Getting beautifully browned, crispy turkey skin when deep frying a turkey is definitely possible, but it requires some planning and technique. There are a few key things you need to focus on to get the crispiest turkey skin when frying a turkey.
Dry the Turkey Thoroughly Before Frying
One of the most important steps for getting crispy fried turkey skin is making sure the turkey is very dry before it goes into the hot oil. Any moisture on the skin will cause splattering and popping when the turkey is lowered into the fryer, which can also result in the skin not getting as crispy. Here are some tips for drying out your turkey thoroughly before frying:
- Make sure the turkey is completely thawed before frying. Do not fry a frozen or partially frozen turkey.
- Remove the turkey from packaging and pat the skin and cavity as dry as possible with paper towels.
- Leave the turkey uncovered in the refrigerator overnight. The cold, dry air will help draw moisture out of the skin.
- Place the turkey on a rack set inside a rimmed baking sheet and refrigerate uncovered for 8-12 hours before frying. This allows air to circulate under and around the turkey to remove moisture.
- Pat the turkey skin dry again before seasoning and frying. Use more paper towels to remove any moisture that has accumulated on the surface.
Starting with a very dry turkey is the first crucial step to getting deliciously crispy fried turkey skin.
Season the Turkey Skin Generously
Seasoning the turkey skin heavily before frying also helps ensure crispy, flavorful skin. Here are some tips for seasoning fried turkey:
- Coat the turkey skin liberally with kosher salt. The salt will help draw out moisture from the skin.
- Apply a seasoning rub containing dried herbs and spices like garlic powder, onion powder, paprika, dried thyme, freshly ground black pepper, and cayenne pepper. The spices add lots of flavor.
- Don’t be shy with the seasoning – the heavily spiced exterior skin will provide most of the fried turkey’s flavor.
- Gently loosen the skin from the breast meat and rub seasoning directly onto the meat for added flavor.
- Let the seasoned turkey rest uncovered in the refrigerator for at least 4 hours before frying. This helps the salt and spices really penetrate and dry out the skin.
Maintain the Ideal Oil Temperature When Frying
The oil temperature when frying is also very important for getting crispy turkey skin. If the temperature is too low, the turkey will absorb oil and the skin will be greasy rather than crispy and browned. If the temperature is too high, the exterior can burn before the inside cooks through. Follow these tips for frying at the right temperature:
- Use a deep fryer thermometer to monitor the oil temperature carefully.
- Heat the peanut oil to 350°F – 375°F before carefully lowering the turkey into the fryer.
- Adjust the heat to maintain the oil temperature at 325°F – 350°F as the turkey fries.
- Allow 15-20 minutes per pound to fry the turkey fully and deeply brown the skin. Do not rush the frying time or temperature.
- If oil temperature drops below 325°F, increase heat. If it rises above 350°F, reduce heat.
Closely monitoring oil temp and frying slowly ensures the turkey cooks through while the skin crisps to golden brown perfection.
Use an Injector to Brine the Turkey
Although you want the turkey skin to be as dry as possible, brining the meat helps keep it incredibly moist, tender and flavorful. An easy way to brine a turkey is by injecting a brine solution directly into the meat. Here is a great basic brine recipe and method:
Brine Ingredients:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 gallons cold water
- Aromatics like peppercorns, bay leaves, citrus slices, herbs (optional)
Directions:
- Combine brine ingredients in a large pot and stir until salt and sugar dissolve.
- Allow brine to cool completely before injecting into turkey.
- Use a meat injector to slowly inject brine deep into the turkey breast, thighs and legs. Use about 1 1/2 ounces of brine per pound of turkey.
- Refrigerate the brined turkey 6-12 hours before patting dry and frying.
The brined meat will remain juicy and flavorful even after frying. Be sure to pat the skin very dry after brining so it will get crispy.
Let the Fried Turkey Drain and Rest Before Serving
After slowly frying the turkey to a deep golden brown, let it drain and rest before slicing for maximum crispy skin. Follow these steps:
- Once fried, very carefully remove the turkey from the hot oil and set it on a tall, sturdy metal rack or tube to drain excess oil.
- Let it drain for about 15 minutes. The skin will continue crisping as the oil drips off.
- Transfer the drained turkey on its rack to a large rimmed baking sheet.
- Let the turkey rest for 20-30 minutes before slicing. This allows juices to redistribute through the meat for moistness.
By draining excess oil and resting the turkey properly after frying, you’ll get the perfect crispy texture on the beautifully browned skin.
Conclusion
Achieving crispy, crunchy turkey skin when deep frying requires paying attention to a few key steps. First, it’s essential to thoroughly dry the skin before frying. Generously seasoning the skin adds flavor and draws out moisture. Closely monitoring oil temperature and frying time ensures the turkey cooks through while the skin crisps. Injecting a salt and sugar brine keeps the meat moist and tasty. Finally, draining excess oil and allowing the turkey to rest after frying maximizes the skin’s crispness. Follow these tips for irresistibly crispy fried turkey skin and juicy, flavorful meat at your next Thanksgiving or holiday meal.