Cooking with Josh: Fried Turkey

Thoroughly defrost turkey in refrigerator for 3 to 4 day, making sure
inside is completely defrosted. Combine butter, O.J., Cajun seasoning and mix well, using a flavor injector, inject mixture into the meaty parts of turkey. Let marinade at least over night. Set up turkey frying station a safe distance from standing buildings and vehicles. Make sure you are on a flat and fire proof surface.
Place raw turkey in pot and fill with water until turkey is covered. Remove turkey and mark where water level is.
Discard water and thoroughly dry pot and turkey; fill pot with oil to
previous marked line. Light burner and place pot on burner at about medium heat. Heat oil to 325-350 degrees, making sure not to exceed 350. Stand turkey up on stand provided with frying kit; using wand also provided slowly lower turkey into hot oil. If popping or boiling get out of control slowly lower and remove turkey till popping subsides.
Once completely submerged turn burner back to medium to medium high; cook turkey at 3 ½ min per pound. Usually between 30 to 45 min. Using a meat thermometer take the temperature of the thickest part of the breast. Remove the turkey when internal temperature reaches 155.
Remove frying stand and let rest for 5 to 10 min. The turkey will finish cooking and redistribute the juices so that they don’t run out when you carve it.
Always read instruction provided with frying kit and propane tank. Never leave fryer unattended and keep children away before, during, and after.
Turkey frying kit can also be used for crab boils, fish fries, tailgating,
and chili cooking. Have a safe and happy holiday season.


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