Rinse turkey well with cold water;

Fried turkey brine. Use a paper towel to pat the turkey dry. Web remove the turkey from the brine, rinse, and pat dry. Make sure to begin defrosting your bird in the refrigerator 3 days before you want to start the brine process.

Web pat the turkey dry thoroughly with kitchen or paper towels. Frozen turkey will not brine because the brine solution can not penetrate frozen meat. Make my favorite turkey brine which is savory, sweet and flavored with herbs and citrus notes.

Web ingredients cooking techniques world cuisines holidays & occasions dietary preferences drink drink cocktails wine beer spirits nonalcoholic drinks restaurants restaurants bars & pubs bakeries chefs. Additionally, because the dry brine takes so long, you’ll need to keep it safely chilled in your refrigerator while it’s brining. Web 2 to 3 days before frying, dry brine the turkey.

You’ll get about 5 to 6 steaks per lobe. Meanwhile, remove turkey from the brine and discard brine mixture. Web 18 reviews 6 photos this simple turkey brine works overnight to ensure your turkey is moist, juicy, and full of delicious flavor!

In a bowl, whisk together sugar and salt. Applying salt to an uncooked turkey, either by soaking in a water solution (wet brine) or by sprinkling salt directly on the bird ( dry brine) causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture. Let the brine cool slightly, then transfer it to a bucket or stockpot.

Lower into oil and fry for 3 minutes per pound, 36 minutes. Plus, it'll keep the bird moist and juicy throughout the frying process. Remove from oil to check doneness.