Deep Fryin a couple a Turkeys this weekend.....

Yupper....the Cookie's got about 16 or 17 good folks comin over to the hacienda this weekend fer Deep Fried Turkey and some swimmin in the Lake (Oneida).....

Well Sir...if'n yur a thinkin ya wanna try Deep Fryin a bird yurself...here be a few methods and tips......

...and BTW...I borrowed these photygraffs frum the Inter-net....so DO NOT Deep Fry on yur deck or porch like the guy in the picture....that's a real great way to burn down yur house or deck or sumthin.....

DEEP FRYING TURKEY
By Cookie, The Camp Cook


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

FOR BEST RESULTS, PREPARE YOUR TURKEY(S) AS FOLLOWS
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 1/2 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.

INJECTION POINTS:

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 like Garlic or Onion Powder


THE RUB:

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.

DO NOT COAT YOUR TURKEY SKIN WITH BUTTER! This will result in badly burnt skin.


THE DEEP FRY: For best results…USE A GOOD PEANUT OIL!

How much oil to use? Simple answer…ENOUGH TO COVER
THE BIRD COMPLETELY!

** 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!! **


**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.


HOW LONG TO COOK FOR???

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 minutes.

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.

DO NOT LET OIL TEMPERATURE GO BEYOND 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.


ENJOY!!!


GOOD HUNTING, FISHING AND EATING