Matts Fried Turkey Brine 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.

AB'S DEEP-FRIED TURKEY 2.0

Steps:

• If brining, 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 place for 8 to 10 hours.
• Remove the turkey from the brine, rinse and pat dry. Place bird onto fry lifter and truss legs and wings, if desired, with cotton butcher's twine. Leave at room temperature for at 30 minutes prior to cooking.
• Set up Alton Brown's turkey derrick (see video) or the fry rig of your choice with a UL-listed propane fryer rig set on level ground, away from any structures. Lower the bird into a 30-quart pot and add enough oil to barely cover. (With the bird and oil in the pot, the oil should still be about 5 inches to the top edge of the pot.) Hoist the bird out of the oil and allow to drain thoroughly.
• Next, following the manufacturer's instructions, ignite the burner, setting the flame for medium-high heat. Use a deep-fry or other appropriate thermometer to check the oil temperature and bring to 250 degrees F.
• Slowly lower the bird into the oil and increase the heat to bring the temperature to 350 degrees F. (Depending on your burner, this should take about 15 minutes.) Once the oil hits 350, lower the heat to maintain 350 degrees F. Fry at this temperature for 30 minutes.
• After 30 minutes, slowly hoist the bird out, carefully tying off the rope to secure. Cover the pot then carefully check the temperature of the turkey using a probe thermometer in the deepest part of the breast. If the temperature is lower than 151 degrees F, lower the turkey into the oil and monitor until 151 degrees F is reached.
• Then hoist the bird up, tie off the line, turn off the heat and cover the pot with a sheet pan. Rest the bird in this position for 5 minutes before lowering the bird so that the weight rests on the sheet pan. This will make it easier to remove the lifter from the line. (I always tie off the line in this position just in case.) Carefully transfer the bird to a carving board.
• Rest the bird for a minimum of 15 more minutes prior to carving. The bird should reach a final internal temperature of 161 degrees F by this time. Carve as desired.

MATT'S FRIED TURKEY BRINE

Steps:

• Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
• Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
• Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

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.

BRINED ROAST TURKEY WITH PAN GRAVY

Steps:

• Brine:.
• In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
• Lower to a simmer and stir in the honey and maple syrup until well blended.
• Turn off heat and allow to cool to room temperature.
• Rinse the turkey inside and out with cold tap water.
• Reserve the neck and specialty meats for pan gravy.
• Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
• Place a weight on top of the turkey to make sure it is always covered with brine.**.
• Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
• Turkey:.
• Preheat oven to 325 degrees F.
• In a shallow roasting pan, place the carrots, celery and onions.
• Remove turkey from brine.
• Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
• Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
• Place the turkey over the vegetables, breast-side up, in the roasting pan.
• Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
• Drizzle the turkey with olive oil and rub it into the skin.
• Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
• Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
• Gravy:.
• Tilt the pan and skim as much fat as possible off the juice with a spoon.
• Set the pan on 2 burners set on medium heat.
• Deglaze roasting pan with white wine and Madeira.
• Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
• Add the turkey stock, thyme and parsley.
• Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
• Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
• Season, to taste, with salt and pepper.
• Turkey stock:.
• Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
• Add the neck and giblets and cook until browned all over, about 7 minutes.
• Remove the pan from the heat and deglaze with the port.
• Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
• Add the carrots, onions, celery, rosemary and peppercorn.
• Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
• Skim any scum that rises to the surface of the stock and discard.
• Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
• * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
• **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.