Monday, March 20, 2006

Stirr'n the pot.....Deep Fried Turkey

Well Sir....both as a cook...and a "Raider", I sometimes enjoy stirring the pot to get something going. Now before I get inta just how to Deep Fry a Turkey...maybe y"all wanna step on over to Mr. Misha's Rottweiler site and see just whats a goin on in the post regard'n the Muslim who converted to Christianity and is now being persecuted in Afghanastan.....meanwhile...with summer a comin are some valuable tips regarding Deep Fry'n a Turkey......

Choosing your Turkey

1) Choose a quality Turkey. Remember, your meal will taste only as
good as the ingredient(s).

2) Try not to Deep Fry turkeys over 14 pounds in a 30 Quart cooker
as this can be DANGEROUS and lead to an overflow fire.

3) DO NOT use a Turkey with a “Pop-Up” in it.

4) Try to purchase a Fresh Turkey (NOT FROZEN) if possible. They
seem to taste better.

Preparing your Turkey

THE NIGHT BEFORE. Keep refrigerated until about one hour before Deep Frying.

1) If you’ve bought a frozen turkey, MAKE SURE IT IS
COMPLETELY THAWED. Putting a partially thawed bird
into 350 degree oil will result in an explosion of hot oil.

2) Remove the “tie strap” that holds the legs in place, as well as any
“Pop-Ups”. Also remove the neck, gizzard, heart or liver that
may have been packed into the bird at processing.

3) Inject your chosen marinade as follow:

**NOTE** The amount of marinade used in each injection will
depend upon your tastes. I suggest starting with ½ of
a needle full for each injection point for your first
turkey. In later turkeys you may adjust the amounts
either higher or lower to fit your tastes. You may also
inject as many times as you want.
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A) Inject the marinade 3 (three) times (or more depending on your tastes) into each breast, once from each end of the breast and once from the top.
B) Inject once or twice into each leg.
C) Inject once or twice into the dark meat under the legs.

**TIP** Slowly draw the injector out as you inject. This
distributes the marinade to more of the meat.

**TIP** If you do not have any marinade, use melted
butter, plain or with any powdered flavoring
you enjoy added to the butter.


You may use any good powdered rub you desire, even your
your own home made recipe. I prefer the “Cajun Injector-
Cajun Shake ™).

Thoroughly coat your turkey INSIDE and OUT with the rub.

This will result in badly burnt skin.


For best results…USE A GOOD PEANUT OIL!

How much oil to use? Simple answer…ENOUGH TO COVER

** Be extremely careful not to put so much oil in the cooker that
it might overflow onto the open flame and cause a fire when
the bird is immersed into the hot oil!! **

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**TIP Another way of pre-determining the amount of oil needed
is to do the following BEFORE you prep your turkey.

Place your turkey into the empty cooker and fill with
water till the water completely covers the turkey. Make
sure the turkey’s cavity is also filled. Remove the turkey
from the water. Pour any cavity water back into the
cooker. With a sharp metal object, score a mark into the
inside of the cooker where the water line is. Make sure
you will be able to see the mark later. Empty out the
water. When you eventually do your turkey, fill the
peanut oil to this mark.

**TIP Some cookers now come with a pre-determined level
marking already scored into the pot. Try NOT to
exceed that mark by very much.

STEP #1: Using a temperature gauge, pre-heat the oil to 350 degrees.

STEP #2: Place prepared turkey into/onto the cooking basket or rack.

STEP #3: SLOWLY lower the turkey into the hot oil.


The Golden Rule: 3 ½ Minutes Per Pound!!

Example: If your bird weighs 12 lbs, multiply
12 x 3.5. This results in a cooking time
of 42 minutes.

Example: If your bird weighs 13.7 lbs, multiply
13.7 x 3.5. This results in a cooking time
of 47.95 minutes. Round this up to 48
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When you first immerse the turkey into the 350 degree oil, your oil temperature will drop. Do not be concerned. Simply turn the gas up SLIGHTLY, not too much. Over the cooking time the oil will slowly return to about 350 degree.

375 DEGREES. First of all you may burn the bird, but most importantly, many oils become flammable as they near 400 degrees.

STEP #4: When cooking time is up, remove the bird making sure the cavity
also empties out. Let bird and cooking basket/rack cool and drain
for a few minutes.

STEP #5: remove bird from basket/rack, place on carving board or platter, let
cool for about another 5-10 minutes and begin carving.