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Add the butter and once it has melted, sprinkle in the flour. Use a whisk to mix in the flour to make a roux. Whisk and cook the roux until lightly browned, about 3 to 5 minutes. Pour in the dry sherry, using the whisk to scrape up any browned bits from the bottom of the roasting pan. Slowly pour in 3 cups of broth.

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Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.

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Procedure. 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.

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Heat oil to 350 degrees. The temperature of the oil can take up to 30 minutes to build, so plan accordingly. Carefully lower the turkey into the fryer. Deep fry for 3 minutes per pound. Some recommend adding an extra 5 minutes to account for the drop in temperature when the turkey is initially entered.

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Homemade Gravy Recipe. 1. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. 2. Add chicken broth and pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt.

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Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes.

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After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.

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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.

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Letting the flour cook with the butter or fat for a minute or two improves the flavor of the gravy and also helps avoid lumps. Continue to whisk frequently while the flour cooks until light brown. Add drippings and whisk. Gradually add the warm drippings or broth, whisking constantly to avoid lumps.

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Step 3. Brine the turkey: In a bowl, whisk together sugar and salt. Remove any giblets and neck from the turkey cavities and any plastic parts or pop-up thermometers and pat the bird dry, making sure that it's fully thawed. Place the bird in a large container or plastic bag.

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Preheat oven to 400 degrees. Rinse turkey legs and pat dry, then lightly salt and pepper. Grease the bottom of an oven-safe braiser, saute pan or roasting pan with olive oil, then add onion, celery, carrots and garlic and top with the turkey legs. Roast in the oven for 1 hour and 30 minutes.

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a countertop indoor turkey fryer and an instant-read thermometer. In a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and.

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Preheat the oil to 275º F and lower the turkey slowly into the fryer. Maintain oil temperature at 325º F, frying for approximately 3 minutes per pound or until the breast reaches 165º F internally. Remove the turkey safely and let it rest for 15 to 20 minutes before carving.

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Roast those gravy parts the same day, or buy a turkey candle. The turkey needs to rest from at least a half-hour, or as much as two hours, to keep moisture in. Armando Rafael for The New York.

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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).

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Place turkey in fryer basket. Fill fryer stockpot with peanut oil to within 10 to 12 inches from top of pot. Heat over medium-high heat until a deep-fry thermometer registers 375°. Carefully and slowly lower turkey in basket into hot oil; oil temperature should fall to and remain at 325°. Fry turkey for approximately 49 minutes (3½ minutes.