Brined and Deep Fried: A Really Great Tasting Turkey
Before you begin frying a turkey, keep these important safety tips in mind:
Always follow your turkey fryer manufacturer’s instructions.
Turkeys 12 pounds or less are easier to manage.
Thaw turkey completely before use.
Evenly dry the turkey before use moisture from the turkey can cause splattering.
Use oils with high smoke points such as peanut oil for best results.
Never leave fryer unattended.
Always keep an all-purpose fire extinguisher nearby. Never use water to extinguish an oil or grease fire.
Always keep children and pets away from fryer.
The oil inside the pot will remain hot hours after use.
Brining turkey is kind of like marinating turkey. The salt solution breaks down the proteins of the meat, allowing it to absorb moisture and seasoning easily.
A general rule of thumb for brining is 1 cup of salt and 1 cup of sugar for each gallon of water. You can add any number of flavorings to the basic brine. From vinegar to whiskey to apple juice, it's easy to add your own spin.
Start with a thawed turkey, giblets and neck removed. Rinse it thoroughly, inside and out. Let it drain in the sink.
Bring 4 cups of water to a boil. Stir in 1 cup salt and 1 cup sugar; stir until completely dissolved. Remove heat and stir in 8 cups cold water (or a combination of water one of the other liquids mentioned above). Stir in 2 tablespoons each sage, thyme, rosemary and black pepper.
Place an oven roasting bag in a large stock pot and put the thawed and rinsed turkey in the bag. Slowly pour the brining mixture into the roasting bag and completly submerge the turkey. Seal the roasting bag and cover the pot with a lid. Place in the fridge and marinate overnight, or for about 1 hour per pound of turkey. Drain and rinse the turkey and pat it completely dry before frying.
Generously season the outside of the turkey with Cajun seasoning (I use about 2-3 tablespoons)
Heat the oil to 350 degrees F. Once this temperature is reached, place the turkey on the fryer's hanger or basket and slowly lower the turkey into the fryer. Fry turkey ~ 3-4 minutes per pound. The temperature in the breast should reach 170 degrees F and 180 degrees F in the thigh. Let rest for 10-15 minutes before carving.
to you by Amy Tobin
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