Whole Fried Turkey Platter

Servings: 4-6
Total Time: 12-24 hours for brining, 40-50 minutes for frying (double-fry method)

Ingredients

• Turkey Pieces
  • 2 turkey thighs
  • 2 turkey wings
  • 2 turkey legs
• For the Brine:
  • 1 cup Uncle Dibbz Top of the Line Brine
  • 1 gallon cold water
• For Seasoning:
  • Uncle Dibbz Durtty Bird Rub (to coat turkey pieces after brining)
• For Frying:
  • 4-5 cups peanut oil or vegetable oil (enough to fully submerge the pieces)
• Optional Gravy:
  • 1/4 cup turkey frying oil (reserved from frying)
  • 1/4 cup all-purpose flour
  • 2 cups turkey or chicken stock
  • 1 tsp Uncle Dibbz Delta Dust

Instructions

1. Brine the Turkey (12-24 hours in advance):

   In a large container, mix 1 cup of Uncle Dibbz Top of the Line Brine with 1 gallon of cold water.

   Submerge the turkey pieces (thighs, wings, legs) in the brine, ensuring they’re fully covered. Cover and refrigerate for 12-24 hours to enhance tenderness and flavor.

2. Prepare and Season the Turkey:

   Remove the turkey pieces from the brine, rinse under cold water, and pat dry thoroughly with paper towels. For safety, make sure the turkey pieces are completely dry to prevent dangerous oil splatters and potential fire.

   For best results, place the turkey pieces on a wire rack set over a baking sheet and air-chill in the fridge for 1-2 hours. This helps to dry the skin further, making it crispier when fried.

   After air-chilling, place the turkey pieces in a large bowl. Generously season with Uncle Dibbz Durtty Bird Rub, ensuring each piece is evenly coated.

3. First Fry (Cook Through):

   In a large Dutch oven or heavy-bottomed pot, heat oil to 315-320°F, knowing the temperature will drop once the turkey is added.

   Once the turkey pieces are in the oil, aim to maintain a steady temperature of 300°F for the first fry.

   Working in batches to avoid overcrowding, fry the turkey pieces for about 10-12 minutes, or until the internal temperature of the meat reaches 150°F (65°C).

   Remove each batch and let the pieces rest on a wire rack. Keep fried turkey pieces warm in a 250°F (120°C) oven between batches. Allow the oil to return to 315-320°F before adding the next batch.

4. Second Fry (Crisp the Skin):

   Increase the oil temperature to 375°F (190°C).

   Working in batches again, return the turkey pieces to the oil for 3-5 minutes, until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

   Remove and drain on a wire rack or paper towels.

5. Optional Gravy:

   Using 1/4 cup of the reserved turkey frying oil, add it to a skillet or saucepan over medium heat.

   Whisk in 1/4 cup of flour, stirring constantly for 1-2 minutes to create a roux.

   Gradually add in 2 cups of turkey or chicken stock, continuing to stir until the gravy thickens.

   Season with 1 tsp of Uncle Dibbz Delta Dust for extra flavor. Adjust salt and pepper to taste, then serve alongside the fried turkey.

6. Serve:

   Arrange the fried turkey pieces on a platter with garnishes of fresh rosemary and sage for a festive presentation. Serve with gravy on the side if desired.

Safety and Quality Tips:

• Ensure the turkey is thoroughly dry before frying to prevent oil splatters or fires.
• Heat the oil initially to 315-320°F and then maintain it at 300°F during the first fry to account for the temperature drop when adding turkey.
• Avoid overcrowding in the pot to maintain oil temperature and ensure even cooking.
• Keep pieces warm in the oven between batches to serve everything hot and fresh.

This double-fry method with Uncle Dibbz seasonings ensures tender, flavorful meat with a perfectly crispy skin, ideal for a memorable Thanksgiving meal!