Web the primary goal is keep the oil in the pot, with no reason for it to leave the pot while it is boiling hot, whether through displacement or repelling water.

Deep fried turkey dry brine. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Serves 10 to 12 prep 1 hour 10 minutes cook 35 minutes to 55 minutes jump to recipe Using damp paper towels, brush the dry brine off the turkey.

Remove the turkey and mark the water level. Use kosher salt for a brine—never fine table salt. A dry brine is easier than a wet brine.

Prepare fryer by adding peanut oil and heating until the oil temperature reaches 375 degrees fahrenheit. Cover your turkey in salt. Place the turkey on the rack of a baking sheet.

Seasons the brine to infuse the meat with moisture and flavor. Place oven rack in lower third of oven; Preheat the oven to 375°f and set an oven rack in the lower third of the oven.

Fill the pot with water until it is about 1/2 inch to 1 inch above your turkey. Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey. Web 1) in a small pan, toast anise and fennel over medium heat until fragrant, about 2 minutes.

Fry turkey for 3½ to 4 minutes per pound. Each brining method has its pros and cons. Helps the salt dissolve into a brine.