Prepare Thanksgiving Deep Fried Turkey:
First you will want
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.
ig enough to hold turkey) bring all the brine
turkey deep-
RYING TURKEY. I
Blend all the rub ingredients.
Pat the thawed turkey dry, inside and
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
ack with the marinade.
Rub Instructions:
Combine the remaining
e broth recipe) from the turkey, as well as any
In a large stockpot or turkey fryer, heat oil to 400
cool.
Remove the turkey from the wrapping, remove
Rinse the turkey well and pat dry inside
Rub seasoning over turkey and put some inside.
Sprinkle pepper all over turkey.
Marinate 24 to 48 hours.
Deep fry 4 minutes per pound.
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.
Empty the cavity of the turkey and rinse.
Rub the turkey inside and outside with Cajun seasoning.
Drop turkey into hot oil.
Cook 5 minutes per pound. Turkey will float when done. Remove turkey and cover with aluminum foil.
Let oil drain.
Add everything but turkey to water and bring to
n a large stockpot or turkey fryer to 350 degrees F
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.
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.