This will be the amount of oil you use for frying the turkey. *In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Add the turkey, pecans, cranberries, and scallions. In a large mixing bowl stir the mayo, curry powder, and lemon juice until smooth. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. 1/2 cup scallion green and white parts, chopped.

After 35 minutes, check the temperature of the turkey using a probe thermometer. Once it has reached 350, lower the heat in order to maintain 350 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Bring the temperature of the oil to 250 degrees F. Allowing the turkey to return to room temperature reduces its reheating time and. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Remove the turkey from the refrigerator approximately two hours before serving. Allow to sit at room temperature for at least 30 minutes prior to cooking. (This gives you enough time to make gravy, too.) We usually recommend that the turkey get back into the refrigerator within 2 hours, so by the time you carve and serve, that timeframe works pretty well. I like this one with golden crust the best. A: Ideally, your turkey should rest 30 to 40 minutes to let the juices redistribute. In this case, the turkey chop is fully fried to the state of well done, but does not have time to burn. Thus, the chop ends frying on the same side on which he began. Youre going to let this turkey rest for at least 30 minutes in. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Freeze Remove the bones and freeze turkey up to 3 months. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 F. Store Deep-fried turkey is so yummy, you may not have leftovers but if you do, turkey can be stored in air tight containers for up to 3 or 4 days. Do not leave out for more than 2 hours before storing.

Remove the turkey from the brine, rinse and pat dry. On a heated frying pan with a drop of oil and fry chops, on medium heat, 4-5 minutes on each side, turning over 2 times. Yes, I know this is lower than the recommended internal temperature of 165 degrees F for turkey. Serve Let the turkey rest for 30 minutes when done, covered to keep warm. Cover and set in a cool dry place for 8 to 16 hours. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Gently lower the turkey into the container. Add the ice and stir until the mixture is cool. 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.

Fried turkey rest time