Deep Fried Turkey

Cooking time 3 -4 minutes per pound at 350 F oil turkey must reach internal temperature of 170 F

Do this outside away from the house, cars or any structures.

BE CAREFUL you are using hot oil.

Ingredients

1 turkey brined and drained well before cooking

Brine Solution Ingredients

¼ cup Montreal steak spice

1/8 cup garlic powder

1/8 cup paprika

¼ cup salt

warm water ( enough to cover turkey)

Brining the turkey in fridge

Place defrosted turkey in the container you are going to put turkey in fridge.

Pour warm water over turkey until turkey is covered. Remove turkey and add salt and spices into the water and mix well. Place turkey in back into water. Cover with plastic wrap. Place in fridge overnight minimum of 8 hours.

Drain turkey and rinse off spices for 4 hours before cooking and leave at room temperature

Dry well with paper towels just before frying.

Brining turkey and storing out of fridge

6-22 lb. (defrosted turkey)

Ingredients

¼ cup Montreal steak spice

1/8 cup garlic powder

1/8 cup paprika

¼ cup salt

cold water ( enough to cover turkey)

10 lbs. ice.

Place defrosted turkey in the container you are going to put turkey in ( 5 gallon pail or cooler).Pour warm water over turkey until turkey is covered. Remove turkey, add salt and spices into the water and mix well. Place turkey in back into water.  Pour 5 lbs. ice over the turkey and seasoned water overnight minimum of 8 hours.  Using a digital thermometer place the probe into the water. Temperature must be 40-50 F. Check temperature after 4 hours and add more ice if not cold enough.

Ice before going to sleep. (another 5 lbs. remove enough water so you can add ice)

Next day

Drain turkey and rinse off spices 4 hours before cooking and leave at room temperature

Dry well with paper towels just before frying.

Deep Fry the turkey

Place deep fryer turkey holder inside of turkey cavity ensuring that the ring hole is sticking out.

Place room temperature turkey in pot you are using to cook turkey in. The pot must hold turkey and oil and still have 12 inches space that than the turkey with cold oil in it.

Pour cold oil over the cold turkey until turkey is just covered with oil. Remove turkey and place on a tray or container so you contain the oil. (you take this step so you do not have too much oil in the pot. If you do not take this step and there is too much oil in the pot the oil will boil over and cause a fire)

Turn on fryer and heat oil to 375 F

Use heat resistant gloves to lower turkey into the hot oil

Slowly lower turkey into the oil submerging 1 inch at a time TAKING AT LEAST 1-2 MINUTES TOA CHIEVE THIS. Do this slowly. DO NOT DROP TURKEY INTO OIL

At this point make sure turkey is floating in the oil not sitting on the bottom and the turkey is covered and submerge in oil. ( if turkey not completely submerged in oil add more oil until submerged)

Cook turkey maintaining 350 F

Cook until turkey it reaches 170 F internal temperature

Cooking time 3 -4 minutes per pound at 350 F oil turkey must reach internal temperature of 170 F

example 10 lb. turkey will take 30-40 minutes

Remove turkey form oil after cooking 3 minutes per lb. (ten lb. turkey check at 30 minutes) if not 170 F cook for another 10 minutes and then remove. check temperature ( should be done)

Check turkey internal temperature in the breast and in the thigh

Let turkey rest for 5 minutes then cut and serve.