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Hazelnut-Rubbed Deep-Fried Turkey

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Hazelnut-Rubbed Deep-Fried Turkey

  • 5-7 qts. peanut oil
  • 15- to 18-lb. turkey
  • Citrus-Herb Brine (recipe follows)
  • 1 qt. hazelnut butter

Citrus/Herb Brine
(Makes 2 Gallons)

  • 4 carrots, peeled and large diced
  • 2 onions, peeled and large diced
  • 6 celery stalks, washed and large diced
  • 8 garlic cloves, peeled
  • 1 bunch thyme
  • 1 bunch lavender
  • 1 bunch Italian parsley
  • 2 Tbs. whole black peppercorns
  • 15 bay leaves
  • 2 cups sugar
  • 6 cups salt
  • 2 cups white wine
  • 1 gal. hot water
  • 1 gal. ice

Hazelnut Butter Rub
(Makes 1 Quart)

  • 5 cups hazelnuts, toasted  
  • 4 Tbs. hazelnut oil
  • 1 tsp. sea salt
  • 1 tsp. sugar
  • 1 tsp. smoked paprika
  • 1 tsp. lavender flower

Hazelnut-Rubbed Deep-Fried Turkey

Remove giblets and neck from turkey and reserve for other uses. If present, remove and discard any plastic pieces, such as a leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity.

Place turkey in a large container and pour citrus-herb brine over turkey until completely covered. Refrigerate turkey in brine for 48 hours prior to cooking. After turkey has been brined, discard brining liquid and dry turkey very well with paper towels so that no moisture is present.

Generously rub front and back of outside of turkey with hazelnut butter. Pull neck skin to back and twist wing tips to back as well in order to hold skin in place. Tuck legs under band of skin or tie legs to tail with cotton string or butcher’s twine.

In a large stockpot, preheat the oil to 375°F.

Place turkey breast-side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts, and using a hook or tongs to hold bird away from you, very slowly lower turkey into hot oil (be cautious of splattering). Oil temperature will go down once turkey has been placed in it. Maintain a temperature of around 325°F.

Fry turkey for three minutes per pound. When you think it should be done, slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from bird. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 160°F or above. Let sit for 15 minutes. Carefully carve with a sharp knife.

Citrus/Herb Brine
Place the first 12 ingredients in a large container. Use your hands to mix until well incorporated. Pour hot water over mixture and stir until sugar and salt have dissolved (about three to five minutes). Add ice into container and place in refrigerator until ice has melted.

Hazelnut Butter Rub
Place toasted hazelnuts in a blender or food processor and pulse until they are of a coarse consistency. With the machine at a low speed, slowly add hazelnut oil and grind mixture for two to three minutes until meal consistency, scraping down sides of container as needed. Gradually add remaining ingredients and blend on low until thoroughly mixed, about two minutes.

Salthouse Catering,