Deep Fried Turkey

Deep Fried Turkey
by Peter Emerson

Share		Tell a Friend

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The turkey is a large bird that is used for many delicacies. Deep frying turkey is very popular in the Southern United States, especially Louisiana. It is ideal for barbecues and outdoor parties. Deep frying retains the juiciness inside the turkey, while making the skin crispy. For deep frying, the ideal temperature is between 325 and 365 degrees F. For turkeys that are less than 12 lbs in weight, the frying time is 2 1/2 minutes/pound. It is more than 3 minutes / pound for turkeys that are more than 12 lbs in weight.

Deep frying turkey requires certain equipment like a burner, pot, lifting rack, thermometer and more. Around 1 1/2 to 2 gallons of oil is required for frying a 12-15 lb turkey. The oil can be strained and filtered and used again. Peanut oil can be used 3 or 4 times, or until the oil turns bad. This can mean foaming, darkening, smelling or excessive smoking. Deep frying of turkey is best done outdoors, because it can be dangerous indoors.

Deep-Fried Turkeys may be seasoned with garlic, tiger sauce, red pepper, salt, kosher salt, or any other ready-to-use seasonings available in the market. Cajun seasoning is very popular. Paul Prudhomme's Poultry Magic, Creole seasoning, or Tony Chachere's Creole Seasoning are other commonly used seasonings. Do not stuff the turkey.

The basic method for deep frying turkey is to heat oil in a pan up to 360 degrees. Temperature can be checked with an oil thermometer attached to the pan. You can use a big pan like the King Cooker or a large, thick stockpot (30-quart or bigger). Inject the marinade into the turkey using a flavor injector. Sprinkle the turkey with a dry rub, kosher salt, and other seasonings till the skin is dry. Insert the turkey slowly into the frying pan. Cook for some time, depending on the size of the turkey. Remove from pan and wrap it with aluminum foil. Wait for 30 minutes before carving it.

Here are some safety tips: Deep-Fried Turkey should be consumed immediately; the leftovers should be stored in the fridge within 2 hours after cooking; the areas which have come into contact with the raw turkey should be cleaned properly, and the oil should be completely cool before filtering and stoning.

There are many more dishes that can be prepared from Deep-Fried Turkey. These can be obtained from family members and friends. The best source is the Internet, which contains many sites that have Deep-Fried Turkey recipes.

Turkey provides detailed information about turkey, turkey hunting, turkey recipes, deep fried turkey and more. Turkey is the sister site of 1200 Calorie Diabetic Diets.

Article Source: EzineArticles.com