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Pat the turkey dry with paper towels. Add oil to the fryer (based on the water line). Preheat oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil.
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12-14 Lb. Turkey Deep Fried in Peanut Oil. Figure 1 Lb. per person when deciding size needed. The price is $9.99/Lb. (Select from option menu Whole or Carved) Please leave in comment section any special requests as well as date and time of pick up and if picking up hot or cold. Advance notice is required and subject to availability.
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Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.
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Following manufacters instructions, carefully lower the turkey into the deep fryer. The temperature will drop to around 350° but should not go much lower. Cook for 3-4 minutes per pound, until the breast measures 170° and the thigh 180°. Rest and carve. Remove the turkey and allow it to drain over the fryer for a minute or so.
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Rinse the turkey inside and out with cold water. Remove the giblets and neck from the cavity. Pat the turkey dry with paper towels. 2. Make the brine solution. In a large container, combine 1 gallon of water, 1 cup of salt, and 1/2 cup of sugar. Stir until the salt and sugar are dissolved.
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1142 Barrett Parkway NWKennesaw GA 30144. Take home and serve it up! Delicious side items available! Our Cajun Fried Turkeys are now available for pick up YEAR ROUND with at least three days notice. During November and December we can accept your orders with as little as 24 hours' notice. HOWEVER, we recommend you reserve your turkey as soon.
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After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.
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Pour your peanut oil into a 32-quart pot, turn on the propane and preheat the oil to 250°F. Turn off the propane and slowly and gently lower your turkey into the fryer until it is fully submerged. When the turkey is submerged, turn the propane back on, and increase the oil temperature to 350°F.
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1 tablespoon each of black peppercorns, whole cloves, and bay leaves. Add the spices to the brine and stir until combined. Turkey. 1 (12- to 14-pound) turkey. Place the turkey in the brine and submerge it completely. Refrigerate. Refrigerate the turkey for 24 to 48 hours, turning it occasionally. Remove from brine.
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The first and last name you need to know for enjoying the freshest, most delicious and most convenient fried turkey available. With an Uncle Ray's Fried Turkey you get: Authentic, beloved and family tested flavors. Simply the best fried turkey ever. Unbeatable convenience. One hour, heat and serve. No flame.
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Directions. In a large stockpot, whisk the brown sugar with the mustard, salt, and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover, and brine in the.
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Keep the flame low until the oil goes on the burner, then heat the oil to 350 degrees, using a frying thermometer to measure. Place the turkey on the fryer's lifter, hook, or basket. Turn off.
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Step 4: Preheat your oil. Make sure your pot is completely dry and fill it to the premeasured line with your oil. Turn the flame on and let your oil come up to temperature. Use your long-stem thermometer to measure the temperature of the oil. You'll want it to reach a temperature of around 325 F°.
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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).
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Keep kids and pets away from the frying setup and make sure a sober adult is present to watch the pot of hot oil at all times. 3. Not properly thawing and drying the turkey. The biggest fried turkey explosions come from a frozen turkey being dropped into a pot of ripping hot oil.
