Notes:
The brine is similar to a honey ham with sweet and tangy notes. Deep-frying the turkey keeps it crisp on the outside while retaining the juice on the inside. But be careful.
Deep frying turkey requires a large vessel and extreme caution to prevent against oil burns and fire.
Ingredients:
1 (13-14 lb.) turkey
1 cup salt
1/2 cup brown sugar
1/2 cup maple syrup
1½ gal water
5 lbs. ice
2 oranges quartered
2 lemons quartered
6 sprigs fresh thyme
2 tsp pink peppercorns
4- 4½ gal peanut oil
Procedure:
1. Bring water to a simmer and add the salt, brown sugar and maple syrup.
2. Remove from heat and add the ice and rest of ingredients. Once it’s cold place the turkey in brine and let sit for minimum of eight hours but no more than 24 hours.
3. Pull the turkey out of the brine, rinse well and completely pat dry. Let sit at room temperature for 30 minutes.
4. Heat oil to 300 degrees, slowly drop the turkey and begin to raise the temperature to 350 and maintain. Cook for about 30 minutes. Once it has reached 151 degrees slowly pull it out and let it rest for about 30 minutes.
1 (13-14 lb.) turkey
1 cup salt
1/2 cup brown sugar
1/2 cup maple syrup
1½ gal water
5 lbs. ice
2 oranges quartered
2 lemons quartered
6 sprigs fresh thyme
2 tsp pink peppercorns
4- 4½ gal peanut oil
Procedure:
1. Bring water to a simmer and add the salt, brown sugar and maple syrup.
2. Remove from heat and add the ice and rest of ingredients. Once it’s cold place the turkey in brine and let sit for minimum of eight hours but no more than 24 hours.
3. Pull the turkey out of the brine, rinse well and completely pat dry. Let sit at room temperature for 30 minutes.
4. Heat oil to 300 degrees, slowly drop the turkey and begin to raise the temperature to 350 and maintain. Cook for about 30 minutes. Once it has reached 151 degrees slowly pull it out and let it rest for about 30 minutes.
Restaurant: Perch, 448 S Hill St, Los Angeles, CA
Recipe Type: Authentic
Submitted By: Perch Chef Benjamin UdaveRecipe Type: Authentic
Recipe Author: Perch Chef Benjamin Udave
Source: http://bloximages.chicago2.vip.townnews.com/ladowntownnews.com/content/tncms/assets/v3/eedition/5/de/5de4a70a-0f01-11e1-84b0-001cc4c002e0/4ec17d8a3e26c.pdf.pdf