No. 1 : Quick Recipe
Holiday Spiced Fried Turkey
- 2.5 Gallons Peanut Oil (*or the capacity of oil that your fryer instructions recommends)
- 10 – 12 LB Turkey, brined over night (recipe follows), and dried completely. If frozen, defrost in the fridge, then give your turkey a complete rub-down with paper towels to dry it completely. Double and triple check the bird to make sure there is no ice hidden in the cavity.
Preheat the oil to 375F. Spray the basket with peanut oil and carefully place your dried turkey in the basket.
SLOWLY lower the turkey in the oil. When the fryer comes back up to temperature, (you are putting a cold, heavy bird in the hot oil), Cook for about 3 to 4 minutes per LB of turkey. An instant read thermometer is your friend – dark meat should read 175F when inserted into the thigh and white meat should be 165F.
When the turkey is done, slowly lift if from the fryer and place it on paper towels to drain. Wait for about 30 minutes before removing it from the basket to carve.
No. 2 : Kitchen SCOOP
*First things first! Before you start, make sure you read and understand the manual that comes with your fryer. I’m giving you general directions, based on the fryer I used. Even though your fryer can handle an 18 LB bird, I prefer smaller ones. If you need more that a 12 LB bird to find your family and friends, fry two. Since it only takes about an hour, once your fryer is up to temp, just pop a second bird in the hot oil.
No. 3 : Clever Idea
Holiday Spiced Turkey Brine
Brine is for a 10 -12 LB Turkey
- 2 Quarts Apple Cider
- 8 Large Garlic Cloves
- 8” Fresh Ginger, Cut in ¼” Slices
- 2 (3 – 4”) Sticks of Cinnamon
- 12 Black Peppercorns
- 4 Oranges, Cut in Quarters
- 1 Cup Sea Salt
- 6 Quarts Gallons Cold Water
Bring the cider, garlic, ginger, cinnamon, peppercorns, oranges and salt to a boil in a very large (16-qt.) pot, stirring to dissolve salt. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Submerge the turkey in the brine and place in the fridge overnight.
Remove the turkey from brine and pat COMPLETELY dry with paper towels; discard the brine. Season the turkey with salt and pepper, inside and out with salt and pepper.
No. 4 : Cheers!
An American holiday needs an American wine! A luscious Zinfandel from one of my new favorite California appellations Lodi, is a wonderful pair for the beautifully fried turkey and sides. A red wine, the name of the wine and the grape are the same, and its cherry-berry-spicy notes will be a great accompaniment to the tangy and bright flavors on your holiday table.