Deep-Fried Turkey

How to Make Deep-Fried Turkey

1. 1

   Step 1: Brine the turkey

   In a very large pot, combine 2 gallons cold water with kosher salt, brown sugar, peppercorns and crushed garlic over medium heat just until the salt and sugar dissolve; cool completely. Add ice to bring the brine thoroughly cold, submerge the thawed turkey (breast down) in the brine in a cooler or large container, and refrigerate or hold on ice for 12 hours (12–16 hours recommended) to season and tenderize the meat.

   For this step

   • 12 lbWhole turkey (thawed), about
   • 3/4 cupKosher salt (for brine)
   • 1/2 cupBrown sugar (for brine)
   • 1 tbspWhole black peppercorns
   • 6 clovesGarlic cloves (crushed)
   • 4 cupsIce (to cool brine)
   • 2 galCold water (for brine and displacement test)
   
2. 2

   Step 2: Rinse, dry, and apply the rub

   Remove the turkey from the brine, rinse it thoroughly under cold water to remove excess salt, and pat it completely dry inside and out with paper towels. For extra-crisp skin, refrigerate uncovered for 1–2 hours to dry; then loosen the skin over the breasts and thighs and distribute the Cajun seasoning beneath and over the skin evenly, leaving the cavity open and dry.

   For this step

   • 3 tbspCajun seasoning (or spice rub)
   
3. 3

   Step 3: Prepare the fryer and oil volume test

   Outdoors on a level surface, place your turkey pot on the burner and do a water displacement test: with the turkey in the pot, add cold water until it is just covered, remove the turkey and mark the level — this is the maximum oil fill line. Drain and dry the pot completely, then fill with oil to the mark; heat the oil slowly with a thermometer until it reaches 350°F (175°C). Never leave the fryer unattended.

   For this step

   • 3 1/2 galPeanut or high-heat vegetable oil (enough to fully cover turkey)
   
4. 4

   Step 4: Lower and fry the turkey safely

   Turn the burner to maintain 325–350°F (163–175°C). With protective gear and using a basket or sturdy hook, slowly and carefully lower the turkey into the hot oil; do not drop it. Fry for about 3 to 3.5 minutes per pound (for a 12 lb turkey ≈ 36–42 minutes), monitoring oil temperature and adjusting heat to keep it steady.
   
5. 5

   Step 5: Check internal temperature and drain

   Remove the turkey when the breast reaches 165°F (74°C) and the thigh 175°F (80°C) on a probe thermometer; if needed, continue frying until temperatures are reached. Lift the bird and allow excess oil to drain back into the pot for 10–15 minutes on a rack; transfer to a cutting board.
   
6. 6

   Step 6: Rest, carve, and serve

   Let the turkey rest for 20–30 minutes to let juices redistribute before carving. Carve and serve immediately — the skin will be very crisp and the meat succulent; have paper towels handy for any residual oil and enjoy with your favorite sides.
   

1. In a very large pot, combine 2 gallons cold water with kosher salt, brown sugar, peppercorns and crushed garlic over medium heat just until the salt and sugar dissolve; cool completely. Add ice to bring the brine thoroughly cold, submerge the thawed turkey (breast down) in the brine in a cooler or large container, and refrigerate or hold on ice for 12 hours (12–16 hours recommended) to season and tenderize the meat.
2. Remove the turkey from the brine, rinse it thoroughly under cold water to remove excess salt, and pat it completely dry inside and out with paper towels. For extra-crisp skin, refrigerate uncovered for 1–2 hours to dry; then loosen the skin over the breasts and thighs and distribute the Cajun seasoning beneath and over the skin evenly, leaving the cavity open and dry.
3. Outdoors on a level surface, place your turkey pot on the burner and do a water displacement test: with the turkey in the pot, add cold water until it is just covered, remove the turkey and mark the level — this is the maximum oil fill line. Drain and dry the pot completely, then fill with oil to the mark; heat the oil slowly with a thermometer until it reaches 350°F (175°C). Never leave the fryer unattended.
4. Turn the burner to maintain 325–350°F (163–175°C). With protective gear and using a basket or sturdy hook, slowly and carefully lower the turkey into the hot oil; do not drop it. Fry for about 3 to 3.5 minutes per pound (for a 12 lb turkey ≈ 36–42 minutes), monitoring oil temperature and adjusting heat to keep it steady.
5. Remove the turkey when the breast reaches 165°F (74°C) and the thigh 175°F (80°C) on a probe thermometer; if needed, continue frying until temperatures are reached. Lift the bird and allow excess oil to drain back into the pot for 10–15 minutes on a rack; transfer to a cutting board.
6. Let the turkey rest for 20–30 minutes to let juices redistribute before carving. Carve and serve immediately — the skin will be very crisp and the meat succulent; have paper towels handy for any residual oil and enjoy with your favorite sides.