Brining / Deep-Frying Turkey
Tuesday April 1, 2003
NotMrWizard Writes:
"After a turkey is brined, does the 3 to 3-1/2 minutes of deep fry per pound need to be adjusted? I recently brined one, set the timer, checking occasionally to make sure the oil wasn't getting too hot, and when I pulled it out ... let's just say that I couldn't have done a better job with a can of black spray paint! I've used it a half-dozen times before this, with no problem. But this is the first time I've brined one, also. Any ideas on where it went wrong?
Thanks!
Jeff"
Comments
When brining a turkey for deep frying, be sure to use water for the liquid as opposed to apple juice. The sugar in it will cause the turkey to burn. Also, if your recipe calls for additional white or brown sugar, be sure to cut the amount at least in half in order to avoid that black turkey look!