Carolyn Gracie's Fried Turkey — Recipes — QVC.com (2024)

Ingredients

• 15 lb turkey
• 1 gallon water
• 1 cup salt
• 1/2 cup sugar
• (optional: add fresh herbs like sage, rosemary, and thyme)
• 1 gallon ice
• Add approx. 3 gallons oil (peanut or canola recommended)
• Seasonings (salt, pepper, paprika, cajun, etc.)

Preparation

Brine:
In a large stockpot, mix 1 gallon water, 1 cup salt, and 1/2 cup sugar. (Optional: add fresh herbs and flavorings like sage, rosemary, thyme, bourbon, maple, orange, lemon, garlic, chili, black pepper, etc.).

Bring to a low boil for 3 minutes, then cool completely (can be done 24–48 hours ahead of time).

Pour cooled brine and 1 gallon of ice water into a clean 5 gallon bucket. Add turkey.

Allow turkey to brine for 8–24 hours (do not let temperature of brine exceed 40°F. Store outside or in cold garage).

Turn bird once or twice during brining.

Before Frying:
Remove turkey from brine, and leave bird lightly covered in refrigerator for 24 hours.

Get turkey as dry as possible prior to frying.(Optional: inject turkey with butter or other flavoring.)

Frying:
Add approx. 3 gallons of oil (peanut or canola are recommended) to fryer. Heat oil to 375°F.

Rub turkey with favorite seasonings (salt, pepper, paprika, Cajun, etc.).

Carefully add turkey to fryer.

Cook for 3.5–4 minutes per pound (remove when breast meat is at 160°F).

Carefully remove turkey from oil, drain, and rest for 20–40 minutes.

Carve.

Turkey Gravy:
Lightly sauté in stock pot:
1 clove of garlic (sliced in half)
4 or 5 large carrots, rough cut
1 yellow onion, quartered
2 stalks celery, rough cut
Bunch of rosemary or thyme
3 leaves of sage
Small handful of whole peppercorns

Add:
4 or 5 turkey wings roasted at 375°F for 45 minutes.

Deglaze the pan and pour into stock pot.

Top of with cold water and simmer for at least one hour.

Strain and whisk into roux.

Gravy:

• 1 clove of garlic (sliced in half)
• 4 or 5 large carrots, rough cut
• 1 yellow onion, quartered
• 2 stalks of celery, rough cut
• Bunch of rosemary or thyme
• 3 sage leaves
• Small handful of whole peppercorns

Cook's Notes

“The most requested Thanksgiving turkey recipe in our family is my brother-in-law Tim’s famous fried turkey! It is SO delicious and so easy to prepare! He and my sister Suzanne live in the Atlanta area with their son, Jack, and I asked them to please share their recipe with you this year, along with their equally yummy Corn Bread Stuffing recipe.

Here’s a quote from my sister about why they love this fried turkey, along with their entire menu for Thanksgiving Day. Hope you’ll try it at your house!" Gobble Gobble!! XO, —Carolyn

"We love to fry our turkey for Thanksgiving because it's so yummy and doesn't take nearly as long as roasting it in the oven. When we had this turkey once for Thanksgiving, Uncle Frank devoured it and came back for seconds and thirds. He even stood at the kitchen counter and picked at little bits of fried goodness that were stuck to the turkey bones...just like turkey potato chips! Our son Jack loves to watch the turkey being fried because it's like a giant French fry bubbling away. We can't wait to have our fried turkey this year!"

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