Should you salt the turkey before frying it?
The first step to making a delicious fried turkey is to make a good brine that will soak the flavored turkey before cooking. Prepare my favorite turkey brine, which is salty, sweet and flavored with herbal and citrus notes. Put the 12 to 15 pound thawed turkey in the brine for 18 to 24 hours. Rinse and dry the brine.
How to get crispy fried turkey skin?
Keep it traditional and inject melted butter mixed with poultry spices into the meat of the breasts and thighs, then rub the skin with your favorite herbs and spices. For a spicy Cajun turkey, inject your turkey with melted butter mixed with Cajun spices and cover the skin with your favorite Cajun dry marinade.
Can turkey be injected before frying?
Inject the marinade into the meat in several places on the turkey, lifting the skin slightly instead of piercing the needle through the skin. This can be done up to 36 hours in advance, but you should allow at least 12 hours to allow the flavors to penetrate the meat while keeping it refrigerated.
How long does it take to fry a 15 pound turkey?
Once the oil temperature reaches 350°F (180°C), slowly and carefully lower the turkey into the oil. SLOW AND SOFT. Fry the turkey for 3 minutes per kilogram (455 grams). For a 15 pound (6.8 kg) turkey, this will take 45 minutes.
How long before cooking do you inject the turkey?
How long before cooking do you inject the turkey? You can inject the turkey up to 36 hours before cooking. But you must let the turkey rest for at least 12 hours after the flavoring has been injected. This allows the flavors to penetrate the turkey meat.
What oil is best for frying turkey?
Canola Oil Temperature Is Key to Success Canola oil is recommended because of its high smoke point and low allergy risk. The ideal frying temperature is 375°F. After soaking the turkey, the temperature of the oil will drop.
Why did my fried turkey turn black?
The general consensus on frying was that the blackness was caused by the friction of the sugar. However, a quick scan of fried turkey recipes on the internet seems to suggest that many people put sugar on their fried turkeys without having this problem, which leaves me dubious.
How can my turkey not dry out?
Coat one side of your triangle with olive oil and shape the foil (side down with oil) over the turkey breast, then remove the foil; will protect your turkey breasts and keep them from drying out.
How long does it take to fry a 10 kg turkey?
Fry 10-13 pound turkeys for 3 minutes per pound, and for 14-20 pound turkeys, cook for 3 1/2 minutes per pound. A 10 kg turkey will take about 30 minutes. A 20 kg turkey will take about 1 hour and 10 minutes. Cook until the internal temperature reaches between 180 and 190 degrees Celsius.
What should I inject into a turkey before frying it?
The simple mixture of butter, lemon, garlic, pepper and salt adds moisture and flavor to white meat and improves the texture and flavor of dark meat. Be sure to use injection marinades a few hours before you start cooking.
Does KFC sell fried turkey?
KFC. KFC turkeys for Thanksgiving are only available in a few locations across the country. These include Arby’s fried turkey sandwiches and Cracker Barrel and Bob Evans pies, side dishes and turkey breasts.
Can you use cooking oil after frying the turkey?
When properly cared for and stored, you can reuse peanut butter three to five times. Keep in mind that you will probably need to add fresh oil each time you fry a turkey to bring the oil level up to the amount needed for frying.
How long should I fry a turkey?
Maintain the oil temperature at 350 degrees F (175 degrees C) and cook the turkey for 3 1/2 minutes per kilogram, or about 35 minutes. Carefully remove the bucket of butter and place a meat thermometer into the thickest part of the thigh; internal temperature should be 180 degrees F (80 degrees C).
How to dry a turkey before frying it?
Cover and place in a cool, dry place for 8-16 hours. Take the turkey out of the brine, rinse it and pat it dry. Let stand at room temperature for at least 30 minutes before cooking. Put the oil in a 28-30 liter saucepan and place it over high heat over a rigid frame outdoor propane burner.
