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Ok, I realize you may not have the capability to do this to a turkey, but you can do the same thing to a chicken and it is just as good.
Turkey Fryer (special pot & butane burner I use to fry this bird)
12 lb. Turkey
3 gal. Oil (preferably Peanut Oil)
Seasoning Mixture: 2 T. Salt, 2 T. Red Pepper, 2 T. Garlic powder, 2 T. Onion Powder, 2 T. melted Margarine,
1 T. Vinegar
Mix the seasoning mixture and put in Injector made for injecting meat. Inject the defrosted turkey and refrigerate for 24 hours before frying.
The contraption I have has this neat rack that the turkey fits on and there is a loop that a hook is used to lower the turkey & rack into the pot of grease that is 325°. A thermometer for frying is absolutely necessary to keep the oil at the proper temperature. Oh, by the way, this is all done outside, because of the size of pot and the butane burner.
When the turkey is lowered into the oil be EXTREMELY CAREFUL, the grease "spits, spurts, spues, and splatters" and burns if it touches you. The temperature will drop, but you can turn the fire up until the grease is back to between 325° & 350°.
Fry turkey for 3 1/2 minutes per pound until golden brown. Remove turkey from the pot VERY CAREFULLY. (If you have this turkey frying set up, it came with a set of directions, follow them carefully). You must use extreme care when frying turkeys or chickens, the grease is so hot and can burn seriously so easy.
To do a chicken, (and it can be done in the house on a regular stove) you will need a deep pot (something like a stockpot). Fill it half full of oil and follow the same directions for the temperature and cooking times. After you remove it from the oil, put on a draining rack in a baking pan and put in a 350° oven, uncovered, for 30 to 40 minutes to dry the skin. It will be super crunchy. |
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