Saturday, January 3, 2009

Deep Fried Turkey

This is a little late, but....

We have been deep frying all kinds of protein over the years, including Duck which was delicious! This year for Thanksgiving we decided on Deep Fried Turkey and a Baked Ham.

The key to the best deep fried turkey you will ever sink your teeth into is brining it for 24 hours before frying, and using a meat thermometer during cooking. We did a 21 lb turkey so we had to dis-assemble it as the light and dark meat cooked for various lengths of time. In fact it was so big we had to put it in our party bucket for the brine process!

Legs cook at 350 degrees for 4-5 minutes per pound (internal temp 175)

Breast cooks at 350 degrees for 3-4 minutes per pound (internal temp 165)

The brining process! Needs to be refrigerated~

The Deep Fryer in action!

The Mahogany colored turkey breast. It had crisp, delicious skin and was so tender and juicy inside! Due to the sugar in the brine, it turns a really dark color and it may seem burnt, but it isn't, trust me!

We carved it at Mom and Dad's house, so no final pictures!


Debbie said...

Oh wow, does that ever look good!!!!

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