Post by 3spots on Nov 23, 2011 11:09:23 GMT -5
In the spirit of Thanksgiving I thought I'd share how I fix my turkey.
16-18 lb. turkey
make sure it's thawed completely, inject an entire jar of sweet teriyaki sauce (Uncle Buck's usually), pour the last little bit over the turkey and rub it around, refrigerate overnight.
I pan sear the livers and gizzards for myself and the dogs....mmmm.
On turkey day I pour the oil (I like cotton seed oil) in the pot and crank up the burner. I use around 3 gallons for my pot. Some pots are narrower or bigger and will use a different amount of oil. Using the pot lid helps keep the temp. moderated at the frying temp.
**if you've never fried a turkey before, premeasure water in your pot and put your turkey in to see where the fluid level rises. You don't want to have too much oil when you put the bird in. Planning ahead helps avoid a huge mess.....I know!**
When the temp. is right, lower your bird in on the bird hanger/ stand (be sure to where proper clothing and grill or leather gloves to protect from oil splatter), once lowered get your frying temp. back up, regulate the temp. until it's constant, fry for 3 to 3 1/2 minutes per pound while maintaining constant supervision. I like to fry my bird away from the house and any flamable items.
When the bird is done it will look burnt (dark looking), it's not. Place in a foil tray to drain the excess oil and cool a bit before carving. The meat and skin absorb the teriyaki and you will be biting into an explosion of tastebud goodness. ;D
16-18 lb. turkey
make sure it's thawed completely, inject an entire jar of sweet teriyaki sauce (Uncle Buck's usually), pour the last little bit over the turkey and rub it around, refrigerate overnight.
I pan sear the livers and gizzards for myself and the dogs....mmmm.
On turkey day I pour the oil (I like cotton seed oil) in the pot and crank up the burner. I use around 3 gallons for my pot. Some pots are narrower or bigger and will use a different amount of oil. Using the pot lid helps keep the temp. moderated at the frying temp.
**if you've never fried a turkey before, premeasure water in your pot and put your turkey in to see where the fluid level rises. You don't want to have too much oil when you put the bird in. Planning ahead helps avoid a huge mess.....I know!**
When the temp. is right, lower your bird in on the bird hanger/ stand (be sure to where proper clothing and grill or leather gloves to protect from oil splatter), once lowered get your frying temp. back up, regulate the temp. until it's constant, fry for 3 to 3 1/2 minutes per pound while maintaining constant supervision. I like to fry my bird away from the house and any flamable items.
When the bird is done it will look burnt (dark looking), it's not. Place in a foil tray to drain the excess oil and cool a bit before carving. The meat and skin absorb the teriyaki and you will be biting into an explosion of tastebud goodness. ;D
