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Ask around and you'll find out! Almost everyone that has a deep fry turkey agrees that it is absolutely the best turkey they've ever had! If you're worried about over cooking, deep frying your turkey may be the way to go. Deep frying a turkey is for people that go to great lengths to make the perfect meal. The obvious advantage to deep frying a turkey is flavor, flavor, and more flavor! The injectable recipes are great! We've included our favorite injection recipe on this website as well as many others. One my other advantages to frying the turkey is that it takes less time to prepare. You can cook up a turkey 15 lb turkey in about 50 minutes. In comparison to the conventional oven, you can cook about 4 turkeys in the deep fryer in the same time it would take to cook one turkey in a conventional oven. There are some disadvantages to the deep fryer. Primarily, you have to buy a lot of oil (about 3 gallons). All of this oil is flammable so deep frying a turkey has some safety concerns. However, we believe the superb flavor of a deep fried turkey, the speed of cooking it, and the extra room you'll have for the side dishes in your oven are advantages that supercede the disadvantages. We include tips, tricks, and injection recipes throughout this website to help make your deep fry turkey experience everything you want it to be. Let's get started!
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Ingredients
Directions
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1
Take whole turkey place in deep fryer fill with water remove turkey.
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2
Mark the water line with a marker.
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3
Spill out water and dry careful not to remove marked line.
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4
Fill with canola oil.
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5
Heat oil to 350 degrees.
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6
In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
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7
Strained and set aside.
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8
Save garlic and herbs.
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9
Tie legs and wings with cotton string to keep them in place next to the body.
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10
Place the chopped strained garlic and herbs under the skin of the turkey.
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11
Inject the herbed butter-oil mixture into the breast and legs.
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12
Rub the cajun mixture inside and outside of the turkey.
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13
Place the turkey breast side up in lowering slowly into oil.
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14
CAUTION Of splattering oil.
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15
Fry turkey 3 1/2 minute per pound.
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16
Use a meat thermometer in the thigh and when it reads 180 degrees its done.
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17
Remove from hot oil and drain on paper towels.
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18
Lets rest for 15 to 20 minutes.
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19
Carve and serve.
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20
I`m really sorry that I didn`t get a picture of the turkey before I carved it.
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21
So the carved picture is what you get for now.
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22
I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.
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