They take more than 100,000 calls each season.

Fried turkey brine. Web 2 preheat oil to 400 degrees f. Rinse turkey well with cold water; Web make the brine by boiling the first six ingredients in a stockpot.

Dissolve kosher salt, garlic, herbs, and allspice berries in water. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Web what is brining a turkey? When your turkey is done brining, remove it from the bucket and drain carefully. Additionally, because the dry brine takes so long, you’ll need to keep it safely chilled in your refrigerator while it’s brining.

Use a paper towel to pat the turkey dry. Web a wet brine, which includes water and typically a few other seasonings, spices, or liquid, has more ingredients, while a dry brine takes more time (up to three days) to complete. Web heat the oil to 350 degrees f.

Make sure to begin defrosting your bird in the refrigerator 3 days before you want to start the brine process. Web transfer the turkey to a frying basket, breast side up. Fry the turkey approximately 3 to 4 minutes per pound.

Applying salt to an uncooked turkey, either by soaking in a water solution (wet brine) or by sprinkling salt directly on the bird ( dry brine) causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture. Add the ice and stir until the mixture is cool. You’ll get about 5 to 6 steaks per lobe.