How to Safely Deep Fry Turkey (Rub Brine Method)
Share
How to Safely Deep Fry a Turkey (Rub Brine Method)
Elite BBQ Smokers (Jason Hardee)
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
BBQ, American, Holiday
Author:
Elite BBQ Smokers (Jason Hardee)
Servings
12-15
Prep Time
30 minutes
Cook Time
1 hour 5 minutes
This deep fried turkey recipe uses the Elite BBQ Smokers Rub Brine method to deliver juicy meat and crispy skin without injecting. The process focuses on controlled oil temperature, proper drying, and the critical “Gas Off” safety technique to reduce flare-up risk while frying.
Ingredients
Protein
-
1 whole turkey (fully thawed)
Brine
-
1 gallon water
-
2 cups Elite BBQ Smokers Chicken Rub (for rub brine)
Seasoning
-
Elite BBQ Smokers Chicken Rub
Frying
-
Peanut oil (recommended for high-heat frying)
Directions
Rub Brine
Mix 2 cups of Chicken Rub with 1 gallon of water.
Submerge turkey completely and refrigerate for 12 hours.
Drying the Skin (Critical Step)
Remove turkey from brine and pat completely dry.
Season skin generously with additional rub.
Place uncovered in the refrigerator for 1.5 hours to dry the skin.
Oil Prep
Fill fryer pot using proper oil displacement.
Heat oil to 350°F.
Gas Off – Lowering the Turkey
Turn the gas burner OFF.
Slowly lower turkey into the oil.
Frying
Relight burner and maintain oil temperature at 325°F.
Fry for 3.5 minutes per pound.
Gas Off – Removing the Turkey
Turn the gas burner OFF.
Slowly lift turkey from oil.
Resting
Rest turkey for 30 minutes before carving.
Recipe Video
Recipe Note
Never fry a frozen or partially frozen turkey. Because the rub contains sugar, oil temperature should be held at 325°F to prevent over-darkening of the skin.