This year I'll be frying a few turkeys for colleagues as well as myself. The peanut oil is expensive so I try to do as many as I can for neighbors or friends.
Tuesday
It's time to get that bird thawed and ready to brine. I usually swing by Home Depot to get a few orange 5 gallon buckets, a lb of kosher salt and lb of brown sugar. Tonight, I'll mix hot water with the salt and sugar and lower the birds into the bucket to brine over night with about 5lbs of ice. I leave them in the garage after placing a lid. I will wait on my bird for Thursday morning, but distribute others Wednesday around lunch.
Wednesday
I usually drop the bird in to see the necessary amount of oil to use. Only take one time not doing this to add it to best practices. Get the oil up to 250F and slowly put the turkey in. Its important to have the turkey out of the brine an hour before, dried off, and at room temp. Once in the oil, I raise the temp to a steady 350F for 3-3.5 minutes. This year the birds are 23lbs so a little more cautious of not overdoing it.
Once the breast reach 155-160 I usually pool and allow self cooking for another 30 minutes to it gets to 165.
Always looking for new improved methods. Any suggestions to the plan above?
Happy Thanksgiving.
Woodson
Tuesday
It's time to get that bird thawed and ready to brine. I usually swing by Home Depot to get a few orange 5 gallon buckets, a lb of kosher salt and lb of brown sugar. Tonight, I'll mix hot water with the salt and sugar and lower the birds into the bucket to brine over night with about 5lbs of ice. I leave them in the garage after placing a lid. I will wait on my bird for Thursday morning, but distribute others Wednesday around lunch.
Wednesday
I usually drop the bird in to see the necessary amount of oil to use. Only take one time not doing this to add it to best practices. Get the oil up to 250F and slowly put the turkey in. Its important to have the turkey out of the brine an hour before, dried off, and at room temp. Once in the oil, I raise the temp to a steady 350F for 3-3.5 minutes. This year the birds are 23lbs so a little more cautious of not overdoing it.
Once the breast reach 155-160 I usually pool and allow self cooking for another 30 minutes to it gets to 165.
Always looking for new improved methods. Any suggestions to the plan above?
Happy Thanksgiving.
Woodson
