Fried turkey

Elements

6 quarts scorching water

1 pound kosher salt

one pound dark brown sugar

1 (13 to 14-pound) turkey, with giblets removed

Around 4 to four 1/2 gallons peanut oil* (See Cook's Note)

Directions

1. Spot the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve fully. Add the ice and stir until finally the mixture is great. Gently decrease the turkey into the container. If necessary, weigh down the bird to ensure that it is entirely immersed in the brine. Cover and set in a great dry place for 8 to 16 hrs.


2. Get rid of the turkey from the brine, rinse and pat dry. Enable to sit at room temperature for at least 30 minutes prior to cooking.


3. Location the oil into a 28 to thirty-quart pot and set over higher heat on an outside propane burner with a sturdy structure. Deliver the temperature of the oil to 250 degrees F. Once the temperature has reached 250, gradually decrease the bird into the oil and bring the temperature to 350 degrees F. When it has reached 350, decrease the heat in order to keep 350 degrees F. Following 35 minutes, verify the temperature of the turkey making use of a probe thermometer. As soon as the breast reaches 151 degrees F, gently take away from the oil and allow to rest for a minimal of thirty minutes prior to carving. The bird will attain an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

*In order to figure out the right amount of oil, place the turkey into the pot that you will be frying it in, add water just right up until it barely covers the leading of the turkey and is at least 4 to five inches beneath the best of the pot. This will be the quantity of oil you use for frying the turkey.