How To make Fried Turkey
1 lb Butter
1/2 sm Bottle of garlic juice
1/2 sm Bottle onion juice
1 tb Worcestershire sauce
1 ts Lemon juice
1/2 ts Hot pepper sauce
4 tb Fajita sauce
1/2 c White wine
1 ts Mustard
1/2 cn Chicken broth
Ingredients and amounts may be varied according to individual taste. Blend all ingredients (except broth) in a large sauce pan over low heat. Add chicken broth to pan which will approximately double amount of mixture. Let simmer for 5 minutes then cool to room temperature. Wash turkey thoroughly. Using a large syringe, inject cooled mixture into all meaty areas of turkey (breast, wings, drumsticks, thighs, etc.). Let marinate in refrigerator overnight. To Cook: Heat 5 gallons of cooking oil (preferably peanut oil) to 300 degrees F. in large boiling pot (35 to 45 qts.) Lower whole turkey into hot oil SLOWLY and CAREFULLY. Cover pot checking oil temperature every few minutes maintaining a 280-310 degree range. Cook for exactly 3.5 minutes per pound of turkey weight (i.e. a 10 lb turkey will cook in 35 minutes) As soon as time is up, remove turkey, wrap in aluminum
foil. After at least 15 minutes, slice turkey as you would a baked one. ---
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How to fry a turkey SAFELY
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Quick and Easy Fried Turkey Recipe
Recipe down below
Turkey pieces (different parts)
1 onion
4 cloves of garlic
Piece of ginger
Pepper (Habanero/scotch bonnet
1tsp Thyme
1tsp Rosemary
1tsp Aniseed
1 chicken Maggi cube
1/2 chicken season (Remie spice used in the video)
1/2 Salt
Oil for deep frying (Vegetable oil was used in the video)
HOW TO DEEP FRY A TURKEY | CAJUN FRIED TURKEY RECIPE
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Thanksgiving Fried Turkey!
Merch:
2 gallons water, 2 C salt, 1 C sugar, 3 tspn crushed garlic, 4 sprigs thyme, 4 sprigs sage, 4 sprigs rosemary, 1 tspn cracked allspice, ½ tspn black pepper
Fried Turkey In The New Fryer!!!
Fried up that ole turkey in the new High Performance Cooker turkey fryer!! @DrakeClothingCo @hornblasters @c4energy #cajun #louisiana #cajuncooking #cajunfood #foodyoutube #comfortfood #turkey
The Perfect Thanksgiving Turkey
The Perfect Thanksgiving Turkey
Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020).
But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!
There’s a few things we need to prioritize:
1. Crispy skin
2. Juicy dark and white meat
3. Timing
The key to all of these is “spatchcocking”.
Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.
Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).
Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!
Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.
Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.
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