Brined Fried Turkey

You can brine your turkey a day or two in advance. Place brined turkey on rimmed baking sheet and refrigerate, uncovered) for up to 24 hours before cooking.

Prep Time: 30 minutes + brine time
Cook Time: about 45 minutes
Yields: 8 servings

1 Fire & Flavor Turkey Perfect Herb or Apple Sage Kit (with bag)
12 pound fresh turkey, neck and giblets removed
Peanut, canola, or vegetable oil (amounts vary)

FIRST  The day before cooking turkey, prepare brine according to package directions. Place turkey, breast side down in brining bag set inside an ice filled cooler. Pour prepared brine and ice water over turkey. Seal bag making sure to press out any extra air. Brine for 12 hours or 1 hour per pound of turkey.

NEXT  Remove turkey from brine, pat dry, but do not rinse. Allow turkey to sit at room temperature for 30 minutes before frying. Fill fryer no more than 2/3 full with peanut, canola, or vegetable oil and heat oil to 325 degrees.

LAST  Fry turkey for about 3 minutes/pound of meat + 5 minutes per bird. Cook until a meat thermometer inserted into the thickest part of the breast reads 165 degrees and the thigh reads 180 degrees. Carefully remove turkey from fryer and let rest for 30 minutes before carving.

*Frying a turkey can be dangerous, see these safety tips from PBS before frying your holiday turkey.

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