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THE SCNA NATURIST COOKBOOK
Breakfast | Holiday Specific | Cooking at the Beach |
LE'S DEEP-FRIED TURKEY
Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you've tried it fried, you'll never go back to roast turkey. While the turkey is resting, take advantage of the big pot of oil to fry something else, like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner; it will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches, and serve them with fries.
WHERE TO LOCATE HARD-TO-FIND SUPPLIES
INGREDIENTS
1. Whole turkey (10 to 16 pounds), at room temperature
PREPARATION
1. Allow turkey to thaw completely.
COOKING
1. Following manufacturer’s instructions, OUTDOORS, light the gas cooker and set at a low flame.
NOTE: While cooking, hot oil will spew up through the turkey like a fountain.
FINISH
1. When turkey is done, turn cooker off at the tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack with turkey from the pot.
Be sure to get a turkey cooker LARGER than 26 quart, with a rack, so that it will handle up to a 25# turkey
Allow it to rest for 20 minutes before carving.
Yield: 20 servings
2. Peanut oil: for a 10-16 pound turkey use 2˝-3 gallons(if a larger size turkey, use less oil.)
3. Seasonings: salt and pepper, poultry seasoning or Cajun seasoning.
4. Optional: Marinade for injecting into turkey.
2. Clean and dry turkey inside and out; removing giblets and neck, and trimming away all excess fat. Make sure opening around the neck is clear.
3. Make a 1-inch cut in the skin at the leg-thigh joint. (This allows oil to drain when turkey is done.)
4. Rub turkey with seasonings.
5. Optional: if using a marinade, inject into turkey at various points or the breast and on the thighs.
6. Place turkey upside down on rack, with legs facing up.
2. Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is as far down as possible without touching the bottom of the pot. (Peanut oil is the healthier and more tasty choice and also remains clear longer; however, if unavailable, vegetable oil may be used)
3. Carefully place the pot on the cooker and adjust the flame higher, but DO NOT put it at full blast.
4. Heat oil to 325 degrees. Depending on the amount of oil used, it may take from 15 to 20 minutes for the oil to reach 325 degrees.
5. When oil reached 325 degrees, reduce heat.
6. Attach grab hook to the top of the rack, very slowly and carefully lower turkey into the pot.
7. Remove grab hook from rack.
8. Inserting the turkey will reduce the temperature of the oil. Slowly increase the heat so that the temperature of the oil will come back up to 325 – 350 degrees. This will take several minutes. Monitor the thermometer to maintain this temperature, (Windy conditions may prevent the temperature from returning to 325 degrees. If so just add 3-4 minutes to overall cooking time.)
9. Fry turkey for 3-3˝ minutes per pound or until golden brown. (Example a 15-pound turkey will take between 45 and 53 minutes to cook.)
Do Not Use Lid While Frying!
2. Place rack with turkey on absorbent paper and allow turkey to drain for a few minutes.
3. Carefully remove turkey from rack and place on platter.
4. Allow 15 – 20 minutes for the turkey to “set up”.
5. Slice and ENJOY!