Deep-fried turkey

Votes: 5

Time: 10 o'clock.
Complexity: easily
Servings: 6 - 8

Deep-frying a whole turkey may seem risky, but the meat turns out so delicious and juicy, covered in a wonderfully crispy crust that you can't achieve in the oven. If you're planning to treat your loved ones to a unique holiday dish, it's important to prepare thoroughly and follow all safety precautions. You'll need a sturdy propane torch, plenty of outdoor space to accommodate it, and a deep pan to prevent the hot oil from sloshing around when you lower the bird. Also, be sure to use a deep-frying thermometer and follow the temperature instructions at every step to prevent flare-ups.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 liters of hot water
450 g coarse salt
450 g dark brown sugar
2.5 kg of ice
1 turkey weighing 5.8 - 6.3 kg, giblets removed
Approximately 16 - 18 quarts of peanut butter*

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, Peanut butter

Cooking the dish according to the recipe:

In a 22-quart upright portable beverage cooler, combine hot water, coarse salt, and brown sugar and stir until the salt and sugar are completely dissolved. Add ice and stir to chill.

Carefully lower the turkey into the container. If necessary, weigh the bird down to ensure it is completely submerged in the brine.
Cover and place in a cool, dry place for 8-16 hours.

Remove the turkey from the brine, rinse, and pat dry thoroughly. Let it sit at room temperature for at least 30 minutes before cooking.
Pour oil into a 28-30 quart (28-30 l) pot and place it over high heat on an outdoor propane burner. Heat the oil to 120°C (250°F).
Once the temperature reaches 120°C, slowly lower the turkey into the oil and bring the oil temperature to 175°C. Once it reaches 175°C, reduce the heat to maintain the desired temperature.
After 35 minutes, check the turkey's temperature with a meat thermometer. Once the breast temperature reaches 155°F (66°C), carefully remove the turkey from the oil and let it rest for at least 30 minutes before carving. The internal temperature of the meat will reach 165°F (71°C).
Slice the turkey and serve.

Note *

To determine the correct amount of oil, place the turkey in the pan you'll be frying it in. Add enough water to just cover the surface of the bird and come at least 10-12 cm below the rim of the pan. This is the amount of oil you'll need to fry the turkey..