HONEY & SAGE BRINED DEEP FRIED TURKEY

Serves: 10

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HONEY & SAGE BRINED DEEP FRIED TURKEY

Ready in: 3 HourTotal time: 3 Hour

Devotees of this Thanksgiving tradition swear that once you try a deep-fried turkey, you'll never cook your holiday birds any other way! This turkey gets incredible moistness from being soaked in the brine overnight (see below for brining tips). Deep-frying makes the turkey crispy on the outside and super juicy on the inside. The cooking of a fried turkey should be done outdoors and extreme caution should be taken due to the hot oil. I suggest that you purchase a Turkey Frying Kit, which includes the pot, turkey lifter, deep fry thermometer, and heavy-duty portable propane burner. Follow the manufacturer's instructions to rig up the turkey and use extreme caution when lowering the turkey into the oil to minimize splattering.

Ingredients

• One 12 to 16-pound turkey
• 6 quarts water
• 1 1/2 cups Kosher salt
• 1 cup honey
• 1 handful of fresh sage leaves
• 6 fresh garlic cloves, peeled and left whole
• 2 tablespoons cracked black pepper
• 2 ounces of your favorite Spice Rub
• A Turkey Fryer & Burner
• 4-5 gallons of Peanut Oil for frying

Instructions

BRINING TIPS:

1. An overnight soak in brine, or salted water solution, gives your turkey a chance to absorb both moisture and seasoning. I recommend that you brine your bird no matter what method of cooking you plan to use, be it deep-frying, roasting, or grilling. To brine your turkey, find a container large enough to submerge the turkey in the brine, such as a large stock pot or bucket, and line it with a large heavy plastic bag (an unused 30-gallon trash bag works great!).
2. For a basic brine use 1 cup Kosher salt to 1 gallon of cold water. Season the brine for added flavor with sugar, peppercorns, bay leaves, fresh herbs, etc.

TO MAKE THE TURKEY:

1. Make a Brine using the water, salt, honey, sage, garlic, and cracked black pepper, as listed above. Allow the turkey to rest in the brine in the refrigerator overnight or up to 24 hours before frying.
2. Remove the turkey from the brine and pat it dry. (Water and oil do not mix, so be sure to dry the inside and outside of the turkey very well.) Rub the outside and the inside cavity of the bird with your Spice Rub of choice. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
3. Heat the oil to 400°F. Place a roasting rack on a baking sheet and set it next to the fryer to drain the turkey when it is done cooking. Attach the turkey to the turkey lifter according to the manufacturer's instructions. Slowly and carefully lower the turkey into the hot oil. Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340°F. Maintain the temperature of the oil at 350°F, and cook the turkey for approximately 3 1/2 minutes per pound. The turkey is done when it floats to the surface and has dark golden brown skin. Carefully remove the turkey from the oil and hold it over the pot to allow any excess oil to drain back into the pot, then lay the bird on the prepared baking sheet.
4. To ensure doneness, insert a meat thermometer into the thickest part of the thigh. The internal temperature should be 180°F. Allow the turkey to rest for 20 minutes before carving.
5. Prep Time: 45 minutes
6. Brining Time: Overnight
7. Cook Time: 3 1/2 minutes per pound of Turkey

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