December 11, 2010

DEEP FRIED TURKEY

1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork, finely minced
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a fine mesh strainer)
salt and pepper, to taste


For this recipe, you will need a large outdoor turkey fryer. Find a place to set up the cooking area away from the house, and children or pets. You'll need a heavy-duty turkey lifter to remove the turkey from the hot oil and a long stemmed thermometer, and long-armed hot mitts.Be sure the turkey is fully thawed before frying.


The night before:


Slice the salt pork into 1/8" dice or mince well with a cleaver. Combine with 3 minced cloves of garlic and 1 teaspoon peanut oil in a heavy skillet over low heat and leave for 30 minutes, or until the drippings have rendered out from the salt pork. Turn several times. After 30 minutes, add butter, soy sauce and paprika. When butter has melted and become clear, remove pan from heat and strain the mixture with cheesecloth or a fine mesh strainer until no small bits remain. (Alternatively, process until smooth in a blender). This mixture is used to inject the turkey before frying. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made.If any of the mixture is left when done injecting the turkey, use it to rub the outside of the turkey.
Remove the pop-up timer, then place the turkey in a large food-safe plastic bag in the refrigerator overnight.


Cooking the Turkey:


Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking.Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350°F. 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 and carefully lower the turkey into the cooker. Allow the oil temperature to lower to 300°F and continue frying, 4 minutes per pound of turkey.
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 an instant read thermometer.
Remove the turkey to a cookie sheet; sprinkle both sides with salt and pepper, then allow it to cool, upside down for 20 minutes.
Serve breast side up on a decorative platter.

No comments: