Time to get ready for that celebration of food that we like to call THANKSGIVING DINNER!
Most folks stick to the old tried and true of the oven roasted variety, especially in those cold northern climes.
But for those of us who hail from south of the Mason Dixon, it’s usually fairly warm on Thanksgiving day so we do our best to try and not heat up the house!
So, for those folks who have never deep fried a turkey, or for those who’d like a new seasoning recipe, here’s the directions for frying a turkey with just a little zip!
It’s plenty safe for people like me whose tummy rebels at things too spicy.
WHOLE TURKEY, non self-basting: 10 to 12 Pound
Prepared vinaigrette dressing: 2/3 Cup no ( Whichever brand you prefer)
dry sherry: 1/3 Cup
lemon pepper seasoning: 2 Teaspoons
garlic powder: 1 Teaspoon
onion powder: 1 Teaspoon
cayenne pepper: 1 Teaspoon
peanut oil (See note below): As needed
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).
In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.
Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.
Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.
Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.
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.)
Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
When the oil temperature registers 375 degrees 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 one minute. (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.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F.
When cooked to 165-170 degrees F in the breast or 170-175 degrees 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.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
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.