Fine Cooking Magazine - November/December 2020

屈服：about 3 cups gravy

Servings:8 to 10

Chef David Guas makes this turkey for his family every Thanksgiving. “A great reason to deep-fry your turkey is that it takes only 35 to 40 minutes to achieve a tender, juicy, crackling taste,” he says. Though the turkey’s the star, it wouldn’t be complete without the easy, tasty gravy from Guas’s grandmother.

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For the brine

5-1/2 oz. kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
2夸脱苹果酒
1 12-oz. bottle hot sauce, preferably Crystal (about 11/2 cups)

For the gravy

2 Tbs. canola or vegetable oil
13 oz. assorted turkey parts, such as the neck, gizzard, and heart
1 large sweet onion, quartered
2 medium carrots, coarsely chopped (about 1-1/3 cups)
2 medium ribs celery, coarsely chopped (about 1 cup)
2夸脱鸡汤
3 Tbs. all-purpose flour; more as needed
Kosher salt and freshly ground black pepper

For the turkey

1 12-lb. turkey, neck, giblets, plastic ties, and temperature gauge removed
Peanut oil, for frying (about 3 gallons; more as needed)

卡路里（千卡）：540
Fat Calories (kcal): 200
Fat (g): 22
饱和脂肪（g）：6
Polyunsaturated Fat (g): 6
单一饱和脂肪（g）：8
胆固醇（MG）：290
Sodium (mg): 910
碳水化合物（g）：3
Fiber (g): 0
Sugar (g): 2
Protein (g): 76

准备

Make the brine

在中等热量的中等地下水中，将盐，1夸脱的苹果酱和热酱，偶尔搅拌，直至盐溶解，约8分钟。倒入拉链中间袋或其他大容器，并加入剩余的苹果酒和6-1 / 2杯水。

Brine the turkey

Transfer the turkey to the bag with the brine, and refrigerate 8 to 10 hours or overnight, rotating the turkey in the bag occasionally to ensure that the entire bird comes in contact with the brine. (If you can’t find a brining bag or a pot large enough, you can盐水在冷却器中的火鸡。）
Remove the turkey from the brine, and dry both the interior and exterior with paper towels. Prop the bird so that it is standing up on a large rimmed baking sheet to allow any remaining liquid from the cavity to drain. Let sit at room temperature for 1 hour before frying.

Make the stock for gravy

In a large pot, warm the oil over medium heat until shimmering. Add the turkey parts and cook, stirring frequently, until they begin to brown, about 2 minutes. Add the vegetables and cook, turning occasionally, until browned in places and beginning to soften, about 10 minutes.
慢慢加入库存，同时在搅拌和刮削平底锅底部的棕色比特时。煮沸，然后减少到煨饭。厨师直到蔬菜非常柔软，股票略微减少，约1小时。
Remove and discard the turkey and vegetables from the pot. Strain the broth through a fine-mesh strainer into a large liquid-measuring cup. Use a fat separator to remove the fat from the top of the stock; reserve the fat and set the pot aside.

Fry the turkey

Tie the legs and tuck the wing tips behind the bird, and then put it into the fry basket. Measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover (the turkey should be completely submerged in the oil), about 3 gallons. Remove the turkey from the oil, and put it on a large rimmed baking sheet. Heat the oil to 350°F.
将火鸡送回煎篓，然后慢慢将其降低到热油中。煮约40分钟，每磅火鸡约3分钟。使用肉温度计，检查腿部和腔之间的地方的土耳其的温度。内部温度达到165°F，关闭炸锅，慢慢地从油中抬起火鸡，确保所有的油排出腔。让土耳其在雕刻前20至30分钟休息。

Finish the gravy

Add about 1 Tbs. of the turkey fat to the stock pot over medium heat, and whisk in 3 Tbs. flour. Cook, stirring with a whisk, for 1 minute. Slowly add 5 cups of the stock, whisking continually.
一旦股票添加，直到肉汁变稠，大约15分钟。季节味用盐和胡椒。
Carve the turkey and serve with the gravy