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.
Yield: Makes 20 servings
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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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