#3 on our Thanksgiving cooking list:
Brined Oil-less (Infrared) Fried Turkey
No recipe links for this.
We have been
working on our own
recipe for a few years now.
The aforementioned
sweet hubs,
bought a turkey fryer a few years ago...
quite a few years ago.
It always tasted pretty good
and the crunchy skin,
YUM!
But the price of the oil!
$30 for enough oil to
put in the pot,
to fry a turkey...
ONE TIME!
Ugh - we quit using it.
Then he was in one of the mega
home improvement stores
and saw an
NO WAY!?!
So of course he had to have it!
It was a birthday gift or Christmas gift
a few short weeks later.
And this thing is pretty neat!!!
We have always gotten rave reviews.
Then we got into brining
our larger meats
(turkeys, chickens, pork butts)
before cooking them.
And let me tell you!
This turns out to be the
BEST
turkey you have ever had!
Moist,
crisp skin,
tons of flavor!
We had 2 turkeys
this year at Thanksgiving,
ours was GONE!
The other...
remained.
Here is the big guy brining.
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I think he brined for atleast 24 hours.
Our brine recipe is pretty simple
and
mostly unchanging...
Turkey, Chicken, Pork Brine
1 c salt
1/2 c white sugar
water
optional add ins:
a healthy squirt of molasses
dried thyme
cumin
bay leaf (or 2)
granulated garlic
whole peppercorns
*I do not add ALL of these at the same time,
I usually mix and match depending on
my mood
(1)
Put all of the ingredients of choice in a pot.
(if you are brining a chicken,
use the pot you will be brining in)
(2)
Cover with about 2-4 c of water.
(3)
Heat to just before a boil
to allow the sugar and salt to dissolve.
(4)
Throw in a bunch of ice to cool it down QUICK.
(I don't have time to sit around and wait
for it to cool down!
and you don't want to put your
turkey or chicken in
almost boiling water!)
(5a)
*If you are doing a chicken,
throw the rinsed and "hollow"
chicken into your pot of cold brine.
Put a lid on it,
throw it in the fridge!
Let it go for about 12 hrs or so.
The longer it sits, the saltier it will get.
(5b)
If you are doing a turkey,
pour the iced brine into your vessel of choice
(cooler for us - see above pic)
then lower the rinsed and "hollow" turkey in.
Continue to add cool water until the
turkey is completely covered.
Then let this boy chill for about 24 hrs,
checking frequently to make sure there is still
ice in the cooler to keep the turkey cool!!
(6)
When time,
pull the meat out and cook it however
you want!
Oil-less infrared fryer
Rotisserie
Baked
Roasted
Grilled (haven't tried this one)
Smoked
*You can add seasonings to the outside
of the meat before cooking.
We use Lawry's Seasoned Salt
on our chickens when we rotisserie.
For our turkey,
we slathered him with a sweet and smoky
dry rub...
Oh.My.Stars!
I have no idea where my husband
found this recipe,
so I cannot give credit where credit is due.
We have now used this on
turkey & pork!!
Sweet & Smoky Dry Rub
1 cup brown sugar
1/3 cup white sugar (you can use 1-1/3 cups
brown sugar if you want)
1/4 cup Lawry's Seasoning Salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon white pepper
1 teaspoon black pepper (use 2 teaspoons
black pepper if white not available)
1 teaspoon paprika
1 teaspoon powdered smoke flavor (optional)
3 teaspoons Old Bay Seasoning
3 teaspoons Thyme
Then we liberally slather the outside with this!
And COOK!
We use this when we are smoking
or oil-less frying.
Unfortunately,
I was with my family when we were
cooking it
and
was too busy visiting and running my mouth...
so I did not get an after picture.
Or any other pictures after
the one of him in his bath.
Sorry.
We have done atleast 1 more turkey
in the fryer since then.
We tried it in our rotisserie,
because the instructions say it can handle
a 12 lb turkey!
We beg to differ...
so into the fryer it went.
And was again,
AH-MAY-ZING!
So this is ALWAYS
a
HIT!
(score is now 1-HIT, 2-MISSES)
If you try either the brining or rubbing above,
please let me know what you think!!
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