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After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.

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Procedure. 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.

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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).

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Pat the turkey dry with paper towels. Add oil to the fryer (based on the water line). Preheat oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil.

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Here's how to deep-fry the turkey.. Heat the oil to 400 degrees F (200 degrees C). Before submerging the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering. Place the turkey in the drain basket or on the turkey rack neck-end first.

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Directions. Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case. Ensure that the turkey is completely thawed.

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Slowly Drop Turkey: Place turkey in an aluminum basket/strainer (usually comes with a turkey fryer) and very, VERY slowly drop into the hot oil. Ensure oil does not bubble over the top. Cover: Cover immediately. Temperature: Your temperature will drop from 400 degrees F. down to 350-325 degrees F.

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12-14 Lb. Turkey Deep Fried in Peanut Oil. Figure 1 Lb. per person when deciding size needed. The price is $9.99/Lb. (Select from option menu Whole or Carved) Please leave in comment section any special requests as well as date and time of pick up and if picking up hot or cold. Advance notice is required and subject to availability.

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Marinate the turkey. * Remove the turkey pieces from the marinade and pat dry with paper towels. * Heat the oil in a large deep fryer to 350 degrees F. * Carefully add the turkey pieces to the hot oil and fry for 10-12 minutes per side, or until the internal temperature reaches 165 degrees F. 4.

Best Deep Fried Turkey Recipe? Glampin' Life

Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.

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Directions. 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.

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Step 3. Brine the turkey: In a bowl, whisk together sugar and salt. Remove any giblets and neck from the turkey cavities and any plastic parts or pop-up thermometers and pat the bird dry, making sure that it's fully thawed. Place the bird in a large container or plastic bag.

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Cut off excess neck skin making the cut about 2 inches above the neckline. Cut into neck skin only. Put your turkey (and frying basket if you plan to use a basket) in your cold empty frying pot. Fill the pot with water until it is about 1/2 inch to 1 inch above your turkey. Remove the turkey and mark the water level.

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Use the turkey-lowering attachment and begin slowly lowering the turkey into the oil. The bottom of the turkey will begin to sizzle and pop as soon as it touches the oil. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds, so don't rush it. STEP 2: Raise the heat and cook.

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Allow turkey to marinate in the refrigerator for a couple of hours before frying. Heat oil to 400 degrees or the temperature recommended by the deep fryer's manufacturer. Place the turkey on the deep fryer rack or basket. Fry the turkey approximately 3 to 4 minutes per pound.

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Fry turkey for approximately 49 minutes (3½ minutes per pound at 325°) or until a meat thermometer inserted in thigh registers 165°. Turn fryer off. Carefully and slowly remove turkey in basket from oil. Let drain in basket on paper towels in pan for 20 minutes before removing turkey from basket and slicing. Serve with White Wine Gravy.