HONEY & SAGE BRINED DEEP FRIED TURKEY RECIPE - (3.7/5)
Provided by á-28079
Number Of Ingredients 10
Steps:
- BRINING TIPS: An overnight soak in a brine, or salted water solution, gives your turkey a chance to absorb both moisture and seasoning. I recommend that you brine your bird no matter what method of cooking you plan to use, be it deep-frying, roasting or grilling. To brine your turkey, find a container large enough to submerge the turkey in the brine, such as a large stock pot or bucket and line it with a large heavy plastic bag (an unused 30-gallon trash bag works great!). For a basic brine use 1 cup Kosher salt to 1 gallon of cold water. Season the brine for added flavor with sugar, peppercorns, bay leaves, fresh herbs etc. TO MAKE TURKEY: Make a Brine using the water, salt, honey, sage, garlic and cracked black pepper, as listed above. Allow the turkey to rest in the brine, in the refrigerator overnight or up to 24 hours before frying. Remove the turkey from the brine and pat it dry. (Water and oil do not mix, so be sure to dry the inside and outside of the turkey very well.) Rub the outside and the inside cavity of the bird with your Spice Rub of choice. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Heat the oil to 400°F. Place a roasting rack on a baking sheet and set it next to the fryer to drain the turkey when it is done cooking. Attach the turkey to the turkey lifter according to the manufacturer's instructions. Slowly and carefully lower the turkey into the hot oil. Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340°F. Maintain the temperature of the oil at 350°F, and cook the turkey for approximately 3 1/2 minutes per pound. The turkey is done when it floats to the surface and has a dark golden brown skin. Carefully remove the turkey from the oil and hold it over the pot to allow any excess oil to drain back into the pot, then lay the bird on the prepared baking sheet. To insure doneness, insert a meat thermometer into the thickest part of the thigh. The internal temperature should be 180°F. Allow the turkey to rest for 20 minutes before carving.
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Courtney Goldsmith
[email protected]I would not recommend this recipe.
Srabon Rahman
[email protected]This recipe is not for beginners. It's too complicated and time-consuming.
Nagji Rajput
[email protected]The recipe was missing some important instructions. I had to do some research online to figure out how to properly brine and fry the turkey.
Olamide Yusuf
[email protected]The turkey was a bit dry. I think I overcooked it.
Regina Bryant
[email protected]I'm not sure I would make this recipe again. It was a lot of work and the end result wasn't as good as I expected.
Raju Chowdhury
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
k.a2 k.a2
[email protected]I didn't have any sage on hand, so I used rosemary instead. It was still delicious.
Habibullah Afridi
[email protected]I used a smaller turkey than the recipe called for and it turned out great. Just be sure to adjust the cooking time accordingly.
Khan Jan
[email protected]The instructions were clear and easy to follow, even for a beginner like me.
Hasanur Rahman Banna
[email protected]I've made this recipe twice now and it's always a crowd-pleaser. I highly recommend it.
Angela Hartman
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a turkey that is out of this world.
Ashleigh Driffill
[email protected]The honey sage brine is a game-changer. It really takes the flavor of the turkey to the next level.
Sue Dillard
[email protected]I'm not a fan of dark meat, but the dark meat on this turkey was so juicy and tender. I couldn't get enough of it!
Jane Tendo
[email protected]This turkey was a hit at my Thanksgiving dinner. Everyone raved about how moist and flavorful it was.
Queku Trend
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of sage, but I'm so glad I did. The sage flavor was subtle and complemented the turkey perfectly.
Rehan Dogar
[email protected]I've never had fried turkey before, but this recipe was easy to follow and the results were incredible. The turkey was cooked perfectly and the honey sage brine gave it a wonderful flavor.
Olivia Santiago
[email protected]This honey sage brined deep fried turkey is absolutely amazing! The turkey was so moist and flavorful, and the skin was crispy and delicious. I will definitely be making this again for Thanksgiving.