Have turkey…will fry
We went with an untraditional menu for our Easter dinner today. Josh received a turkey fryer for Christmas this year and was itching to try it out. So we invited some family out and fried up a turkey and served it with all the fixings.
First, we brined the turkey last night in a mixture of water, salt, and dark brown sugar. And yes, I did wash the cooler.
After brining overnight, we rinse the bird, patted it dry and let is rest for at least 30 minutes before frying. Mr. Turkey cooked in the peanut oil for about 40 minutes. Safety first, Josh had his fire extinguisher close by the whole time!
Rested on the counter for 30 and Josh sliced away!
Everything turned out delicious! The turkey was very moist, but maybe a little salty…I will use less salt in the brine next time. At Josh’s request, I will be recreating this meal at Thanksgiving this fall! He can’t wait to fry up another turkey.
Here was the menu:
- Fried Turkey, brined in salt & dark brown sugar
- mashed potatoes and homemade gravy
- bourbon sweet potatoes
- green bean and mushroom casserole