Deep-Fried Turkey
Source of Recipe
Southern Living, Nov/2000
List of Ingredients
1 turkey (12 to 15 lbs)
2 tablespoons ground red pepper (optional)
4 gallons peanut oil, for frying (up to 5 gal)
GARNISHES
Fresh sage
Parsley
Thyme sprigs
Kumquats, with leaves
Recipe
Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired.
Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375 degrees over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.
Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170 degrees. (Keep oil temperature at 340 degrees.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired. Serves 20
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