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Most people do not realize the mess he made, and the dangerous consequences that flow from working in a confined space. I know that the old road would take him outside and have a friendly game of horseshoes or washers while enjoying a cold talking about football games who are to play later in the day.
How to Fry a Turkey:
You will need a completely thawed turkey, a couple of gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, which means you must attach the legs, flap of neck, wings and tail to the body of the turkey. Make sure there is not any type of thermometer or a device that will appear on Turkey. It would melt in the oil, not a good thing.
To determine the perfect amount of oil as you go being used, place the chicken in the pot and add water until turkey is completely covered, plus one or two inches to the left from above. If you do not have room for up water, you need a large pot. You must then remove the turkey and measure the quantity water left, and that the amount of oil you will need to fry your turkey.
You will now dry season your turkey and make sure your cooking pot is completely dry. You can add seasonings as you, I prefer my dressings injected directly in the bird. You can also add your pot to your stove and heat to ensure that all water is gone before adding your source of external heating fryer. Once completely dry, you add oil to pan and bring to a temperature of about 375 to 400 degrees. Make sure you are able to get a good temperature reading. It may fluctuate a few degrees depending on how long the outdoor cooking, but it should not be such a big deal. You just want to make sure you cook covered, but are ventilated. If raining or snowing it will make your experience of Turkey to fry for a really bad day.
This is where it gets complicated. Turkey should be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of oil very hot 400 degree oil. The oil is going to splash some and you will need oven mitts very good. They sell different styles of racks lower your bird into the oil at Wal-Mart, Lowes and Home Depot. Remember, just very, very slowly lower your turkey into hot oil. A good approach here is soak your turkey, and I do not mean ball either. When you lower your turkey into hot oil, it boils. Therefore I suggest turn off the burner or heat source when you do. You may have to do this several times and then one time might do the trick. Sure that the oil does not overflow the pot.
Once the bird is resting safely in the oil, rotate back to burner to get to a temperature of 350 degrees. At this point you can go take a break. But do not wander too far because Turkey will soon. A turkey deep fry cooks at a rate of about 3 to 3 1 / 2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a thermometer you bio will need to test the doneness of turkey. The internal temperature needs to read 160 to 165 degrees. Make sure you test between the thigh and does not hit a bone to get an accurate reading.
Remove turkey from oil when done. Do it slowly and once you have disabled the burner. Let the turkey drain a little and you're good to go. Let stand about 15 to 20 minutes, then carve and enjoy the crispy bird and delicious.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Website Manager David Pogue is target = "_new"> = "Target _blank" href = "http://www.chefshelleypogue.com"> http://www.chefshelleypogue.com
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About the Author:
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
Article Source: ArticlesBase.com – Thanksgiving Deep Fried Turkey Recipe
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