Southern Deep Fried Turkey
Courtesy of National Turkey Federation 12 Servings • 25 Min Prep Time • 35 Min. Cook Time • 2 Hr. Marinate Time| Ingredients |
|---|
| 10 to 12 lb. whole turkey, non self-basting |
| 2/3 c. vinaigrette |
| 1/3 c. dry sherry |
| 2 tsp. lemon pepper seasoning salt |
| 1 tsp. garlic powder |
| 1 tsp. onion powder |
| 1 tsp. cayenne pepper |
| peanut oil (as needed) |
Directions:
1. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.
2. In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.
3. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.
4. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hr. Turn the bag and massage the turkey from time to time.
5. Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.
6. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
7. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375°F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
8. When the oil temperature registers 375°F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 min.. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
9. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F or below, oil will begin to seep into the turkey.
10. Fry about 3-4 min. per pound, or about 35-42 min. for a 10-12 lb. turkey. Stay with the cooker at all times as the heat must be regulated.
11. When cooked to 170°F in the breast or 180°F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
12. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 min. before carving.
13. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
Recipe Source: Recipe by The National Turkey Federation.
Nutrition:
Calories: 520; Total Fat: 27g; Saturated Fat: 7g; Cholesterol: 195mg; Total Carbs: 1g; Fiber: 0g; Sugar: 1g; Protein: 66g; Sodium: 220mg;