Step By Step Instructions: Brine, Inject, And Deep Frying A Turkey
Recipe Overview
Overview
Frying a turkey can seem daunting, but this recipe breaks it down into manageable steps. Starting with a flavorful brine, the turkey is soaked overnight to infuse moisture and taste. The brine combines kosher salt, dark brown sugar, and a medley of aromatic herbs and spices, creating a rich flavor profile that penetrates deep into the meat.
Once brined, the turkey is injected with a mixture of Italian dressing and Chardonnay, ensuring that every bite is packed with flavor. The injection process is simple yet effective, allowing the marinade to reach the inner parts of the turkey, particularly the breast and legs.
The frying process is where the magic happens. With careful monitoring of the oil temperature, the turkey is submerged until golden brown and crispy. The result is a beautifully cooked turkey that is juicy on the inside and crispy on the outside, perfect for any holiday gathering. This recipe not only delivers on taste but also provides a fun and interactive cooking experience for family and friends.
Overall, this Fried Turkey recipe is a fantastic way to elevate your holiday meals. With its combination of brining, injecting, and frying techniques, it promises a delicious centerpiece for your Thanksgiving feast.
Recipe Details
Steps & Tips
Add 1 cup of kosher salt and 16 ounces of dark brown sugar to a pot.
Tip: Use dark brown sugar for added color and flavor in the brine.
Add 1 tablespoon of whole black peppercorns to the mixture.
Bring the mixture to a boil while whisking.
Chop 2 lemons, 2 oranges, 1 granny smith apple, 3 jalapenos, 2.5 carrots, and 2.5 stalks of celery into small pieces.
Add all chopped vegetables to the boiling brine.
Add 1 sprig of sage, 1 sprig of thyme, and 1 sprig of rosemary to the pot.
Add 1 tablespoon of minced garlic to the brine.
Let the brine steep for 60 minutes.
Tip: Let the vegetables steep for an hour to release their flavors into the brine.
Place the turkey in a sink filled with cold water.
Refrigerate the turkey for 16 to 24 hours after brining.
Tip: The longer the turkey sits in the brine, the more flavor it will absorb.
Wash the turkey thoroughly to remove excess brine.
Inject equal parts of Italian dressing and Chardonnay into the turkey breast and legs.
Use salted butter as a binder for the rub.
Tip: Use just enough butter to help the rub stick without overdoing it.
Rub the turkey with the seasoning mix.
Heat oil in a fryer to the appropriate temperature for frying.
Tip: When frying, be cautious as the bird may not stick well if overloaded with rub.
Carefully lower the turkey into the hot oil.
Set a timer for 40 minutes and monitor the turkey as it cooks.
Check the internal temperature of the turkey to ensure it is cooked.
Remove the turkey from the fryer and let it rest before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Plant-Based Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Brining turkey helps to keep it moist and flavorful during cooking.
- •Using dark brown sugar in the brine adds color and depth of flavor to the turkey.
- •Injecting the turkey with marinade enhances flavor distribution throughout the meat.
- •Frying a turkey requires careful temperature control to avoid burning the skin.
