DEEP-FRIED TURKEY
As every politician since Huey Long -- or possibly Madison himself -- has said, ''We can do better.'' And in Louisiana, they have, by doing the unthinkable: deep-frying an entire turkey in a bubbling vat of peanut oil or lard. The result is delicious, surprisingly ungreasy and fast. (A 14-pounder cooks in 49 minutes -- 49 minutes!) I've made five of these things, and comments have ranged from ''This is the best turkey I've ever eaten!'' to ''This is the best turkey I've ever eaten!'' with nary a discouraging word. Deep-frying must be done outside, which means you will need a propane tank. In New York City it is illegal to cook with propane gas except in large gardens or outdoor spaces of single-family dwellings. It should work fine in a yard, where your fryer can double as a defensive weapon in case of intruders scaling your wall. In case the oil overflows, place a large bowl and a ladle next to the pot. Also, just before lowering the bird into the oil, and again just before taking it out a scant 49 minutes -- 49 minutes! -- later, turn the flame off for the same reason.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
- Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
- With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
- With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
- Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
- On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
- Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
- Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!
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Wael Kofey
[email protected]This is the best deep-fried turkey recipe I've ever tried. The turkey was cooked perfectly and the seasoning was amazing. I will definitely be making this again and again.
EgyStar 2020
[email protected]The turkey was a bit greasy for my taste, but the flavor was good. I think I might try a different recipe next time.
Md Nazmul Dj
[email protected]I love this recipe! The turkey is always juicy and flavorful, and the skin is crispy and golden brown. It's a hit with my family and friends.
Kaylei Jones
[email protected]This recipe was easy to follow and the turkey turned out great. I would definitely recommend it to anyone looking for a delicious and easy deep-fried turkey recipe.
mark harrowfield
[email protected]The turkey was delicious, but it was a lot of work to make. I'm not sure if I would make it again.
Bablu Sah
[email protected]I'm not a fan of deep-fried turkey, but this recipe changed my mind. The turkey was so moist and flavorful, and the skin was perfectly crispy. I'll definitely be making this again.
Hina Zahara
[email protected]This recipe is a must-try for anyone who loves fried turkey. The turkey was cooked to perfection and the seasoning was spot-on. I will definitely be making this again.
nayen miah
[email protected]The turkey was a bit dry, but the flavor was good. I think I might have overcooked it a little bit.
Logan Johnson
[email protected]I followed the recipe exactly and my turkey came out perfect. It was crispy on the outside and juicy on the inside. The whole family loved it!
Mehdi Mhalli
[email protected]This deep-fried turkey recipe was a game-changer for my Thanksgiving dinner! The turkey turned out so juicy and flavorful, and the crispy skin was to die for. My family and friends raved about it, and I'm definitely making it again next year.