Brining Turkey:
1 (10 to 12 pound) whole turkey, fresh or thawed if frozen (non
self-basting)
1 cup low sodium soy sauce
2/3 cup granulated sugar
2/3 cup kosher salt
Remove giblets and neck
from both cavities. Rinse with cold water. Cut off wing tips
and little tail as they may be caught in the fryer basket.
Combine soy sauce, sugar
and 2/3 cup salt in a 40-60 quart pot. Submerge turkey in water.
Add enough water to cover. Stir liquid to distribute the seasonings
evenly. Cover and refrigerate 8 to 24 hours.
Deep Frying Turkey:
2 tablespoons salt
1 tablespoon freshly ground black pepper
3 tablespoons wasabi powder
3+ gallons peanut oil
Remove turkey from brine,
rinse well, removing all sugar and salt. Pat interior and exterior
dry with paper towels. Drain brining liquid, rinse pot and dry
it thoroughly (oil and water do not mix).
Stir together salt, black
pepper and wasabi powder.
Rub spice mixture all
over turkey, inside and out. Make sure neck hole is at least
2 inches in diameter, as oil needs to flow freely.
Set up turkey cooker outside,
in an open area on a level dirt or grassy area.
Never fry a turkey indoors,
in a garage or in any structure attached to a building. Do not
fry on wood decks, which could catch fire, or concrete, which
could be stained by the oil. (Safety tip: have a fire extinguisher
nearby for added safety.)
Put 3+ gallons oil into
pot and set it over medium-high heat. When oil reaches 375 degrees
F, place turkey into basket and lower it, very slowly, into oil.
(Oil temperature will decrease at this point.) The level of the
oil will rise due to the frothing caused by the moisture from
the turkey but will stabilize in about one minute. (Safety tips:
to prevent burns from the splattering oil , wear oven mitts/gloves,
long sleeves, heavy shoes and even glasses. It is wise to have
two people lowering and raising the turkey.)
Turn heat to high and
return oil temperature to 365 degrees F. Fry turkey for 3 to
4 minutes per pound or about 35 to 42 minutes, or until it floats.
Stay with the cooker at
all times as the heat must be regulated.
Carefully remove turkey
from oil by lifting handle of basket. Let oil drain for a minute
or so, back into the pot. Remove turkey and place on a cutting
board. Use food thermometer to make sure thickest part of thigh
registers 180 degrees F; if not, return to fryer and fry 10 more
minutes, then repeat removal process.
Let turkey rest for about
15 minutes before carving.
Makes 12 servings.
Note: Use only oils with
high smoke points, such as peanut, canola or safflower oil. To
determine the correct amount of oil, place the turkey in the
pot before adding seasoning and add water until turkey is covered.
Take turkey out of the water before marking the oil level. Measure
the amount of water and use a corresponding amount of oil. Dry
the pot thoroughly of all water.
Recipe provided courtesy
of Perdue and the National Turkey Federation.
