Brined Brown Sugar Deep Fried Turkey Food

DEEP-FRIED TURKEY

Steps:

• 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. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
• 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 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature 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. Carve as desired.

FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR

Steps:

• In a whole-turkey-size stockpot, whisk brown sugar, mustard, salt and cayenne.
• Gradually whisk in water, and then add thyme and garlic.
• Add turkey, cover and brine in refrigerator for 35 hours.
• If you cannot fit the pot in your refrigerator, you can place it in an ice chest or other container (keep an eye on your ice).
• Bring the oil to 375° in your turkey fryer - this can take up to an hour.
• Remove turkey from brine and pat it dry inside and out with paper towels.
• If your family or guests are salt-sensitive wash the turkey thoroughly then pat until it is dry as you can get it with paper towels.
• Transfer the turkey to a frying basket, breast side up.
• Lower into 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 or pan for about 15 minutes.
• Carve and serve.
• Take extra care with the hot oil - Any hotter than 375F and you risk it catching fire.

MATT'S FRIED TURKEY BRINE

Steps:

• Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.

ULTIMATE TURKEY BRINE

Steps:

• Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
• Refrigerate brine until completely cooled.

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY

Steps:

• In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
• Remove tea bags and cool.
• Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
• Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
• Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
• Cool drain herbs and garlic set aside for placing under the skin of the turkey.
• Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
• Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
• Take the garlic and herbs that was set aside and place under the skin of the turkey.
• Place the turkey uncovered on a rack in the refrigerator overnight.
• Heat peanut oil to 350°F.
• Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
• Tie legs and wings to body with cotton string.
• Lower breast side up into hot oil.
• Be cautious of hot splattering oil.
• Maintain oil temp at 350°F.
• Fry 3 minutes a pound till 180°F.
• Remove from oil and rest for 15 minutes.
• Carve and eat.

KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE

Steps:

• In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
• Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
• Cool the water until almost room temperature.
• Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
• Place in refrigerator for 24 hours,.
• Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
• Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).