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    You are in: Home / Cookbooks / Turkey Fried & Brines
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    53 recipes in

    Turkey Fried & Brines

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    3 Reviews |  By hepcat1

    This turkey goes with recipes for Recipe #194583 and Recipe #194648. Make sure to begin early enough to allow for marinating time. All recipes originated with Cooking Light.

    Recipe #194607

    This recipe is just the secret for a great turkey. I came up with it after watching Alton Brown brine a turkey.

    Recipe #339555

    I made this last year for Thanksgiving, my very first was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy!

    Recipe #339708

    This was a turkey recipe given by a friend who raved about it and it was the only turkey now cooked for their gatherings. It is from Emeril Lagasse. We have adopted it and is a must for Thanksgiving or is great any time of the year. Our son who doesn't like turkey loves this! It's flavor is fabulous

    Recipe #335138

    I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.

    Recipe #306144

    Deep Fried Turkey Rub Cajun Style

    Recipe #273717

    I first made this turkey for Thanksgiving in 2001. It was the best turkey I had ever had, and I have never been tempted to use another recipe since. It is worth the extra work involved. **Note** Prep and cook time do not include brining time.

    Recipe #272414

    From Chef Alice Waters. This makes for some crazy good, moist meat. If brining only one chicken or a pork roast, cut the recipe in half, if doing turkey...use the whole batch!

    Recipe #269185

    3 Reviews |  By Zetty66

    This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.

    Recipe #264131

    This is a fantastic way to make your turkey have GREAT flavor. We use it every Thanksgiving and people simply rave over the wonderful flavor our turkey has.

    Recipe #262175

    My mom uses this recipe for her catering business and always gets a lot of compliments. It makes a very moist, herby turkey. (Works great with two bone-in, skin-on turkey breasts, too).

    Recipe #257954

    Every bit as good as any fancy meat store. We always buy an extra turkey when they're on sale, for this purpose. Makes great snacky food for when company's over, for sandwiches, game day--whatever. It will be a pretty pink color when done cooking. YUM! Note: Don't pay much attention to the nutritional info. Yes, the sodium will still be high, but this isn't taking into account that you're not actually eating all of this stuff.

    Recipe #257964

    My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!

    Recipe #142563

    My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him.

    Recipe #246331

    My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him.

    Recipe #246334

    Use this marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form. I also add some Cajun seasoning to the mixture. Double it and refrigerate leftover mixture for later use; just rewarm.

    Recipe #241052

    This is a staple fast food in Trinidad Chinese take out restaurants. Highly addictive. I posted this recipe without trying. Now that I have tried it, I must agree with the first reviewer that it was too salty. I have adjusted the salt. It is supposed to be a little bit salty but if you prefer you can use even less.

    Recipe #205980

    This is from a recipe card that came with Diamond Crystal Kosher Salt, posting it for later use. I am not including the brining time in the cooking time as 2 days you are probably not gonna stand over that darned turkey and watch it

    Recipe #200466

    1 Reviews |  By Olha

    Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!

    Recipe #195886

    For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.

    Recipe #191151

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