Honey Brined Fried Turk - According to Shake


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Posted by Shake on January 28, 1999 at 07:54:02:

I have received a few inquiries on my honey brine for turks. This is how I do it...

Honey Brine for Poultry:
1/2 Gallon (32 oz) will do 2 turkeys; 2 oz each leg, 2 oz each thigh, 4 oz each breast.
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
3 bay leaves
1/4tsp ground cloves
1/2tsp pickle spice
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Frying turks:
1) Use turkey in the range of 12 - 14 lbs.
2) Fry turkey for 3.5 - 4 minutes per pound at 350 - 365 degrees F.
12 lb - 48 minutes
14 lb - 56 minutes
3) Use peanut oil. Peanut oil has a smoke point of 441 - 450 degrees F.
4) Bring ingredients for brine to boil, let cool to room temp before injecting.
5) Inject brine at least night before, 24 hours if possible, 48 hours is best for soaking bird in brine.
6) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked 10 minutes too long, it will still be moist;
c) flavor from seasonings in brine;
d) added prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
7) Let bird set at room temp for 1 hour before frying.
8) Pat bird dry of all water before lowering into oil.
9) Optional. Apply any dry rub or seasoning at this time (before frying). Can be added to outside and/or inside of bird. Spray bird, inside and outside, with cooking spray or oil before adding dry rub or seasoning.
10) Enjoy!

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