The Bird: The finest 14 lbs. organic turkey that Costco had in stock.
The Brine: An essential step. This brine was composed of (total 1 gallon):
- 1 cup salt
- 1/2 cup brown sugar
- a slug of maple syrup
- 1/2 cup of apple cider vinegar
- shot of Worcestershire sauce
- several sprigs of thyme
- half an onion
- a few stalks of celery
- a cinnamon stick
After brining for 12+ hours, the turkey was added to the fryer pot and the displacement level of water measured (just enough to fully submerge the bird). This is a critical step, as an overflow could = a fire.
Next the bird was dried (another critical step, water + hot oil is a disaster).
Next the turkey was injected with butter, and rubbed with butter and a Cajun dry-rub.
Now to the outdoor setup:
The fryer was set up outside, on a flat surface, away from structures. Note the fire extinguisher, lighter, and heat glove (also the essential beer). Once sparked, the ~ gallon of (peanut) oil took about 30 minutes to reach the start temp of 325 degF. The goal is to cook primarily from 350-375 degF, so once the the bird goes in @ 325, crank the heat up.
Then let the bird cook in the oil bath:
Figure 3 minutes per pound = 45 minutes. After the time had elapsed the turkey was slooowly pulled out using the reach hook. Finally, the turkey rested for 15 minutes before carving.
Results: one of the best birds I've ever cooked.