Ingredients Jump to Instructions ↓

  1. 1 recipe of brine from Roast Brined Turkey

  2. 1 - 15 pound fresh turkey

  3. 4 tablespoons rubbed or ground sage

  4. 10 medium whole bay leaves

  5. 1/4 teaspoons dried thyme

  6. 3 Â

  7. 1/4 teaspoons dried oregano

  8. 4 gallons peanut oil

Instructions Jump to Ingredients ↑

  1. Instructions Let turkey brine overnight. Two hours prior to cooking time drain, rinse and pat dry turkey. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and sage separately; add to bay leaves. Rub 1/3 spice mixture in inside of turkey and the rest on outside of turkey; place in roasting pan. Let turkey come to room temperate. Using a wooden skewer, thread neck flap securely to bottomn of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and Pope's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360F. Holding turkey by handle, immerse in oil. Maintain temperature at 360 F while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 5 minutes.


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