Monday, November 18, 2013

Fried Turkey

1 cup of Tony Chachere’s Injectable Butter Marinade
2-3 tbsp Tony Chachere’s Original Creole Seasoning,  or to taste
12-13 lbs Turkey, completely thawed
1 Flavor Injector
1 Turkey Deep Fryer
2 gallons of peanut oil
Paper Towels
Heat turkey deep fryer to 375 degrees.
Remove turkey’s neck and giblets from inside turkey. 
Rinse inside and outside of the turkey make sure all cavities are free of ice.
Pat the turkey dry inside and out with paper towels.
Pour marinade into a large cup.
Insert injector into the marinade with the plunger down and pull the plunger up until capsule is full of marinade.
 Inject the marinade into both sides of the turkey’s breast, each thigh, and legs. Continue injecting the remaining marinade into the turkey and on occasion redirect the needle of the injector at different angles to ensure marinade’s flavor goes throughout the entire turkey.
 Sprinkle the dry seasoning mix all over the turkey inside and out.
Place seasoned turkey inside the fryer basket with the breast side up.
Hook the lifting hook onto the basket and very slowly lower the basket into the heated oil once basket is fully  submerged close lid.
Set a timer for 1 hour or if you have a larger turkey set timer according to fryer’s instruction.
After cooking time is up, check turkey’s temperature for 165 - 170 degrees.
Carefully hook the basket with the lifting hook and attach basket onto the draining clip inside the fryer.
Let turkey drain for 10 minutes before removing from basket.
Serve .

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