Description
This dry brined fried turkey recipe delivers a flavorful and crispy bird without the need for deep frying in oil. By dry brining the turkey for up to three days and cooking it in an oil-less fryer, you get juicy meat with a perfectly seasoned, crunchy skin. Ideal for a healthier alternative to traditional fried turkey, this recipe uses peanut oil brushed onto the skin and Cajun seasoning for a deliciously spiced finish.
Ingredients
Scale
Turkey and Brine
- 10 lbs whole turkey (not kosher, not self-basting, no added salt)
- 2 Tbsp kosher salt (1 Tbsp per 4-5 lbs turkey)
Seasoning and Oil
- 2-3 Tbsp peanut oil
- 1 Tbsp Cajun or Creole seasoning (e.g., Zatarain’s Creole Seasoning)
Instructions
- Prepare the Turkey: Place the turkey on a cutting board and remove giblets, neck, plastic holders, and any pop-up thermometers from the cavity.
- Rinse and Dry: Rinse the turkey well under cold water and pat dry inside and out with paper towels.
- Apply Salt for Dry Brining: Sprinkle 1 teaspoon kosher salt inside the cavity, then sprinkle the remaining salt evenly over the entire bird and under the skin where possible.
- Refrigerate for Brining: Place the turkey breast side up on a wire rack set on a rimmed baking sheet or roasting pan. Refrigerate uncovered for at least 1 day, preferably up to 3 days. No rinsing or drying needed before cooking.
- Brush with Oil: Before cooking, brush the peanut oil evenly all over the turkey skin.
- Season the Turkey: Sprinkle the Cajun or Creole seasoning evenly over the entire surface of the turkey.
- Place in Oil-less Fryer: Put the turkey breast side up inside the oil-less fryer basket. No preheating is required.
- Fry the Turkey: Cook uncovered at about 9-10 minutes per pound according to fryer directions, but start checking earlier with an instant-read thermometer. The turkey is done when the thickest part of the breast registers 160°F (not touching bone).
- Brown the Skin: In the last 15 minutes of cooking, cover the fryer with the wire mesh lid to help the skin brown and crisp up.
- Rest the Turkey: Remove the turkey from the fryer, loosely cover it with foil, and let it rest for at least 30 minutes. The temperature will rise to about 165°F, and the juices will redistribute before carving.
Notes
- Do not use table salt for dry brining; kosher salt is essential for proper curing.
- Use an instant-read meat thermometer to avoid overcooking and dry meat.
- The turkey does not require rinsing after dry brining.
- Allowing the turkey to rest after cooking ensures juicy and tender meat.
- Adjust seasonings based on your preferred level of spice and flavor.
- If you do not have an oil-less fryer, you can adapt the recipe for oven roasting.
