Jane's Favorite Tested Recipes
03/05/2007
Last Update
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Jane Echols
Ft. Myers, Florida
Fried Turkey
| 6 quarts hot water |
| 1 lb. kosher salt |
| 1 lb. dark brown sugar |
| 5 lbs ice--optional |
| 13-14 lb. turkey |
| 4-4 ½ gallons peanut oil |
Place hot water, salt, and brown sugar in a large stock pot (16 quart) or upright cooler. Stir until salt and sugar are dissolved. (Add ice and stir until it is cool.) Or just add more water, making sure there is enough to completely cover the turkey. Lower turkey and keep it fully immersed. Leave overnight or 8-16 hours in marinade.
Remove from marinade and place on fryer stand and let drain. Dry turkey so the oil doesn’t splatter when you submerge it into the fryer.
Fry turkey according to fryer directions, about 3 minutes per pound, maybe more for a larger turkey. Let sit 20 minutes, and then slice.
NOTE: For the last several years we have always had fried turkey at Christmas. Normally it is injected, but this year my daughter found the above recipe on the food network web site. It is truly the best we have ever had and we’ll do it this way in the future. The turkey has a darker color than normal, but that is probably due to the dark brown sugar. We did not use any ice, just added water to cover the turkey. We did it this year for lunch to do the mini turkey sandwiches and it was excellent!!!!