carve and serve.
