Honey Sage Brined Deep Fried Turkey Recipe 375

Steps:

• BRINING TIPS: An overnight soak in a 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!). 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 TURKEY: 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. 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. 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 a 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. To insure 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.

Steps:

• In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Steps:

• Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.

Steps:

• Remove giblets and neck from turkey. Remove plastic ring holding legs together and pop-up timer. Rinse turkey with cold water; dry well. Loosen skin from breast without detaching it; carefully rub 1 tablespoon Creole seasoning under skin. In a small bowl, combine butter and remaining Creole seasoning. Fill a turkey marinade injector with butter mixture; inject turkey with butter mixture, at 1-inch intervals, into breasts, thighs, and wings. Let stand 30 minutes before frying. Heat peanut oil in a turkey fryer to 375°F over medium-low heat, following manufacturer's instructions. Place turkey in fryer basket. Carefully lower basket into hot oil. Temperature should fall to and remain at 325°F. Cook for approximately 45 minutes (3 1/2 minutes per pound at 325°). Slowly remove basket from oil. Drain, and let cool slightly before slicing. Note: Make sure your turkey fryer is on a level surface outdoors. Be extremely careful when lowering turkey into hot oil.

Steps:

• Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
• Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
• Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
• Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
• Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
• Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
• Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.