Bob's Burgers Turkey Recipe
Try out this unique take on a turkey recipe from the popular show Bob's Burgers! It's easy to make and guaranteed to be a crowd-pleaser
Print
Pin
Rate
Servings: 0
Calories: 491kcal
Equipment
- Stock pot
- Large cooler
- Gloves
- Ice packs,
- Heat Resistant,
- Electrical turkey Fryer, etc
Ingredients
- 13-14 pounds of whole turkey adorned with trimmed excess skin, and a regal removal of neck and giblets.
- 2 gallons of golden canola oil a liquid cloak for the turkey's grandeur.
Brine:
- 1/2 gallon of unsalted vegetable stock a flavorful elixir from garden treasures.
- 60 fluid ounces of vibrant cranberry juice a crimson kiss to enhance the feast.
- A handful of fresh thyme sprigs plucked from the herbaceous haven.
- Peel of 2 sun-kissed oranges a citrusy flourish for a burst of sunshine.
- 2 large sprigs of aromatic rosemary a fragrant dance in the infusion.
- 7 leaves of fresh sage a leafy bouquet for a touch of herbal elegance.
- 1/2 cup of golden granulated sugar a sweet alchemy for balance.
- 2 teaspoons of ground ginger a warm embrace from exotic lands.
- 2 tablespoons of minced garlic a pungent whisper in the brine.
- 1 1/2 cups of Herbsaint a magical elixir for a spirited twist.
- A gallon of heavily iced water a chilly oasis for the turkey's soak.
- 1 cinnamon stick a woody note for a hint of spice.
- 1 cup of artisanal kosher salt harvested with care for perfect seasoning.
- 1 1/2 tablespoons of black peppercorns freshly ground for a peppery symphony.
Spice Rub:
- 2 tablespoons of aromatic garlic powder a fragrant whisper in the spice blend.
- 1 teaspoon of freshly ground black pepper the dark symphony of spice.
- 1 tablespoon of onion powder a sweet and savory note in the rub.
- 1 tablespoon of pristine salt a pinch of oceanic perfection.
- 2 teaspoons of ground ginger a touch of warmth for a culinary hug.
Instructions
- Before making the turkey, two nights prior, bring a stockpot containing all brine ingredients (except for ice water) to a boil. Cover and switch off the heat; let it cool down and place in refrigerator overnight.
- About 12-13 hours before time to cook, put the turkey (breast side down) in a brine bag and fill it with brine as well as ice water. Seal the bag while expelling air, twist the extra part of the bag to ensure that the poultry is entirely submerged, and tie it off with twine. Place this entire bag in a cooler full of ice packs for about one hour before you intend to serve.
- Drain the turkey from the brine bag and rinse it off. Dry with paper towels before applying spice rub to all parts of the skin, making sure to cover evenly. Tie the wings and legs to the body, as well as the ends of the drumsticks together with twine. Place turkey spine side down into the fryer basket and use twine to secure the turkey in place, running a layer across the top of the turkey and through each hole of the fryer basket. This will help keep it from floating around while cooking.
- When it's time for cooking, put the turkey fryer outside on newspaper to catch any dripping grease. Heat the oil as per fryer guidelines and wear heat-resistant gloves. Place the basket into the fryer carefully and cook for the amount of time indicated by your fryer size (ours was 45 minutes).
- Once cooked, take out the fryer basket (while still wearing gloves) and let it cool down. Cut off the twine holding it to the basket and transfer it to a roasting pan for further cutting of twines and carving. Serve hot.
Notes
- Make sure to use a 13-14 lb turkey for the best results.
- Be sure to chill your brine mixture in the refrigerator for at least 8 hours before cooking the turkey.
- Start by preheating your oven to 350°F and then place your turkey in an oven-safe roasting pan.
- Rub the spice mixture all over the turkey and then put it in the oven, making sure to baste it every 15-20 minutes.
- When your turkey is cooked (internal temperature should be 165°F), let it rest for 20 minutes before carving and serving.