Looking for a new way to cook your turkey? This is it. Cajun inspired, blackened crust, crispy outside, juicy inside. The perfect holiday meat treat.
- Full Turkey Breast - While you can use a full bird, we like frying just the breast because it cooks better in the frier.
- 1/4 cup Blonde Beard's The Rooster Dry Rub
- 1 cup Blonde Beard's Black Magic
- 2 gallons water
- 1 1/2 cups Kosher Salt
- 1 cup Brown Sugar
- 1 Tbsp. Dried Thyme
- Peanut or Corn Oil
BRINEBrining takes some time, but it's worth it. Soaking the turkey in brine for 24 hours before frying is an important step in creating a juicy bird we all want.
- In a large pot or food grade bucket, combine water, kosher salt, brown sugar, Beard's Black Magic, Blonde Beard's Rooster Dry Rub, dried thyme
- Add the turkey to the brine and let sit under refrigeration for 24 hours.
- After soaking for 24 hours, remove turkey from the brine.
- Pat as dry as possible with paper towels.
- Coat with Rooster Dry Rub. We like a nice, thick coating, with very little skin showing.
- Pre-heat frier to 350° - 375°. Never let the oil get above 400°.
- Slowly and carefully place thawed turkey in the frier. NEVER fry a frozen turkey, that's the easiest way to become a fried turkey statistic.
- Fry until a meat thermometer reads 165° in the middle of the breast. We recommend probing the bird in several different spots to make sure you are getting a consistent reading. A good rule of thumb is the turkey should be in the frier for around 3.5 to 4 minutes per pound, plus 5 minutes.
REST & CARVE
- Let the Turkey rest at room temp for at least 30 minutes before carving.
- Slice down the breast plate, removing each breast from the bird. Once removed, slice in the opposite direction at the desired thickness.