|
Deep
Fried Turkey
 OK,
it does sound a little weird, but deep frying a turkey is one
of the most delicious ways to prepare a turkey. And, once you
get everything ready, the quickest. It only takes 30-45 minutes
to cook the entire turkey! Deep fried turkey is not oily, it is
moist, tender and unbelievably delicious!
Here’s
how you do it:
Ingredients:
One
12-14 pound gf turkey
Several gallons of peanut oil
The day before you intend to cook the turkey, inject it with the
following injection liquid, or experiment with your own:
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 teaspoon salt
8 ounces grapefruit juice
2 ounces dry white wine
1/2 ounce Worcestershire sauce
Mix dry ingredients together, add liquid ingredients and combine
until all is dissolved.
Fill a poultry injector (can be found at any kitchen store) with
the liquid and inject breasts, wings, legs and thighs.
Prepare the following rub, or experiment with your own:
1/2 cup garlic salt
1/2 cup onion salt
1/2 cup maple sugar
1/2 cup can sugar
1/2 cup paprika
2 Tablespoons lemon pepper
2 Tablespoons minced garlic
2 Tablespoons lime zest
1 Tablespoon parsley flakes
1 teaspoon cayenne pepper
1/2 teaspoon ground anise
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Combine
all ingredients together and mix well.
Generously
sprinkle rub all over turkey. Wrap turkey in plastic wrap and
refrigerate.
Tools
you will need:
- Portable
propane burner: Turkey fryer, also doubles as a crab cooker
- 40
quart pot
- Stand
or basket
- Heavy
gloves or mitt
- Candy
thermometer
- Meat
thermometer
- Assistant
- Broom
handle or long sturdy piece of wood
- Several
brown paper bags
Let
the turkey come to room temperature before you begin. The turkey
must be completely dry before cooking. The oil is heated to 400
degrees and as we all know, oil and water do not mix, especially
when that oil is 400 degrees! Make sure that you have chosen a
safe place that will not be harmed by splattering oil. Make sure
children and pets are away from the cooking area.
 Fill
the pot halfway with peanut oil. Although expensive, peanut oil
is the preferred oil for deep frying a turkey because it does
not smoke when hot. Place the pot on the burner and light the
flame. Carefully check the temperature with a candy thermometer.
The oil is ready when it reaches 400 degrees. Turn the flame off
temporarily. Put on the gloves or mitts. Put the turkey in a basket
or on a stand and with your assistant, slide the broom handle
or piece of wood through the basket, or stand handle and gently
lower it, a little at a time, into the oil. The oil will splatter
so stand back! Restart the flame and check temperature until it
is 350 degrees. A 14 pound turkey should take about 45 minutes
at 350 degrees.
Layout
several paper bags. With your assistant and the broom handle,
pull the turkey out part way and check the turkey for doneness
with the meat thermometer by inserting it into the thigh. The
turkey is done when it registers 180 degrees. Carefully raise
the turkey completely out of the oil and set on the paper bags.
Make sure all the oil has drained from the turkey before transferring
it to a platter.
Now,
enjoy one of the most amazing turkeys you have ever tasted!
–
Glutenfreeda
|
