Prep: Wednesday afternoon I prepared a brine with about 3 gallons of water, 2 cups of salt, a cup of apple cider (non-alcoholic), maybe one and a half cups cranberry juice and some dried thyme. Brought to a boil, then cooled down. The turkey soaked in the brine for close to 20 hours. Thursday afternoon, I removed bird from brine, drain, and pack with ice to drive to Mom’s house.
The tools :
We injected the bird with a mix of butter, Lee&Perin’s, salt, pepper, and garlic.
You’ll notice it’s on the metal post from the first picture. This holds it up and gives us something to hook onto for raising and lowring it. Meanwhile, the oil is heating up :
Important Note:You’ll notice in this dark picture two people watching the oil. That’s my father (right) and father-in-law. They are standing very close to the pot. This is not reccomended because ti can be dangerous. We’re not professionals, but we’ve been cooking over open flame for many, many years, so we’re reasonably experienced. not for first timers.
OK, time to put the bird in. This is the maneuver that can get you hurt if you rush. This is also the step that is most likely to cause an oil fire if you cause an oil volcano.
Now we wait for it to cook to 160Deg….
And it must have been good…
Everyone complimented me on it, and I can say it’s the best I’ve done so far.
Now, back to WoW.