Best Turkey Ever!!!
- Matt Stout
Deep Fried Turkey
- 6 quarts hot water
- 1 pound kosher salt
- 1 pound dark brown sugar
- 5 pounds ice
- 1 (13 to 14 lbs MAX) turkey, with giblets removed
- Approximately 4 to 4 1/2 gallons peanut oil*
1. Place the hot water, kosher salt, and brown sugar into turkey fryer pot & stir until the salt and sugar dissolve completely. Add ice & stir until the mixture is cool, then add the turkey making sure it is fully immersed in the brine. Cover & set in a cool dry place for 8-16 hours.
2. Remove from the brine, rinse and dry. Allow to sit at room temp for 30 minutes prior to cooking.
3. Heat oil in turkey fryer to 250. Be sure to use one made for this that has a max fill line and be sure to read the directions! Once the temp has reached 250, slowly lower the bird into the oil and bring the temp to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. 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. The bird will reach an internal temperature of 161 degrees F due to carry over cooking.
* In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
** Do not leave your cooking bird unattended, and have a fire extinguisher on hand just in case!