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Deep Fried Turkey #2

Source of Recipe

cutlerydirect.com


List of Ingredients

One Turkey (whole)
3-5 ounces of Cajun or BBQ Spice
Oil (Peanut oil is recommended)


Recipe

Special Instructions
*Recommend a turkey no larger than 16 pounds.

*Ensure turkey is completely thawed and all excess water is removed.

*If turkey comes with plastic pop-up thermometer, then remove before cooking.

*Remove giblets, neck, etc. from cavity.

COOKING TIMES
Allow three (3) minutes per pound plus five (5) minutes. For a turkey that weighs 11.5 pounds, this would be: 11.5 lbs. x 3 minutes = 34.5 minutes, add 5 minutes = 39.5 minutes total cooking time.

OIL
To determine the amount of oil required, place the turkey into basket or on rack and place into the pot.

Fill the pot with water until the turkey is covered completely.

NOTE: For safety, you must have a three inch clearance from the water to the top of the pot. Remove the turkey from the pot, allowing all water to drain. Mark the waterline. Now empty the water from the pot. You should wipe away any water remaining in the pot, then pour oil into the pot to the level you have just marked.

Preparing & Cooking the Turkey
Inject turkey with marinade if desired. (See spice bottle for instructions on injecting marinade.) Cover the entire turkey, inside and out, with the Masterbuilt Gourmet Blend Spice of your choice.

Bring oil temperature to 350 degrees F. It is important to maintain a constant temperature while cooking- as close to 350F as possible. DO NOT allow temperature to go above 375 degrees.

Place the turkey with legs up. Slowly lower the turkey into the oil. The oil temperature will most likely drop. Increase heat until oil temperature is back to 350 degrees F. Cook the turkey for the time required. See Cooking Times to calculate correct cooking time.

Once cooking time is complete, turn the cooker off and slowly remove the basket or rack with the turkey, allowing oil to drain. Cool, carve and enjoy!

SPECIAL NOTES
Floating does not indicate that the turkey is fully cooked. Please wait calculated time.

For pheasant, Cornish hen, chicken and quail, you will follow the instructions above. If cooking more than one of these smaller birds. DO NOT total the weight, simply follow the cooking times per individual including adding the five (5) minutes extra. This would mean for three (3) Cornish hens at 2 lbs. each, multiply the 2 lbs. times three (3) minutes (total of 6 minutes), plus the additional five minutes, giving a total cooking time for three (3) 2 lb. birds of eleven (11) minutes.

Use proper protective equipment while cooking. Do not leave hot oil or lit cooker unattended.