Sunny Anderson autumn fried turkey is a whole bird brined 3 days, rubbed with pumpkin pie spice and cumin, then fried in about 50 minutes. That makes it a bold, easy holiday dinner for Thanksgiving, Friendsgiving or a big family feast, since frying frees the oven for every side dish.
Dry the bird completely before it goes near the oil, because water on the skin is what makes hot oil boil over. Pat it down inside and out, then leave it uncovered in the fridge overnight, since drier skin also fries up crisper.
The brine looks weak at only 1/4 cup of salt in 6 quarts of water, but that is the point of a 3 day soak. The salt slowly evens out through the meat, so the bird is seasoned to the bone without tasting salty. Then the warm spice rub gives the skin a dark, fall flavor that a plain fried turkey never has.
The one gap is how you tell it is done. The recipe only gives a time, 3 minutes per pound plus 5, and never mentions a thermometer. Fryers and birds vary, so check that the thigh reads 165F before you lift it out for good.
Sunny Anderson Autumn Fried Turkey
Course: Main CourseCuisine: AmericanDifficulty: Medium12
servings30
minutes50
minutes700
kcalA turkey soaked for three days in a light herb and lemon brine, coated in a pumpkin pie spice and cumin rub, then fried whole at 350F.
Ingredients
- For the Brine:
6 quarts (24 cups) water
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh sage
1 bunch fresh thyme
1 lemon, halved
One 14 to 16 pound turkey, gizzards and neck removed
- For the Rub:
1/2 cup pumpkin pie spice
4 teaspoons hot Hungarian paprika
4 teaspoons kosher salt
3 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Olive oil, for drizzling
- For Frying:
Vegetable or canola oil, for deep frying
Directions
- Make the brine: Three days ahead, bring the water, salt, peppercorns, sage, thyme and lemon to a boil in a large pot, then simmer until the salt dissolves. Turn off the heat and let it cool completely.
- Brine 3 days: Put the turkey in a brining bag or large container, pour in the cold brine and seal. If it will not all fit, at least add the herbs, lemon and peppercorns. Refrigerate for 3 days.
- Dry and rub: Discard the brine and pat the turkey dry inside and out. Mix the pumpkin pie spice, paprika, salt, cumin and pepper, rub it over every side and drizzle with olive oil. Leave at room temperature for 2 hours, or refrigerate uncovered overnight first for drier skin.
- Measure and heat the oil: Set the turkey in the empty fryer, cover it with water and mark the line, then remove the bird and dry the fryer well. Fill it with oil to that line, never more than 3/4 full, and heat to 350F following the manufacturer’s directions.
- Fry and rest: Fry about 3 minutes per pound plus 5 minutes, roughly 50 minutes for a 15 pound bird, until the thigh reads 165F. Rest on a paper towel lined platter for 30 minutes to 1 hour, then carve.
FAQs
Why is the brine so light on salt?
A typical overnight brine uses about 1 cup of kosher salt per gallon, so this one looks thin. With 3 days in the fridge, though, the salt has time to spread evenly through the whole bird. A strong brine held that long would leave the meat far too salty, so stick with the recipe.
How do I know Sunny Anderson autumn fried turkey is done?
Lift the basket and check the thickest part of the thigh with an instant read thermometer, away from the bone. You want the safe minimum for poultry of 165F, so lower it back for a few minutes if it reads short. Use the 3 minutes per pound rule only to know when to start checking.
Will the spice rub burn in the hot oil?
Some rub falls into the oil and darkens it, but pumpkin pie spice has no sugar, so the coating browns rather than scorches. Brush off any thick clumps before frying. Plan on straining or replacing the oil afterward, since the spices flavor it.
Is it safe to deep fry a whole turkey?
It is with the right setup, and the recipe calls for an electric turkey fryer, which holds the oil at a steady 350F. Use the water test to measure your oil, and never fill the pot more than 3/4 full. For a propane fryer method with more safety detail, see this deep fried turkey.
How do I make gravy without pan drippings?
A fried turkey leaves no roasting pan to deglaze, so the gravy has to be made on its own. Make this best gravy ever with turkey or chicken stock while the oil heats. Add a pinch of the leftover spice rub to tie it to the turkey.
