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Fried Turkey

Fried Turkey

Nov 05 2014

Guest writer: Kyrin Sowah Turkey day is approaching and if you want to add some flavor to your Thanksgiving dinner, give some of these ideas a try. The Thanksgiving dinner is traditionally eaten indoors, but why not go back to our true Thanksgiving roots and appreciate a Thanksgiving meal outside. Hosting Thanksgiving dinner outside has many benefits, like having ample room for your guests to roam and mingle while enjoying the scenery of your beautiful backyard. As for the turkey, “the star of the show,” some traditions will never change but this fried turkey recipe is definitely worth giving a shot! Deep-Fried Turkey Fried Turkey Recipe Photo Credit: constantcontact.com Recipe Credit: Alton Brown, 2006 Ingredients: • 6 quarts water • 1 pound kosher salt • 1 pound brown sugar • 5 pounds ice • 1 13-14 pound turkey • 4 – 4 ½ gallons of peanut oil Directions: 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. *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

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