>Deep Fried Turkey:
First you will want to Marinade or Brine your Turkey
t (big enough to hold turkey) bring all the brine
>DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE
b>turkey deep-
Pat turkey dry with paper towels; coat completely
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.
Add everything but turkey to water and bring to
egetable-oil cooking spray.
Rub turkey on all sides and under
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.
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.
Preheat oven to 275.
Rub the pork with your dry rub you can do this the night before or an hour before cooking.
In a roasting pan pour in juice or water add liquid smoke.
Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.
old water. Pat legs dry cover legs in dry rub. Store in refrigerator
Rinse the turkey well and pat dry inside and out.
Using
a large stockpot or turkey fryer, heat oil to 400
o cool.
Remove the turkey from the wrapping, remove neck
n a large stockpot or turkey fryer to 350 degrees F
Rub seasoning over turkey and put some inside.
Sprinkle pepper all over turkey.
Marinate 24 to 48 hours.
Deep fry 4 minutes per pound.
Rinse turkey and pat dry.
Rub seasoning inside and out of turkey.
Wash you hands!!!
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.
nto 8 equal pieces.
Rub the salt and white pepper