Use about 50g coarse salt to 1 litre water.

Brine for turkey to be deep fried. Best of all, it takes just minutes to. Web mix the brine solution. Original pages from the washington post) 10 min.

Add turkey, cover and brine in refrigerator for 35 hours. Stir in the ice water. Web ingredients this brine recipe is so simple, it really is as easy as submerging your turkey (just about any sized turkey will work here) in seasoned water and adding some herbs.

Web 2 preheat oil to 400 degrees f. 2) wipe turkey legs with a damp paper towel, and set on a large plate. Web keep the flame low until the oil goes on the burner, then heat the oil to 350 degrees, using a frying thermometer to measure.

You can use the turkey lifter while in the brine mixture only. Allow the turkey to rest in the brine, in the refrigerator overnight or up to 24 hours before frying. Add the ice and stir until the mixture is cool.

Cut off any excess neck skin. Place the turkey on the fryer’s lifter, hook, or basket. Place the turkey, breast down, into the brine.

Dry turkey well with paper towels. Ensure there is enough water in the pot to completely cover the turkey and that you have at least 8 inches from the water line to top of the pot. Gently lower the turkey into the container.