| Level: | Intermediate |
| Total: | 1 day 1 hr 20 min |
| Active: | 1 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 12-to-14-pound turkey
- 3 tablespoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon fresh ground black pepper
- 3 sprigs fresh thyme, leaves removed
- 1 sprig fresh rosemary, leaves removed
- 3 to 4 gallons peanut oil
Instructions
- Before dry brining, it is best to measure the frying vessel-to-turkey-ratio to keep the skin nice and dry. Place the turkey in the fryer with the legs pointed down and fill with water until the turkey is barely submerged. Mark where water line is at (on the outside of the vessel). Take out the turkey and proceed with the below.
- Put the salt, granulated garlic, black pepper and herbs in a food processor. Pulse until fine and uniform. Rub the inside and outside of the turkey with the spice mixture. Using your fingers, carefully separate the breast skin from the meat and rub the spice mix directly on the breast meat. Place on a wire-racked baking sheet and let it sit uncovered in the fridge for 24 hours.
- Heat the oil in a turkey fryer to 350 degrees F.
- Carefully submerge the turkey into the oil, legs down. Fry until the thickest part of the breast registers 145 degrees F– this could take 20 to 25 minutes (the bird is so hot it will carry over and perfectly hit the recommended temp). Watch the temperature of the oil and attempt to keep it at 350 the entire time.
- Take the turkey out of the oil and let it rest for at least 20 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1392 |
| Total Fat | 113 g |
| Saturated Fat | 21 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 91 g |
| Cholesterol | 301 mg |
| Sodium | 1584 mg |
Reviews
This was so good. This turkey was the first Urey I hav ever liked! There were no leftovers!
Jeff this is an AWESOME recipe and such a neat trick. I had such great results last year I did it again this year with jerk seasoning instead of some of the other seasonings and it was just as moist and delicious. I am now a huge fan of dry brining over wet brining.
Awesome for a traditional fried turkey! I only had Cajun fried turkey previously! I prefer this recipe. So easy and tasty! Plan to deep fry a turkey breast for Christmas using this recipe with adjustments for the weight.
I have not tried this yet, but just wondering about step number one?
If you put the turkey in the cooking vessel and fill with water to mark the
waterline when the turkey is submerged. that should not be how much oil should
be put into the cooker. You should remove the bird and then mark the water line
after the bird is removed and then mark your waterline for the proper amount of oil
to be used in the cooker.