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Here is the fried turkey recipe I use regularly and
get nothing but great comments.
First of all, you need
a cooker. I
have a King Kooker.
This is a gas burner that you set up outside, attached
to a propane tank, and with a tall pot setup on the
burner. My pot is nearly 2 feet tall. My cooker was
made by Metal Fusion, Inc, 712 St. George Ave.,
Jefferson, LA 70121 (Phone 504-736-0201) but my local
Sam's Club carried it.
Anyway, you need the cooker, a pot, a frying rack, and
a lifting hook.
To prepare the turkey you inject it with some seasonings.
I bought the one created by King Kooker (no I am in no
way associated with them comercially). I bought the
Hot and Spicey with Garlic and Butter injectable
marinade. You need a syringe to inject this seasoning.
As you might imagine, King Kooker also makes this. You
pump 1 ounce of the marinade per pound of turkey into
the cleaned and dried turkey. You can also make your
own marinade and I plan on trying several different
recipes I have found for marinade over the next few
months. If I really like one 1 will let you know. If
you have a favorite marinade for fried turkey please
share it with the list.
You need enough peanut
oil to cover the turkey when
lowered into the pot. To determine how much oil that
would be you can lower your turkey into a pot and
add water until it covers the bird. Remove the turkey
and measure the amount of oil you need. I bought mine
from Sam's Club at $21 for 2 gallons. It was a lot
more expensive (locally) in the supermarket. The two
gallons is about what I need in my pot for my 16
pound turkey. The oil is expensive but can be used
to fry around 5 turkeys. At least that's what it said
on the container. We plan on doing turkeys for a few
friends for New Years so I strained the oil and
put it back into the jug once it cooled completely.
I also have been told by oldtimers that it keeps well
if stored in a cool place.
The brand of peanut oil that I used was called Lou
Ana. The container also contained a recipe for fried
turkey. The difference was that that recipe called
for lowering the turkey into oil heated to 325 degrees.
Then you lowered the temperature to 280-300 degrees
and cooked the turkey 4 1/2 minutes per pound. I used
the hotter temperature for the shorter time.
Anyway, your thaw the turkey completely, wash it,
and pat it dry. Examine the turkey and remove any
pin feathers that the plant may have missed. Pump
the marinade into the turkey at 1 ounce per pound
of turkey. Light you cooker and heat the oil to
350 degrees farenheit. You need a deep fryer
thermometer to accruately determine this but many of
my friends just fire up the cooker and let it heat
up. If you overheat the oil it will begin to smoke.
You can also rub some of your marinade on the outside
of the turkey. I did.
The turkey lifting hook is a special gadget designed
for lowering your turkey into the oil. Use cooking mitts
and lower it slowly. Splashing the hot oil onto your gas
burner is likely to cause a real mess!
Fry your turkey for about 3 1/2 minutes per pound of turkey.
For my 16 pound turkey that equated to 56 minutes so I fried
it for 58 minutes just to make sure it was nicely done!
When time is up, pull the turkey out using the lifting
hooks and mitts. Put it on a dish with a few paper
towels to drain and cools.
After it cools, it ready
to eat. It's
tastes many
times better than baked turkey to me. I'd be interested
in your opinions on the taste though.
Take care.
Willie Crawford
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