Prepare Thanksgiving Deep Fried Turkey:
First you will want
Prepare the turkey as for baking.
Do
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.
EP-FRYING TURKEY. I
turkey deep-fryer
Drain vegetables, reserving liquid.
In large saucepan, saute onion
in a tablespoon of butter until translucent.
Add bouillon, water,
soy
and
Worcestershire sauces and turkey. Combine cornstarch\twith
1/4 cup water until mixed well.
Add to
turkey mixture.
Stir
until
thickened.
Add vegetables. Heat until warmed through.
Serve over cooked rice.
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
big enough to hold turkey) bring all the brine
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.
Baste turkey inside and out with Crisco oil.
Put pepper mixture on turkey inside and out.
Let sit in refrigerator overnight.
Cook 4 minutes per pound at approximately 300\u00b0.
You will need approximately 3 gallons of Crisco oil.
When turkey floats, do not cook turkey much longer.
Mix all seasonings together.
Cover turkey or breast of turkey completely with mixed seasonings.
Put in a Ziploc bag and refrigerate at least 2 days.
Heat peanut oil to 300\u00b0 in deep fat fryer and maintain 300\u00b0 throughout cooking.
Fry turkey in deep fat fryer 5 minutes per pound.
Rinse turkey inside and out.
Mix
o cool.
Remove the turkey from the wrapping, remove neck
n a large stockpot or turkey fryer to 350 degrees F
Drain the vegetables, reserving liquid.
In a large saucepan, saute onion in a tablespoon of margarine until translucent.
Add turkey, bouillon, water, teriyaki and Worcestershire sauce. Combine cornstarch and 1/4 cup of water until mixed well.
Add to turkey mixture.
Stir constantly until thickened.
Add vegetables. Heat until warmed through.
Serve over cooked rice.