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Directions. In a large stockpot, whisk the brown sugar with the mustard, salt, and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover, and brine in the.

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Use the turkey-lowering attachment and begin slowly lowering the turkey into the oil. The bottom of the turkey will begin to sizzle and pop as soon as it touches the oil. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds, so don't rush it. STEP 2: Raise the heat and cook.

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After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.

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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).

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12-14 Lb. Turkey Deep Fried in Peanut Oil. Figure 1 Lb. per person when deciding size needed. The price is $9.99/Lb. (Select from option menu Whole or Carved) Please leave in comment section any special requests as well as date and time of pick up and if picking up hot or cold. Advance notice is required and subject to availability.

Best Deep Fried Turkey Recipe? Glampin' Life

Here's how to deep-fry the turkey.. Heat the oil to 400 degrees F (200 degrees C). Before submerging the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering. Place the turkey in the drain basket or on the turkey rack neck-end first.

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Marinate the turkey. * Remove the turkey pieces from the marinade and pat dry with paper towels. * Heat the oil in a large deep fryer to 350 degrees F. * Carefully add the turkey pieces to the hot oil and fry for 10-12 minutes per side, or until the internal temperature reaches 165 degrees F. 4.

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Allow turkey to marinate in the refrigerator for a couple of hours before frying. Heat oil to 400 degrees or the temperature recommended by the deep fryer's manufacturer. Place the turkey on the deep fryer rack or basket. Fry the turkey approximately 3 to 4 minutes per pound.

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Step 4: Preheat your oil. Make sure your pot is completely dry and fill it to the premeasured line with your oil. Turn the flame on and let your oil come up to temperature. Use your long-stem thermometer to measure the temperature of the oil. You'll want it to reach a temperature of around 325 F°.

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Slowly Drop Turkey: Place turkey in an aluminum basket/strainer (usually comes with a turkey fryer) and very, VERY slowly drop into the hot oil. Ensure oil does not bubble over the top. Cover: Cover immediately. Temperature: Your temperature will drop from 400 degrees F. down to 350-325 degrees F.

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Fry turkey for approximately 49 minutes (3½ minutes per pound at 325°) or until a meat thermometer inserted in thigh registers 165°. Turn fryer off. Carefully and slowly remove turkey in basket from oil. Let drain in basket on paper towels in pan for 20 minutes before removing turkey from basket and slicing. Serve with White Wine Gravy.

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The first and last name you need to know for enjoying the freshest, most delicious and most convenient fried turkey available. With an Uncle Ray's Fried Turkey you get: Authentic, beloved and family tested flavors. Simply the best fried turkey ever. Unbeatable convenience. One hour, heat and serve. No flame.

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Pour your peanut oil into a 32-quart pot, turn on the propane and preheat the oil to 250°F. Turn off the propane and slowly and gently lower your turkey into the fryer until it is fully submerged. When the turkey is submerged, turn the propane back on, and increase the oil temperature to 350°F.

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Procedure. 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 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.

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Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.

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Cut off excess neck skin making the cut about 2 inches above the neckline. Cut into neck skin only. Put your turkey (and frying basket if you plan to use a basket) in your cold empty frying pot. Fill the pot with water until it is about 1/2 inch to 1 inch above your turkey. Remove the turkey and mark the water level.