Fried Turkey Brined In Cayenne And Brown Sugar Recipes

BRINED BROWN SUGAR DEEP FRIED TURKEY

Steps:

• Preparation 1 Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added sa2 Preheat oil to 400 degrees F. Depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes. Meanwhile, remove turkey from the brine and discard brine mixture. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. 3 ake care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil.4 The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. 5 It is wise to have two people lowering and raising the turkey.) Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.6 Fry turkey 3-1/2 minutes per pound. Remove turkey from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 170-175 degrees F. Carefully remove the turkey from the hot oil and drain on paper towels. Let rest 15 minutes.7 NOTES: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered.8 turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Source: National Turkey Federation

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.

MATT'S FRIED TURKEY BRINE

Steps:

• Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.