This is a recipe for a very flavorful deep fried bird.
Moist tasty, juicy and crispy brown.
There are several commercial marinades
and injector needles sold as packaged sets, e.g.,
Tony Chacheres, Zatarain's
and Paul Prudhomme are available brands.
Ingredients:
1 (12-14 pound) turkey
16 ounces marinade of your choice
Salt, black pepper, cayenne pepper mixture
5 gallons peanut oil or canola oil
Directions:
Inject marinade in as many areas of the turkey as possible.
Mix salt, pepper and cayenne thoroughly, and rub mixture over bird.
Cover bird, refrigerate and let set overnight for maximum flavor.
Truss turkey and make a handle to aid in
raising and lowering turkey into the hot oil.
Fill a LARGE stock pot with oil and heat to 350 degrees F.
Cook 3 to 4 minutes per pound.
Time this carefully so you do not
overcook or dry out the turkey.
Remove the turkey from stock pot
VERY CAREFULLY and let rest for 15 minutes.
Carve and serve.
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