Fried Turkey

Brined, Dry Rubbed & Fried

INGREDIENTS

For a 12-14 pound turkey

Brine

• 1 1/2 gallons (6 quarts) cold water

• 1 1/2 cup kosher salt

• 1 1/3 cup dark brown sugar

• 10 cloves garlic

• 3 tablespoon peppercorns

• 5-6 fresh sage sprigs

• 4-6 bay leaves

• Small bunch rosemary

• Small bunch thyme

• 2 lemons, cut in quarters

• 2 oranges, cut in quarters

• 3 cup apple cider

• 1 cup maple syrup

Dry Rub

• 2 fresh thyme sprigs

• 2 tablespoon kosher salt

• 2 tablespoon black pepper

• 1 tablespoon garlic

• t tablespoon paprika

• 1/4 cup maple syrup

RECIPE

1. Add all brine ingredients to a large pot & bring to a boil. Once at a boil, turn off the heat.

2. Let brine cool completely & submerge turkey overnight.

3. Mix all dry rub ingredients in a small bowl.

4. Pull turkey out of the brine & dry the turkey inside and out. Let it stand for an hour and dry again. Once the turkey is completely dry, massage the rub all over inside and outside of the turkey.

5. Turn the fryer on early to make sure the oil is completely hot before completely submerging the turkey. It will take at least an hour to heat up.

6. The amount of time in the fryer depends on the size of the turkey. It should be in the fryer for exactly 3 minutes per pound.

7. To carve the turkey, remove the legs and wings. Cut the entire breast off & then slice across the grain. Remove the thigh & slice the dark meat off of the bone.