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    Ginger and Rosemary Deep Fried Turkey


    Source of Recipe


    Marla

    List of Ingredients




    Ginger and Rosemary Deep Fried Turkey
    Servings: 12

    10 to 12 Pound WHOLE TURKEY
    1/4 Cup fresh ginger peeled and sliced
    2 Tablespoons fresh rosemary crushed
    6 Cloves fresh garlic peeled
    1/4 Cup fresh garlic minced
    2 Tablespoons kosher salt
    2 Teaspoons freshly ground black pepper
    4 to 5 Gallons peanut oil See Note

    Recipe



    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. Fill the cavity with ginger, rosemary and garlic
    cloves.
    Mix together minced garlic, salt and pepper and rub on the exterior
    of the bird. To allow for good oil circulation through the cavity, do
    not truss or tie legs together. Cut off the wing tips and plump tail
    as they may get caught in the fryer basket. Marinate in refrigerator
    for about 1 hour.
    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 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).
    Meanwhile, remove the ginger, rosemary and garlic from the cavity.
    Place the turkey in a basket or on a rack, neck down.
    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.
    When cooked to 170 degrees F in the breast or 180 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
    stand 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. Measure the amount of water and use a corresponding
    amount of oil. Dry the pot thoroughly of all water.

 

 

 


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