How to brine and deep fry a turkey

how to brine and deep fry a turkey

Deep-Fried Turkey Brined in Cayenne and Brown Sugar

Remove the turkey from the brine, rinse, and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a to quart pot and set over high heat on an outside . Oct 22,  · In a small bowl, combine the thyme, salt, sugar, garlic powder, paprika and ground pepper. Using your fingers, carefully loosen the skin from the turkey. Rub the salt mixture under the skin, inside the cavity and over the outside. Tuck the wings under the turkey and tie the drumsticks together using kitchen twine.

Prep Time 15 minutes. Servings 8. Calories Per Serving. Gluten Free. Low Sodium. Low Fat. Directions 1. Combine brown sugar, mustard, salt and cayenne pepper in large non-metallic container.

Gradually whisk in the water, thyme and garlic. Remove giblets and neck from turkey. Discard or refrigerate for another use. You can use the turkey lifter while in the brine mixture only.

Do not use in the fryer. Place turkey in brine mixture. Cover and refrigerate overnight. Pat turkey dry with paper deeep.

Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Remove from oil to check doneness. Insert an instant-read thermometer into thickest part of the breast, not touching bone.

Insert thermometer into thickest part of the thigh, not touching bone. Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving. Nutrition Facts Per Serving Calories Total Fat 79 g. Carbs 21 g. Protein 22 g. Trans Fat 0g. How to print credit cards mg. Sugar 20g. Saturated Fat 15g. Cholesterol 70mg.

Dietary Fiber 0g. Need more turkey tips? How to brine and deep fry a turkey out our Tyrkey To's section so you can cook your top turkey. See All How To's. Newsletter Signup Want more turkey tips? Sign up for the Butterball Newsletter! Newsletter Email Sign up. Follow Us.

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Using a wet brine is the traditional way to brine a turkey. To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution.

Cooking a deep-fried a turkey for Thanksgiving isn't as hard as it sounds though it does require caution. And there's a great payoff: an exquisitely moist, crispy turkey. You can use different kinds of equipment : a stockpot, an electric fryer, a pot-and-propane setup, or a deep-fryer. The best deep fryers come with a thermostat and a metal basket for lowering the turkey into the hot oil and removing it once it's done.

Whatever equipment you use, the procedure is the same : Heat the oil—it can take up to an hour—then slowly lower the turkey into it. A pound turkey cooks in just 36 minutes following the timing of 3 minutes of frying per pound or turkey. Related: More Thanksgiving Turkey Recipes. In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover and brine in the refrigerator for 35 hours.

Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying basket, breast side up. Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve. I would really like to try this recipe. Other recipes called for significantly more salt for the brine. Has anyone adjusted the salt level?

Great recipe. I used peanut oil instead. Vegetable oil does not handle extreme tempatures. I cooked my turkey at degrees.. I also added more salt and sugar after tasting it. Grey Poupon Dijon mustard added a nice flavor to it.

Try it. The only difference I did was use Swerve brown sugar as I avoid refined sugar and added a healthy pour of dried thyme as well as using a bunch of fresh. Warning: When preparing the brine, it did not smell like anything I would want to eat and even considered not using it I tweaked the brine a bit, no cayenne pepper or Dijon mustard.

Brined for 12 hours. That said the turkey was juicy and had great flavor with out needing to add tons of gravy or salt. New tradition starting from this year forward. Our Thanksgiving turkey came out delicious. The turkey was sweet and not spicy at all. One change I made was that I used peanut oil, and the recipe calls for vegetable oil. One other change I made was that we fried the turkey at degrees at 3.

It took a little longer than the 3. Next time I will brine for at least 35 hours to see if the turkey gets even more flavor. One helpful suggestion: Be ready to make room in your fridge for the huge pot holding the brine and turkey. Followed to the t. The turkey turned black looked horrible but when you peeled the skin off the meat was very good and tasty and mist but the skin was inedible and looked horrible.

I can't rate it yet. The turkey is brining. It will be finished tomorrow. I will then fry it in peanut oil for 40 minutes 3 minutes per pound. Updates to follow. Wish me luck.

This was the best turkey ever! My daughter in love found the recipe and brined for the 36 hours. Yes the skin gets a tad bit dark but extremely tasty and the flavor of the turkey amazing!

Everyone loved it! Thousands clicked to rate, but only 7 left reviews. Stop complaining about something other people chose to do. Sounds like the cayenne got burned. Wipe excess off before cooking? I tried this brine - and the turkey cooked fine, however, the skin turned black and wasn't edible. Maybe the sugar to salt ratio? I've done a different brown sugar brine in the past and didn't have the same issue with the skin.

I strongly agree, where the heck are the reviews? I guess I may miss out on a possibly great recipe Rating: 5 stars 1 — Couldn't eat it 2 — Didn't like it 3 — It was OK 4 — Liked it 5 — Loved it Ratings 5 star values: 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0.

Read Reviews Add Reviews. By Allison Vines-Rushing. By Slade Rushing. Pin Print ellipsis More. Recipe Summary active:. Reviews Sort by: Newest. Newest Oldest. Rating: 5 stars. Read More. Marlissa Gervasoni. Yes, a bit dramatic. Haha Our Thanksgiving turkey came out delicious. Rating: 2 stars. The turkey turned black looked horrible but when you peeled the skin off the meat was very good and tasty and mist but the skin was inedible and looked horrible Read More.

Rating: 4 stars. Turned out great. Skin did not burn meat had great flavor. For Read More. Linda J. Rating: Unrated. Mary Fahy. Almost 5k hit 5 stars but 5 comments ask for an actual review and nothing? Tracye Carter. Jenny Pham. Where are the Reviews, this is some kind false advertisement. Jesse Trottier. Are there none, just random clicks on stars to rate it? Larry Huck. Why don't you show your reveiws Read More. More Reviews. Review this recipe. What did you think about this recipe?

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