As a kid I only ever had turkey during the holidays or at the renaissance festival. If I had it during non holidays it was in the form of lunch meat for sandwiches and that’s really about it. Basically I saw turkey as a treat and I really still do. Turkey to me kicks off the holiday season. On the downside that means you’re not practicing with turkey regularly so when it comes to the big day of a holiday that can be a lot of pressure. So I avoid whole birds during the rest of the year and if I do make my own turkey its drumsticks or breasts, not a whole 10lb turkey. That way I can experiment trying out new recipes and get more familiar with the bird. So this recipe was kind of a challenge for me in a learning something new, what I would do differently next time kind of way. Nothing major or bad. I intended this recipe to be a double fried turkey because I figured a double fry would insure tender, crisp turkey. After making this recipe I’ve deemed that unnecessary. I actually compared the two techniques in the moment (1 fry vs. 2) and I couldn’t tell any difference. Also i wish i would have brined it for my normal 2 days instead of 1. But all in all I was pleased how everything turned out and this will get me over the hump till the holiday season. Try it out and let me know what you think!
- 3 Turkey legs
- 4c Unsweetened apple juice
- 2oz fresh sage
- 1/3c sugar
- 1/4c salt
- 1Tb mustard seed
- 1Tb black peppercorns, crushed
- 1Tb ginger, grated
- 2 celery stalks
- 6c canola oil
- To make brine for turkey put one cup of apple juice, sage,salt, sugar, peppercorns, mustard seeds and ginger into a sauce pan.
- Bring to a boil and boil everything till completely dissolved.
- Add in the other 3 cups of apple juice to cool down hot brine once removed from stove.
- Once brine is completely cooled add in turkey legs and celery and let sit for 2 days.
- Heat oil on stove or in deep fryer.
- Fry turkey legs at 350 degrees for 16-22 minute (depending on size) Till turkey is cooked thoroughly.