Fried Turkey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Creole Seasoning:
13 oz. free-flowing salt
1 1/2 oz. ground black pepper
2 oz. ground red pepper
1 oz. garlic powder
1 oz. chili powder
Frying:
Turkey (no larger than 16 lbs.)
1 bottle of Italian dressing (strained)
equal parts to Italian dressing of white wine
Large turkey frying pot
Propane tank
Peanut oil to fill about 1/2 of pot
Turkey injector
Large turkey roasting bag
Large cookie sheet
Butcher twine
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Directions: |
Directions:Day before frying:
- Measure level for your oil by submerging turkey into pot with water. This is to ensure that you don't overfill the pot with oil so that it overflows and starts a fire.
- Thoroughly wash your turkey reserving the neck for making stock for gravy.
- Pat down and dry turkey.
- Make Creole Seasoning. This will make a lot that can be stored in an airtight container for future use (turkeys or otherwise).
- Combine strained Italian dressing, white wine and some creole seasoning to taste. You want enough to make it rich and flavorful, but not so much that your liquid becomes too thick and cannot express through your injector.
- Inject turkey all over.
- Rub additional seasoning over the outside of the bird all around.
- Carefully slide the bird into the roasting bag on a cookie sheet and seal shut.
- Marinate the bird overnight in the refrigerator.
Day of frying:
- Set up fryer (in well ventilated area (outside or garage) with floor protection underneath) and pour in oil. Attach thermometer to inside of pot and start warming oil to 350º.
- Remove the turkey from refrigerator about 1 hour prior to frying take off the cold edge.
- Remove the turkey from the bag and rub additional seasoning on the bird if necessary.
- Tie the legs together with butcher twine.
- Using the pot hook, slowly lower the turkey (legs down) into the oil being careful to not allow oil to spill over.
- Cook turkey 3 minutes per pound monitoring temperature and adjust accordingly to maintain the 350º goal. (The oil temperature will drop initially as you add the cold bird.)
- When done, carefully remove the frying basket and remove the turkey to a cookie sheet or platter to rest.
- Cover the turkey with foil and allow to rest at least 30 minutes.
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Personal
Notes: |
Personal
Notes: Make sure to never leave the fryer alone, and keep oil temperature as close to 350º as possible while cooking. You can fry 4-5 turkeys before changing the oil. Let oil cool completely before storing in refrigerator or discarding.
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