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From the King's Kitchen  Note:
Born
and raised in Wichita Falls, George Bartosh was graduated from Texas Tech.
Upon graduation he worked in Dallas and then relocated his Information
Technology recruiting business to Denver, Colorado for 15 years and then
to Vancouver, Washington for the last 15 years.
The following recipe is well established and one of George’s favorites. Terry Turner, an old high school buddy and HMS Crown CEO, has edited it to put in a few tweaks which can be ignored, especially if you don’t like it spicy. Remove items with asterisk (*) which are Terry’s spicy additions, and you will have Bartosh’s regular Deep Fried Turkey Recipe. 6 quarts hot water
George Bartos with Paula Abdul of American Idol fame.
You can determine the correct amount of oil by placing the turkey into
the pot that you will be frying it in, add water just until it barely covers
the top of the turkey and is at least 4 to 5 inches below the top of the
pot. Measure the water as you add it. The amount of water added will
equal the amount of oil you use for frying the turkey.
Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a clean, empty 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. *Dust the cavity of the bird with two tablespoons of powdered cayenne pepper and one tablespoon of powdered ginger. Omit this if you don’t like it spicy. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, *slowly add two diced onions and two diced jalapeño peppers (be sure you are outside as the peppers will affect breathing and sinus cavities. Omit this if you don’t like it spicy. Immediately and SLOWLY lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. *Terry suggests having mustard oil on hand in a misting bottle and lightly misting the turkey with mustard oil immediately after removing the turkey from the oil. The bird will reach an internal temperature of 161 degrees F due to residual heat (carry over cooking). The turkey is beautifully presented on a bed of curly kale leaves lightly decorated with a sprinkling of radishes (red and white) a few cherries and plums, and a few berries. Present and carve as desired More great recipes are coming soon. We welcome your submissions, ideas and comments.The King's Kitchen is a department of Life Tools, a work in progress, just starting, so it will change often. Please come visit us when you can and see what's new. We'll try to keep it interesting for you and, if you have any "tools" you'd like to share with others, please let us know.
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