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Parent Category: Recipes
Marinade:
4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon ground red pepper (cayenne)
2 tablespoons salt
2 tablespoons hot pepper sauce such as Tabasco
1 tablespoon Old Bay Seasoning or 1 ounce liquid crab boil
Remove giblets and neck, rinse the turkey well with cold water and pat
dry thoroughly with paper towels. Take care to dry both inside
cavities. Cut off the wing tips and plump tail as they may get caught
in the fryer basket.
Combine remaining marinade ingredients in a small saucepan. Simmer
over low heat until salt is dissolved. Allow mixture to cool. Fill
poultry/meat injector with cooled solution.
Inject turkey in the breast, wings, drumsticks, thighs and back. Place
on a rack, cover and chill. Marinate, in the refrigerator for 24
hours, maintaining a temperature of 39 degrees F or below.
To allow for good oil circulation through the cavity, do not truss or
tie legs together.
Deep Frying Procedure:
5 Gallons peanut oil
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry
a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a fire
extinguisher nearby for added safety.)
Add oil to a 10+ gallon pot with a basket or rack. At the medium-high
setting, heat the oil to 375 degrees F, (depending on the amount of
oil, outside temperature and wind conditions, this should take about
40+ minutes).
Place the turkey in a basket or on a rack, neck down.
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When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from the
turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the
oil temperature is maintained at 350 degrees F. If the temperature
drops to 340 degrees F or below, oil will begin to seep into the turkey.
Fry about 3 to 4 minutes per pound, or about 35-42 minutes for a 10-12
pound turkey. Stay with the cooker at all times as the heat must be
regulated.
When cooked to 170 degrees F in the breast or 180 degrees F in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey
to drain for a few minutes. (Safety tip: allow the oil to cool
completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to
stand for 20 minutes before carving.
