Fill the pot with water until the turkey is fully submerged.

Deep fried turkey in pieces. Web cover and set in a cool dry place for 8 to 16 hours. Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Make sure your turkey is completely thawed.

Web wipe the interior chamber of your fryer squeaky dry with paper towels and store in the box, if possible. Rinse turkey and thoroughly pat dry with paper towels. Web when you are ready to fry, put enough oil in a large frying pan to come up about a finger's worth (about 1/2 inch) and bring it to somewhere between 325f and 350f.

Some people will tell you that it's also faster than any other method. Turn off the heat source. Place the sugar, salt, herbs and peppercorns in a large stockpot.

Web instructions first, brine the turkey pieces for a few hours. You can get a juicy, crispy, savory turkey with just a few simple steps! Helps the salt dissolve into a brine.

Remove the turkey and mark the water level. It takes a lot longer than you think. Web ingredients 3 ½ gallons peanut oil for frying 1 (10 pound) whole turkey, neck and giblets removed 1 tablespoon salt, or to taste 1 tablespoon ground black pepper, or to taste

Place in the fridge and brine for 6 hours. Web remove the turkey and water and dry the pot very well. Put your turkey (and frying basket if you plan to use a basket) in your cold empty frying pot.