Deep fried turkey with crispy golden skin resting on a rack before carving

How to Safely Deep Fry Turkey (Rub Brine Method)

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How to Safely Deep Fry a Turkey (Rub Brine Method)

Elite BBQ Smokers (Jason Hardee)

Servings

12-15

Prep Time

30 minutes

Cook Time

1.5 hours

Cuisine

BBQ, American, Holiday

Category

Main Dish

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.

How to Safely Deep Fry a Turkey (Rub Brine Method)

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

      1. Mix 2 cups of Chicken Rub with 1 gallon of water.

        Submerge turkey completely and refrigerate for 12 hours.

      Drying the Skin (Critical Step)

      1. 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

      1. Fill fryer pot using proper oil displacement.

        Heat oil to 350°F.

      Gas Off – Lowering the Turkey

      1. Turn the gas burner OFF.

        Slowly lower turkey into the oil.

      Frying

      1. Relight burner and maintain oil temperature at 325°F.

        Fry for 3.5 minutes per pound.

      Gas Off – Removing the Turkey

      1. Turn the gas burner OFF.

        Slowly lift turkey from oil.

      Resting

      1. Rest turkey for 30 minutes before carving.