As usual on the eve of Thanksgiving I prepared a turkey to brine for the next day Thanksgiving's dinner .This year I decided to butterfly the turkey for easy cooking. I added 1 cup salt and 1 cup of sugar in a big pot of cold water submerge the turkey overnight.The next day I planned to roast the turkey but unfortunately my range oven broke down 10 minutes after I placed in the turkey..Well,since my oven is not working at all,(computerize function)I decided to deep fry the turkey..What else can I do at that critical moment,right? Turn out the deep fried turkey is not bad at all...I like the crunchy texture and taste on the ribs and wings ..beside that the seasoning I used is suitable for frying too..Of course ,I have to chopped the turkey into 4 parts before place in the fryer ..Too bad I don't have turkey fryer,so what can I do is use a very large stock pot fill with almost 2 gallon of oil..and deep fry the turkey on the stove instead of outdoor..
Ingredients:
15 lbs frozen turkey,thawed and remove the giblets from cavity
2 tbsp seasalt
2 tbsp paprika
2 tbsp garlic powder
1 tbsp coriander powder
1 tbsp aniseed powder
1 tbsp ginger powder
2 tbsp ground pepper powder
*mix well above seasoning in a bowl before rub all over the turkey*
**********************************************
For Brine:
1 cup sugar
1 cup seasalt
plenty of cold water
**********************************************
3 stalks Sage*optional*
1 can of butter or oil spray
2 gallon canola oil for frying
Method:
1:Butterfly turkey(use clever to cut open on the center of the breast).Prepare a large stock pot or container fill with cold water,add in 1 cup sugar and 1 cup salt.Make sure the water cover the whole turkey completely.Brine overnight.
2:Remove turkey from brine water ,pat with paper towel before rub with the mix seasoning inside out thoroughly.Then spray with butter oil .(Chop the whole turkey into 4 pieces before rub with seasoning for frying) but I didn't chop the turkey first bcos I plan to roast it before the oven broke down.
3:Heat oil in fryer at medium high heat (make sure the stock pot is big enough as fryer)Fill the oil 1/2 of the fryer level to prevent overflow when frying.
4:When oil temperature is about 350 F or hot enough,place one part of the turkey at one time into the fryer.Fry each part for about 20-25 minutes or until golden brown.
5:Remove fried turkey from oil into a large plate.Fry the rest of the parts before serve warm with gravy and cranberry sauce.
butterfly turkey
simmer all the turkey giblets ,carrot and onion at low heat for almost 1 hour to make brown gravy.I also mixed with Brown sauce condiment to make the gravy.
Ingredients:
15 lbs frozen turkey,thawed and remove the giblets from cavity
2 tbsp seasalt
2 tbsp paprika
2 tbsp garlic powder
1 tbsp coriander powder
1 tbsp aniseed powder
1 tbsp ginger powder
2 tbsp ground pepper powder
*mix well above seasoning in a bowl before rub all over the turkey*
**********************************************
For Brine:
1 cup sugar
1 cup seasalt
plenty of cold water
**********************************************
3 stalks Sage*optional*
1 can of butter or oil spray
2 gallon canola oil for frying
Method:
1:Butterfly turkey(use clever to cut open on the center of the breast).Prepare a large stock pot or container fill with cold water,add in 1 cup sugar and 1 cup salt.Make sure the water cover the whole turkey completely.Brine overnight.
2:Remove turkey from brine water ,pat with paper towel before rub with the mix seasoning inside out thoroughly.Then spray with butter oil .(Chop the whole turkey into 4 pieces before rub with seasoning for frying) but I didn't chop the turkey first bcos I plan to roast it before the oven broke down.
3:Heat oil in fryer at medium high heat (make sure the stock pot is big enough as fryer)Fill the oil 1/2 of the fryer level to prevent overflow when frying.
4:When oil temperature is about 350 F or hot enough,place one part of the turkey at one time into the fryer.Fry each part for about 20-25 minutes or until golden brown.
5:Remove fried turkey from oil into a large plate.Fry the rest of the parts before serve warm with gravy and cranberry sauce.
butterfly turkey
simmer all the turkey giblets ,carrot and onion at low heat for almost 1 hour to make brown gravy.I also mixed with Brown sauce condiment to make the gravy. 
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4 comments:
Great thinking! Deep-fried turkey looks great too, I have yet to try a deep-fried one.
Great idea to deep-fried as you can have crispy skin, by the way, brine overnight at room temperature or have to store in the fridge? I must learn to prepare turkey as I never prepare one before. Thanks for sharing.
LCOM;
thanks! try you might like it! just buy a small part..
Sonia:
Thanks! I brine my turkey in a large pot cover and place it on the deck (outdoor)which is about 20 plus F...it's like -1 to -5 C bcos my fridge was full..if you brine meat in Msia weather you must place in fridge overnight bcos the room temp for brine meat is No No at all..
I like the crispy skin but don't like the frying!
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