One Turkey (12 – 14 pounds)
Fresh Sage, Thyme, Rosemary and/or Parsley
1 1/2 cups Kosher Salt
½ cup brown sugar
Peanut or peanut/vegetable oil blend
Four days ahead of time, thaw turkey in refrigerator. Remove giblets, heart, liver and neck from cavity. Rinse turkey well.
One day ahead of brining turkey, in small pot, mix 2 quarts water, salt and sugar together. Bring to a boil and stir until all salt is dissolved. Remove from heat and allow to cool.
Where to brine the turkey…..Eight to sixteen hours prior to cooking turkey, place turkey in a large pot (large enough to hold turkey and water) or a cooler (ice chest) placed in a very cool spot (only do this if the weather will be cold enough). Add your prepared brining liquid and enough water to cover turkey (if brining in a cooler, add a 10 pound bag of ice).
When finished brining, remove turkey and rinse turkey well under cold, running water. DRY THOROUGHLY inside and out!
If desired, place fresh herbs between the skin and meat. You can also use a marinade injection into the meat (not under the skin)
Prepare your frying pot. Preparation includes making sure you do not have TOO MUCH oil in frying vessel (this is especially important when using an open flame). To measure: with empty vessel, place your turkey in the pot and fill with water to cover. Remove turkey and measure how much water you used. Empty pot and DRY completely! Pour the same amount of oil in the frying vessel that equals the amount of water you measured.
DO NOT MIX WATER AND HOT OIL!!! Dry everything thoroughly!
Preheat oil to 375 degrees.
Fry turkey for 4 ½ to 5 minutes per pound of turkey weight.