Evening Edge
What’s For Dinner?
DEL.ICIO.US
Deep-Fried Whole Turkey
Rate this recipe: (average rating = 3.00 with 4 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Main Dish
This is a messy but popular way to cook a turkey. Plan on getting a kettle big enough to cook the bird whole; measure ahead of time by placing the uncooked turkey in the pot with enough water to cover. We strongly recommend you cook the turkey over a heat source outdoors, since you can expect splashing and drips while the turkey is cooking and being taken from the kettle.
Hands on time: 30 minutes Total time: 25 hours Serves: 16
Ingredients:
-
1 (10-to 12-pound) turkey, thawed if frozen
1/4 cup soy sauce
1/2 cup shrimp boil seasoning
2 teaspoons black pepper
6 cloves garlic, chopped, or garlic powder to taste
1/2 cup chopped chives
2 medium onions, cut into eighths
4-6 ribs celery, cut in 3-inch pieces
1 cup water
2 gallons peanut oil (no substitutions)
3 tablespoons Cajun poultry seasoning
Instructions:
Pierce turkey all over with fork. Place in roasting pan. Season with soy sauce, shrimp boil mix, black pepper, garlic and chives, sprinkling on all surfaces and in cavities. Place some onions and celery inside turkey; place remainder alongside it. Add water to pan.
Refrigerate, covered with pan lid or aluminum foil, in coldest part of refrigerator one to three days.
Occasionally turn turkey, basting with pan liquids.
When ready to prepare, heat oil in large heavy pot until very hot, about 325 to 350 degrees on a meat thermometer. Remove turkey from marinade, remove vegetables from cavities and drain excess liquid. Sprinkle generously with Cajun poultry seasoning. Using two forks or holding turkey by legs, lower carefully into hot oil. Cook, breast side down, about 15 minutes; turn and cook for about 10 minutes until browned. Carefully remove with two forks; place on wire rack to drain. Serve hot or cold.
Note: Cooking time is about 2 minutes per pound; do not overcook, or turkey will fall apart when removed from oil. If undercooked, complete cooking in microwave oven.
Refrigerate, covered with pan lid or aluminum foil, in coldest part of refrigerator one to three days.
Occasionally turn turkey, basting with pan liquids.
When ready to prepare, heat oil in large heavy pot until very hot, about 325 to 350 degrees on a meat thermometer. Remove turkey from marinade, remove vegetables from cavities and drain excess liquid. Sprinkle generously with Cajun poultry seasoning. Using two forks or holding turkey by legs, lower carefully into hot oil. Cook, breast side down, about 15 minutes; turn and cook for about 10 minutes until browned. Carefully remove with two forks; place on wire rack to drain. Serve hot or cold.
Note: Cooking time is about 2 minutes per pound; do not overcook, or turkey will fall apart when removed from oil. If undercooked, complete cooking in microwave oven.
Notes:
Total time includes marinating time of at least 1 day and cooking time of 25 minutes. Bird can be marinated up to 3 days.
Photo by G. O'Brien
Photo by G. O'Brien
Nutrition:
Per 6-ounce serving with skin: 356 calories, (percent of calories from fat 58), 47 grams protein, 5 grams carbohydrates, 23 grams fat, 98 milligrams cholesterol, 146 milligrams sodium, 1 gram fiber.
More recipes like this:
More recipes of the same cuisine:Main Dish
Recipes in the same category:Atlanta recipes