|Deep Fried Turkey, I have to tell you when I saw them pull this bird out of the fryer, all I can think of was the Griswald Family Christmas Turkey from Christmas Vacation movie! I was so scared with no back up plan!|
|My husband Nemo and son Curt were my Iron Chefs as they prepared our Thanksgiving feast of Fried Turkey this year!|
|Curt was checking to see if it was done, 14 pounds in 45 minutes, the fryer was set on 350 F degrees, he heat the oil first around 30 minutes before dropping this bad boy inside the peanut oil.|
|Curt kept his eye on the heat setting making sure it stayed a constant 350f degrees.|
|Preparation is very important getting the oil heated to 350F degrees, if it's not hot enough oil the turkey will be greasy and not cook evenly.|
|Slowly lower the turkey into the oil. Very slow.|
1 turkey (fresh preferable), 12-15 lbs, thawed blotted dry (frozen not recommended)
3 gallons peanut oil
3 cloves minced garlic
4 tablespoons of olive oil
1 stick butter
4 teaspoons soy sauce
1/2 teaspoon paprika, garlic powder, salt and pepper
1 large outdoor turkey fryer
Basket and hook included with fryer
1 turkey injector to inject marinade
In a food processor place 3 minced cloves of garlic, 1 teaspoon peanut oil or sesame oil, olive oil, butter, soy sauce and paprika. When butter has melted. This mixture is used to inject the turkey before frying. Two ounces per pound of turkey. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made. the turkey.
If there is a removeable pop-up timer in your turkey take it out and throw it away. I use a roasting disposable pan to place the turkey with marinade injection in and refrigerate overnight, up to two days if you want too, you can also use a large bag as well.
Frying the Turkey:
Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350F degrees. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil using the method above and carefully lower the turkey into the cooker. Allow the oil temperature to stay consistant heat at 350F and continue frying, allowing 3 1/2 minutes per pound this is what was recommended. Our 14 pound Turkey took 45 minutes to cook.
We bought our peanut oil at a local big box style warehouse store, pour up to the line on the inside of your turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). Please make sure there is no water or ice on this turkey for safety of exploding in the oil with water or ice. Again this turkey is fresh, not frozen.
The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175 F using a meat thermometer.
Remove the turkey to a clean large Turkey pan. Then allow it to cool, a few minutes before slicing. That didn't happen here! They ate this bird so fast, I have never had a whole Turkey eaten that quick~
|I don't think my son wanted to give up this beautiful turkey, he got crazy eyes while slicing it (smile)! |
They all devoured this whole bird, no leftovers!
Hope you got some tips on how to make this great fried turkey. It's a diffinite make again recipe! Try it at least once you won't be sorry! Thank's to my two great Iron Chefs for my wonderful Thanksgiving Day Turkey dinner! Happy Thankgiving 2010, a very memorable one for me, as I didn't have to cook this year!!!!! Off to sleep, Black Friday is among us, and I have to be to work at 1:30 am and that's right now 4 1/2 hours from now...goodnight have at least a 15 hour work day tomorrow, hope your family had a wonderful holiday!
From our house to yours, Claudia and Family @Whats Cookin Italian Cuisine