Injecting deep into the meat of.

Deep fried turkey no brine. I’m a little leery of a dry brine, because i usually put that under the skin, which loosens the skin. Turkey is done when it reads 165°f. Armando rafael for the new york.

Lower the turkey into the hot oil and fry for 3. Place turkey, breast side up, in basket. Web how to brine a turkey.

Transfer to a spice grinder or mortar along with chili flakes, and grind until mostly smooth. Be prepared, stay present, and don’t panic. Recipe by sgtsquarepants updated on march 3, 2023 tested by allrecipes test kitchen rate.

Remove the turkey and allow it to drain over the fryer for a minute or so. Insert a meat thermometer in the meaty part of the breast; Remove the turkey from the brine, rinse and pat dry.

Gradually whisk in the water, then add. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound. Fry turkey for 3½ to 4 minutes per pound.

If you like a more traditional tasting turkey, this is the one for you! Read more read less print recipe u.s. What is the ratio of salt to water for brining a turkey?