|
Greg's Deep Fried Turkey
Ingredients:
injector syringe
a deep-fried turkey rig (available in good deprtment stores, BJ's, etc)
including match on a stick
filled propane tank
40 quart fryer with basket and handle
deep fry thermometer (a must)
meat thermometer (a must)
dry chemical fire extinguisher
long oven mits
long apron
(set-up rig according to manufacturer's instructions)
*important --measure amount of oil for vessel by keeping raw turkey in its bag, filling the vessel with water , and mark the submersion point+1 inch on the vessel. This will prevent a dangerous boil-over situation when using oil. Then, pour the water out and dry vessel and turkey throughly before filling with oil.
Method of Preparation:
Fill vessel with oil (peanut or canola for frying), and heat to 350 degrees and attach deep-fry thermometer. Using the enclosed fry kit, lower turkey slowly into hot oil using long oven mits. The turkey takes about 4 minutes a pound. Check after 45 minutes and cook to 170-180 on thermometer placed in thigh of bird. Drain excess oil on stand and let turkey rest at east 15 minutes before carving.
To prep turkey: After determining oil level dry turkey and inject marinade: 1/2 lb butter melted, 1/2 cup olive oil, 1/4 cup worcestershire, 1/4 cup tabasco, 3/4c honey, 1/4c bay seasoning, 1/4c Greg's turkey rub, and 1/4c to rub down bird
|
