Deep-Fried Turkey Breast

with bourbon chowchow Makes 8 servings

Total time: about 11/ hours

FOR THE TURKEY, BOIL:

1 1/2 1/4

1/2 1/4

ADD:

1 1 1

3

3 4 8 1

FOR THE CHOWCHOW, MELT:

2 1/2 1 Tbsp. unsalted butter cup diced onion tsp. minced fresh garlic

OFF HEAT, ADD:

1/4 cup bourbon or apple cider

STIR IN:

1/3 1/4 2 1 cup water cup fresh orange juice cup hot sauce (such as Tabasco) cup sugar cup kosher salt

cup chopped onions bulb garlic, cloves smashed Tbsp. each whole cloves and allspice berries cinnamon sticks (3-inches each) fresh bay leaves cups cold water cups ice cubes whole bone-in turkey breast (6 lb.), thawed, trimmed of rib bones and excess fat, pop-up indicator removed Peanut oil cup sugar cup yellow mustard Tbsp. sweet pickle relish Tbsp. each cider vinegar and ketchup

Salt to taste

For the turkey, boil 1 cup water, orange juice, hot sauce, sugar, and salt for the brine in a saucepan over medium-high heat until salt dissolves. Add onions, garlic, cloves, allspice, cinnamon sticks, and bay leaves. Return brine to a boil for 1 minute, then pour into an extra-large bowl. Add cold water and ice; let stand 5 minutes. Submerge turkey in brine, skin side down, cover, and refrigerate 3–4 hours.

Remove turkey from brine 1 hour prior to frying.

Air-dry turkey on a paper-towellined baking sheet, pat dry any excess moisture. Just before frying, pat turkey dry again.

Set up turkey fryer according to manufacturer’s instructions.

Preheat oil to 375°. Place turkey in fryer basket; carefully lower into oil. Immediately reduce temperature to 325°. Close lid and fry turkey 42 minutes (7 minutes per pound) or until a thermometer inserted into the thickest part, but not touching bone, registers 165° (skin will be very dark). Turn off fryer and lift basket. Rest turkey in basket over oil, 10 minutes, then transfer to a cutting board and rest 30 minutes before carving.

For the chowchow, melt butter in a skillet over medium-high heat; add onion and sauté until it softens, 2 minutes. Stir in garlic; cook until fragrant, 1 minute.

Off heat, add bourbon; return skillet to stove top and boil,

2–3 minutes. (Caution: bourbon can ignite near an open flame.)

Stir in sugar, mustard, relish, vinegar, and ketchup; boil until slightly thickened, 2 minutes. Season chowchow with salt. Serve turkey with chowchow.

Per serving with 2 Tbsp. chowchow: 335 cal; 8g total fat (3g sat); 151mg chol; 745mg sodium; 12g carb (0g fiber, 9g total sugars); 49g protein