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Let's Fry a Turkey
Follow all steps to the letter, shortcuts will only
make for a poor turkey. Also, before you start see the warnings at
the bottom of this page. |
| Step #1. It all begins
with buying a good turkey. Go for the more natural birds. Stay
away from birds that have been pre-injected. Look for the fine
print. Make sure the bird is thawed for the night before the big
day. |
(I HAVE ASSUMED WITH
THESE INSTRUCTIONS, YOU HAVE ALREADY PURCHASED A TURKEY FRYER.
ONE WORD OF WARNING, DO NOT USE ANY
OTHER TYPE OF POT OR BURNER. YOU WILL ONLY WASTE MONEY IN EXCESS OIL
(VERY EXPENSIVE) OR YOU WILL BE
DISAPPOINTED AS IT MAY NOT BE ABLE TO MAINTAIN THE RIGHT TEMPERATURE.) |
| Step #2 Injecting the turkey
with a good marinade is critical to your success. "Creole Butter" no
matter the brand works like a charm every time. Follow the instructions on
the bottle When you inject the bird go slow.
Inject a bird too fast and all the marinade runs out. |
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| Step 3 "Brine the Bird"
-- After you have injected the turkey, prepare an ice chest with 3 gals of
water and three cups of salt. (You may have to add more water and
salt, if this doesn't cover the turkey once you have submersed the bird.
) This will take up to two, maybe three
birds. Be sure to lay the bird in breast side down.
Also, for a little extra zip in your turkey, add spices to your water.
To make life easy I will often poor in another bottle of injection
seasoning into the brine.
After you set the bird in the ice chest, lay two bags of ice
over the top. -- The goal is to get the bird cold fast.
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| Step 4 -- The next morning, pull the
bird from the brine and rinse thoroughly. Then sprinkle a seasoning
on top the bird and rub all over bird. I prefer Zatarain's seasoning. |
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| Step 5 -- Fill your pot with "PEANUT"
oil. (DO NOT USE ANY OTHER TYPE OF OIL, THEY WILL CATCH ON FIRE!!!)
I go between 1/2 and 2/3 full. (TIP: Some people put the
bird in the pot and then add water. Then they pull the bird out, and
then mark the top of the water into the pot with a screw driver.
This will guarantee the perfect amount of oil. Just make a good
scratch. If you do this, dry the pot carefully. Slowly bring the
oil to 350 to begin. You want to cook the bird at 350. (When you
add the bird the temp will drop like a stone. Try not to let it go
below 275 if you can avoid it.)
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| Step 6 -- Lower bird slowly!!!! I
actually lower the bird inch by inch.
Dropping bird in like a fish filet can cause an eruption, burns, and fire.
( PLEASE NOTE THAT PARTIALLY THAWED BIRDS
OR EXTREMELY WET BIRDS CAN
CAUSE ERUPTIONS OF OIL WHEN PLACED INTO THE POT. PLEASE MAKE SURE
YOUR BIRD IS COMPLETELY THAWED AND WELL DRAINED BEFORE YOU START!!!!!!!)
Be very Careful!!! Wear safety gear.
Cook 3.5 minutes per pound. Use a stop watch,
and check temperature every 3-5 minutes. (I recommend standing close by
while you cook. A couple of minutes with oil above 400 degrees will
start a fire.) |
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| Step 6 -- Pull the bird and let it
rest for at least 20 minutes. Cover with tin foil to preserve
heat. This insures a juicy bird. |
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If you don't believe
they are the best birds you have ever tasted look below! He is
going after the carcass.
HAVE YOU EVER SEEN
SOMEONE DO THIS WITH A ROASTED BIRD?
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WARNING!!!! WARNING!!!!!
PLEASE REMEMBER FRYING
TURKEYS CARRIES RISK.
For
example, Underwriters Laborites, the company who determines how safe
products are, refuses to endorse any brand of turkey fryer.
YOU MUST BE CAREFUL!!! KEEP SMALL
CHILDREN AND PETS AWAY, WEAR LONG PANTS/SHIRT SLEEVES, SAFETY GLASSES, AND
WELDER'S GLOVES. KEEP A FIRE EXTINGUISHER HANDY. DO NOT
USE WATER TO PUT OUT A GREASE FIRE, IT WILL ONLY SPREAD THE FIRE AND
CAUSE STEAM THAT CAN BURN YOU! |
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