My husband and I are 'Good Eats' Fans. We haven't watched it for a few years, but a few years ago when we did we witnessed Alton fry a turkey.
Then and There Nate decided he was going to fry turkeys for the rest of his life...and since then Nate has fried turkeys. Not all have been great but he never gave up on creating the best turkey ever. It's taken a few tries- but he has it down to a science.
When I chat with people about a fried turkey this is what I ALWAYS am told...ah hem...:
"Oh yeah, I hear they are pretty good."
Let me just affirm, yes they are pretty good, they are pretty Dang good they are infact the BEST turkey you WILL EVER EAT... if you do it right.
1. Follow directions.
2. Don't use the same oil more than 2 turkey fries
3. INJECT that baby!
The first time we fried, we fried at a neighbors house (cause well, we had JUST seen Alton do it and we were quite convinced there was no other way!) we were the third turkey to use the oil.... our turkey ended up being burnt and dried. and not very tasty :( You can use oil 2x. just strain it with a nylon or cheese cloth after first use)
Yet my husband was not ready to give up.
Our second year we made turkeys we just did a rub.
It turned out nice, but not quite the best turkey ever.
Our third year we fried a turkey, we injected AND rubbed. and let me just say- it was the best turkey I've ever had.
soft. juicy. fall apart on your plate.
and the other 15 people that gobbled gobbled it up said the exact same thing.
it was, quite frankly the bomb.com
Here is how to do it.
You will need-
1. A Turkey Lurkey (1.5 lbs x # of people you are feeding= size of turkey to buy)
2. 1 bottle of Tony Chachere's Creole and butter marinade (comes with injection syringe)-
$3.44 at walmart- right now its sitting by the turkeys, how convienent, but you can also find it in marinade isle)
3. a turkey fryer (we just bought the $35 one at walmart)
4. 3 gallons of Peanut oil (we price matched and walmart it the cheapest)
5. Probe thermometer
How To Fry a Turkey
Step 1.
Defrost turkey.
Remove Gizzars and Neck. ewe.
Step 2. Pat dry.
Step 3.
place on a baking sheet or large roasting pan, OR in turkey bag and inject.
HERE are the places you need to inject.
While in the same "hole" move the needle.
point down and squirt.
point to the side and squirt.
point to the other side and squirt.
point up and squirt.
etc.
If you have any extra marinade pour over and in the cavity of the turkey.
see the needle going all different directions, same hole
Step 4.
rub outside with your fav rub.
We used a creole rub.
Step 5.
LET SIT. long you let sit the stronger the flavor.
we let sit for a few hours, but you can let sit up to 24 hours.
Step 6.
you need to measure how much oil the turkey will displace...every year people suffer from "over fill syndrome" they put too much oil in the pot and get burned by the oil that spills out when the turkey goes in the oil. big fire hazard.
you measure this by....
place turkey in a bag and seal tight. (we forgot to pick up turkey bags..)
In your turkey frying pot hold turkey standing on his head (NOT on his side)
add water until the turkey is submerged.
Mark this water line.
Dump water out and fill oil to that line.
Step 7.
Heat Oil to 275, slowly lower into oil
Allow oil to heat to 325 and maintain that temperature.
If temp goes up, lower the flame.....
Cook 3.5 minutes per pound.
Allow to rest before carving.
wait for it...
wait for it....
waiting. and rewarded.
The FINAL product.
gobble gobble.
Fried Turkey {how to tutorial}
Ingredients
1. A Turkey Lurkey (1.5 lbs x # of people you are feeding= size of turkey to buy)
2. 1 bottle of Tony Chachere's Creole and butter marinade (comes with injection syringe)-
$3.44 at walmart- right now its sitting by the turkeys, how convienent, but you can also find it in marinade isle)
3. a turkey fryer (we just bought the $35 one at walmart)
4. 3 gallons of Peanut oil (we price matched and walmart it the cheapest)
5. Probe thermometer
Directions
Step 1.
Defrost turkey.
Remove Gizzars and Neck.
Step 2. Pat dry.
Step 3.
place on a baking sheet or large roasting pan, OR in turkey bag and inject.
(see blog post of where to inject)
If you have any extra marinade pour over and in the cavity of the turkey.
Step 4.
rub outside with your fav rub.
We used a creole rub.
Step 5.
LET SIT. long you let sit the stronger the flavor.
we let sit for a few hours, but you can let sit up to 24 hours.
Step 6.
you need to measure how much oil the turkey will displace...every year people suffer from "over fill syndrome" they put too much oil in the pot and get burned by the oil that spills out when the turkey goes in the oil. big fire hazard.
you measure this by....
place turkey in a bag and seal tight. (we forgot to pick up turkey bags..)
In your turkey frying pot hold turkey standing on his head (NOT on his side)
add water until the turkey is submerged.
Mark this water line.
Dump water out and fill oil to that line.
(see pictures on post)
Step 7.
Heat Oil to 275, slowly lower into oil
Allow oil to heat to 325 and maintain that temperature.
If temp goes up, lower the flame.
Cook 3.5 minutes per pound.
Allow to rest before carving
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This turkey was the best turkey I have ever eaten. Frying just keeps the turkey more moist!
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