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Deep Fried Turkey

As usual on the eve of Thanksgiving I prepared a turkey to brine for the next day Thanksgiving's dinner .This year I decided to butterfly the turkey for easy cooking. I added 1 cup salt and 1 cup of sugar in a big pot of cold water submerge the turkey overnight.The next day I planned to roast the turkey but unfortunately my range oven broke down 10 minutes after I placed in the turkey..Well,since my oven is not working at all,(computerize function)I decided to deep fry the turkey..What else can I do at that critical moment,right? Turn out the deep fried turkey is not bad at all...I like the crunchy texture and taste on the ribs and wings ..beside that the seasoning I used is suitable for frying too..Of course ,I have to chopped the turkey into 4 parts before place in the fryer ..Too bad I don't have turkey fryer,so what can I do is use a very large stock pot fill with almost 2 gallon of oil..and deep fry the turkey on the stove instead of outdoor..









Ingredients:
15 lbs frozen turkey,thawed and remove the giblets from cavity
2 tbsp seasalt
2 tbsp paprika
2 tbsp garlic powder
1 tbsp coriander powder
1 tbsp aniseed powder
1 tbsp ginger powder
2 tbsp ground pepper powder
*mix well above seasoning in a bowl before rub all over the turkey*
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For Brine:
1 cup sugar
1 cup seasalt
plenty of cold water

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3 stalks Sage*optional*
1 can of butter or oil spray
2 gallon canola oil for frying


Method:
1:Butterfly turkey(use clever to cut open on the center of the breast).Prepare a large stock pot or container fill with cold water,add in 1 cup sugar and 1 cup salt.Make sure the water cover the whole turkey completely.Brine overnight.
2:Remove turkey from brine water ,pat with paper towel before rub with the mix seasoning inside out thoroughly.Then spray with butter oil .(Chop the whole turkey into 4 pieces before rub with seasoning for frying) but I didn't chop the turkey first bcos I plan to roast it before the oven broke down.
3:Heat oil in fryer at medium high heat (make sure the stock pot is big enough as fryer)Fill the oil 1/2 of the fryer level to prevent overflow when frying.
4:When oil temperature is about 350 F or hot enough,place one part of the turkey at one time into the fryer.Fry each part for about 20-25 minutes or until golden brown.
5:Remove fried turkey from oil into a large plate.Fry the rest of the parts before serve warm with gravy and cranberry sauce.
butterfly turkey
simmer all the turkey giblets ,carrot and onion at low heat for almost 1 hour to make brown gravy.I also mixed with Brown sauce condiment to make the gravy.







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4 comments:

Little Corner of Mine said...
November 30, 2010 at 1:37 PM

Great thinking! Deep-fried turkey looks great too, I have yet to try a deep-fried one.

Sonia (Nasi Lemak Lover) said...
December 1, 2010 at 4:29 AM

Great idea to deep-fried as you can have crispy skin, by the way, brine overnight at room temperature or have to store in the fridge? I must learn to prepare turkey as I never prepare one before. Thanks for sharing.

Beachlover's Kitchen said...
December 1, 2010 at 5:17 PM

LCOM;
thanks! try you might like it! just buy a small part..

Sonia:
Thanks! I brine my turkey in a large pot cover and place it on the deck (outdoor)which is about 20 plus F...it's like -1 to -5 C bcos my fridge was full..if you brine meat in Msia weather you must place in fridge overnight bcos the room temp for brine meat is No No at all..

tigerfish said...
December 1, 2010 at 6:19 PM

I like the crispy skin but don't like the frying!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.