Use a gallon-sized measuring cup to add enough water to just cover the top of the turkey, leaving at least 5 to 6 inches of headspace at the top of the pot. To get the most accurate measurement on the amount of oil you’ll need, place the turkey inside a 30-quart stockpot. If you’re using a different brand, such as Morton’s, you may want to bring the salt, sugar and water to a low simmer to dissolve before adding the ice. This method yields tender meat and crisp, crackling skin, all in a matter of an hour or so.ĭiamond Crystal brand kosher salt dissolves more easily than other brands in hot water. If you’ve never fried a turkey before, you’re in for a treat. Let the turkey rest for at least 30 minutes before carving.
Carefully remove the turkey from the hot oil and transfer to a carving board. Fry until a probe thermometer inserted into the breast reads 155 degrees, about 3 minutes per pound of turkey. Reduce the heat, as needed, to maintain the oil at 350 degrees. Carefully lower the turkey into the hot oil and continue heating until the thermometer reads 350 degrees.
Heat until a fryer thermometer reads 250 degrees. Using an outdoor burner, place the pot over high heat. Into the now-dry pot, pour the same amount of oil as the water needed to cover the turkey in the previous step. Transfer the turkey to a baking sheet lined with a cooling rack and let sit at room temperature for at least 1 hour before cooking. Pat the turkey and the pot very dry with paper towels. Remove the turkey and the water from the pot. Keep track of how much water you have added. Place the turkey in a 30-quart stock pot. Secure the wings to the body of the turkey with a piece of kitchen twine. Attach the turkey to a metal fryer rack according to the manufacturer’s directions. The next day, remove the turkey from the brine and rinse with cool water. Cover and store overnight in a cool location. Carefully place turkey in the ice chest, making sure the bird is completely submerged, weighing it down a heavy pot lid if needed. Pour the brine into a large, preferably round, cooler and stir in the ice until the brine has completely cooled. Remove from the heat and stir in the garlic and thyme. Place over low heat and cook, whisking occasionally, just until the salt and sugar have dissolved. In a Dutch oven or other large pot, combine the water, salt and sugar. Total Time: 15 hours and 30 minutes Ingredientsġ head garlic, cloves separated and peeledġ (15- to 16-pound) whole turkey, with giblets removed, thawedĤ to 5 gallons peanut or soybean oil, for frying (see note) Instructions
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