RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1429
| View Recipe |
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| Recipe Name: |
Deep-Fried Turkey |
| Source: |
Davis William Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Outdoor turkey fryer |
| Suggested Sides: |
Serve with Shrimp-Andouille Dressing, Whipped Sweet Potatoes and some crispy haricots verts (steamed in a little stock) for a grand Creole holiday feast. And how about some Pecan Pie for dessert |
| Comments: |
I know, I know ... you're shaking your head, horrified. "Those guys down there will batter and deep-fry anything that isn't nailed down!" you shriek. Well, don't panic -- there's no batter involved here, just one of the best ways of cooking a turkey I've ever tasted. Deep-frying whole turkeys has become fantastically popular in southern Louisiana over the past several years. The turkey is anything but greasy; the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy. Just be careful you don't do like my friend Rick and set your pot of oil on fire ... more non-klutzy people manage to do just fine with this.
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Ingredients:
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Directions:
Brine the turkey at least 24 hours before and then pat dry completely before proceding.
First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.
Heat the peanut oil to 350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.
Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Southwest Spice.
When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.
Cook for about 4 minutes per pound, approximately 35 to 45 minutes for a 10 to 12 pound turkey. Turkeys also have a built in doneness alarm; the turkey will float to the top of the oil when it's done. |
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Cranberry Marinade/Brine
(Add to shopping list) :
1 Cup juice, cranberry
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Directions:
Brine meat in a sealed plastic zip bag for at least 8 hours. Shake and turn once to redistribute any sediment.
For ribs, grill with smoke over indirect heat for at least 2 hours at 250 degrees.
Sauce immediately after removing from grill, and let stand for 30 minutes. Finish on grill over high heat. |
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| Nutrition per Serving: |
| Calories: |
17 |
Total Carbs: |
1.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
1.97 |
| Fiber: |
0.90 |
Sodium: |
27.50 |
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