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I fried it, and I'm never going back!

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I fried it, and I'm never going back!

suzannapilaf | Nov 30, 2002 05:38 PM

Brined the bird for three days using Judy Rodgers 1 cup salt, 1 cup sugar, 1 gallon water to which I added 1/4 cup smoked paprika. Deep fried it in peanut oil for 3 minutes per pound plus five for the pot. Delicious! Absolutely scrumptious. Only problem was it took longer than anticipated for all that oil to reach 375. Thanks all you hounds for the turkey talk of the past few weeks!

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