I should preface this post by saying I don't really like turkey much, so feel free to take anything on have to say on the matter with a huge grain of salt. But that being said, this was hands down the best turkey I've ever had. The skin was crispy and the inside was moist and juicy. And as you'll see in the video below, the frying was way cool. I actually ate a few slices outright (instead of breaking them into tiny pieces and camouflaging them in my stuffing and under my mashed potatoes).
lowering the turkey into the hot oil
(I just love that sizzling sound, it's so satisfying.)
(I just love that sizzling sound, it's so satisfying.)
(I was a little worried there for a minute that Chuck was
about to dump hot oil all over his feet, but he didn't.)
DEEP-FRIED TURKEY WITH CREOLE RUB
1 (12 lb.) turkey, giblets removed
approx. 2 gallons* oil (I used corn oil)
Brine:
6 quarts hot water
3/4 pound kosher salt
1 pound dark brown sugar
5 pounds ice (or 10 cups cold water)
Creole Rub (Yield 1/2 cup):
25 bay leaves, crushed
3 1/2 teaspoons dried thyme
3 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground pepper
2 teaspoons garlic powder
3 tablespoons Creole seasoning
*To determine the correct amount of oil, place the turkey in the pot or fryer; 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. This is the amount of oil you need for frying the turkey.
1. Brine the turkey: 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. Add the ice or water and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
2. Make the rub: In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning.
3. Fry the turkey: Remove the turkey from the brine and pat dry (be thorough, water and oil don’t mix). Rub the turkey all over with the rub (inside and out). Allow to sit at room temperature for 45 minutes to 1 hour before frying.
4. Fill the fryer with oil. Bring the temperature to 350º F. (if using a traditional turkey fryer, check out Alton Brown's suggestions about starting at 250º F.) Slowly lower the turkey into the oil.
5. After 40 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 160º F., carefully lift from the oil (hold it over the oil to allow the excess to drip off). Cover with aluminum foil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 170º F. due to carry over cooking.
Brine and other turkey frying instructions adapted from: Alton Brown and briansbelly.com
Dry rub from: allrecipes.com by HEBEGEBE
turkey dried |
rubbed turkey |
our indoor turkey fryer It says in the instructions not to use it outside, but I figure they write that just so some dumb ass doesn't use it in the rain. |
lowering the turkey into the fryer |
fried turkey (and no one got burned)...phew, no curse after all. |
carving the turkey I know the skin looks like leather, but it was crispy and so flavorful. |
This video shows how moist and juicy the turkey breast was.
TURKEY GIBLET GRAVY
turkey giblets (removed from inside turkey)
4 cups chicken stock or turkey stock
4 large sprigs fresh thyme (or other fresh herb)
4 tablespoons unsalted butter
1/3 cup all-purpose flour
kosher salt
freshly ground black pepper
1. Bring the giblets, herbs and stock to a boil in a medium saucepan. Cover and simmer for 1 hour. Strain through a fine mesh strainer. Can be made 2 days ahead and kept covered in refrigerator.
2. In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in the giblet stock, then raise heat to moderately high and boil, uncovered, until thickened, about 8 minutes.
3. Season with salt and pepper to taste.
2 comments:
Susan, this looks so good. I love the crispy skin, too. I will try the rum if I ever have to cook a turkey!
The cranberry sauce (below) was delicious. I am already thinking about a turkey sandwich with sauce.
We're on our way to the store right now to get some really nice bread for our sandwiches. I'm so glad you liked the cranberry sauce!
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