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Author Topic: Deep Fried Trukey  (Read 711 times)

Offline Al Dente

  • Trad Bowhunter
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  • Posts: 1009
Deep Fried Trukey
« on: November 25, 2017, 08:04:00 AM »
I know Thanksgiving just passed, but this is good any time of the year.  I bought a 22 pound organic turkey from Fairway.  I made a brine of water, apple cider, brown sugar, sea salt, and Paul Prudomme's Poultry Magic.  Put the bird into a clean 5 gallon bucket, and added the brine.  Had it in there for 5 days, then took it out, rinsed and dried it off.  
I had to fabricate a stand for it at work as the basket that came with my deep fryer was way too small to hold the big boy.
Oil was at 400, when I lowered it in, slowly.
Cooked for 70 minutes, oil maintained a temp of 350, the whole time.  Lifted it out, and let it drain on paper towels for 5 minutes, then let it rest for another 20 before carving.
Most delicious one I have ever done.  Moist, juicy, tasty, and all of the skin was super crispy, and all of the fat was gone.  No flabby skin for anyone.
President
Life Member
New York Bowhunters, Inc.
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Online neuse

  • Trad Bowhunter
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  • Posts: 213
Re: Deep Fried Trukey
« Reply #1 on: November 27, 2017, 07:09:00 AM »
That's a big bird for frying.
I stay around 15lb.

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