Holiday Spiced Fried Turkey Recipe

Certified health coach and world-renowned chef Nancy Waldeck shares her recipe for a perfect crispy-outside, juicy-inside Holiday Spiced Fried Turkey.

Holiday Spiced Fried Turkey Recipe

Certified health coach and world-renowned chef Nancy Waldeck shares her recipe for a perfect crispy-outside, juicy-inside Holiday Spiced Fried Turkey.

Brine Recipe

Ingredients

  • 2 quarts apple cider
  • 8 large garlic cloves
  • 8” fresh ginger, cut in 1/4” slices
  • 2 (3-4”) sticks of cinnamon
  • 12 black peppercorns
  • 4 oranges, cut in quarters
  • 1 cup sea salt
  • 6 quarts of cold water
  • 2 quarts apple cider
  • 8 large garlic cloves
  • 8” fresh ginger, cut in 1/4” slices
  • 2 (3-4”) sticks of cinnamon
  • 12 black peppercorns
  • 4 oranges, cut in quarters
  • 1 cup sea salt
  • 6 quarts of cold water

Directions

Brine: Day 1

Heat the brine to a boil in a 16 qt. pot with all ingredients, stirring to dissolve salt. Cool to room temperature. Stir in 1.5 gallons cold water. Submerge turkey in brine and refrigerate overnight.

Brine: Day 2

Remove turkey from brine and pat COMPLETELY dry with paper towels. Discard brine. Season turkey inside and out with salt and pepper.

Fry Turkey

Preheat peanut oil to 375F. Spray basket with peanut oil and place dried turkey in basket. SLOWLY lower turkey into peanut oil. When the fryer comes back up to temperature, cook for 3-4 minutes per lb. of turkey.

Carve & Serve

When the turkey is done, slowly lift it from fryer and place on paper towels to drain. Wait about 30 minutes before removing the turkey from the basket to carve.

*This liquid can also be used to inject the turkey

Frying Ingredients:

2.5 gallons of peanut oil (or the capacity of oil your fryer instructions recommend)
10-12 lb. turkey, brined overnight and dried completely. If frozen, defrost in the fridge and then give your turkey a complete rubdown with paper towels to dry it completely. (Double and triple check the bird to make sure there is no ice hidden in the cavity.)

About the Chef

Healthy Chef and Partyologist Nancy Waldeck’s exuberant approach to healthy cuisine and delicious wine is known worldwide. Chef Waldeck is an Emory University certified health coach and the author of two cookbooks — Taste and Savor (2010) and Taste and Savor Life! (2018). Each year, she leads more than 100 classes around the globe. She’s shared her tasty recipes and wine pairings at US embassies in Burundi, Africa and Russia and has also taught at Google, Southern Company and Norfolk Southern. Her internationally recognized advanced certificate from London’s Wine and Spirits Education Trust allows her to teach both enthusiasts and professionals wine basics and beyond. At the intersection of wine, cuisine and travel is where her expertise and passion meet and it results in fascinating and informative classes, tours, stories and more. Come into her kitchen, follow her on the road or read her blog and share a healthy meal and glass of wine with her.

 

Savory Southern Fried Turkey

1 20lb turkey 1 cup sea salt 5 shallots (shaved) 5 garlic cloves (crushed) 1 bunch sage (chopped) ½ bunch thyme 2 each bay leaf 3 tablespoons black peppercorns Instructions: Heat the chicken broth to a boil with all the ingredients to infuse Remove from the heat and...

Heavenly and Healthy Deep-Fried Turkey

Are you ready for the most deliciously tender and juicy turkey you have ever tasted? Deep-fried turkey is one of the South’s best-kept culinary secrets and authentic turkey frying starts with 100% peanut oil. Read on for recipes and how-to and safety tips on...

Paula Deen’s Deep-Fried Turkey

Serves 6 to 8 Ingredients: 1 (10-pound) turkey 2 tablespoons House seasoning, recipe follows 2 tablespoons of your favorite dry rub 3 to 5 gallons peanut oil House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Instructions: Wash bird inside and...

Chef John Folse & Company Deep-Fried Turkey

PREP TIME: 1 1/2 Hours SERVES: 8 - 10 Ingredients: 1 (16-pound) turkey 3 gallons peanut oil 8 ounces Wishbone Italian Dressing Hot sauce to taste Worcestershire sauce to taste Salt to taste Black pepper to taste Cayenne pepper to taste Onion powder to taste Garlic...

Cajun Deep Fried Whole Turkey

The best way to season your turkey, or any other large piece of meat, is with an injector and a spicy sauce (recipe for sauce below). Use at least 1/2 oz. of sauce per pound of turkey (1 oz per pound is what we use), making sure to inject the sauce deeply and evenly....

Lady Gaga Thanksgiving Special Recipes

Ingredients: 1 (10 to 12 pound) fresh whole turkey 3 gallons peanut oil, for frying 1 cup rub composed of: 1½ tbs. of dry sage 1½ tbs. thyme 1½ tbs. Italian parsley 1½ tbs. garlic powder 1 tbs. salt 1 tbs. onion powder 1 tbs. black pepper Instructions: Preheat oil...

Barbecue Brine For Deep-Fried Turkey

Ingredients: 7 qt Water 1 cup Bourbon or whiskey 2 cups Kosher Salt 1 cup Brown suger 2 cups Barbecue sauce, spicy 1 cup Cider vinegar 10 ea. Juniper berries 4 ea. Bay leaves 1 tbsp. Black pepercorns 6 ea. Garlic cloves, peeled and sliced Instructions: Combine half...

Chorizo-Spiced Latin Style Brine

Ingredients: 1 cup Honey 5 qt. Water 2 cups Apple cider ½ cup Molasses 1½ cups Salt ½ cup Chorizo Spice (see below) 1 Tbsp. Allspice berries, toasted and ground 2 Tbsp. Coriander seeds, toasted and ground ¼ cup Fresh marjoram, chopped (or dried) Instructions:...

Hawaiian Pineapple-Soy Brine

Ingredients: 6 cups Pineapple juice 3½ qt. Water 1 ½ cup Light soy sauce ½ cup Brown sugar or maple syrup 1 cup Salt ¼ cup Fresh ginger, grated 1 Tbsp. Red chili flakes 2 Tbsp. Coriander seeds, toasted and ground 1 ea. Onions, peeled and chopped 2-3 ea. Cinnamon...

Sliced Apple Brine

Ingredients: 1 gal. Water 2 ½ cups Salt 2 qt. Cider 4 qt. Apple juice 2 cups Brown sugar 8 ea. Cinnamon stick ½ oz. Peppercorns 10 ea. Cloves Bay leaves and thyme to taste 2 ea. Onions, peeled and cut in large pieces 2 ea. Apples, cut in large pieces Instructions:...