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Deep fried turkey...

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This Thanksgiving our group deep fried our turkey and I must say, aside from the time savings it came out delicous, crackling and all...It was the second time we had prepared a turkey in this untraditonal manner...we even fried up some fresh sweet potato chips in the process...anyone else prepare their bird differently this year?

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  1. I used the LA Times method to dry brine a 12-lb turkey. The results were phenomenal.

    I smoked the turkey in my weber kettle at 325F to 350F until the thigh temperature was 175F. I used the indirect heat method, with a 9"x13" pan of water under the turkey on the charcoal grate, and charcoal on each side of the pan.

    My family loved the turkey and said it was the best flavor and texture they had ever had.

    In the past, I've used wet brining.