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DEEP FRIED
TURKEY
1 turkey,
12-15 lbs, thawed
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork,
finely minced
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a
fine mesh strainer)
salt and pepper, to taste
For this recipe, you will
need a large outdoor turkey
fryer. Find a place to set
up the cooking area away
from the house, and children
or pets. You'll need a
heavy-duty turkey lifter to
remove the turkey from the
hot oil and a long stemmed
thermometer, and long-armed
hot mitts.
Be sure the turkey is fully
thawed
and make sure it is
dry
before frying.
The night before:
Slice the salt pork into
1/8" dice or mince well with
a cleaver. Combine with 3
minced cloves of garlic and
1 teaspoon peanut oil in a
heavy skillet over low heat
and leave for 30 minutes, or
until the drippings have
rendered out from the salt
pork. Turn several times.
After 30 minutes, add
butter, soy sauce and
paprika. When butter has
melted and become clear,
remove pan from heat and
strain the mixture with
cheesecloth or a fine mesh
strainer until no small bits
remain. (Alternatively,
process until smooth in a
blender). This mixture is
used to inject the turkey
before frying. Inject the
turkey about 5 inches apart,
having the injector go in
different directions several
times for each hole made.
If any of the mixture is
left when done injecting the
turkey, use it to rub the
outside of the turkey.
Remove the pop-up timer,
then place the turkey in a
large food-safe plastic bag
in the refrigerator
overnight.
Cooking the Turkey:
Add peanut oil up to the
line on the inside of the
turkey fryer (or see your
manufacturer's instructions
for recommended quantity of
oil). The turkey should be
submerged with one inch of
oil above it while cooking.
Thirty minutes before
cooking, remove the turkey
from the refrigerator and
let sit at room temperature.
Bring the oil temperature to
350°F. 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 and
carefully lower the turkey
into the cooker. Allow the
oil temperature to lower to
300°F and continue frying, 4
minutes per pound of turkey.
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 an instant read
thermometer.
Remove the turkey to a
cookie sheet; sprinkle both
sides with salt and pepper,
then allow it to cool,
upside down for 20 minutes.
Serve breast side up on a
decorative platter.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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