Ready to deep fry a turkey this Thanksgiving (or holiday season)? This recipe from Smart & Final chef, Jamie Gwen, is sure to please. Get ready for one of the best turkeys you’ve ever made!
Prep time: 45 mins.
Brine time: overnight
Cook time: 3½ mins. per pound of turkey
One 12 to 16 pound First Street turkey
6 quarts water
1 1/2 cups Kosher salt
1 cup Sun Harvest Organic Honey Light Amber
1 handful fresh sage leaves
6 fresh garlic cloves, peeled and left whole
2 Tablespoons black pepper
2 oz. Garlic Rosemary & Lemon Rub (or your favorite rub)
Turkey fryer & burner
4-5 gallons First Street Peanut Oil, for frying
Brining Tips: An overnight soak in a brine, or salted water solution, gives the turkey a chance to absorb moisture and seasoning. To brine a turkey, find a container large enough to submerge the turkey in 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).
- Make brine using 1 cup Kosher salt to 1 gallon of cold water. Season the brine with the honey, sage, garlic and cracked black pepper. 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 the spice rub. 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 3½ 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.
With prices up to 25 percent lower than supermarkets, Smart & Final offers everything you need to host a delicious Thanksgiving for friends and family. Shop online at shop.smartandfinal.com.