Nutrition Facts

Serving Size 163 g

(Approx. 10 Servings)

Amount Per Serving

Calories	280	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 170 mg	57%

Sodium 680 mg	28%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	46 g

Vitamin A 0%	•	Iron 20%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Hot Turkey

Prep Time

12 hours

Cook Time

1 hour

Total Time

13 hours

Serves

10 People

Ingredients

Recipe makes 10 Servings

2 cup(s) kosher salt

1 cup(s) brown sugar

5 bay leaves

1 Tbsp cumin seeds

1/3 cup(s) chili pequin, crushed, plus for desired heat level

16 Lb turkey, completely thawed and neck and giblets removed

12 Qt peanut oil, plus more as needed

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Instructions

In a small sauce pot add salt, sugar, bay leaves, cumin seeds, and crushed chili pequins. Bring mixture to a simmer long enough to just dissolve salt and sugar.

Allow to brine to cool to at least 41°F. Place turkey into a brine bag or large pot.

Pour cold brine over turkey and fill pot with 1 to 2 gallons of water to completely submerge the turkey in brine.

Refrigerate for at least 12 hours or up to 24 hours.

Remove turkey from brine and rinse it under cold water.

Place turkey on frying rack or basket. **VERY IMPORTANT, allow turkey to completely come to room temperature before frying.

When ready to fry, fill a large stock pot (at least 30 quarts) with oil and bring to 250°F. Make sure there is enough room in pot to completely cover the turkey in oil without causing oil to overflow.

Once oil temperature reaches 250°F, slowly lower turkey into oil so oil doesn't splash. After turkey is submerged turn heat up to 350°F.

Fry turkey for 4 minutes per pound; usually takes 45 minutes to 1 hour to fry. Internal temperature should be 170 -175°F when turkey is done.

Allow to rest for at least 25 minutes before carving the turkey.

Cooks note: Be very careful when frying a turkey, always do it outside away from structures and keep a fire extinguisher handy.