You can't beat a Deep Fried Turkey for Tenderness, Juciness or Flavour. Try using Course Salt and Granulated Garlic for your Rub, both inside and Outside of the bird. Or a rub of Montreal Chicken Seasoning has also produced great results. If you want a more robust flavour, you can inject the turkey with seasoning. A blend that has worked for me is simmer 1/2 cup-italian dressoning, Tbsp Granulated Garlic, 1/4 cup lemon Juice, 2tsp Suger. Stir while simering and then strain well, use a meat injector and insert a litlle into Breast, Legs, thighs... I use a timing of 3.5 minutes per pound at 350 degrees. Tip:To ensure the proper amount of Oil, place the frozen turkey into the pot and cover it with water. Then remove the turkey and Add 1 1/2 - 2 cups more water (to make up for the cavity), mark the line wherre the water drops to... That mark, will be how much oil you need to cover the turkey.
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- 1 (12- to 15-pound) turkey
- 2 tablespoons ground red pepper (optional)
- 4 to 5 gallons vegetable oil
- Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves
- Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired.
- Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.
- Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170°. (Keep oil temperature at 340°.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired.
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