FRYING THERMOMETER RECIPES

Steps:

• Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
• Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
• Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

Steps:

• One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
• To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
• Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
• Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
• Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.