Jeffs Turkey Brine Food

DRY-BRINED FRIED TURKEY

Steps:

• Before dry brining, it is best to measure the frying vessel-to-turkey-ratio to keep the skin nice and dry. Place the turkey in the fryer with the legs pointed down and fill with water until the turkey is barely submerged. Mark where water line is at (on the outside of the vessel). Take out the turkey and proceed with the below.
• Put the salt, granulated garlic, black pepper and herbs in a food processor. Pulse until fine and uniform. Rub the inside and outside of the turkey with the spice mixture. Using your fingers, carefully separate the breast skin from the meat and rub the spice mix directly on the breast meat. Place on a wire-racked baking sheet and let it sit uncovered in the fridge for 24 hours.
• Heat the oil in a turkey fryer to 350 degrees F.
• Carefully submerge the turkey into the oil, legs down. Fry until the thickest part of the breast registers 145 degrees F-- this could take 20 to 25 minutes (the bird is so hot it will carry over and perfectly hit the recommended temp). Watch the temperature of the oil and attempt to keep it at 350 the entire time.
• Take the turkey out of the oil and let it rest for at least 20 minutes before carving.

JEFF'S TURKEY BRINE

Steps:

• Stir vegetable broth, water, salt, pepper, sugar, garlic powder, thyme, and rosemary together in a saucepan over medium heat; bring to a boil. Cook, stirring regularly, until the salt and sugar are dissolved, about 5 minutes. Cool completely.
• Mix brine and ice together in a large container.

ROASTED TURKEY AND ROOT VEGETABLES

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

JEFF'S DRY RUB

Steps:

• Mix together in a bowl.
• Rub onto meat before grilling or smoking.