Food - Family -Faith

Food - Family -Faith
Jesus said unto him, I am the way, the truth, and the life: no man cometh to the Father, but by me. John 14:6

Friday, May 25, 2012

Turkey Frying Tips

This is a recipe that my husband shared with me. He and his brother fry turkeys every Thanksgiving. It has become a family tradition. You don't have to wait until Thanksgiving to try it you can do it anytime. All I know is I love to eat it. It is so moist and delicious.  Give it a try.


Fried Turkey with Gas Fryer 

 Don't overfill the pot with oil.  Most turkey fry pots have a fill line for the size of the turkey.
 Use about a 16lb. turkey
 Make sure turkey is completely thawed, it takes several days in the refrigerator.
Clean turkey and remove giblets, etc.
Inject turkey with marinade the night before cooking.  I get best results with Cajun Injector Creole Butter.  Some marinades turn the turkey black, any of the sweet marinades or roasted garlic & herbs.  This does not hurt the taste of the turkey, but the presentation is not as good. 
Refrigerated overnight or until ready to cook.  Before cooking, pat the turkey dry with paper towels and rub the turkey with dry rub or salt & pepper.
Heat oil to 375 degrees.  Turn the gas off and slowly lower the turkey into the fryer.  If you put it in too fast the oil will come out of the pot.  Relight the cooker.  Maintain 350 degree temperature for 3-1/2 minutes per pound.
When cooking time is up, cut off the fryer and let the turkey rest in the oil for 10 to 15 minutes before removing.  Remove and drain turkey.  Let turkey cool 20 minutes before carving to help seal in juices and keep the turkey from being dry.




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