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Food Fare: Thanksgiving RecipesDeep-Fried Turkey

In a large stockpot or deep-fat fryer, heat oil to 400-degrees F. Make sure to allow room for the turkey as the hot cooking oil might overflow. Layer a large platter with food-safe paper bags. Rinse turkey; thoroughly pat dry with paper towels. Rub Creole Seasoning on turkey skin and inside cavity. Make sure the hole at the neck is open at least two inches so hot oil can flow unencumbered through the bird. Place the whole onion and turkey in a drain cooking basket; the turkey should be placed in neck-end first. Slowly lower basket into hot oil to completely cover turkey. Maintain oil temperature to 350-degrees F. Cook turkey for 3-1/2 minutes per pound (about forty-five minutes). Carefully remove basket from hot oil; drain turkey. Insert meat thermometer into the thickest part of the thigh; internal temperature should be 180-degrees F. Finish draining turkey on platter lined with food-safe paper bags. Allow to cool before slicing and serving.

 

*Note: A turkey larger than twelve pounds is not recommended for deep-frying; overflow of hot oil may cause safety concerns.

 

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