2006-11-21 13:45:24 · 10 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Fried Turkey with Southern Rub
If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s all true! Not only is your bird done in 40 minutes, but it’s really juicy, the skin is crispy beyond belief, and it’s not at all greasy. The rub we’ve created is a tasty addition, and when left on overnight, it really penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep frying.
What to buy: Look for a fresh turkey. They seem to end up crispier and tastier than previously frozen ones. And if you end up with a frozen turkey, make sure it’s completely thawed before frying (this will take several days in the refrigerator).
Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores.
Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor.
Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a bunch of accessories.
We wore heatproof rubber gloves and safety goggles to protect our hands and eyes while we fried. Safety first! And on that note, it can’t hurt to have a fire extinguisher on hand—just in case!
Game plan: Be sure to give your turkey a full night in the fridge with the rub on it to fully allow the flavors to penetrate the bird. Also, at frying time, give your oil plenty of time to heat up. It took ours about 40 minutes to come to temperature each time we tested.
And be sure to thoroughly read through the instruction booklet that comes with your fryer before use!
2006-11-21 14:07:56 · answer #1 · answered by Teddy Bear 4 · 0⤊ 0⤋
Cook for about 3-1/2 minutes per pound for a whole turkey, approximately 52 minutes for a 15 pound turkey, only 42 mintues for a 12 pounder!.
Let it rest for 30 minutes before carving; carryover heat will continue to cook the meat.
2006-11-21 13:54:52 · answer #2 · answered by johnyoss 3 · 0⤊ 1⤋
This Site Might Help You.
RE:
how long do you fry turkey per pound?
2015-08-07 17:32:36 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Oil at 350 degrees, 3 1/2 minutes per pound
2006-11-21 13:54:15 · answer #4 · answered by Tahavath 5 · 2⤊ 1⤋
3 1/2 minutes per pound or the temperature of the turkey when checked near the thigh should br 170 to 175 degrees. Use extreme caution not to smoke the oil and pat the turkey very dry with paper towels before cooking.
2006-11-21 14:24:42 · answer #5 · answered by halffast48 1 · 0⤊ 1⤋
yes about 3 minutes per pound, and I wlways inject mine the night before with strained Italian dressing and let it marinade over night before frying in 350 degree oil give it a try
2006-11-21 14:14:30 · answer #6 · answered by bigdaddydon62 2 · 2⤊ 0⤋
3 -3 1/2 min per lb @ 400, 10lber that's 30-35min
2006-11-21 13:57:45 · answer #7 · answered by Steve G 7 · 2⤊ 0⤋
3 min per pound and the temperature is 320 deg , if you are using a turkey fryer
2006-11-21 13:53:37 · answer #8 · answered by Dav-o 1 · 3⤊ 1⤋
A REDNECK THING
15 MINUTES PER POUND
MAKE SURE THE OIL IS UP TO THE TOP AND THE BURNER IS CLOSE TO THE HOUSE.
YEE HAAA
2006-11-21 13:56:35 · answer #9 · answered by Anonymous · 1⤊ 3⤋
Good question. I don't know.
2006-11-21 14:11:08 · answer #10 · answered by Smurfetta 7 · 0⤊ 0⤋