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Happy Thanksgiving From Corn Nation!

CornNation wishes you a Happy Thanksgiving!

I hope all of you have a nice holiday with your loved ones with everybody getting along being the gluttonest pig Americans that we are. I certainly look forward to sitting on my buttocks and letting everyone else do the work while I stuff myself so full of all the things my cardiologist and rehab nurses told me would eventually kill me someday!

Back in 2013, CN did a Community Member Cookbook roundup, where community members were encouraged to share their favorite recipes, and previous to that, in 2010, member sd.husker spent quite a bit of time providing us with a series of recipes based on smoking (they can be found on that same link above, but you'll have to go through several pages to find them).

Today, from CornNation Member sd.husker we get a new turkey recipe (because you were smart and took advantage of cheap turkey from your store and bought four or five of them, one to use like this):

I have deep fried turkeys in the past, with the old propane, burn your deck down, Turkey fryer. The taste is awesome and they retain their juiciness perfectly! This year Im going to use the Masterbuilt Indoor Turkey fryer.

The nice thing about this indoor fryer is that, you can do it indoors, which is very convenient when the temp outside is below freezing, it takes half the amount of oil, and super easy cleanup! According to all the videos I’ve watched on this fryer, it should be a breeze!

We will soon find out.

I’m starting with a 14lb. Turkey that I will soak in a Brine for at least 12 hrs. If you’re not sure about how to do this, it’s really easy. Basically we’re just soaking the Turkey in a bucket of water, for 12 hrs. or so to let the spices penetrate the meat. This will make for a super moist and tender Turkey. Here’s a quick and easy brine solution recipe that I have used many times.

I’m starting with a clean bucket large enough to hold 2+ gallons of water and the Turkey I’m frying. You may not have the time to Brine your Turkey this year, but next time you cook Turkey, or any other Poultry, this works great! Here are the ingredients I’m mixing into the bucket of water:

2+ Gallons water, enough to cover Turkey completely.

2 cups Kosher salt

3 cups Sugar

4 TBS Black pepper

¼ cup Worcestershire

1 TBS Thyme

1 TBS Poultry seasoning

Of course you can toss in any seasoning that you think will work best for you. Whatever you use, It will penetrate the meat and add great flavor. Just remember to keep the brine solution cold! You can even put the Turkey in the solution before it’s completely thawed, and that will help keep the brine cold. The nice thing about brining a Turkey, it doesn’t matter how you cook it, the flavor it adds is worth the extra step!

The next step is firing up the fryer and set the temp at 375 degrees, slowly lower the Turkey into the preheated oil, and cook for 45 minutes or until the internal temp reaches 165 at the thickest part of the breast.

If you love deep fried Turkey, this is THE way to do it, in my opinion. I Turns out amazing, and is just that simple to do!

Here is a picture from last years Thanksgiving. Enjoy!!

sd.husker's Fried Turkey

If you'd like, you can share some of your favorite recipes in the comments.

And don't forget the jello salad!!!!

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