Post by marlaoh on Sept 6, 2004 9:17:36 GMT -6
Ginger and Rosemary Deep Fried Turkey
Servings: 12
10 to 12 Pound WHOLE TURKEY
1/4 Cup fresh ginger peeled and sliced
2 Tablespoons fresh rosemary crushed
6 Cloves fresh garlic peeled
1/4 Cup fresh garlic minced
2 Tablespoons kosher salt
2 Teaspoons freshly ground black pepper
4 to 5 Gallons peanut oil See Note
Remove the giblets and neck, rinse the turkey well with cold water
and pat dry thoroughly with paper towels. Take care to dry both
inside cavities. Fill the cavity with ginger, rosemary and garlic
cloves.
Mix together minced garlic, salt and pepper and rub on the exterior
of the bird. To allow for good oil circulation through the cavity, do
not truss or tie legs together. Cut off the wing tips and plump tail
as they may get caught in the fryer basket. Marinate in refrigerator
for about 1 hour.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never
fry a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a fire
extinguisher nearby for added safety.)
Add oil to a 10+ gallon pot with a basket or rack. At the medium-high
setting, heat the oil to 375 degrees F, (depending on the amount of
oil, outside temperature and wind conditions, this should take about
40+ minutes).
Meanwhile, remove the ginger, rosemary and garlic from the cavity.
Place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from the
turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the
oil temperature is maintained at 350 degrees F. If the temperature
drops to 340 degrees F or below, oil will begin to seep into the
turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12
pound turkey. Stay with the cooker at all times as the heat must be
regulated.
When cooked to 170 degrees F in the breast or 180 degrees F in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey
to drain for a few minutes. (Safety tip: allow the oil to cool
completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to
stand for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or
safflower oil. To determine the correct amount of oil, place the
turkey in the pot before adding seasoning and add water until turkey
is covered. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.
Servings: 12
10 to 12 Pound WHOLE TURKEY
1/4 Cup fresh ginger peeled and sliced
2 Tablespoons fresh rosemary crushed
6 Cloves fresh garlic peeled
1/4 Cup fresh garlic minced
2 Tablespoons kosher salt
2 Teaspoons freshly ground black pepper
4 to 5 Gallons peanut oil See Note
Remove the giblets and neck, rinse the turkey well with cold water
and pat dry thoroughly with paper towels. Take care to dry both
inside cavities. Fill the cavity with ginger, rosemary and garlic
cloves.
Mix together minced garlic, salt and pepper and rub on the exterior
of the bird. To allow for good oil circulation through the cavity, do
not truss or tie legs together. Cut off the wing tips and plump tail
as they may get caught in the fryer basket. Marinate in refrigerator
for about 1 hour.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never
fry a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a fire
extinguisher nearby for added safety.)
Add oil to a 10+ gallon pot with a basket or rack. At the medium-high
setting, heat the oil to 375 degrees F, (depending on the amount of
oil, outside temperature and wind conditions, this should take about
40+ minutes).
Meanwhile, remove the ginger, rosemary and garlic from the cavity.
Place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from the
turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the
oil temperature is maintained at 350 degrees F. If the temperature
drops to 340 degrees F or below, oil will begin to seep into the
turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12
pound turkey. Stay with the cooker at all times as the heat must be
regulated.
When cooked to 170 degrees F in the breast or 180 degrees F in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey
to drain for a few minutes. (Safety tip: allow the oil to cool
completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to
stand for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or
safflower oil. To determine the correct amount of oil, place the
turkey in the pot before adding seasoning and add water until turkey
is covered. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.