Deep Fried Trukey

[Al Dente]

I know Thanksgiving just passed, but this is good any time of the year.  I bought a 22 pound organic turkey from Fairway.  I made a brine of water, apple cider, brown sugar, sea salt, and Paul Prudomme's Poultry Magic.  Put the bird into a clean 5 gallon bucket, and added the brine.  Had it in there for 5 days, then took it out, rinsed and dried it off.  
I had to fabricate a stand for it at work as the basket that came with my deep fryer was way too small to hold the big boy.
Oil was at 400, when I lowered it in, slowly.
Cooked for 70 minutes, oil maintained a temp of 350, the whole time.  Lifted it out, and let it drain on paper towels for 5 minutes, then let it rest for another 20 before carving.
Most delicious one I have ever done.  Moist, juicy, tasty, and all of the skin was super crispy, and all of the fat was gone.  No flabby skin for anyone.

[neuse]

That's a big bird for frying.
I stay around 15lb.