Web prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels.

Brine turkey for deep frying. Web carefully pour the brine over the turkey, making sure the entire bird is completely submerged in the liquid. But it begs the question, why are we doing this? amanda blum november 15, 2023 credit: Our favorite way to keep breast moist and skin crispy is to take our bird apart and cook the various parts, legs, haunch and breast separately.

Place the bucket in the refrigerator for 8 hours, or overnight. Armando rafael for the new york. Add oil to the fryer (based on the water line).

It's fine if it's still a touch warm. Pour the brine solution over the turkey. Web heat up cooking oil to 325 degrees f in your frying pot.

1 pound dark brown sugar. Place the turkey carefully in the hot oil with the burner off. Web pat the turkey dry with paper towels.

Web the story included a long list of supplies needed for the recipe, including an outdoor fryer — and last, but certainly not least, “the strength and nerve to lower a turkey into and then up out. Web mix the brine solution. Use a frying thermometer to monitor the oil and make sure it doesn’t get higher than 400 degrees f.

While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. Let the liquid cool slightly; (oil and water don’t mix, and hot oil will spit when it encounters water droplets.)