[CH] Have a happy Thanksgiving
Harold James (mdspice@hotmail.com)
Sun, 24 Nov 2002 21:08:03 -0500
This is a recipe that I have used for years and I am finely going to give it
to other people. Note that hot sauce and seasonings are mine so when you
make this using other brands it may have a little different flavor I hope
that the people on the list enjoy this.
Harold’s Fried Turkey
INGREDIENTS:
1 12-16 LB turkey
1 propane cooker
1 Strainer basket
1 5 gallon container of peanut oil
1 Deep fry thermometer
COMMENT: when frying a turkey you have to be careful and adjust the flame
under the pot to keep the oil at 350 to 360.
METHOD:
***The day before*** Remove turkey innards, Place turkey on a cookie sheet
for after washing. Place turkey in liquid marinade Recipe follows marinade
for 6 hours over night is best.
Have your peanut oil heated to 375 degrees. Plan ahead, because it takes a
long time to heat the much oil. Hang the deep-fry thermometer over the side
of the pot for easy reading of the oil temperature.
Place the turkey into the strainer basket, and slowly lower the basket into
the oil with something long enough to keep you a safe distance away
(anything from a thick broom handle to a small steel pipe) be careful in
doing this. Immersion (placing turkey into hot oil) causes quite a reaction.
The oil temperature will drop so increase the flame a bit to bring it slowly
back up to 350 degrees.
Cook the turkey 3 minutes per pound at 350 degrees. (A 12-pound turkey will
take only about 35-45 min to cook.) It is done when the internal temperature
reaches 170 to 180 degrees F on an instant read meat thermometer. To remove
the turkey, carefully find the basket handle with a coat hanger, and then
slip the lifting rod back under the handle to remove the basket. Let the
excess oil drip into the pot. It helps if two people do this, so one person
can slide the cookie sheet back under the turkey. Allow turkey to sit for 10
minutes before slicing.
Brine:
1-cup salt
1-cup brown sugar
3 cups of jack Daniel’s black label (other types of bourbon or whisky will
work)
2 Onions quartered
2 red bell peppers
2 lemons, quartered
6 sprigs thyme
4 tsp. of Louisiana Lightning (this is a Habanero sauce about the heat of
Tabasco (can use more or less for taste))
3 oz of Thunder Struck (this is our brand of Cajun seasonings low salt
content (if you are using another brand please remember that some Cajun
seasonings and seasoned salts have over 50% salt adjust in half for these
products))
4 sprigs rosemary.
To make the brining solution, dissolve the salt, hot sauce, seasoning and
sugar in 2 gallons of cold water heat to a boil. Allow boiling for 3 minutes
then add Bourbon and bring back to boil for one more minute. In let cool
completely place In a non-reactive container add 1 gallon of water with 3lb
of ice. Place turkey, brine, onions, bell pepper, lemons, thyme, rosemary
and water/ice mix in large clean bucket, large stockpot, or a clean,
heavy-duty, plastic garbage bag. Allow sitting in brine for minimum of 6
hours, over night is best.
Note: if you have a big turkey and need more brine than this, use 1/2 cup
salt and 1/2 cup brown sugar for every gallon of water.
Have a happy Thanksgiving
Harold and Family
Mason Dixon Spice
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