brined dried and fried in canola oil
Please follow these steps so you don't burn down your house!
1) place frozen or thawed turkey in the pot will use. cover with water by 1 inch. remove turkey. draw a line with a magic market on the outside of pot- thats how much oil you need.
2) measure the water in the pot, or just eyeball it versus size of pot. thats how much oil to buy.
3) traditional is peanut oil but canola works as well for high temp, and doesnt cause my friend to stick herself in the heart with epinephrine. your choice.
4) mix the sugar and salt with enough water to cover the turkey (use the same pot), and brine the turkey for a couple of days in a cold place. you can add spices if you want at this stage but i find a dry rub at the end works better.
5) rinse the turkey throughly and let it air dry uncovered in the fridge for two days (or outside if its cold enough.) Bring to room temp before cooking.
6) inject marinade throughout the bird (you can buy something- I just use wine and butter). Note that if you put herbs in the injector may clog.
7) dry rub if you wish
8) heat oil to 400 F
9) you can buy a store bought contraption to lower the turkey, but a big meat hook for $2 does the job. Visit a chinese grocery. Lower it slowley
10) maintain heat 375-390 ( a little lower if its a big turkey)
11) rule of thumb is 3 minutes a pound for a small one, 3.5 for a big one, but wind, ambient temp, size of bird, and tides will vary. my best bet is a stainless steel probe thermometer, like are made for rotsseiries. You can even get one with a readout remotely. remove promptly at 155 degrees it will continue to cook.
12) rest 15 minutes.
If you let the oil get too cool it will be greasy. You must cook a room temperature bird, not one straight from fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1025g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 8675 | ||
Calories from Fat: 8675 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 968g | 1291 % | |
Saturated Fat 78.2g | 391 % | |
Monounsaturated Fat 607.9g | ||
Polyunsanturated Fat 269.4g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 7537.2mg | 260 % | |
Potassium 48.4mg | 1 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 29.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8675
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