Alton Brown Deep Fried Turkey Recipe

This Alton Brown Deep Fried Turkey recipe is a crispy and succulent holiday main, which features a savory injection marinade and a lemon-pepper dry rub. It’s the fastest way to cook a whole bird, ready in about 45 minutes (plus prep).

Alton Brown Deep Fried Turkey Ingredients

For the Turkey

• 1 (10–14 pound) whole turkey, completely thawed (do not use a larger bird)
• 2–3 gallons frying oil (peanut oil is preferred for its high smoke point)

For the Dry Rub Seasoning

• 3 tbsp lemon pepper seasoning
• 1 tbsp poultry seasoning
• 1 tbsp kosher salt
• 2 tsp garlic powder
• 2 tsp onion powder

For the Injection Marinade

• ½ cup canola oil
• ¼ cup water
• ¼ cup lemon juice
• 2 tbsp Dijon mustard
• 1 tbsp kosher salt
• 1 tsp poultry seasoning
• 1 tsp garlic powder

How To Make Alton Brown Deep Fried Turkey

1. Thaw and Prep: Ensure the turkey is 100% thawed. (Allow 24 hours in the fridge for every 4 pounds). Remove giblets, neck, and any plastic pop-up timers or leg holders. Rinse the bird with warm water to ensure the cavity is free of ice, then pat it extremely dry inside and out with paper towels. Water is the enemy of hot oil.
2. Heat the Oil: Place your outdoor turkey fryer on a flat, stable surface away from buildings. Fill the pot halfway with oil (measure beforehand with water to see how much displacement the turkey causes to avoid overflow). Heat the oil to 375°F (190°C).
3. Make the Rub: In a small bowl, whisk together the lemon pepper, poultry seasoning, 1 tbsp salt, garlic powder, and onion powder.
4. Make the Injection: In a measuring cup, whisk together the canola oil, water, lemon juice, Dijon mustard, salt, poultry seasoning, and garlic powder until emulsified.
5. Inject the Bird: Using a marinade injection syringe, inject the liquid deep into the meat. Inject about ½ cup total into the breast (multiple spots) and ¼ cup total into the legs and thighs.
6. Season: Rub the dry seasoning blend generously all over the outside skin of the turkey and inside the cavity.
7. Fry the Turkey: Turn the burner off (safety first!). Place the turkey breast-side up in the fryer basket. Using the grab hook, slowly lower the basket into the hot oil. Once submerged, turn the burner back on. Maintain the oil temp at 350°F.
8. Timing: Fry the turkey for 3 to 4 minutes per pound. (Example: A 12lb turkey takes about 36–48 minutes).
9. Check Doneness: Slowly lift the basket from the oil. Insert a meat thermometer into the thickest part of the breast. It should read 165°F (74°C). If not, lower it back in for 5 minutes.
10. Rest: Once done, lift the turkey out and let it drain in the basket for 10 minutes. Then transfer to a carving board to rest for another 15 minutes before carving.

Recipe Tips

• Safety First: Never fry a turkey indoors. Ensure the bird is dry; excess water causes oil to boil over and ignite. Turn the flame off while lowering the turkey.
• Oil Amount: To determine exactly how much oil you need, place the raw turkey in the cold pot and fill with water until covered. Remove turkey. Mark the water line. Dry the pot thoroughly, then fill with oil to that line.
• Why Peanut Oil? Peanut oil has a high smoke point and neutral flavor. If you have an allergy, canola or corn oil are acceptable substitutes.
• Size matters: Do not try to fry a turkey larger than 14 lbs. It will displace too much oil and is difficult to cook evenly without burning the skin.

What To Serve With Alton Brown Deep Fried Turkey

• Cornbread: A classic side.
• Collard Greens: Cuts the richness.
• Macaroni and Cheese: The ultimate comfort pairing.
• Sweet Potato Casserole: Balances the savory spice rub.

How To Store Alton Brown Deep Fried Turkey

• Refrigerate: Carve the meat and store in an airtight container for up to 3–4 days.
• Freeze: Freeze leftover meat for up to 3 months.
• Oil: Let the oil cool completely. Strain it through cheesecloth back into the jug. It can be reused 2–3 times if not burnt.

Alton Brown Deep Fried Turkey Nutrition Facts

• Calories: 378kcal
• Protein: 58g
• Carbohydrates: 1g
• Fat: 15g
• Saturates: 4g
• Sugar: 1g
• Salt: 0.8g

Nutrition information is estimated per serving (meat only).

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