Use about 50g coarse salt to 1 litre water.

Brine for turkey to be deep fried. Remove giblets and neck from turkey. Discard or refrigerate for another use. Dry turkey well with paper towels.

Dissolve the salt then cool the brine: Web and of course crispier skin with better flavoring. Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns.

Stir until the salt and sugar are completely dissolved. Web look for a neutral oil with a high smoke point, like peanut oil, canola oil, vegetable oil, safflower oil or rice bran oil. 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.

Add the ice and stir until the mixture is cool. Depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes. 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.

Rub dry brine all over turkey. Web the turkey will cook at 400 degrees for approximately one hour with the fan running in a convection oven. Web introducing the turk ‘n’ surf even my dog thought this was a bad idea credit:

Add the ice and stir until the mixture is cool. Web 2 preheat oil to 400 degrees f. Make sure that the cavity gets filled.