Description
This Dry Brined-Fried Turkey recipe delivers a juicy, flavorful bird with crispy skin without the use of oil frying. The turkey is dry-brined with kosher salt to enhance moisture and flavor, then cooked in an oil-less fryer for a healthier yet deliciously crispy alternative. With a Cajun seasoning finish, this turkey offers a perfect balance of savory and spicy notes, ideal for festive meals and family gatherings.
Ingredients
Scale
Turkey and Brine
- 10 lbs whole turkey (Not kosher, not self-basting, no added salt)
- 2 Tbsp kosher salt (1 Tbsp per 4-5 pounds turkey)
Seasoning and Oil
- 2-3 Tbsp peanut oil
- 1 Tbsp Cajun or Creole Seasoning (e.g., Zatarain’s Creole Seasoning)
Instructions
- Prepare the Turkey: Place the turkey on a cutting board. Remove the giblets and neck from inside the cavity, as well as any plastic holders or pop-up thermometers.
- Rinse and Dry: Rinse the turkey thoroughly inside and out, then pat dry with paper towels to ensure the skin is dry before brining.
- Apply Salt for Dry Brining: Sprinkle 1 teaspoon of kosher salt inside the cavity, then evenly distribute the remaining salt over the entire bird including under the skin wherever possible.
- Refrigerate for Brining: Place the turkey breast-side up on a wire rack set over a rimmed baking sheet or roasting pan. Refrigerate uncovered for at least 24 hours, ideally 3 days. Do not rinse or dry before cooking.
- Brush with Peanut Oil: Before cooking, brush the peanut oil evenly over the turkey skin to promote browning and crispiness.
- Season with Cajun Spice: Sprinkle the Cajun or Creole seasoning evenly all over the turkey, covering all surfaces.
- Place in Oil-less Fryer: Position the turkey breast-side up in the fryer basket. No preheating is necessary for the fryer.
- Cook the Turkey: Cook uncovered in the oil-less fryer. Although the manufacturer suggests 9-10 minutes per pound, cook time may vary so use an instant-read thermometer. The turkey is done when the thickest part of the breast reaches 160°F, avoiding bone contact.
- Brown the Skin: During the last 15 minutes of cooking, cover the turkey with the wire mesh lid to allow the skin to brown and crisp.
- Rest the Turkey: Remove the turkey from the fryer, loosely cover with foil, and let rest for at least 30 minutes. The turkey will continue cooking internally to reach 165°F, ensuring juicy meat ready for carving.
Notes
- Use only kosher salt for the brine to avoid over-salting; table salt is not recommended.
- Ensure the turkey is completely dry before applying salt for best brining results.
- An instant-read thermometer is crucial to prevent overcooking as fryer times can vary.
- Peanut oil is brushed on the skin for crisping; this is not a deep-fry method, so oil quantity is minimal.
- Resting the turkey allows for even juice redistribution and final safe internal temperature.
- The oil-less fryer offers a healthier alternative to traditional deep frying with comparable crispiness.
