Jive Turkey 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.

JIVE TURKEY DEEP-FRIED TURKEY

Steps:

• 1. Preheat the oil to 350°F.
• 2. Completely thaw the turkey. Remove giblets and neck, reserve for other uses. If present, remove and discard any plastic pieces such as leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey completely with paper towels. Generously rub the front and back of the outside of the turkey with the dry rub. Separate the skin covering the breast and insert dry rub under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine.
• 3. Place the turkey breast side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil. Be cautious of splattering oil. Maintain oil temperature at around 350°F. Fry turkey for 3 1/2 minutes per pound. Slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from the bird. Check for doneness. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above. Let rest for 15 minutes. Carefully carve with a sharp knife.

DEEP FRIED TURKEY INJECTION - BUTTER CREOLE

Steps:

• Melt butter slowly as not to burn.
• Add rest of ingredients and mix well.
• (I place in a covered bowl and shake vigorously).
• Inject into your turkey and allow to sit for one hour or more before deep frying.
• HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
• It worked great!