Make sure it’s entirely dry inside and out, border on very dry.

Turkey brine for deep frying. Slowly lower basket into hot oil, being cautious of splattering oil. Place the bucket in the refrigerator for 8 hours, or overnight. Tompkins’ bird weighed about nine pounds, so using the spatchcock style, it needs to cook for roughly six and a half minutes per pound.

She recommends using a dry brine or spice rub instead of liquid brines to minimize the splatter factor. Make sure that the cavity gets filled. Stir in the ice water.

Web wipe the interior chamber of your fryer squeaky dry with paper towels and store in the box, if possible. Cut into neck skin only. In a bowl, whisk together sugar and salt.

Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey. Web 6 quarts hot water. Add bay leaves, peppercorns, rosemary, thyme, and cloves.

Keep an eye on the fryer throughout heating and cooking. Remove the turkey from the brine, discard the brine. Web set a timer per appliance instructions (typically 3 to 4 minutes per pound to deep fry a turkey outdoors in oil).

Add the ice and stir until the mixture is cool. Armando rafael for the new york. Remove the turkey and mark the water level.