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Export 4 ingredients for grocery delivery
Step 1
Drop Turkey into frying pot and add water until it totally submerges the turkey.
Step 2
Remove the turkey and mark where the water line ended up. Discard the water.
Step 3
Prepare the brine as per brine recipe and soak the turkey overnight in the refrigerator (24 hours).
Step 4
Remove turkey from the refrigerator and brine about 4 hours before cooking to allow to come to room temperature.
Step 5
Season and inject as preferred.
Step 6
Add the peanut oil to the fill line you marked previously and heat to 350°F.
Step 7
Sit the turkey on the hook supplied with the frying pot. Carefully lower the turkey into the hot peanut oil. Never do this with a cold turkey as the hot grease can bubble up too much and cause a fire.
Step 8
Once the turkey is dropped into the oil, set your timer and cook for 3-4 minutes per pound. Roughly around 1 hour or so. The white meat of the turkey will be cooked once it reaches 165°F and the dark meat 175°F.
Step 9
Remove turkey and allow to rest about 30 minutes before slicing, to allow juices to remain in the bird.
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