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Food | Cook | Cooking | Tasty – Deep-Fried Turkey ,
Using an electric fryer indoors is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and dangers, be sure to follow these simple instructions:
Completely thaw your turkey, or use a fresh turkey.
Take the wrapper off of the turkey, and remove and discard the neck and giblets.
Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 400° F.
While the oil is heating, pat the turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavors.
Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
Set the timer and cook the turkey about 3 to 4 minutes per pound.
Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
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