>Deep Fried Turkey:
First you will want to Marinade or Brine your Turkey
turkey deep-
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
ig enough to hold turkey) bring all the brine
cool.
Remove the turkey from the wrapping, remove
In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
Thaw turkey.
Rub with Tabasco sauce and rub in Tony's Creole seasoning; repeat overnight.
Heat oil to 375\u00b0.
Drop turkey in grease.
Cook 3 minutes per pound.
Turkey will float to top of oil when ready, just like fish.
Turkey will come out golden brown.
Oil must completely cover, whether frying whole turkey, breast or legs.
Pat turkey dry with paper towels; coat
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.
Rinse the turkey well and pat dry inside
In a large stockpot or turkey fryer, heat oil to 400
Clean and rinse turkey.
Rub or inject with spices or marinade. Pour oil into pot to line based on weight.
Heat oil to 325\u00b0. Insert turkey in pot.
Cook based at 3 1/2 minutes per pound or until timer pops out.
Temperature of meat should be 180\u00b0 by bone when done.
Remove from pot, let cool and slice.
n a large stockpot or turkey fryer to 350 degrees F
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.
Mix all ingredients thoroughly.
Rub Turkey Inside and Out and let sit refridgerated, preferably 24 hrs before frying.