Mix all ingredients except turkey together.
Add turkey and mix well.
Prepare Thanksgiving Deep Fried Turkey:
First you will want
nd process until smooth.
Turkey Burgers: Heat your grill to
rates of the grill (the bobby flay way) or just do it
avocado, cilantro and a few fried tortillas.
>TURKEY. I STRONGLY RECOMMEND PREPARE THIS 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.
big enough to hold turkey) bring all the brine
Cook the green beans in boiling salted water for 10-15 mins. Cook the rice in boiling salted water according to the package instructions.
Heat the olive oil and saute turkey strips for about 10 mins, turning frequently. After 5 mins, add the onion, garlic, tomatoes and white beans. Season with salt, pepper and thyme. Drain the green beans, and serve on top of the turkey and vegetable mix. Serve with the rice.
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.
turkey deep-fryer
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
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.
marinade injecting syringe or turkey baster with an injector tip
In a large stockpot or turkey fryer, heat oil to 400
o cool.
Remove the turkey from the wrapping, remove neck
Liquify all ingredients, except turkey, in blender.
Inject liquified ingredients into turkey.
Marinate turkey in refrigerator 24 hours.
Deep fry turkey in pot 4 minutes per pound at 350\u00b0.
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.
Using a shaker, sprinkle turkey inside and out with salt and pepper.
Pour enough oil into a 40-quart pot so turkey will be covered when lowered into pot.
Make sure pot is large enough so oil won't overflow.
Heat oil to 350\u00b0 to 375\u00b0.
Tie a heavy string to legs and slowly lower turkey into pot.
Fry 3 to 4 minutes per pound.
A 15 pound bird will be done in 50 or 60 minutes.
Test for doneness at thigh joint.
Carefully remove turkey and drain upright on legs so all oil will drain from cavity.
Carve as usual.