It doesn't turn it into a salty mess, either.

Fried turkey brine. Plus, it'll keep the bird moist and juicy throughout the frying process. Let the brine cool slightly, then transfer it to a bucket or stockpot. Heat oil to 400 degrees or the temperature recommended by the deep fryer’s manufacturer.

Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Remove the neck and giblets from the turkey. Add the ice water and stir.

Maintain oil temperature at about 350°f. Web transfer the turkey to a frying basket, breast side up. Once boiling, add the salt and stir until dissolved.

Season liberally with salt and pepper on the inside and outside. Web 01 of 11 basic turkey brine the spruce eats / claire cohen this is a good recipe if this is your first time using a brine and you want to start simple. When your turkey is done brining, remove it from the bucket and drain carefully.

Dissolve kosher salt, garlic, herbs, and allspice berries in water. You’ll get about 5 to 6 steaks per lobe. Dry turkey well with paper towels.

Web ingredients cooking techniques world cuisines holidays & occasions dietary preferences drink drink cocktails wine beer spirits nonalcoholic drinks restaurants restaurants bars & pubs bakeries chefs. Web 7 quarts (28 cups) water 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds 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.