This crispy and juicy deep-fried turkey recipe by Alton Brown is a quick and easy way to get a perfectly golden, flavorful bird with minimal effort. The secret? A rich brown sugar brine that locks in moisture, plus a hot peanut oil bath for that irresistible crispy skin. Perfect for holidays or any special gathering!
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 Deep-Fried Turkey?
- Prepare the Brine: In a 5-gallon (19-litre) upright drink cooler, mix the hot water, kosher salt, and brown sugar, stirring until fully dissolved.
- Cool the Brine & Add Turkey: Add the ice and stir until the brine is cold. Submerge the turkey in the brine, ensuring it’s fully covered. If needed, weigh it down. Cover and let it sit in a cool, dry place for 8-16 hours.
- Prepare the Turkey: Remove the turkey from the brine, rinse thoroughly, and pat dry. Let it sit at room temperature for at least 30 minutes before cooking.
- Heat the Oil: In a 28- to 30-quart (26-28L) pot, heat the peanut oil over high heat using a sturdy outdoor propane burner. Bring the temperature to 120ºC / 250ºF.
- Fry the Turkey: Slowly lower the turkey into the hot oil. Increase the heat and bring the oil to 175ºC / 350ºF. Once at temperature, reduce the heat to maintain it. Fry for 35 minutes, then check the internal temperature.
- Check for Doneness: When the breast reaches 66ºC / 151ºF, remove the turkey from the oil. Let it rest for at least 30 minutes—the internal temperature will rise to 71ºC / 161ºF due to carry-over cooking.
- Carve & Serve: Carve as desired and serve immediately.
Recipe Tips:
- Dry the Turkey Completely : Any moisture on the turkey will cause the hot oil to splatter dangerously. After brining, pat it dry thoroughly with paper towels and let it sit at room temperature for at least 30 minutes.
- Use a Deep Pot with a Sturdy Burner : The oil will bubble up when you add the turkey, so make sure your pot is tall enough (28-30 quarts) to prevent overflow. A steady, outdoor propane burner is best for safety.
- Lower the Turkey Slowly : Dropping it in too fast can cause oil spills and accidents. Turn off the burner while lowering the turkey, then relight it once the turkey is safely submerged.
- Keep an Eye on the Oil Temperature : The key to a crispy turkey is maintaining 175°C / 350°F. Too hot? The outside burns before the inside cooks. Too cool? The skin turns greasy instead of crispy.
- Let It Rest Before Carving : After frying, let the turkey sit for at least 30 minutes. This helps lock in juices and allows the internal temperature to rise to a perfectly cooked 71°C / 161°F.
How To Store & Reheat Leftovers?
- Refrigerate: Let the deep-fried turkey cool to room temperature before storing. Place the leftovers in an airtight container or wrap them tightly in foil. Store in the fridge for up to 3 days.
- Freeze: Slice the turkey into portions and wrap each piece tightly in plastic wrap and foil to prevent freezer burn. Store in an airtight container and freeze for up to 3 months.
- Reheat:Set the air fryer to 180°C / 350°F. Arrange the turkey in a single layer and heat for 3-5 minutes until crispy and warm.
Nutrition Facts
- Calories: 383
- Total Fat: 21.6g
- Saturated Fat: 4.9g
- Cholesterol: 153mg
- Sodium: 104mg
- Potassium: 349mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 42.7g
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Alton Brown Deep-Fried Turkey
Description
This crispy and juicy deep-fried turkey recipe by Alton Brown is a quick and easy way to get a perfectly golden, flavorful bird with minimal effort. The secret? A rich brown sugar brine that locks in moisture, plus a hot peanut oil bath for that irresistible crispy skin. Perfect for holidays or any special gathering!
Ingredients
Instructions
- Prepare the Brine: In a 5-gallon (19-litre) upright drink cooler, mix the hot water, kosher salt, and brown sugar, stirring until fully dissolved.
- Cool the Brine & Add Turkey: Add the ice and stir until the brine is cold. Submerge the turkey in the brine, ensuring it’s fully covered. If needed, weigh it down. Cover and let it sit in a cool, dry place for 8-16 hours.
- Prepare the Turkey: Remove the turkey from the brine, rinse thoroughly, and pat dry. Let it sit at room temperature for at least 30 minutes before cooking.
- Heat the Oil: In a 28- to 30-quart (26-28L) pot, heat the peanut oil over high heat using a sturdy outdoor propane burner. Bring the temperature to 120ºC / 250ºF.
- Fry the Turkey: Slowly lower the turkey into the hot oil. Increase the heat and bring the oil to 175ºC / 350ºF. Once at temperature, reduce the heat to maintain it. Fry for 35 minutes, then check the internal temperature.
- Check for Doneness: When the breast reaches 66ºC / 151ºF, remove the turkey from the oil. Let it rest for at least 30 minutes—the internal temperature will rise to 71ºC / 161ºF due to carry-over cooking.
- Carve & Serve: Carve as desired and serve immediately.
Notes
- Dry the Turkey Completely : Any moisture on the turkey will cause the hot oil to splatter dangerously. After brining, pat it dry thoroughly with paper towels and let it sit at room temperature for at least 30 minutes.
- Use a Deep Pot with a Sturdy Burner : The oil will bubble up when you add the turkey, so make sure your pot is tall enough (28-30 quarts) to prevent overflow. A steady, outdoor propane burner is best for safety.
- Lower the Turkey Slowly : Dropping it in too fast can cause oil spills and accidents. Turn off the burner while lowering the turkey, then relight it once the turkey is safely submerged.
- Keep an Eye on the Oil Temperature : The key to a crispy turkey is maintaining 175°C / 350°F. Too hot? The outside burns before the inside cooks. Too cool? The skin turns greasy instead of crispy.
- Let It Rest Before Carving : After frying, let the turkey sit for at least 30 minutes. This helps lock in juices and allows the internal temperature to rise to a perfectly cooked 71°C / 161°F.
Alton Brown Deep-Fried Turkey
