ven to 350\u00b0F. Stuff turkey cavity with oranges. Tie legs
nd reserve; this is the turkey stock that you will use
.
season cavity of turkey with salt and pepper.
ake 6 quarts.
Season turkey, inside and out, and place
egrees F.
Wash the turkey inside and out and pat
>Marinate the turkey: In a 2
nd a 12 to 15 lb turkey. Refrigerate 12 to 18 hours
Fill the injector needle of a bulb baster with salad dressing and squirt under skin.
Tie legs together with one end of a 30-inch string.
Pour oil to depth of 5 to 6 inches into a deep pot of a propane cooker; heat to 325\u00b0.
Carefully lower turkey into hot oil using string; fry 30 minutes or until meat thermometer inserted in turkey registers 185\u00b0.
(Temperature of oil drops immediately after turkey is placed in it; oil may not reach 325\u00b0 again.)
Remove turkey from oil and cool slightly before slicing.
e dissolved.
Place turkey in a large pot,
Rinse
turkey inside and out.
Remove
Rub seasoning over turkey and put some inside.
Sprinkle pepper all over turkey.
Marinate 24 to 48 hours.
Deep fry 4 minutes per pound.
emove neck and giblets from turkey.
Rinse and drain; pat
Heat peanut oil in King Turkey Cooker to 350\u00b0.
Season outside of turkey.
Secure turkey to hangers and submerge into oil.
Cook 8 minutes per pound.
This is the best turkey you will ever have.
Meat is moist and juicy; skin is crispy.
Delicious.
Empty the cavity of the turkey and rinse.
Rub the turkey inside and outside with Cajun seasoning.
Drop turkey into hot oil.
Cook 5 minutes per pound. Turkey will float when done. Remove turkey and cover with aluminum foil.
Let oil drain.
Wash turkey breast and dry with paper towels.
Rub olive oil over entire surface.
Place turkey breast in crock-pot, sprinkle with onion soup mix.
Cover and cook on low for 6 to 8 hours.
ook over medium heat for 10 minutes, or until the bacon
Use kitchen syringe to inject dressing or Cajun mixture into turkey meat.
Heat oil in deep fryer or fish fryer to 325\u00b0.
Fry turkey for 30 minutes or until meat thermometer registers 185\u00b0. Fried turkeys can be frozen whole; cool, wrap in foil and freeze.
Wipe turkey with damp towel.
Rub inside with lemon, salt and Tabasco sauce.
Loosely stuff body and neck cavities with dressing allowing 1 cup per pound of meat.
Truss bird by tying legs, running string under wings, back to legs and tie.
Rub butter or oil over entire outside of turkey.
Roast in a preheated 350\u00b0 oven for 45 minutes; turn on other side and roast for 45 minutes more. Turn on back and roast for 2 hours, basting with butter or oil every 20 minutes.
Serves 6 to 8.
Remove the giblets, neck and wing tips from the turkey for making the stock.
It is best to plan on frying the turkey outside on a butane cooker with a 12 to 15 gallon pot.
Rub turkey with mixture of seasonings, inside and out.
Heat 1 1/2 cups vegetable oil in a large deep fryer to 375\u00b0.
Gently lower bird into hot oil with breast up.
Cook 4 1/2 minutes; turn frequently.
Bird will not brown until it is done internally.