Summer is the time when we like to get outdoors and enjoy the warm weather with friends and neighbors. The traditional BBQ or tailgate party can involve hours of preparation and cooking time for the host or hostess. If you'd like to spend more time at your own party, while serving a juicy, delicious entree that will be the star of your menu, the deep fried turkey is one wonderful solution.
There's a good reason why the deep fried turkey is taking center stage at summer parties across the country. First, it takes so little time to cook the bird you can have a 15-pound turkey ready to eat in just 45 minutes. There's no basting, no hot kitchen. All the seasoning you need can be done with a plastic injector filled with your favorite marinade, which produces a flavorful, moist bird.
You will need a turkey fryer, available in the appliance section of the superstore or any kitchen cookware store. The turkey fryers come in 10 to 15 gallon sizes, in a basic bucket shape, with a basket insert to lower and remove the turkey. Look for an injector in the kitchen gadget section.
You'll also need a quantity of oil with a high smoke point, such as corn oil, and a candy thermometer to gauge the temperature of the oil. Now you're all set to make deep fried turkey.
There are a few, simple safety issues: with so much hot oil, you want to avoid any danger of fire. Set the turkey fryer on a level, preferably dirt surface, away from the porch or deck. Never use the turkey fryer indoors. Keep kids away from the cooking site. Don't stuff the turkey it doesn't work for deep fried turkey. If you want stuffing, prepare it separately in a baking pan. The maximum size bird should not exceed 15 pounds. A 12 pound bird is a good rule of thumb.
Remember that oil and water don't mix! To avoid splatters, follow these steps when preparing the bird for cooking.
1.Be sure the bird is completely thawed. Rinse and remove giblets, etcetera. Cut off excess fat from around the neck and tail. Remove the metal or plastic clamps which tie the legs, as well as the 'timer button', if included. Place the bird in the fryer basket and fill the fryer with water sufficient to cover. Use a ruler to mark the distance of the water level from the top of the fryer.
2.Remove the turkey from the basket and set aside. Thoroughly pat the turkey dry, inside and out. If you're going to inject the bird with a marinade, now is the time. Inject the marinade into the meat, into the breast, thighs and wing meat at the deepest points. If you inject the marinade just skin deep, you risk spatters from the water-oil mix. Marinade, injected into the deepest portions of meat, allows the marinade to permeate the whole bird. Mmmm, yes!
3.Allow the bird to sit for 30-45 minutes, both to dry the meat and absorb the marinade.
4.In the meantime, fill the fryer with oil to the point of your ruler measurement. Heat the oil to 325-350 degrees.
5.Carefully lower the turkey, in the basket, into the fryer. Cook for just 3 minutes per pound. You're now just a short time away from a deep fried turkey everyone will write home about!
Hey, now that's easy! Turn off the fryer. Using heavy potholders, pull the bird out, lay on a platter and let rest for 10-15 minutes. Carve and serve.
This recipe for deep fried turkey is virtually foolproof. You'll surely want to give this one an encore!
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