Echo Fox Three

Tuesday, November 22, 2016

Rec: Deep Fried Turkey

But if you must...

One 20 lb turkey
2 cups of salt
2 cups of sugar
2 gallons of water
1 cup of pickling spices
2 gallons vegetable oil (or follow recommendations of
deep fryer manufacturer.)


Combine water, sugar and salt in a large pot and submerge
thawed turkey. Refrigerate overnight allowing the turkey to
brine. When ready to cook the turkey, place 2 gallons of
vegetable oil in a turkey fryer and heat to 400 degrees.
Pull turkey out of brine and allow to completely dry on a
rack. Slowly submerge turkey in fryer. Cook for one hour
or until golden brown and crispy on the outside.Remove
turkey carefully and put it on a platter. Allow to rest for
10 to 15 minutes before carving. If serving later that day,
cover with aluminum foil and allow to sit on top of the
stove. When ready to serve, heat in a 350 degree oven
for a half an hour.

Serves 8 to 10 so be prepared for lots of leftovers
Refrigerate remainder
Good cold or reheated in microwave

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