Deep-Fried Turkey

Recipes from 11/18/17 by Chef Michelle Bernstein

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1 15-pound turkey, NOT FROZEN
4 gallons water, very cold

3 cups water
2 cups sugar
2 cups salt 
2 apples, chopped
3 bay leaves
1 tablespoon peppercorns
1 tablespoons fennel seed

Place the 4 gallons of water in a large container (at least 5 gallon size, or a clean garbage bag set inside the sink).  Heat the remaining 3 cups of water in a large pot with the salt and sugar and bring to a boil to dissolve the salt/sugar. Combine the water from the pot with the rest of the water.  Add remaining ingredients.  Allow to cool to room temperature.  Rinse your turkey; remove the neck and giblet bag, reserve for another use.  Add the turkey. If using a garbage bag, tie off securely so the brine doesn’t leak out.  Allow to brine overnight in the refrigerator (or in a cooler covered in ice.)  
The next day, remove the turkey (discard the brine) rinse, if desired, and on place a sheet tray, breast up.  Tuck the wings under back. Allow the turkey to dry overnight in the refrigerator. 

Prepare your turkey fryer:
Fill with oil up to the fill line.  Allow to heat.  Carefully place your turkey into the basket and lower slowly into the oil.  Some bubbling is normal.  Close the lid and fry for 3½ .minutes for every pound plus an additional 5 minutes.  After frying, remove carefully and allow to drain before removing from the fryer. 

Thanksgiving Gravy 

2 pounds turkey necks 
1½-2 quarts chicken stock or broth 
3 tablespoons butter
3 tablespoon AP flour
1 cup white wine 
½ teaspoon chopped tarragon
½ teaspoon chopped thyme
¼ teaspoon chopped rosemary 
Heat your oven to 400˚F.  Rinse and dry the turkey necks and place on a sheet tray.  Roast for 30-40 minutes or until golden brown.  Combine the purchased broth and roasted necks in a pot.  Bring to a simmer and allow to cook for 45-60 minutes to infuse the turkey flavor.  Skim off any foam that rises to the top. Strain the broth, discarding the necks.
Meanwhile, melt the butter in a pot.  Add the flour and stir to make a roux.  Cook for 2-3 minutes.  Add the white wine and reduce by ¾.  Add the strained broth, whisking constantly to avoid any lumps.  Allow the gravy to simmer and reduce down ¼ of the way, stirring constantly.  Stir in the herbs and taste for seasoning.