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Deep Frying Turkey
Deep fried turkey, a concept which started in the south, is gradually rising in popularity It's a perfect for summer barbecues and block parties. Personally I wouldn't cook my Thanksgiving turkey in this manner, I prefer the old.fashioned way of roasting it in the oven. But have provided this section for the one's that would like to try this.:
I have provided a Cajun Deep-Fried Turkey recipe for you.
Equipment
You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.
Location
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
Ingredients
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately five gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n' Bake) or seasoned with a rub.
Cooking Preparation
- To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
- Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour.
-While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove skin if desired. If breading the turkey, place the turkey in a gallon-sized storage bag with breading and shake to coat.
-Do not stuff turkeys for deep frying.
Frying the Turkey
-Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 F. degrees in the breast and 180 F. degrees in the thigh.
Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.
Additional Safety Tips
-Never leave the hot oil unattended and don't allow children or pets near the cooking area. Allow the oil to cool completely before disposing or storing.
-Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.
The oils used to fry turkey are critical to the success of the product.
Selection of Oil
Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. Peanut oil has abundant flavor and is the top choice of many cooks. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.
Filtering of Oil
These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.
Storage of Oil
The oil should be covered and refrigerated to prevent it from becoming rancid. The oil may be stored in the refrigerator for several months or until signs of deterioration begin. The oil will thicken when it is chilled, but will return to its original consistency when reheated.
Shelf Life of Oil
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.
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