Re: RE: "Already Enhanced" ?
brdbbq said:
Now, don't get me going about frying these things...
James.
I just hit the start button.
Well, now these are very easy to do, so long as you observe some simple safety guidlines that go along with cooking with a large quantity of boiling oil and an open flame!!! You can not be too cautious when deep frying turks...
Again, I prefer a 10-12lb bird. Any larger and I have found that while you still get a good tasting bird, the outer meat cooks too long and drys out before the inside gets good and done...
This is a situation where a good injection is a great idea... I don't have any recipies handy, but do a search on cajun butter injections. You can also find these in most grocery stores. I think it is the Chef William's brand that even includes an injection needle... There are others I'm sure...
Inject the bird the night before and let it rest in the fridge overnight, this allows for the injection liquid to migrate into the meat. If you inject and then cook right away, you end up with pockets of liquid surrouned by a small amount of soggy meat... I usually just put them in an aluminum pan wraped in plastic wrap or if I have several to do, I have found that those 2 gallon zipper bags work great when ya gotta store them in an ice chest...
I use a couple of high output propane burners/turkey fryer contraptions. Also remember to make sure that the pot is big enough to totally submerge the bird... You don't wanna go too big, but not too small either...
I personally prefer standard ol' veggie oil over peanut oil, but that is just me. You will not be getting the oil hot enough to burn and I really can't justify the extra expense of the peanut oil. A pot of veggie oil that has not been burnt will easily be enough to fry several birds before it breaks down... I always discard the oil after the cook anyway...
When ready to cook, bring the oil up to about 350-360 degrees. While the oil is coming to temp, take the turk out of the refer and pat the skin and the inside of the cavity as dry as you can using paper towels (this will help, but not eliminate the oil spatter). I also don't put any rub or anything on the outside of the bird because it will either burn or just wash off of the bird and skunk up the oil that much faster...
The standard turkey fryer setup will include the pot and either a basket or a turkey stand. Place the bird in or on... Make sure that you are well dressed because you will more than likely get splashed with a bit of hot oil (the less exposed skin the better and gloves are mandatory!)... When you are ready to submerge the bird TURN OFF THE FLAME!!! Slowly start dipping the bird into the oil (remember the flame is still turned off)... I dip the bird into the oil a bit and then then wait a few moments, then a little further etc. until the bird is submerged. DO NOT DROP THE BIRD INTO THE OIL. This will def. cause it to boil over... Only after the bird is completely sunk in the oil... re-light the flame under the pot. By now the oil will have dropped to about 325 degrees. This, for me is about the perfect temp.... Maintain the oil temp at around this mark for the duration of the cook.
I cook the birds about 3.5 mins per lb or until they reach the desired internal temps... suggested temps are the same as a smoked or oven cooked bird. 180 thight, 170 breast...
Prior to removing from the oil, I again suggest cutting the flame, let rest for 20 - 30 minutes and enjoy... This is actually my favorite way to prepare turkey. Crispy skin, moist and flavorful meat... These also re-heat very well w/o drying to much due to the injection...
Pretty simple huh... Just be safe and sober around that much hot oil...
Here is a link to one such bird...
http://www.bennett-family.com/pics/pits/james/friedturkey/DSCN0324.JPG
and also a link to a site that is pretty informative and somewhat mirrors my methods:
http://www.randyq.addr.com/friedturkey/friedturkey.htm
James.