Kentucky Fried Turkey

Spice Guru's Note:

My recipe for a brined, slow-fried turkey using seasonings from my K F C Original Recipe 11 Secret Herbs and Spices.

• Total Time: 25 hrs 45 mins
• Prep Time: 25 hrs
• Cook Time: 45 mins

Ingredients:

Serves: 16

Yield: 1.0 Fried T ...

BRINE

• 8 quarts water (32 cups)
• 2/3 cup unseasoned meat tenderizer
• 5 tablespoons Accent seasoning

TURKEY

• 1 (14 -16 lb) fresh unbrined turkey

RUB

• 3 1/2 tablespoons seasoning (K F C Original Recipe 11 Secret Herbs and Spices)

FRYING FAT (4 GALLONS)

• peanut oil

Directions:

1. NOTES: THOROUGHLY STUDY ARTICLES (OR WATCH YOUTUBE VIDEOS) REGARDING SAFETY HAZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A BARBOUR 1118 32-QUART STAINLESS STEEL TURKEY DEEP FRYER SET (WITH ACCOMPANYING INSTRUCTIONS, DEEP-FRYING BASKET, RACK AND HOOK). THE ENTIRE SET CAN PURCHASED ONLINE FOR AS LOW AS $92.00. (STEP ONE): PLACE a large colander in sink; REMOVE neck and gizzards from one fresh (or properly, completely thawed) 14-16 pound turkey (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 2/3 cup unseasoned meat tenderizer, 5 tablespoons Accent seasoning.
2. SLOWLY lower turkey into the bucket with brine; COVER turkey; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator for 12 (and up to) 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
3. MIX the 3 1/2 tablespoons K F C Original Recipe 11 Secret Herbs and Spices in a medium bowl (use seasoning mix only without adding flour).
4. REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; ALLOW turkey to drain in colander; PAT turkey as dry as possible; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; GENEROUSLY apply the seasoned RUB mixture well under the beast skin, on the outer skin, and in the inner cavities; PLACE seasoned turkey into a roasting pan; COVER; PLACE into refrigerator; ALLOW turkey to absorb seasonings for 8-12 hours, to overnight.
5. REMOVE turkey from refrigerator; UNCOVER turkey; ALLOW to rest at room temperature for 1 1/2 to 2 hours.
6. POUR 4 gallons peanut oil into 32-quart stainless steel turkey deep frying pot; PLACE pot over a sturdy outdoor propane burner; SLOWLY heat FRYING FAT to 250°F; USE a deep-frying thermometer to moniter heat.
7. CAREFULLY and slowly lower the deep-fryng rack with hook containing brined turkey into the preheated frying fat; RAISE peanut oil temperature to 295°F.
8. SET timer for 55 minutes; MAINTAIN oil temperature between 275°F and not over 300°F (check the oil temperature often using deep-frying thermometer).
9. STEADILY pull the hook with rack to lift turkey; TEST the temperature of the turkey in the deepest part of where the thigh and breast meet without touching the bone, using a probe instant-read meat thermometer; CAREFULLY pull turkey from the hot oil when the deep thigh/breast area temperature reaches 165°F; PLACE turkey on a well-placed large cutting board to rest.
10. ALLOW turkey to rest for 20-25 minutes, without piercing or carving turkey in the meantime; CARVE turkey as desired after 20 minutes; SERVE immediately and enjoy!