Description
This Deep Fried Turkey recipe delivers a juicy, flavorful bird with a perfectly crispy skin, ideal for holiday gatherings or any celebratory meal. The turkey is brined for 24 hours in a seasoned salt and sugar mixture infused with fresh herbs and garlic, then deep fried in vegetable oil until golden and cooked through, providing a quick cooking method that locks in moisture and flavor.
Ingredients
Scale
Brine
- 3 gallons water
- 1¼ cups kosher salt
- 1 cup brown sugar
- 1 head garlic, halved
- ½ cup fresh thyme, divided
- ½ cup fresh sage leaves, divided
- ½ cup fresh rosemary leaves, divided
Turkey
- 13-15 pounds whole turkey
- 3 gallons vegetable oil, for frying
Instructions
- Prepare the Brine: In a large container or pot, combine 3 gallons of water with kosher salt, brown sugar, halved garlic head, and half of the fresh thyme, sage, and rosemary leaves. Stir until the salt and sugar have dissolved completely to create a flavorful brine.
- Brine the Turkey: Submerge the whole 13-15 pound turkey in the brine, ensuring it is fully covered. Cover the container and refrigerate for 24 hours to allow the turkey to absorb the flavors and retain moisture during frying.
- Prepare for Frying: Remove the turkey from the brine and pat it dry thoroughly with paper towels, including the cavity, to avoid oil splatter. Heat 3 gallons of vegetable oil in a large deep fryer or a heavy-duty pot to 350°F (175°C).
- Deep Fry the Turkey: Carefully lower the turkey into the hot oil using a sturdy lifting tool or basket. Fry the turkey for approximately 45 minutes, maintaining the oil temperature between 325°F and 350°F, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).
- Rest and Serve: Remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving. This resting period allows the juices to redistribute, resulting in tender, juicy meat.
Notes
- Ensure the turkey is completely thawed before brining or frying to prevent dangerous oil splatters.
- Do not overfill the fryer with oil to avoid overflow when adding the turkey.
- Monitor the oil temperature carefully throughout the frying process for safety and optimal cooking.
- Use a turkey fryer designed for deep frying to ensure safety and effectiveness.
- Always fry outdoors away from structures to minimize fire risks.
- If you don’t have 3 gallons of oil, adjust quantities accordingly but maintain safe oil levels in your fryer.
