Kentucky Fried Turkey

Total Time: 25 hrs 45 mins Preparation Time: 25 hrs Cook Time: 45 mins

Ingredients

• 8 quarts water (32 cups)
• 3/4 cup unseasoned meat tenderizer
• 6 tablespoons msg
• 1 (14 -16 lb) fresh unbrined turkey
• 1/4 cup seasoning (kfc original recipe breading mix (copycat))
• peanut oil

Recipe

• 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.do not brine turkey if using pre-brined turkey (turkey enhanced in a saline solution or broth; check ingredient label). (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, 3/4 cup unseasoned meat tenderizer, and 6 tablespoons msg.
• 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 1/4 cup kfc original recipe breading mix (copycat) 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.
• 5 remove turkey from refrigerator; uncover turkey; allow to rest at room temperature for 1 1/2 to 2 hours.
• 6 pour 4 gallons vegetable oil or peanut oil into 32-quart stainless steel turkey deep frying pot; place pot over a sturdy outdoor propane burner; slowly heat frying oil 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 the 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 a 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 an instant-read thermometer inserted into the thickest part of the breast reads at least 165°f, and in the thigh, 180°f; place turkey on a well-placed large cutting board to rest; tent turkey loosely with foil.
• 10 allow turkey to rest between 20-30 minutes, without piercing or carving turkey in the meantime; carve turkey properly for maximum enjoyment; serve immediately and enjoy!