Deep Fried Turkey

Fried at the right heat it can be VERY healthy, just don't eat the skin

But in the words of Jeffrey Steingarten, the skin is the only thing on the turkey worth eating!

 

Look on virtualweberbullet.com for lots of good turkey brine information. It's a meat smoking site, but I imagine the brine will work for frying, too.

 

Just do yourself a favor and do your homework on the silly deep fryers. There have been so many DA's that fill the oil up too much, drop the turkey in, spilling the oil onto the flame/heating element, and setting the joint on fire.

 

Steal Colonel Sanders recipe, start your own food chain.
"Kentucky Fried Turkey"

 

mmmmmm....Fried turkey...mmmmmm

 

Everyone around here says to use peanut oil,but I didn't know if anoyher oil would help or hurt,canola,corn,etc.

 

I've never had Fried Turkey before I sure would love to try it sometime I've heard nothing but great things about how great it tastes. I have had smoked turkey before wich was absolutely awesome so I can imagine a deep fried turkey tasting very good as well.

 

I can't speak for fried turkey, but normally I use a seasoning rub of salt and a bit of pepper that will keep the moisture in the turkey. Brine is good as well, but it's problematic in that too much salt can make the turkey taste, well, too salty, and a long marinating time can make the turkey soggy. Traditional oven cooking also helps dry out the turkey, but I'd think a deep fried turkey wouldn't be have the heat sustained long enough to remove the brine completely.

So, given that internal dialogue, I'd suggest lightly seasoning the tukey with salt and pepper the morning of the meal, then deep fry it.



-L

 

What I did:

Brine 24 hours in a brine made up of: salt, garlic, water, onions, pepper

Dry completely, dry rub of Emeril's Essence. Cook 3-5mins per pound and you have a damn tasty turkey! Breast temp should reach 180 F with a thermometer.