Turkey looks different this year thanks to this game-changing process. Don’t get me wrong, I love my spatchcock/dry brined recipes. But if you want to take things to the next level, this method is pretty tough to beat!

IMPORTANT NOTE:
Deep frying turkey is no joke. Only use this method if you have a dedicated turkey frying setup, and follow all directions closely. Take it slow!

Other notes:
-Rest turkey for at least 20 minutes
-During rest, turkey will increase in temp by 20F degrees (!). This allows you to safely pull at 150F internal in the breast, while keeping it juicy.
-Drop turkey in fryer with the “legs/dark meat facing down”. This should help the dark meat cook faster. In my case, the internal temp of the dark meat was already 165F even though the white meat was only 150F, which is ideal.
-Use homemade chicken stock in the injection if possible. You always hear people say this, but I’m telling you it makes a big difference!
-Keep an eye on the color. If turkey skin gets too dark too soon, reduce heat.
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