Heat oil to 350 degrees.

Fried turkey skin. Ensure pot is dry before adding oil. In a bowl, whisk together sugar and salt. Do not rush the frying time or temperature.

Web heat the peanut oil to 350 degrees f. Very carefully and slowly, lower the turkey into the pot. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees f.

Place on paper towel to drain. Place it on the counter, loosely cover with foil, and let it rest for at least 15 to 20 minutes. Line a large rimmed baking sheet with parchment paper.

Web 6 quarts hot water. Web pause, with the turkey hovering above the fryer, a few moments to allow any excess oil to drop back into the fryer. Web you can use the serious eats baking soda trick (sprinkle one part baking soda to three parts kosher salt all over the bird, then let it rest uncovered in the fridge for 24 hours before.

Web preheat the oil to 350 degrees (using a thermometer). The mystery of what exactly makes up the 'cajun sauce' remains. Search how2heroes on wonderhowto for more cooking videos.

7 1/4 pounds 7 ratings add a comment save recipe Place the bird in a. Dry the skins completely on paper towels and stretch out onto the parchment paper in a single layer.