Deep-fried turkey

Ingredients:

• 6 liters of hot water
• 450 g coarse salt
• 450 g dark brown sugar
• 2.5 kg of ice
• 1 turkey weighing 5.8 - 6.3 kg, giblets removed
• Approximately 16 - 18 quarts of peanut butter*

Preparation:

1. In a 22-quart upright portable beverage cooler, combine hot water, coarse salt, and brown sugar and stir until the salt and sugar are completely dissolved. Add ice and stir to chill.
   
   Carefully lower the turkey into the container. If necessary, weigh the bird down to ensure it is completely submerged in the brine.
2. Cover and place in a cool, dry place for 8-16 hours.
3. Remove the turkey from the brine, rinse, and pat dry thoroughly. Let it sit at room temperature for at least 30 minutes before cooking.
4. Pour oil into a 28-30 quart (28-30 l) pot and place it over high heat on an outdoor propane burner. Heat the oil to 120°C (250°F).
5. Once the temperature reaches 120°C (250°F), slowly lower the turkey into the oil and bring the oil temperature to 175°C (335°F). Once it reaches 175°C (335°F), reduce the heat to maintain the desired temperature.
6. After 35 minutes, check the turkey's temperature with a meat thermometer. Once the breast temperature reaches 155°F (66°C), carefully remove the turkey from the oil and let it rest for at least 30 minutes before carving. The internal temperature of the meat will reach 165°F (71°C).
7. Slice the turkey and serve.
   
   Note *
   
   To determine the correct amount of oil, place the turkey in the pan you'll be frying it in. Add enough water to just cover the surface of the bird and come at least 10-12 cm below the rim of the pan. This is the amount of oil you'll need to fry the turkey..