Deep Fried Turkey
September 30, 2018
: 6-8 servings
- 6 quarts hot water
- 1 pound kosher salt
- 1 pound dark brown sugar
- 5 pounds ice
- 1 (13 to 14-pound) turkey, with giblets removed
- Approximately 4 to 4 1/2 gallons peanut oil
- Step 1 Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely.
- Step 2 Add the ice and stir until the mixture is cool.
- Step 3 Gently lower the turkey into the container.
- Step 4 If necessary, weigh down the bird to ensure that it is fully immersed in the brine.
- Step 5 Cover and set in a cool dry place for 8 to 16 hours.
- Step 6 Remove the turkey from the brine, rinse and pat dry.
- Step 7 Allow to sit at room temperature for at least 30 minutes prior to cooking.
- Step 8 Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure.
- Step 9 Bring the temperature of the oil to 250 degrees F.
- Step 10 Once the temperature has reached 250 degrees F., slowly lower the bird into the oil and bring the temperature to 350 degrees F.
- Step 11 Once it has reached 350 degrees F., lower the heat in order to maintain 350 degrees F.
- Step 12 After 35 minutes, check the temperature of the turkey using a probe thermometer.
- Step 13 Once the breast reaches 151 degrees F., gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving.
- Step 14 The bird will reach an internal temperature of 161 degrees F. due to carry over cooking.
- Step 15 Carve.