I was absolutely amazed how the juices ran out of this bird, and the smell of the marinade was mouth watering, buttery, juicy and believe me, it didn't last long! I was a newbee to the fried turkey world. A southern tradition I was not accustomed to at all. We always slow roast our turkey overnight and wake up to the aroma in the house on Thanksgiving morning. Since this year I had to work and couldn't cook, this idea turned out to be a fantastic alternative for sure!
Curt was checking to see if it was done, 14 pounds in 45 minutes, the fryer was set on 350 F degrees, he heat the oil first around 30 minutes before dropping this bad boy inside the peanut oil.
Curt kept his eye on the heat setting making sure it stayed a constant 350 degrees.
Lower this very carefully as the oil can spill over, splash and can be very dangerous, never ever use a frozen Turkey there is way to much ice and water in it, the splash could be very dangerous. We used a fresh Turkey and took it out of the refrigerator for around 1/2 hour while waiting for the oil to heat to 350F degrees.
Slowly lower the turkey into the oil. Very slow.
I was a wreck worried we would need a back up plan, boy was I wrong! My husband was so sure of himself and confident he was going to Ace this one! I should have had more faith in him! Since this was his first time, I felt lost not being in the kitchen this year and allowing them to both take over for the holiday.... After this experience, I am loving it!
1 Turkey fresh preferable or frozen blotted dry... 12-15 pounds or what can fit your fryer
3 gallons peanut oil
3 cloves minced garlic
4 tablespoons of olive oil
1 stick butter
4 teaspoons soy sauce
1/2 teaspoon paprika, garlic powder, salt and pepper
1 large outdoor turkey fryer
Basket and hook included with fryer
1 turkey injector to inject marinade
In a food processor place 3 minced cloves of garlic, 1 teaspoon peanut oil or sesame oil, olive oil, butter, soy sauce and paprika. When butter has melted. This mixture is used to inject the turkey before frying. Two ounces per pound of turkey. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made. the turkey.
If there is a removeable pop-up timer in your turkey take it out and throw it away. I use a roasting disposable pan to place the turkey with marinade injection in and refrigerate overnight, up to two days if you want too, you can also use a large bag as well.
Frying the Turkey:
Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350F degrees. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil using the method above and carefully lower the turkey into the cooker. Allow the oil temperature to stay consistant heat at 350F and continue frying, allowing 3 1/2 minutes per pound this is what was recommended. Our 14 pound Turkey took 45 minutes to cook.
Pout the peanut oil to the line on the inside of the Turkey fryer (check your instructions guide) Make sure there is no ice or water inside the Turkey if using frozen for safety of exploding splatter of oil will occur.
The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175 F using a meat thermometer. Remove Turkey to a clean large pan. Then allow to cool a few minutes before slicing. They ate this bird so fast I have never had a whole Turkey eaten that fast!
I don't think my son wanted to give up this beautiful turkey, he got crazy eyes while slicing it (smile)! Great job to you both for making this awesome Turkey!
They all devoured this whole bird, no leftovers!
Hope you got some tips on how to make this great fried turkey. It's a definite make again recipe! Try it at least once you won't be sorry! Thank's to my two great Iron Chefs for my wonderful Thanksgiving Day Turkey dinner! Happy Thanksgiving 2010, a very memorable one for me, as I didn't have to cook this year!!!!! Off to sleep, Black Friday is among us, and I have to be to work at 1:30 am and that's right now 4 1/2 hours from now...goodnight have at least a 15 hour work day tomorrow, hope your family had a wonderful holiday!
Here is a quick clip
From our house to yours, Claudia and Family