A Thanksgiving Tradition: The Shat Puts Us Some Turkey Frying Knowledge

Make sure to use your dingle-dangle when you fry a turkey.

My fried turkey recipe (courtesy of Lonesome Dove Bistro in Dallas):
- Brine the bird(s) in kosher salt for 8-12 hours (3/4 cup of salt per gallon of water needed to completely cover the bird)
- Injection: 3 cups chicken broth, 8 tablespoons tabasco sauce
- Rub: 2 cups brown sugar, 1 cup kosher salt, 1/4 cup chili powder
- Cook the injected/rubbed bird in 375 degree peanut oil for 3 minutes per pound. When it starts floating, it's done. Internal temp should be about 180 if you're a stickler like that.

I've been using that recipe for 10 years, and it's always a hit. It has a little spice to it, and a little sweetness. Pure deliciousness.

And here's a bit of a pro tip. Use a 10-12 pound turkey for frying, max. You don't need to use as much oil with a bird this size, so the spillover when you lower it into the fryer is much more manageable. And they cook so fast that you can just add birds for volume. I always cook 2 ... one to eat and one for leftovers.

What are y'all cooking today?

posted by Andy at 10:20 AM

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