This is one of the higher rated deep fried turkey recipes we could find. We'd like to hear what your favorite recipe is when you deep fry a turkey!
Deep-Fried Turkey
Ingredients
FOR THE INTERNAL TURKEY BRINE
-
3/4
cup
chopped onion -
3/4
cup
chopped celery -
3-6
tbsp
chopped garlic -
4
tbsp
unsalted butter -
2
tbsp
chopped hot peppers from pepper vinegar -
2
tbsp
Worcestershire sauce -
1
tbsp
salt -
1
tbsp
cayenne -
1
tbsp
black pepper -
1
cup
chicken stock
FOR THE TURKEY
-
14
lb
Turkey -
1
tbsp
cayenne or favorite Cajun spice -
5
gallons
peanut oil or lard
Instructions
-
Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
-
Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
-
With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
-
With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
-
Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
-
On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
-
Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
-
Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!
