Do you drool over a perfect traditional Thanksgiving turkey (moist and mild and perfect accompaniment with salty potatoes and meaty gravy) but
still want to use a turkey deep fryer recipe?
If so, you'll probably want to skip the Cajun spices and go for something a bit simpler. This turkey deep fryer recipe uses a brining method
combined with slower, lower-temperature frying. The end result is a moist, juicy, crisp turkey full of turkey flavor-- without that over-cooked,
mummified turkey appearance you often see when you deep fry turkey.
Ingredients:
6 quarts hot water
1 lb kosher salt
1 lb dark brown sugar
5 lbs ice
1 (13 to 14 lb) turkey, giblets removed
4 to 4 1/2 gallons peanut oil
Instructions: Combine hot water, salt, and sugar in a 5-gallon container (try a clean bucket or even a drink cooler) and stir until salt
and sugar have dissolved. Add ice, stirring until the mixture is cold.
Place turkey in brine mixture. If your bird wants to float, it's fine to weight it down with something. Cover container. Place in a cool,
dry place for anywhere from eight to 16 hours.
Remove the turkey from liquid, rinse, and pat dry with paper towels. Allow turkey to sit (at room temperature) for at least 30 minutes before
cooking.
Heat the oil in the turkey fryer to 250 degrees F. When the temperature is 250, slowly and carefully lower the turkey into the oil. Bring the
oil temperature up to 350 degrees F (this may take some time). Once the temperature has reached 350, you?ll need to lower the heat in order to
maintain 350 degrees F.
After 35 minutes or so, check the internal temperature of the turkey with a thermometer. Once the breast meat reaches 151 degrees F, it's time
to remove the bird from the fryer. Let turkey rest for at least 30 minutes before carving. Resting the turkey will allow the internal
temperature to rise to a safe 161 degrees F. Carve and devour.
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