![]() ![]() *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. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. 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. After 35 minutes, check the temperature of the turkey using a probe thermometer. ![]() Once it has reached 350, lower the heat in order to maintain 350 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Bring the temperature of the oil to 250 degrees F. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Allow to sit at room temperature for at least 30 minutes prior to cooking. Remove the turkey from the brine, rinse and pat dry. Cover and set in a cool dry place for 8 to 16 hours. ![]() If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Gently lower the turkey into the container. Add the ice and stir until the mixture is cool. 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. ![]()
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