You Won’t Believe What Is the #1 Item Sold at Smart & Final Over Thanksgiving?
Smart + Final Markets has some interesting holiday insights (and more) for you and me.
Not cranberry sauce or stuffing or green beans… not even pie…
It’s PEANUT OIL! .. YES, I know that’s hard to believe that it’s peanut oil.
What are all of these shoppers doing with all of this peanut oil?!?!
They are deep frying their turkeys!!!
As you might be aware – frying a turkey gets you crispy skin on the outside, moist meat on the inside and the peanut oil adds a delicious slight nutty taste.
Smart & Final’s Chef Jamie Gwen developed the most delicious recipe for HONEY & SAGE BRINED DEEP FRIED TURKEY (check out the photo above!)
HONEY & SAGE BRINED DEEP FRIED TURKEY
Smart & Final’s Chef Jamie Gwen
Prep Time: 45 minutes
Brining Time: Overnight
Cook Time: 3 1/2 minutes per pound of Turkey
• One 12 to 16 pound First Street turkey
• 6 quarts water
• 1 1/2 cups First Street Kosher salt
• 1 cup Sun Harvest Organic Honey Light Amber
• 1 handful fresh sage leaves
• 6 fresh garlic cloves, peeled and left whole
• 2 tablespoons First Street Black Pepper
• 2 ounces of Garlic Rosemary & Lemon Rub (or your favorite rub)
• A Turkey Fryer & Burner
• 4-5 gallons First Street Peanut Oil, for frying
Cooking the Bird!
An overnight soak in a brine, or salted water solution, gives your turkey a chance to absorb both moisture and seasoning. To brine your turkey, find a container large enough to submerge the turkey in the brine, such as a large stock pot or bucket and line it with a large heavy plastic bag (an unused 30-gallon trash bag works great!).
1. Make the brine using 1 cup Kosher salt to 1 gallon of cold water. Season the brine with the honey, sage, garlic and cracked black pepper. Allow the turkey to rest in the brine, in the refrigerator overnight or up to 24 hours before frying.
2. Remove the turkey from the brine and pat it dry. (Water and oil do not mix, so be sure to dry the inside and outside of the turkey very well.) Rub the outside and the inside cavity of the bird with the spice rub. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
3. Heat the oil to 400°F. Place a roasting rack on a baking sheet and set it next to the fryer to drain the turkey when it is done cooking. Attach the turkey to the turkey lifter according to the manufacturer’s instructions. Slowly and carefully lower the turkey into the hot oil.
Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340°F. Maintain the temperature of the oil at 350°F, and cook the turkey for approximately 3 1/2 minutes per pound. The turkey is done when it floats to the surface and has a dark golden brown skin. Carefully remove the turkey from the oil and hold it over the pot to allow any excess oil to drain back into the pot, then lay the bird on the prepared baking sheet.
4. To insure doneness, insert a meat thermometer into the thickest part of the thigh. The internal temperature should be 180°F. Allow the turkey to rest for 20 minutes before carving.
Thanks to Smart and Final and Chef Jamie Gwen for these brining tips and a great recipe!
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