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American · Main
Deep-Fried Turkey with Giblet Gravy
A whole turkey brined overnight in brown sugar and salt, then lowered into 175°C oil for a crackling mahogany skin and very moist meat. A gravy simmered from the neck, heart, gizzard and wing tips goes alongside.
- YieldServes 8 to 10; gravy makes about 500 ml
- Hands-on1 h 50 min
- Total1 d 4 h
- Difficulty
Ingredients
Brine
- 3.8 Lboiling water, 1 gallon
- 1 cuplight or dark brown sugar, packed
- 1 cupkosher salt
- 3.8 Lcold water, 1 gallon, stirred in to cool the brine
Turkey
- 1whole turkey, 5.5 to 6.5 kg (12 to 14 lb), fully thawed; neck and giblets removed and wing tips snipped off
- 11½ Lvegetable oil, 3 gallons, or as needed for your fryer
Giblet gravy
- 1 tbspcanola oil
- to tastereserved turkey neck, gizzard, heart and wing tips, from the bird above
- 3 tbspall-purpose flour
- 1 Llow-sodium chicken stock, 4 cups, or as needed
- 3 sprigsfresh thyme
- ¾ tspkosher salt, plus more to taste
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