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» Trad » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Deep Fried Trukey

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Author Topic: Deep Fried Trukey
Al Dente
Trad Bowhunter
Member # 1051

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I know Thanksgiving just passed, but this is good any time of the year. I bought a 22 pound organic turkey from Fairway. I made a brine of water, apple cider, brown sugar, sea salt, and Paul Prudomme's Poultry Magic. Put the bird into a clean 5 gallon bucket, and added the brine. Had it in there for 5 days, then took it out, rinsed and dried it off.
I had to fabricate a stand for it at work as the basket that came with my deep fryer was way too small to hold the big boy.
Oil was at 400, when I lowered it in, slowly.
Cooked for 70 minutes, oil maintained a temp of 350, the whole time. Lifted it out, and let it drain on paper towels for 5 minutes, then let it rest for another 20 before carving.
Most delicious one I have ever done. Moist, juicy, tasty, and all of the skin was super crispy, and all of the fat was gone. No flabby skin for anyone.

Life Member
New York Bowhunters, Inc.

Posts: 1406 | From: New York | Registered: May 2003  |  IP: Logged | Report this post to a Moderator
Trad Bowhunter
Member # 10875

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That's a big bird for frying.
I stay around 15lb.

Posts: 207 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator

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