Posted by Alex Brooks on January 12, 1998 at 11:51:39:
In Reply to: LOOKING FOR A FRIED TURKEY RECIPE posted by Chef Tom C.Ambrosia CEC on January 12, 1998 at 01:07:13:
Deep fried Turkey requires an out door setup with a propane burner and a big pot.
Such combination products are sold in the South. If you have a large commercial
Deep fryer, it will work perfectly...
Here's the recipe and some admonitions for home use.
1. Don't try this on the ping-pong table! Do not underestimate Archimedes' principle
of matter displacement: the bird will raise the level of the oil A LOT! and if it
bubbles over the top and down into the open flame, well....
2. As it raises the level, it reduces the temperature (by 40-60 degrees) and,
as the temperature should be maintaned at 370-375 and must never dip below 350, it's
a good idea to start with your oil at 420 or so to compensate.
3. 3-1/2 minutes per pound...no more ...no less
4. Don't buy a bargain turkey from Hong Kong!
thanx to Dave Kent in Nashville, TN for this recipe.
>>: A few years ago, I was in Louisiana and tried a product that yes believe it or not, was a whole, cleaned 24# turkey that was marinated and then fried in hot oil(400f), outside of course.
: It took under 30 mins to cook the whole thing, and though it was a bit too brown for my liking on the outisde, the inside was fully cooked(above 165F) and was quite delicious.
: I have sadly, misplaced, my only copy of the recipe, and would appreciate any advice or recipes on this matter.
: Many Thanks:
: Tom C. Ambrosia CEC
: 612-894-1832 FAX 612-882-7907
: www.swiftsite.com/villaambrosiakennels