Deep Fried Turkey Breast Bone In at Albert Hansen blog

Deep Fried Turkey Breast Bone In. Transfer to a plate and tent with foil. Place the turkey breast in the pot you are going to fry it in. Add enough water to completely cover the breast. Pat the turkey dry again just before frying. 2¼ teaspoons kosher salt, freshly ground black. Truss the turkey breast with kitchen twine, if necessary. After unwrapping, pat the turkey very dry with paper towels inside and out. Dry the pot and add the oil. Pat the breast dry with paper towels. Allow to rest for 10 minutes before slicing. Remove the breast and measure the water. This is how much oil you will need. Leave at room temperature for 1 hour (or refrigerate, uncovered, 1 to 24 hours). Dump out the water and dry the pot very well with paper towels. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge.

Pat the breast dry with paper towels. Leave at room temperature for 1 hour (or refrigerate, uncovered, 1 to 24 hours). Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. Truss the turkey breast with kitchen twine, if necessary. This is how much oil you will need. After unwrapping, pat the turkey very dry with paper towels inside and out. Transfer to a plate and tent with foil. Remove the breast and measure the water. Pat the turkey dry again just before frying. Dump out the water and dry the pot very well with paper towels.

Is Deep Frying A Turkey Worth It at Troy Ritchie blog

Deep Fried Turkey Breast Bone In After unwrapping, pat the turkey very dry with paper towels inside and out. Allow to rest for 10 minutes before slicing. 2¼ teaspoons kosher salt, freshly ground black. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. This is how much oil you will need. Place the turkey breast in the pot you are going to fry it in. Pat the breast dry with paper towels. Truss the turkey breast with kitchen twine, if necessary. Transfer to a plate and tent with foil. After unwrapping, pat the turkey very dry with paper towels inside and out. Dry the pot and add the oil. Leave at room temperature for 1 hour (or refrigerate, uncovered, 1 to 24 hours). If space allows, leave the turkey uncovered, which helps dry the turkey even further. Remove the breast and measure the water. Add enough water to completely cover the breast. Dump out the water and dry the pot very well with paper towels.

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