Deep fried turkey is surprisingly soft and, contrary to what you imagine is not at all greasy. It cooks very quickly, was added 3 minutes per pound plus a surcharge of 5 minutes at 350 degrees crispiness. The hot oil seals all the juices in and makes a very juicy bird. We cooked a 13-pound bird, and it was finished in 44 minutes. We always leave the cooked bird rest for 15 to 20 minutes before carving it. In this way all the juices can settle on.
Although I brined turkey beforeI rubbed for deep frying the bird generously with garlic, salt, pepper, paprika and cayenne pepper. I can promise you that the results were phenomenal! Some very important safety tips when it comes to roasting a turkey:
1. Always work in a well ventilated area. Stay away from garages or enclosed spaces. Your device does not work outside of the walls.
2. Always work with a completely thawed bird. You never want to half a point Turkey thawed in extremely hot vat of oil. It broke andburned.
3. Use the right equipment - large enough pot, heavy gloves to protect hands and metal hooks to place and from Turkey to remove from the pot.
4. To measure the correct amount of oil to your pot, place the unwrapped Turkey - standing - in the pot and fill it with water. Place enough water to expand to include Turkey, which an additional duty. Take Turkey out of the pot, and highlight the space between the edge of the water and the edge of the pot. Empty the pot and wipe dryvery good. Add the oil to the marked area.
5. The oil to 350 degrees. Make sure thermometer works fine! Place the turkey into the hot oil very slowly - this may take up to 90 seconds! You never put it into the hot oil!
6. Do not use a lid when frying, EVER.
7. Stay next to your fryer. Never leave him again. You need to check that the temperature remains at 350 degrees at all times and - more importantly-You Do not Want someone was injured or burnedwith the very hot oil or deep fat fryer. If you use the Turkey into the hot oil, the temperature will be reduced a little. Increase your warmth and it gives to 350 degrees. This will take several minutes.
8. Be sure to remove the grab hooks from the rack as soon as Turkey fully immersed into the hot oil.
9. Let the oil cool for 2 hours before you start cleaning up!
Just follow these common sense steps and you're on the way to enjoy a delicious little feast! You need to thoroughlyYour turkey and pat it dry thoroughly. Make a hook from 3 / 4 cup garlic, salt, 1 / 2 cup black pepper, 1 / 4 cup bell pepper and 2 tablespoons cayenne pepper. Rub the bird generously, inside and out, and let it sit at room temperature for 20 minutes. Voila! They are ready to cook!
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