>Deep Fried Turkey:
First you will want to Marinade or Brine your Turkey
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.
Blend all ingredients together in a blender or food processor.
Use injector to inject throughout thawed turkey. Deep-fry turkey 3 minutes per pound.
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.
ig enough to hold turkey) bring all the brine
Melt butter slowly as not to burn.
Add rest of ingredients and mix well.
(I place in a covered bowl and shake vigorously).
Inject into your turkey and allow to sit for one hour or more before deep frying.
HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
It worked great!
Pat turkey dry with paper towels; coat
>DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE
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.
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.
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
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.
Thaw turkey.
Marinate turkey in dressing 5 to 6 hours.
Add salt and pepper.
Deep fry in hot shortening 1 hour.