BRINED BROWN SUGAR DEEP FRIED TURKEY
Turkey brined in a sweet and tangy mixture of brown sugar, Dijon mustard and cayenne pepper.
Provided by Butterball
Number Of Ingredients 9
Steps:
- 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.
- Preheat oil to 400°F.
- Pat turkey dry with paper towels. Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil.
- Maintain oil temperature at about 350°F. Fry turkey for 3½ to 4 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer into thickest part of the breast, not touching bone. Temperature should read 170°F. Insert thermometer into thickest part of the thigh, not touching bone. Temperature should be 180°F.
- Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving.
Nutrition Facts : Calories 870, Fat 79 g, Cholesterol 70 mg, Sodium 900 mg, Protein 22 mg, ServingSize 8
FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR
Deep-frying a turkey is not as hard as it sounds and it yields an exquisitely moist and crispy bird much quicker then roasting. Use a deep fryer that is made for a turkey that comes with a thermostat and a metal basket for lowering and removing the turkey. Heating the oil can take up to an hour, so plan accordingly. A 12-pound turkey cooks in just 36 minutes (3 minutes per pound). Recipe by Allison Vines-Rushing and Slade Rushing from Rushing Home for Thanksgiving. 36 hours for brining. WINE: A medium-light Gewürztraminer is ideally suited to the spicy brine and the deep fried turkey. Try a Lynskeys Gewürztraminer Marlborough Wairau Peaks Vineyard 2002 or the German, Machmer Bechtheimer Stein Gewürztraminer Spätlese 2003.
Provided by NcMysteryShopper
Categories Whole Turkey
Time P1DT13h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 925.6, Fat 33.7, SaturatedFat 9.1, Cholesterol 270.9, Sodium 4950.1, Carbohydrate 69.3, Fiber 1.6, Sugar 64.5, Protein 83.6
DEEP-FRIED TURKEY
Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.
Provided by Alton Brown
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 6
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.
BRINED BROWN SUGAR DEEP FRIED TURKEY
Preparation 1 Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building.
Provided by Jamie Geller Test Kitchens
Categories Main
Time 1h
Yield Servings
Number Of Ingredients 8
Steps:
- Preparation 1 Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added sa2 Preheat oil to 400 degrees F. Depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes. Meanwhile, remove turkey from the brine and discard brine mixture. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. 3 ake care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil.4 The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. 5 It is wise to have two people lowering and raising the turkey.) Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.6 Fry turkey 3-1/2 minutes per pound. Remove turkey from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 170-175 degrees F. Carefully remove the turkey from the hot oil and drain on paper towels. Let rest 15 minutes.7 NOTES: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered.8 turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Source: National Turkey Federation
Nutrition Facts :
DEEP-FRIED TURKEY
Provided by Allison Vines-Rushing
Categories Poultry turkey Thanksgiving Dinner Deep-Fry Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10, with leftovers
Number Of Ingredients 9
Steps:
- Place the turkey in a large food-safe plastic bag inside of an ice chest large enough to contain it. To make the brine, in a large bowl, whisk the brown sugar, mustard, salt, and cayenne pepper until smooth. Gradually whisk in the water, followed by the thyme and garlic and pour around the turkey in the plastic bag, submerging the turkey in the brine. Tie the bag closed, pack the cooler the rest of the way with ice, and brine for 24 hours.
- Remove the turkey from the brine and pat dry inside and out with paper towels. Transfer the bird, breast-side up, to a turkey frying basket.
- Place the turkey in the frying basket in a 30-quart stockpot and add enough oil to barely cover the bird. Remove the turkey (in the frying basket) from the stockpot and bring the oil to 400°F; this can take up to 1 hour.
- Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, about 30 minutes. Lift the turkey in the basket from the fryer and drain over a draining rack for 15 minutes.
- Remove the turkey from the basket, carve, and serve.
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- 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 250ºF. Once the temperature has reached 250ºF, slowly lower the bird into the oil and raise the temperature to 350ºF. Once it has reached 350ºF, lower the heat in order to maintain temperature. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151ºF, 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 161ºF due to carry-over cooking. Carve as desired.
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- 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.
- In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400°; this can take up to an hour. 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.
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