This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.

    Advertisement

Cook's Note:

Place thawed 16-pound turkey breast-side down in the brine and weigh down the bird to ensure it is fully immersed. Cover and refrigerate for 8 to 16 hours, turning the bird once halfway through brining. Keep brine at or below 40 degrees F (4 degrees C) while marinating. Pat turkey dry before frying!

Nutrition Facts

66.1 calories; 1.2 g protein; 14.3 g carbohydrates; 0 mg cholesterol; 6163.4 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2019
I made this brine per the posted recipe. My fried turkey (13 lbs) came out excellent. The bird was moist and absolutely delicious. My family loved it. I let the turkey sit in the brine for about 15 hours and let it dry for 2 hours before frying it at 350F for 45 minutes. Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2019
I made this brine per the posted recipe. My fried turkey (13 lbs) came out excellent. The bird was moist and absolutely delicious. My family loved it. I let the turkey sit in the brine for about 15 hours and let it dry for 2 hours before frying it at 350F for 45 minutes. Read More
Rating: 5 stars
09/29/2019
Made this years ago, have been looking for it. So glad I found it. Read More
Rating: 5 stars
12/02/2019
I made this brine per the posted recipe. My fried turkey (13 lbs) came out excellent. The bird was moist and absolutely delicious. My family loved it. I let the turkey sit in the brine for about 15 hours and let it dry for 2 hours before frying it at 350F for 45 minutes. Read More
Advertisement
Rating: 5 stars
11/29/2019
I picked this recipe because of its name (married to a Matt) haha.....This recipe was easy as far as brine recipes go. I brined my turkey for 11 hours then deep fried it. Flavor was excellent not overpowering just a great flavor. Bird was juicy and tender and skin was beautiful brown. I will continue to use this one for Thanksgiving!! Read More
Rating: 5 stars
11/22/2018
I have to Make this every year cuz my famIly won t let me try anything different!! Read More
Rating: 5 stars
11/29/2019
I have fried a number of turkeys and I always brine them before frying. This is by far the best turkey brine I have used. My daughter-in-law told me this was the best turkey she had ever eaten. Read More
Advertisement
Rating: 5 stars
11/30/2019
Everyone loved this recipe. This has to be the best tasting turkey we have made for Thanksgiving or Christmas. We had friends over later and the turkey was all eaten up! Amazing. Thank you for sharing. Read More