Should You Brine a Fried Turkey? The Pros and Cons

Frying a turkey is a delicious way to prepare it for Thanksgiving, Christmas, or any special gathering. Deep frying results in a turkey with ultra crispy skin and moist, juicy meat. However, brining the turkey before frying is a controversial topic. Some swear it’s essential for flavor and moisture. Others argue it makes the skin soggy. So should you brine a fried turkey or not?

In this article, we’ll look at the potential benefits and drawbacks of brining a turkey destined for the deep fryer We’ll also explore tips for brining fried birds successfully By the end, you’ll understand the pros and cons to decide if brining suits your fried feast.

What is Brining?

Brining is the process of soaking meat in a saltwater solution prior to cooking. A basic brine contains water salt and often sugar and spices. The turkey soaks in the brine anywhere from 8-24 hours.

The salt in the brine seasons the meat and breaks down muscle proteins. This allows the turkey to retain more moisture during cooking. The sugar adds flavor and also helps the meat hold onto moisture.

Overall, brining makes the turkey more flavorful, tender, and juicy. It’s especially helpful for lean cuts like turkey breast.

Potential Benefits of Brining Before Frying

Here are some reasons you may want to brine a turkey headed for the deep fryer:

• Prevents drying out – With frying, moisture loss is less of a concern. But brining provides insurance against any possible drying.

• Infuses flavor – The salt, sugar, and spices in the brine penetrate deeply to enhance natural flavor.

• Tenderizes the meat – Brining softens the muscle fibers, making the turkey extra tender.

• Allows seasonings to adhere – The brined turkey better holds onto any rub or seasoning applied before frying.

• Provides time to brine – Brining gives you a window to impart flavor before the quick frying.

• Adds juiciness – Soaking in the brine plumps up the turkey and makes it extra juicy.

Potential Drawbacks of Brining Before Frying

On the flip side, here are some potential cons of brining a fried turkey:

• Can make the skin soggy – Too much moisture from brining leads to soft skin after frying.

• Dilutes flavor – An over-brined turkey may taste more like salt and sugar than turkey.

• Requires planning – You need a day or more lead time to brine the bird.

• Uses lots of space – Fitting a large turkey and brine into the fridge can be tricky.

• Adds a step – It takes time and effort to mix, chill, and manage the brine.

Tips for Successfully Brining Before Frying

If you want to brine your fried turkey, keep these tips in mind:

• Limit brining time to 12-18 hours – Any longer risks over-brining and compromising the skin.

• Keep the brine cold – Use lots of ice to keep the temperature at 40°F or below.

• Thoroughly dry the turkey – Gently pat inside and out with paper towels pre-frying.

• Let rest post-brining – Give the turkey 1-2 hours in the fridge to re-dry the skin.

• Apply a rub – Coating in oil, spices, and salt improves flavor and texture.

• Fry at a high temp – Fry at 375-400°F to help ensure crispy skin.

Should You Inject Instead of Brine?

An alternative to brining is injecting the turkey with a marinade before frying. With injections, seasoning and moisture go right into the meat.

The benefits are less brining time, better skin texture, and precise control over flavor. The downside is that injections don’t penetrate or tenderize as deeply as brining can.

Many pitmasters inject the turkey and then brine it for a short time after. This gives the benefits of both techniques.

The Bottom Line

Whether to brine a fried turkey or not comes down to personal preference. If you love ultratender, juicy meat, brining helps achieve that. But if crispy skin and pronounced turkey flavor are priorities, you may skip the brining.

By applying a dry rub and frying at high heat, you can still get excellent texture and moisture without brining. As with any cooking question, there are multiple “right” ways to prepare a delicious fried turkey.

If opting to brine, restrain brining time and thoroughly dry the skin. And injecting the meat can provide a happy medium. Experiment with different methods over the years so you can discover your favorite turkey frying approach.

The most important thing is taking the time to prepare a turkey that looks beautiful and tastes incredible. Your guests will be grateful for your hard work, no matter which frying method you choose.

A Sample Fried Turkey Brine Recipe

If you do decide to brine your fried turkey, you’ll need a good brine recipe. Here is an excellent one to try from Matt’s Fried Turkey Brine on AllRecipes.com:

Ingredients:

• 1 gallon vegetable broth
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons whole allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon water with ice chunks
• 1 medium red apple, cored and sliced
• 1/2 medium onion, sliced
• 1 (3 inch) cinnamon stick
• 4 sprigs fresh rosemary
• 6 leaves fresh sage
• 1 cup water

Directions:

1. Combine broth, salt, sugar, peppercorns, allspice, and ginger in a pot. Boil, stirring to dissolve salt and sugar. Cool to room temperature.

2. Refrigerate the brine for at least 4 hours until chilled.

3. Add ice water, apple, onion, cinnamon, rosemary, sage, and the remaining 1 cup water.

4. Submerge turkey in brine for 8-16 hours before patting dry and frying.

This deep-fried turkey brine infuses the bird with sweet, spicy, and herby flavor. It keeps the meat incredibly moist and juicy too.

So give brining a try this holiday season if you want to take your fried turkey to the next level. Just be sure to limit brining time and dry the skin thoroughly. Your guests will rave about the juicy, flavorful fried bird.