Ash’s Carolina vinegar based fried turkey.
It’s pretty simple, just like the recipe below, but you brine the turkey with carolina bbq seasonings and dry rub it with cayenne pepper.
1 turkey & brine
The Brine Ingredients:
- 6 cups (48 ounces) white vinegar
- 6 cups cider vinegar
- 6 tablespoon brown sugar
- 6 tablespoon cayenne pepper
- 6 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
- 6 teaspoons salt
- 6 teaspoons ground black pepper
Video on how not to kill yourself when frying:
The Cajun/Italian Recipe:
- 1 (16 ounce) bottle Italian dressing
- 1/2 cup cayenne pepper
- 1/2 cup black pepper
- 1 cup Creole seasoning
- 2 tablespoons garlic powder
- In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.
This is Paula Deen’s recipe (simple):
- 1 (10-pound) turkey
- 2 tablespoons House seasoning, recipe follows
- 2 tablespoons of your favorite dry rub
- 3 to 5 gallons peanut oil
- Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe from: Best Fried Turkey Ever!
The ideal size for a fried turkey is between 10 and 16 pounds. Never attempt to fry a turkey larger than this as it may cause your fryer to boil over! And it may be impossible to safely handle one any larger.
We generally keep ours around 13 pounds.
1. Defrost your bird, rinse and clean it out thoroughly. Remove the plastic done button if your bird has one!
2. Determine the oil line in your fry pot for the turkey. Put the turkey on the fry stand and lower it down into the empty fry pot. Fill the pot with COLD water until the water is about ½ inch above the turkey. Remove the turkey allowing the water to drain back into the pot, dry it off and place into the refrigerator.
3. Brine the bird for at least 10 to 12 hours, usually overnight at a temperature not greater than 40 degrees F. We´ve found that a large Rubbermaid storage container will fit into the bottom of our refrigerator. You can sit the container outside on a deck in a protected location if the temperatures are cold enough. Don´t put it into the sunlight! Never use the aluminum fry pot for brining, as the salts will react with the aluminum.
The Ultimate Brine Recipe:
1 ½ gallons COLD water (6 quarts)
1 ½ cups Kosher Salt
1 ¼ cups dark brown sugar
3 tablespoons freshly cracked black peppercorns
1 tablespoon dried sage
2 teaspoons dried thyme (or 5 to 6 fresh sprigs)
4 to 6 bay leaves
3 to 4 fresh rosemary sprigs
2 to 3 lemons quartered
2 to 3 oranges quartered
Place the turkey, breast down, into your brining container and pour the brine over it. If the turkey isn´t completely submerged, mix ½ cup Kosher salt and ½ cup dark brown sugar to each additional gallon of COLD water. If the turkey floats up (it will) place a heavy plate or bowl on top to keep it submerged.
4. The next morning, remove the turkey from the brine solution and thoroughly dry it, inside and out. Allow the turkey to start coming up to room temperature.
5. Dry rub the turkey with the best poultry seasoning you can find. Try your best to get the rub all inside, underneath as much loose skin as you can, especially the breast area.
6.Then fry that sucker. Instructions for frying properly are below: