Abs Deep Fried Turkey 20 Recipes

AB'S DEEP-FRIED TURKEY 2.0

Steps:

• If brining, 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. Cover and set in a cool place for 8 to 10 hours.
• Remove the turkey from the brine, rinse and pat dry. Place bird onto fry lifter and truss legs and wings, if desired, with cotton butcher's twine. Leave at room temperature for at 30 minutes prior to cooking.
• Set up Alton Brown's turkey derrick (see video) or the fry rig of your choice with a UL-listed propane fryer rig set on level ground, away from any structures. Lower the bird into a 30-quart pot and add enough oil to barely cover. (With the bird and oil in the pot, the oil should still be about 5 inches to the top edge of the pot.) Hoist the bird out of the oil and allow to drain thoroughly.
• Next, following the manufacturer's instructions, ignite the burner, setting the flame for medium-high heat. Use a deep-fry or other appropriate thermometer to check the oil temperature and bring to 250 degrees F.
• Slowly lower the bird into the oil and increase the heat to bring the temperature to 350 degrees F. (Depending on your burner, this should take about 15 minutes.) Once the oil hits 350, lower the heat to maintain 350 degrees F. Fry at this temperature for 30 minutes.
• After 30 minutes, slowly hoist the bird out, carefully tying off the rope to secure. Cover the pot then carefully check the temperature of the turkey using a probe thermometer in the deepest part of the breast. If the temperature is lower than 151 degrees F, lower the turkey into the oil and monitor until 151 degrees F is reached.
• Then hoist the bird up, tie off the line, turn off the heat and cover the pot with a sheet pan. Rest the bird in this position for 5 minutes before lowering the bird so that the weight rests on the sheet pan. This will make it easier to remove the lifter from the line. (I always tie off the line in this position just in case.) Carefully transfer the bird to a carving board.
• Rest the bird for a minimum of 15 more minutes prior to carving. The bird should reach a final internal temperature of 161 degrees F by this time. Carve as desired.

DEEP-FRIED TURKEY

Steps:

• To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.
• Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.
• One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
• Add the oil to the frying pot and heat to 350˚ F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚ F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer's instructions.
• The oil temperature will drop 30˚ F to 40˚ F almost immediately. Adjust the heat so the temperature stays between 300˚ F and 325˚ F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155˚ F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚ F). Make sure the frying oil cools completely before discarding, at least 4 hours.

DEEP-FRIED TURKEY

Steps:

• In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.