Many people enjoy deep-fried turkey for holidays like Thanksgiving or Christmas. Deep-frying results in a turkey with crispy skin and moist, flavorful meat. Brining is the process of soaking the turkey in a saltwater solution before cooking. This helps keep the turkey juicy and enhances the flavor. So, do you need to brine a turkey before deep-frying it? There are pros and cons to consider.
Pros of Brining Before Frying
Here are some of the benefits of brining a turkey before deep-frying:
Enhanced Flavor and Moisture
Brining helps infuse flavor and moisture deep into the turkey meat. The salt in the brine seasons the turkey and improves its ability to retain moisture. This results in a juicy, flavorful fried turkey. Many people find brined fried turkey to be more moist and tender.
Prevents Drying Out
The high heat of deep frying can cause lean white meat like turkey breast to dry out. Brining before frying helps prevent this by hydrating the turkey and allowing it to hold onto more moisture. This makes the meat more forgiving when exposed to the high fryer heat.
Allows Seasoning to Penetrate
A brine can contain lots of flavorful seasonings beyond just salt. Things like brown sugar, garlic, herbs, and citrus can all be added to the brine. As the turkey soaks, these seasonings infuse deep into the meat. This adds another layer of flavor.
Reduces Cooking Time
A brined turkey cooks a bit faster than an unbrined one. The salt and water penetrate deep into the meat, allowing it to heat and cook more quickly. This can shave off 10-30 minutes of fry time.
Cons of Brining Before Frying
However, there are also some downsides to brining a turkey before frying:
Adds Time to the Process
It takes time and planning to brine a turkey. The bird needs to soak for 8-24 hours. For many busy cooks, this extra time commitment can be difficult. It also requires having a large enough container to submerge the turkey.
Can Make Skin Less Crispy
Brining adds significant moisture to the turkey meat. This can sometimes make the skin less crispy after frying. The moisture allows the heat to penetrate into the meat faster, before the skin can fully crisp up. Not brining may allow for a crunchier fried exterior.
Dilutes Flavor Slightly
The high concentration of salt and water in a brine can subtly dilute the natural turkey flavor. For turkey purists who want pure turkey taste, brining may alter this slightly. However, the impact is fairly minimal.
Can Make Meat Too Salty
If not carefully formulated, a brine with too much salt can make the turkey overly salty. It takes some finesse to get the salt level just right. Err too much on the salty side, and it can ruin the brined bird.
Should You Brine a Fried Turkey?
So in the end, should you brine a turkey before deep frying or not? Here are some recommendations:
Brine it if:
- You want exceptionally moist, flavorful meat
- You will fry the turkey for a shorter time
- You want to infuse lots of flavor with seasoning
- You don’t mind the extra time commitment
Don’t brine it if:
- You want crispy, super crunchy skin
- You don’t have time for the brining process
- You want pure, unadulterated turkey flavor
- You are concerned about it becoming too salty
For most people, the benefits of brining a fried turkey outweigh the downsides. Brining helps guarantee a juicy, well-seasoned bird that is forgiving to cook. But not brining can work too. Just be extra careful not to over-fry the turkey if it hasn’t been brined.
Brine Ingredients
If you do decide to brine your turkey, here are some common ingredients to use:
Salt
Table salt, kosher salt, or sea salt provides the salty flavor. Use 1 cup per gallon of water.
Sugar
White sugar or brown sugar balances the saltiness. Use 1/2 – 1 cup per gallon.
Herbs and spices
Dried or fresh options like rosemary, thyme, sage, garlic, pepper, chili powder, cumin, coriander, ginger, paprika, etc can add flavor.
Fruit and citrus
Lemons, oranges, limes, apples, cranberries, pineapple, mango etc impart brightness.
Aromatics
Onion, garlic, ginger, peppercorns, bay leaves boost the brine.
| Ingredient | Quantity |
|---|---|
| Water | 1 gallon |
| Kosher salt | 1/2 cup |
| Brown sugar | 1/2 cup |
| Garlic | 5 cloves, crushed |
| Bay leaves | 3 |
| Whole peppercorns | 1 tablespoon |
| Orange, sliced | 1 large |
Vegetables
Onion, carrot, celery, garlic, and peppercorns make a flavorful vegetable brine.
Avoid ingredients like
Soft drinks, alcohol, vinegar, and milk products as these can give an unpleasant flavor.
Brining Time
The brining time can range from 8-24 hours depending on the size of the turkey. Here are some general guidelines:
| Turkey Weight | Time to Brine |
|---|---|
| 8-12 lbs | 8-12 hours |
| 12-16 lbs | 12-16 hours |
| 16-20+ lbs | 24 hours |
For a more intense brine, aim for the longer end of the time range. Make sure the turkey is fully submerged in the brine the entire time. Keep the brine chilled at 40°F or below.
Brining Process
Here is a simple process for brining a turkey before frying:
Make the brine:
Combine water, salt, sugar, and desired flavorings in a very large pot or clean cooler. Stir until salt and sugar fully dissolve. Chill brine to 40°F or below before adding turkey.
Submerge the turkey:
Place thawed, raw turkey fully submerged in brine. Weigh it down if needed to keep submerged. Refrigerate for the determined brining time, turning turkey occasionally.
Remove and rinse:
Once brined, remove turkey and rinse very thoroughly under cool water. Pat dry completely with paper towels, inside and out.
Fry as normal:
Allow turkey to air dry for 15 minutes before frying. Fry using your normal frying method and time. The brined turkey may cook slightly faster.
Safety Tips
When brining and frying a turkey, keep these safety guidelines in mind:
- Thaw turkey fully before brining
- Keep raw turkey refrigerated until ready to fry
- Use a fresh brine in a very clean container
- Keep brine chilled below 40°F
- Fry turkey outdoors away from homes/buildings
- Monitor oil temp closely, around 350-375°F
- Use a fryer thermometer to check oil temp
- Fryer should be elevated and stable
- Carefully lower and remove turkey from hot oil
- Cook turkey to an internal temp of at least 165°F
With proper precautions, brining and frying a turkey is a safe and delicious process. The brine keeps the meat tender and full of flavor, while frying makes the skin crispy and golden brown.
Frequently Asked Questions
Here are answers to some common questions about brining a fried turkey:
Should I inject the brine into the turkey?
Injecting the brine can help it penetrate deeply and evenly into the meat. However, injection also introduces the risk of spreading bacteria inside the bird. It’s safer to submerge the whole turkey to allow brine absorption.
Does brining make the turkey skin soggy?
It shouldn’t if the turkey is patted very dry after brining and allowed to air dry. The high fryer heat will still crispen the skin nicely. Blotting excess moisture is key.
Can I brine a turkey too long?
Yes, overbrining can make the turkey much too salty. Stick within the recommended brining times based on turkey size. 24 hours is the max that’s recommended.
Should I rinse off all the brine?
Rinsing thoroughly is very important after brining to prevent overly salty flavor. Be sure to pat the turkey completely dry too.
Can I reuse leftover brine?
It’s not recommended to reuse brine because of bacteria concerns. Toss out leftover brine and make fresh each time.
Conclusion
Brining before deep frying adds moisture, flavor, and tenderness to the turkey. While not absolutely necessary, it can take your fried turkey from good to great. Brining for 8-24 hours before frying helps ensure the breast meat stays juicy and all the seasoning penetrates deep into the meat. Take care to completely rinse off the brine, pat the turkey very dry, and fry at the proper oil temperature for the crispiest skin. With the right prep, your brined fried turkey will be a huge hit on your table!