How to Safely Deep Fry a Turkey (Rub Brine Method)
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.
- Author
- Elite BBQ Smokers (Jason Hardee)
- Prep Time
- 30 minutes
- Cook Time
- 1.5 hours
- Servings
- 12-15
- Category
Main Dish
- Cuisine
BBQ, American, Holiday
Ingredients
- 1 whole turkey (fully thawed)
- 1 gallon water
- 2 cups Elite BBQ Smokers Chicken Rub (for rub brine)
- Elite BBQ Smokers Chicken Rub
- Peanut oil (recommended for high-heat frying)
Directions
- Mix 2 cups of Chicken Rub with 1 gallon of water.Submerge turkey completely and refrigerate for 12 hours.
- 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.
- Fill fryer pot using proper oil displacement.Heat oil to 350°F.
- Turn the gas burner OFF.Slowly lower turkey into the oil.
- Relight burner and maintain oil temperature at 325°F.Fry for 3.5 minutes per pound.
- Turn the gas burner OFF.Slowly lift turkey from oil.
- Rest turkey for 30 minutes before carving.