Reports - How to Deep Fry a Turkey
SOUTHERN DEEP FRIED TURKEY
The best size turkey is 14 to 16 lbs. Doesn’t really matter what brand but Butterball has been a preference for many seasoned turkey fryers.
The most common cookers are 26 quart, which will cook up to a 16 lb turkey. The 32-quart cooker will cook 18 to 20 lb turkeys. Make sure you get a cooker with a basket, which makes handling easier.
The next step is to determine how much oil is needed. This is done by placing the turkey in the cooker and pouring water over the turkey until the water is about 2 inches above the turkey. Remove the turkey and measure the water. This is the amount of oil you will need.
PREPARING THE TURKEY
THIS NEEDS TO BE DONE 24 HOURS PRIOR TO COOKING
Wash and clean thoroughly inside and out. Make sure you remove the package of giblets. If you are going to inject the turkey with seasoning now is the time to do this. Seasoning can be just about any combination. Just remember you must adjust to your individual preference. If you like Cajun seasoning a popular mix is one 12 oz can of Seven-Up, 2 tablespoons of granulated garlic, 2 tablespoons of Cajun seasoning, 2 tablespoons of butter mesquite seasoning. This is used to inject into all parts of turkey using a large injection needle usually purchased from hardware stores or any store that sells turkey cookers. Another popular receipt is to mix an equal part of beer with an equal part of Texas Pete. This is injected into the turkey also. Even another way to inject a Turkey is to take two cups of Jack Daniels and inject into all parts of the turkey. Experiment with different injections and mixes. Rub turkey with Creole mix and let sit overnight. Try different methods until you get the one you like best.
Next double the amount of the dry ingredients above and mix together. This will be applied (rubbed) to the entire outside of the turkey and sprinkle inside. This is another mix called Creole Cajun mix. This is sprinkled over the entire turkey and rubbed in. Try all of these. They are all great. Next cover the turkey with Aluminum foil and place the turkey in the refrigerator overnight
FRYING THE TURKEY
Once the turkey is taken out of the refrigerator sprinkle again the above mixture prior to putting the turkey in the cooker.
Fill cooker with the proper amount of Peanut Oil (only). Heat oil to 425 degrees. Lower turkey in oil; be careful the turkey will seem to explode. Maintain temperature at 350 degrees. Use the thermometer that mounts on the side of the cooker with the temperature sensor inside the oil. Don’t allow the temperature probe to actually be inside the turkey. Being just in the oil will assure accurate readings. The turkey should be cooked 3 minutes per lb. Example 12 lb turkey should be cooked 36 minutes. Once turkey is done lift turkey out of the oil and let the excess oil drain off the outside and the inside. Put on platter and cover with new Aluminum foil. Let cool then cut, serve and enjoy.
Compliments
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