DeepFried Turkey Recipe Thanksgiving Turkey Alton Brown

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Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil.

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Roast those gravy parts the same day, or buy a turkey candle. The turkey needs to rest from at least a half-hour, or as much as two hours, to keep moisture in. Armando Rafael for The New York.

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Letting the flour cook with the butter or fat for a minute or two improves the flavor of the gravy and also helps avoid lumps. Continue to whisk frequently while the flour cooks until light brown. Add drippings and whisk. Gradually add the warm drippings or broth, whisking constantly to avoid lumps.

DeepFried Turkey Recipe Thanksgiving Turkey Alton Brown

Step 3. Brine the turkey: In a bowl, whisk together sugar and salt. Remove any giblets and neck from the turkey cavities and any plastic parts or pop-up thermometers and pat the bird dry, making sure that it's fully thawed. Place the bird in a large container or plastic bag.

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Place giblets in a large saucepan and add water (ensure giblets are fully covered). Cover and bring to a low simmer. Let cook 2-4 hours (add additional water as needed). Remove giblets and set aside* so you are left with giblet broth. In a deep skillet or medium saucepan melt butter on medium-high heat.

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Step 4. In a large sauté pan, melt butter and whisk in flour. Cook, whisking constantly over medium heat for two minutes. This will cook out the flour taste. Whisk in defatted turkey stock and cook until thickened. (The gravy should coat the back of a spoon.) Add milk, cider vinegar and salt to taste.

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Instructions. Preheat oven to 400 degrees F. Add apple cider or juice to bottom of a large, deep oven safe skillet or Dutch oven and add vegetables. Cut slashes into turkey wings and/or legs, rub with butter, season on both sides with salt and pepper, and place on top of vegetables. Roast for 1 hour.

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Preheat the oil to 275º F and lower the turkey slowly into the fryer. Maintain oil temperature at 325º F, frying for approximately 3 minutes per pound or until the breast reaches 165º F internally. Remove the turkey safely and let it rest for 15 to 20 minutes before carving.

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Place turkey in fryer basket. Fill fryer stockpot with peanut oil to within 10 to 12 inches from top of pot. Heat over medium-high heat until a deep-fry thermometer registers 375°. Carefully and slowly lower turkey in basket into hot oil; oil temperature should fall to and remain at 325°. Fry turkey for approximately 49 minutes (3½ minutes.

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Procedure. Place the hot water, kosher salt, and brown sugar into a 5-gallon upright drink cooler, and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine.

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Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes.

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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).

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Add the butter and once it has melted, sprinkle in the flour. Use a whisk to mix in the flour to make a roux. Whisk and cook the roux until lightly browned, about 3 to 5 minutes. Pour in the dry sherry, using the whisk to scrape up any browned bits from the bottom of the roasting pan. Slowly pour in 3 cups of broth.

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Imprint a small hole on each ball and place a 1/2in dot of butter, dust with coarse salt. Bake at 375°F/190°C for about 20-30 minutes or until set. In a medium saucepan, heat neutral oil over medium-high heat. Add marinade turkey necks, Heart, liver, and cook until golden brown. Season with salt and pepper.

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a countertop indoor turkey fryer and an instant-read thermometer. In a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and.

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Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.