ngs and tail to the body of the turkey. Make sure that there
b>turkey deep-
>turkey) bring all the brine ingredients but turkey
Heat peanut oil in King Turkey Cooker to 350\u00b0.
Season outside of turkey.
Secure turkey to hangers and submerge into oil.
Cook 8 minutes per pound.
This is the best turkey you will ever have.
Meat is moist and juicy; skin is crispy.
Delicious.
large stockpot or turkey fryer, heat oil to
Add everything but turkey to water and bring to
Saute first 7 ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back.
Allow to marinate 24 hours in refrigerator or ice chest.
Use a 10 gallon pot for frying.
Bring peanut oil to 350\u00b0 temperature and fry turkey for 38 to 42 minutes.
Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.
You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.
ICKEN CURRY.
Remove the top of the young coconut by using
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.
>DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE
side to cool.
Remove the turkey from the wrapping, remove neck and
Get a large enough pot to fry your whole turkey in at one time.
Get the oil good and hot.
Inject your bird with the Italian seasoning.
You can use a baster for this.
Fry the turkey at 4 minutes per pound.
Best thing you ever ate.
Next add in ground turkey and break up the meat; cooking until
Combine all the ingredients, except the chicken, in a dish or
b>the onion
ll a deep saucepan
ry the onion
This dish is best made with a Camembert-style
n a medium bowl, combine the ground turkey with ginger, garlic, red
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.