Pat dry with paper towels.

Turkey brine for deep frying. Remove from the heat and let cool completely before using. Web the turkey will cook at 400 degrees for approximately one hour with the fan running in a convection oven. Fry turkey for 3½ to 4 minutes per pound.

Rinse and dry your turkey. Ensure there is enough water in the pot to completely cover the turkey and that you have at least 8 inches from the water line to top of the pot. Keep an eye on the fryer throughout heating and cooking.

Web stir in salt and brown sugar until dissolved; Put your turkey (and frying basket if you plan to use a basket) in your cold empty frying pot. For this easy turkey brine recipe you will need:

Web cut off excess neck skin making the cut about 2 inches above the neckline. Preheat oven to 425 degrees f (220 degrees c). Cooking a whole bird without using the spatchcock method would take longer, tompkins said.

Web carefully pour the brine over the turkey, making sure the entire bird is completely submerged in the liquid. Web step 1 combine 1/2 gallon water (8 cups) with all other ingredients in a large pot and place over medium heat. Pat turkey dry with paper towels.

Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey. Make sure it’s entirely dry inside and out, border on very dry. Remove the turkey from the brine, discard the brine.