Deep frying a brined turkey

[mhentz]

Is it possible to deep fry a brined turkey or will all the water cause a problem with the oil?

Thanks,
Mhentz

[nightcook]

Originally Posted by mhentz

Is it possible to deep fry a brined turkey or will all the water cause a problem with the oil?

Thanks,
Mhentz

The water in the turkey will cause a major problem when dropped into boiling oil. I've Cajun-fried turkeys before and you need to be very careful when placing them in the hot oil because any liquid in the turkey will cause it to boil over in a very violent chemical reaction. I only use butter based or oil based marinates and still have to VERY SLOWLY lower the turkey into the oil. I would seriously consider letting the brined water drain from the turkey before deep frying it. If your are doing this at home (and I hope outside) take every safety precaution you can to make sure you or anyone else doesn't get burned. Do them right and they are great tasting turkeys but be extra careful when adding the turkey to the boiling oil.

Bill

[mhentz]

Thanks Bill -

We have deep fried turkeys for the last 2 Thanksgivings that have been injected with marinade, but was considering the brining too. Yes, we do it outdoors and are very careful.

Mhentz

[mudbug]

It is absolutely possible to deep fry a brined turkey.

In order to prevent boil over, the trick is to immerse the turkey while the oil is at a lower temp of 250 degrees F. "Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking." Deep-Fried Turkey

Again, exercise extreme caution. Don't walk away from the fryer and don't let anyone else near the fryer.

[nightcook]

Originally Posted by mudbug

It is absolutely possible to deep fry a brined turkey.

In order to prevent boil over, the trick is to immerse the turkey while the oil is at a lower temp of 250 degrees F. "Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F.

Mudbug,

That's a great tip! I use cajun seasoning on the outside of the turkey. Have you guys tried any other seasonings or rubs?

Bill

[mudbug]

Originally Posted by nightcook

Mudbug,

That's a great tip! I use cajun seasoning on the outside of the turkey. Have you guys tried any other seasonings or rubs?

Bill

Bill,

I've used rubs in the past. As with any rub, some of it is dissipated into the oil but it is certainly possible.

[castironchef]

I've frequently deep fried brined turkeys and haven't had any problems. Brining increases the moisture INSIDE the cells. Once wiped off the exterior, it doesn't leak out.

Simply dry the exterior (and cavity) and you won't have any problems.