Deep-Fried Turkey 2
Pan fried Turkey Ingredients
- New turkey (15 pounds)
- 25 medium entire inlet leaves
- 3 1/4 teaspoons dried thyme
- 3 1/4 teaspoons dried oregano
- 1 1/2 teaspoons entire dark peppercorns
- 3 tablespoons Konriko brand, or other hot Creole flavoring
- 2 teaspoons garlic powder
- 4 gallons nut oil
Pan fried Turkey Directions
Wash turkey all around under chilly running water; wipe off. Finely grind straight leaves in zest processor; move to little bowl. Finely grind thyme, oregano, and peppercorns independently; add to narrows leaves. Blend in Creole flavoring and garlic powder.
Rub 1/3 zest blend on within turkey, 1/3 under skin of bosom, and 1/3 on outside of turkey; place in cooking skillet. Cover; marinate for the time being in fridge or as long as 24 hours.
Carry turkey to room temperature. Utilizing a wooden stick, string neck fold safely to lower part of turkey. Overlap wing tips under. Utilizing steel or aluminum wire, support legs and tail's nose together safely; structure a handle with wire.
This will empower you to hold turkey while lowering in hot oil.
Heat oil in 10-gallon pot with liner bushel over high hotness until temperature registers 360 degrees. Holding turkey by handle, inundate in oil. Keep up with temperature at 360 degrees while broiling. Fry until brilliant brown, around 45 minutes, or 3 minutes for each pound.
Lift turkey from oil; move to a wire rack over a cooking container. Channel for 15 minutes. Serve.Enjoy ihe Deep-Fried Turkey !!!
Deep-Fried Turkey 2 VIDEO
No comments:
Post a Comment