Deep fry that mother!

So asked me to post pictures of our Turkey Frying adventure.

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.
The Bird:



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.

About Kevin Sonney

Kevin Sonney - who, contrary to popular opinion was NOT raised by wolves - grew up in central North Carolina. He fell into the technology field by accident in 1991, when he gave up the wild and crazy lifestyle of an on-air AM radio DJ to become a mundane technical support monkey. The technology industry has never really recovered from this. Kevin has worked for such names as IBM, Red Hat, webslingerZ, and Lulu Technologies (we won't mention the ones that didn't survive the experience). He currently works as a Linux Administrator for Apptio. In his spare time he rescues stray animals and plays video games with his two sons. His wife, we're sad to say, helps him get past the really hard bits. Kevin is still not very mundane, he just got better at hiding it.
This entry was posted in Uncategorized. Bookmark the permalink.

9 Responses to Deep fry that mother!

  1. psychomagnet says:

    Not being much of a dead animal fan, I have to say I don’t understand the whole process, but I can now appreciate how much trouble you went through.

    BTW — what is “brine”?

  2. murriel says:

    Wow, that looks really good. I am impressed by all the work you did.

  3. jay says:

    Very nice… the color on the bird when you pulled it out is almost caramel to chocolate color. Is that just the skin or does the meat take on that color to some depth?

  4. alchemist says:

    Basically a high salt-concentrated water. Through osmosis and some things I don’t know how to explain, itincreases the water content of the meat. Alton Brown explains it in the pork and Turkey episodes of “Good Eats” (and I’m sure it’s in his first book as well).

    Works wonders for easily dried meats like poultry and pork.

  5. alchemist says:

    …and it’s tasty as all get-out. Nice and crispy…

  6. moonfl0wer says:

    dude. that’s a whole lot of oil. not that i’m tempted by meat very often…but i definitely find myself wondering how that tastes…

    sounds like you guys had a great turkey-day. :)

  7. alchemist says:

    …at least that’s what renee said. can’t wait to see how I’m going to top it next year…

    Might do another at Christmas. Only takes about an hour to actually cook – prep time is the same as a “normal” turkey…

  8. maxdwolf says:

    I would have thought it would reduce the water content. Either the salinity was lower than what is used for pickling, or I need to bone up on my chemistry.

  9. alchemist says:

    The salt content of the meat is lower, so the salt drags water along with it as it attempts to ballance out. The meat is pre-salted, and moist as all get out. At least, that’s how I understand it to work.

Comments are closed.