How To Deep Fry A Turkey

Ready to elevate your turkey game this holiday season? Let's try something different! A flavorful journey through the art of brining, rubbing, and deep frying, resulting in a mouthwatering turkey that's crispy on the outside and succulent on the inside. Don't knock it until you try it!

You Will Need

  • 1 Turkey
  • 1 bag of Turkey Brine
  • 1 bag of Dirty Bird rub
  • 1 bottle of Cherry Apple Habanero BBQ Glaze
  • 5 gallons of frying oil

The Prep

Before you dive into the crispy goodness, ensure your turkey is thoroughly thawed. Clean and, if necessary, trim it to perfection.

Next, whip up the turkey brine according to the directions on the bag. Let the turkey brine for at least 12 hours (but as long as 24 hours) allowing the flavors to penetrate deep. No need to rinse afterward, unless the rubs you will use are extremely salty (ours aren't); just pat it dry and truss it.

Cover your turkey with a generous coat of Dirty Bird rub, letting it sweat out its flavorful magic. As you wait for the magic to happen, heat up that frying oil to a sizzling 350°F (177ºC). 

The Cook

The moment has arrived to immerse your turkey into the hot oil! Before you do, lower the temperature on the fryer. Then carefully lower the fryer basket with the turkey in it, until it's completely submerged in the oil. Then turn the heat back up.

Fry your turkey for 3 to 5 minutes per pound or until the internal temperature hits a perfect 165°F (74ºC). Exercise caution when removing it from the oil, as safety is key in this culinary dance.

At this point, the skin should be a perfect golden brown masterpiece. Lay it on the cutting board, and (try to) resist the temptation - let it rest for at least 10 minutes.

The Payoff

For the final touch, pour that Cherry Apple Habanero BBQ Glaze generously over the turkey, spreading it with a basting brush. Now, savor the moment as you slice into the crispy skin and juicy meat. We promise, you've never had such a succulent turkey in your life!

Catch you on the next recipe!

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