Brine a turkey before frying?

Well I’ve never oiless fried a Turkey, but almost all poultry greatly benefits from brining before cooking.

Take it out, pat it dry with paper towels. Put 3-4 tablespoons of kosher salt in a bowl. You can add some small amounts of other herbs like sage, thyme, etc. Liberally sprinkle it all over the bird, in crevasses, under the skin, in the cavity, all over.

Put it on a pan or wire rack in the fridge for 24ish hours.

Take it out, get it to room temperature, cook.

LINK

Here is a link to Alton Brown’s roast turkey recipe which includes a brine which you could then use in your oil less fryer.

I would brine it.

Absolutely. Wet or dry, up to you. Read up on them and choose one.

I dry brine (and inject a marinade) for the oilles fryer.

I've wet brined turkeys and gone the oilless route and the turkey came out... weird. Squishy. Too moist.

I'm not a chef or a cooking scientist, but I think because you aren't cooking for that long of a time as compared to an oven, the water doesn't have as long to cook out of the meat.

If I were smoking or baking in oven, I'd consider wet-brining because you're looking an extra hour and a half in the oven (compared to oilless) to more on the smoker.

Again, I'm not a scientist, but I've had a bad experience wet-brining and using the oil less fryer.

ETA: Seeing SeafoodPlatter's post above, obviously YMMV. It may depend on the size of the bird. Maybe a bigger bird, because it takes longer to cook, needs a wet brine. Again, I'm spitballing here.

Alton Brown also has a dry brine recipe which is much easier.

Although it is a little late to be brining.