Experience the ultimate Thanksgiving centerpiece! This recipe yields an incredibly juicy turkey with perfectly crispy, golden-brown skin. Brining and deep-frying lock in moisture and flavor for a truly unforgettable meal. Note: This recipe requires 12-24 hours for brining and at least 4 hours for air-drying.
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
A comforting American classic for any holiday table, this creamy casserole combines tender green beans and a savory mushroom sauce, all topped with crispy fried onions. It's a beloved Midwest side dish that's incredibly easy to make using pantry staples.
About Deep Fried Turkey, Mashed Potatoes, Brown Gravy and Green Bean Casserole
Crispy deep-fried turkey with creamy mashed potatoes & gravy – a soul-satisfying comfort food feast!
This southern dish is perfect for dinner. With 2650.0600000000004 calories and 137.71g of protein per serving, it's a nutritious choice for your meal plan.
157gfat
Paprika
(for the rub)
1 tbsp Garlic Powder (for the rub)
1 tbsp Onion Powder (for the rub)
1 tbsp Black Pepper (freshly ground, for the rub)
3 gallon Peanut Oil (for frying, or as needed to reach the fill line)
Instructions
1
Prepare the Brine (15 minutes)
In a large stockpot, combine 1 gallon of water, kosher salt, brown sugar, bay leaves, black peppercorns, and the halved garlic head.
Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar completely dissolve.
Remove from heat and let the brine cool completely to room temperature, then chill thoroughly in the refrigerator for at least 2 hours.
2
Brine the Turkey (12-24 hours)
Place the completely thawed turkey in a large, food-safe container, brining bag, or cooler.
Pour the completely chilled brine over the turkey. Add more cold water if needed to ensure it is fully submerged.
Keep the turkey and brine refrigerated (below 40°F / 4°C) for 12 to 24 hours. If using a cooler, add ice to maintain temperature.
3
Dry the Turkey (CRITICAL STEP - 4+ hours)
Remove the turkey from the brine and discard the brine solution. Thoroughly rinse the turkey inside and out with cold water.
Pat the turkey extremely dry with paper towels. This is crucial for safety and crispy skin. Dry every surface, including inside the cavity and under the wings.
For the best results, place the dry turkey on a rack over a baking sheet and let it air-dry, uncovered, in the refrigerator for at least 4 hours, or overnight.
4
Set Up Fryer and Season Turkey (25 minutes)
Set up your turkey fryer outdoors on a flat, level, non-flammable surface, at least 10 feet away from any buildings or combustible materials.
Pour peanut oil into the pot up to the manufacturer's recommended fill line for your size of turkey. Attach a deep-fry thermometer to the side of the pot.
Heat the oil to 350°F (175°C). This can take 20-30 minutes. Monitor the temperature closely.
While the oil heats, combine Cajun seasoning, paprika, garlic powder, onion powder, and black pepper in a small bowl. Rub this mixture evenly over the entire surface of the completely dry turkey.
5
Fry the Turkey (45 minutes)
Securely place the turkey on the fryer's stand or basket, neck-end down.
SAFETY FIRST: Turn the burner OFF completely before lowering the turkey into the oil.
Wearing long, insulated gloves, very slowly and carefully lower the turkey into the hot oil. This should take at least one full minute to prevent the oil from boiling over.
Once the turkey is fully submerged, turn the burner back on. Adjust the flame to maintain a constant oil temperature between 325°F and 350°F (163-175°C).
Fry for approximately 3 to 3.5 minutes per pound. A 12 lb turkey will take about 36-42 minutes.
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
6
Rest and Carve (30 minutes)
Once cooked, turn the burner OFF again.
Slowly and carefully lift the turkey from the oil, allowing excess oil to drain back into the pot for a minute.
Transfer the turkey to a large cutting board or platter lined with paper towels to catch any drips.
Let the turkey rest for at least 20-30 minutes before carving. This is essential for the juices to redistribute, ensuring a moist bird.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
2 can condensed cream of mushroom soup (10.5 oz or 298g each)
1 cup milk (whole or 2%)
2 tsp soy sauce
0.5 tsp black pepper (freshly ground)
4 can canned cut green beans (14.5 oz or 411g each, drained well)
1.33 cup french fried onions (divided)
Instructions
1
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart casserole dish or a 9x9 inch baking pan.
2
Combine the sauce ingredients. In a large mixing bowl, whisk together the two cans of condensed cream of mushroom soup, milk, soy sauce, and black pepper until the mixture is smooth and uniform.
3
Mix the casserole. Add the well-drained green beans and 2/3 cup of the French fried onions to the soup mixture. Gently fold everything together with a spatula until the green beans are evenly coated.
4
Transfer and bake. Pour the green bean mixture into your prepared baking dish and spread it into an even layer. Bake uncovered for 25 minutes, or until the casserole is hot and bubbling around the edges.
5
Add topping and finish baking. Carefully remove the dish from the oven. Sprinkle the remaining 2/3 cup of French fried onions evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, until the onions are golden brown and crispy.
6
Rest and serve. Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Serve warm.
