Wednesday, 24 August 2016

Thanksgiving 2016 Recipes : Southern Deep Fried Turkey Recipe

Posted by Tutorial Mag

Thanksgiving 2016 Recipes : Southern Deep Fried Turkey Recipe


Thanksgiving 2016 Recipes

Southern Deep Fried Turkey Recipe : Deep Frying the turkey may sound strange, but it comes out a beautiful golden brown, very moist and tender.  You may just surprise yourself.

10 to 12 lb. Whole Turkey (non self-basting)

1/3 Cup Dry Sherry

2/3 Cup Vinaigrette

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Cayenne Pepper

2 tsp. Lemon Pepper Seasoning Salt

Peanut Oil, as needed

Injection syringe

Outdoor Gas Burner

7-10 Gallon Pot, with a basket

Deep Fry Thermometer


Remove the giblets and neck, rinse the turkey well with cold water and dry with paper towels.  Make sure to dry the inside cavities.

Then cut the wing tips and tail off, they tend to get stuck in the fryer.

In a bowl, mix the dry sherry, vinaigrette, onion powder, garlic powder, cayenne pepper, and lemon pepper seasoning salt together.  Strain the marinade and place it in an injection syringe.  Inject the marinade in the turkey legs, thighs, and breast.

Then place the bird in a large plastic bag and refrigerate for at least 2 hours.  Flip the bag and massage the turkey from time to time.

Drain the turkey of marinade and place the turkey in the fryer basket or on a rack, neck down.

The outdoor gas burner should be placed on a level grassy or dirt area.  Grease fires are highly flammable, so make sure there’s a fire extinguisher near by.  Also, never place the fryer in doors, in a garage, on a deck, and off concrete.  Keep away from all structures.

Start to heat the oil in the pot, at the medium-high setting, until it registers at 375 degrees F.  This usually takes about 40 to 50 minutes.  Slowly lower turkey into the hot oil, with a partner.  It’s smart to wear oven mitts/gloves, long sleeves, heavy-duty shoes, and even glasses; you don’t want to be burned by the oil.

Check the oil temperature and make sure it’s maintained at 350 degrees F, if it drops below 340, the oil seeps into the turkey.

The rule is to fry for about 3 to 4 minutes per pound of turkey.  A 10 to 12 pound turkey usually takes about 35 to 42 minutes.  Never leave the cooker, the oil temperature must be maintained.

The bird should be cooked to 170 degrees F in the breast.  When it’s done carefully remove the turkey from the oil.


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