anksgiving Deep Fried Turkey:
First you will want to Marinade or Brine your Turkey
turkey deep-fryer consisting
Add everything but turkey to water and bring to
Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
>DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE
b>brine mixture and set aside to cool.
Remove the turkey
o hold turkey) bring all the brine ingredients but turkey to boil
b>turkey inside and out with cold water, then place in the brine
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.
Get a large enough pot to fry your whole turkey in at one time.
Get the oil good and hot.
Inject your bird with the Italian seasoning.
You can use a baster for this.
Fry the turkey at 4 minutes per pound.
Best thing you ever ate.
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.
Blend all ingredients together in a blender or food processor.
Use injector to inject throughout thawed turkey. Deep-fry turkey 3 minutes per pound.
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.
marinade injecting syringe or turkey baster with an injector tip
Rub seasoning over turkey and put some inside.
Sprinkle pepper all over turkey.
Marinate 24 to 48 hours.
Deep fry 4 minutes per pound.
Season the turkey as you would season a roast.
With remaining seasoning, rub over outside of bird.
Place whole turkey into pot of oil with a temperature of 250 to 270\u00b0 (it takes about 30 minutes to get oil at proper temperature).
You can use the onion as a temperature gauge when frying, the onion skin will start to burn before the turkey.
At the proper temperature your oil will have a slow, rolling boil.
This dish is best made with a Camembert-style
Cook turkey.
Size of pot will determine cooking time.
A 20 to 22-quart pot with 3 gallons of oil will handle a 12 pound turkey and take about 4 minutes per pound; 25 pound turkey, 3 minutes per pound.
Oil should be 380\u00b0.
To spice outside of bird, use salt, pepper, seasoning salt, etc.
Put peanut oil in your outdoor cooker and heat to 350\u00b0.
Wash and clean out turkey.
Season with salt and pepper.
Submerge turkey in oil; cook for 3 minutes per pound.
Remove turkey, drain, let cool for 30 minutes, carve and enjoy.
edium bowl, combine the ground turkey with ginger, garlic, red pepper