This tutorial on deep frying a turkey takes the intimidation out of the process and prepares you to make a delicious, flavorful, juicy, and crispy turkey from start to finish. From brining to deep frying, you will make a turkey that will turn heads on Thanksgiving!
I have smoked a turkey and roasted a turkey, and it only makes sense that I try my effort at deep-frying a turkey. The process of deep-frying turkey has always intimidated me because I always thought you had to fry a turkey using an outdoor propane fryer. 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. Of course, I had to give it a shot before determining if it was something I wanted to invest in the long-term.
Unfortunately, it wasn’t until the day of Thanksgiving last year where I learned that the fryer idea wasn’t going to work due to technical difficulties. I had to resort to roasting the turkey, which was still delicious. At that point, I made it my duty to fry a turkey as I developed this overwhelming curiosity on how to fry it. Welp, this year I did, I conquered it, and I want to share the entire experience with all of you.
Frying a turkey is the ultimate way to get a bird with super crispy skin and moist, juicy meat. But brining is also key for boosting flavor and tenderness. So can you combine these two techniques for fried turkey perfection?
The short answer is absolutely! Brining before frying gives you the best of both worlds – all the juiciness of a brined turkey plus the crispy crust of a fried bird When done right, frying a brined turkey delivers amazing texture and taste.
Below we’ll cover why frying a brined turkey works so well, step-by-step instructions, oil type and temperature guidance, plus tips for nailing this delicious dish. After learning the process, you’ll never deep fry an unbrined turkey again!
Why Brine Before Frying Turkey?
Soaking the turkey in a saltwater brine solution prior to cooking offers several advantages that are especially beneficial when frying:
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Adds moisture and flavor – The brine seasons the meat and helps it retain moisture even when exposed to the high heat of frying oil.
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Prevents drying out – Brining protects against overcooking and drying out, a major risk when frying lean breast meat at high temperatures.
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Enhances crispy skin – A brined turkey develops an incredibly crispy skin when fried, thanks to the seasoned, dried surface.
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Allows even cooking – The brine helps the turkey cook evenly from edge to center for ideal texture throughout.
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Infuses seasoning – Flavorful brines impart seasoning and spices straight into the meat that penetrate deeper than just a surface rub.
So for the juiciest bird with the crispiest, most flavor-packed skin, brining is a must before frying your turkey.
How Long to Brine Turkey Before Frying
For complete brine penetration, you’ll need to plan ahead and brine your turkey for several hours or overnight before frying. The recommended brining time is approximately 1 hour per pound.
Here are general guidelines for brine times based on turkey size:
- 8-12 lb turkey: brine for 8-12 hours
- 12-16 lb turkey: brine for 12-16 hours
- 16-20 lb turkey: brine for 16-20 hours
Make sure to keep the brining turkey chilled at 40°F or below throughout the process. Once brined, pat the turkey completely dry before frying.
Step-by-Step Guide to Brining Turkey for Frying
Brining a turkey before frying takes a little prep but is easy to do:
Ingredients Needed
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Herbs and spices like garlic, pepper, rosemary
- Juice and zest of 1 lemon and 1 orange
- Fresh herb sprigs (optional)
Directions
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Make the brine – Combine water, salt, sugar and any flavorings in a large pot. Heat to dissolve if needed then cool.
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Submerge turkey – Place thawed turkey in a container and cover completely with chilled brine. Weigh down if needed.
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Refrigerate – Cover and refrigerate 8-20 hours based on turkey size. Flip turkey halfway through.
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Remove turkey – Take turkey out of brine. Discard used brine. Pat turkey dry.
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Fry turkey – Fry at 350-375°F until internal temp reaches 165°F, about 3-4 min per lb.
And your brined and fried turkey is ready to enjoy!
Frying a Brined Turkey FAQs
Here are answers to some common questions when frying a brined turkey:
Is it safe to fry a brined turkey?
Yes, brining is completely safe and recommended for fried turkey. Just be sure to dry the turkey very well before frying to prevent splattering.
Does brining make the turkey skin soggy?
Not if you pat the turkey dry thoroughly after brining. Allowing it to air dry in the fridge helps crispen the skin too.
Do you rinse a brined turkey before frying?
No need to rinse. Just pat dry. Rinsing can diminish the flavor benefits from brining.
How long should you deep fry a brined turkey?
Fry the turkey approximately 3-4 minutes per pound to reach an internal temperature of 165°F. Brining helps prevent overcooking.
Can you reuse oil from frying a brined turkey?
It’s not recommended to reuse frying oil after cooking a brined turkey. The salt and seasonings can contaminate the oil.
Best Oils for Frying a Brined Turkey
You can fry brined turkey in any high smoke point oil, but peanut and canola oil are popular choices:
Peanut oil – With its neutral flavor, high smoke point (450°F) and ability to be reused, peanut is a top frying oil. More expensive than other oils.
Canola oil – Budget-friendly option for one-time use. Mild flavor and smoke point of 400°F. Doesn’t reuse as well as peanut oil.
Vegetable, soybean or corn oil – More affordable and accessible than peanut oil. Can work but may impart stronger flavor.
No matter which you choose, use 5-6 quarts of oil for a 12-15 lb turkey and heat to 350-375°F. Track temperature carefully when frying.
Tips for Perfectly Fried Brined Turkey
Use these tips for flawlessly fried results:
- Brine turkey fully submerged for 1 hour per lb. Weigh down if needed.
- Pat turkey super dry after brining, inside and out. Wet turkey causes splattering.
- Let turkey air dry uncovered in fridge before frying to further dry skin.
- Slowly lower turkey into hot oil to prevent splashing.
- Maintain oil at 350-375°F for even cooking.
- Fry 3-4 minutes per lb until 165°F internal temp.
- Check oil temp often and adjust heat to maintain proper temp.
- Remove turkey when juices run clear and leg moves easily.
- Let fried brined turkey rest 15+ minutes before carving.
So for your next holiday bird or anytime you get a fried turkey craving, make sure to brine it first for juicy, seasoned meat and an incredibly crispy skin. The simple process takes your fried fowl from good to spectacular!
Step Let your bird sit at room temperature.
I know this seems a bit odd, but you need to let that bird sit at room temperature for about 30 minutes before you place it in the fryer. Before you do that, you need to take the turkey out of the bag and rinse it with cold water. You want that excess salt off the bird so it isn’t too salty. Don’t worry, at this point the turkey is well infused with flavor so you won’t rinse the flavor away. Now, just let it sit out on the counter, pat it dry using paper towels, and get the oil in the fryer and ready to go. Allowing the bird to sit at room temperature will make for crispy skin.
If you are looking for an indoor electric turkey fryer, I highly recommend using this indoor turkey fryer by Masterbuilt. I love this thing! Not only is it a fryer, but it is a steamer and broiler! You better believe I will be using this baby next summer to have a seafood boil. So far, I’ve just been making these Seafood Boil Packets for my fix. This fryer will fry up to a 20-pound turkey. If you’re wondering how much oil you’ll need for a turkey this size in this fryer, you’ll need about 2/12 gallons of peanut oil.
Step 4: Frying your turkey
You are going to want to set your fryer temperature at 300 Degrees. Place the bird in the basket of the fryer and very slowly lower the turkey into the hot oil and close the lid. The turkey will need about 45 minutes or until an internal temperature of 165 degrees is reached. Depending on how big your turkey is, will determine how long it will take to fry. Typically, it’s about 3 1/2 minutes per pound or until the temperature of the turkey has reached 170 degrees F taken by a meat thermometer. When it’s done, carefully remove the basket from the deep fryer and allow the turkey to rest for at least 30 minutes. I can’t stress this enough, YOU MUST ALLOW THE TURKEY TO REST! I know how tempting it is to see that delicious golden brown bird and you want to dip right in, but don’t! Allow it to rest, cover in aluminum foil, and then, carve as you wish!
this deep-fried turkey recipe is fool-proof!
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