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12-14 Lb. Turkey Deep Fried in Peanut Oil. Figure 1 Lb. per person when deciding size needed. The price is $9.99/Lb. (Select from option menu Whole or Carved) Please leave in comment section any special requests as well as date and time of pick up and if picking up hot or cold. Advance notice is required and subject to availability.
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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).
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Fry turkey for approximately 49 minutes (3½ minutes per pound at 325°) or until a meat thermometer inserted in thigh registers 165°. Turn fryer off. Carefully and slowly remove turkey in basket from oil. Let drain in basket on paper towels in pan for 20 minutes before removing turkey from basket and slicing. Serve with White Wine Gravy.
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Directions. In a large stockpot, whisk the brown sugar with the mustard, salt, and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover, and brine in the.
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Keep kids and pets away from the frying setup and make sure a sober adult is present to watch the pot of hot oil at all times. 3. Not properly thawing and drying the turkey. The biggest fried turkey explosions come from a frozen turkey being dropped into a pot of ripping hot oil.
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Pour your peanut oil into a 32-quart pot, turn on the propane and preheat the oil to 250°F. Turn off the propane and slowly and gently lower your turkey into the fryer until it is fully submerged. When the turkey is submerged, turn the propane back on, and increase the oil temperature to 350°F.
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Use the turkey-lowering attachment and begin slowly lowering the turkey into the oil. The bottom of the turkey will begin to sizzle and pop as soon as it touches the oil. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds, so don't rush it. STEP 2: Raise the heat and cook.
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Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.
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Preheat the oil to 275º F and lower the turkey slowly into the fryer. Maintain oil temperature at 325º F, frying for approximately 3 minutes per pound or until the breast reaches 165º F internally. Remove the turkey safely and let it rest for 15 to 20 minutes before carving.
How to Properly Season Your Turkey For Deep Frying YouTube
Step 4: Preheat your oil. Make sure your pot is completely dry and fill it to the premeasured line with your oil. Turn the flame on and let your oil come up to temperature. Use your long-stem thermometer to measure the temperature of the oil. You'll want it to reach a temperature of around 325 F°.
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Pat the turkey dry with paper towels. Add oil to the fryer (based on the water line). Preheat oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil.
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Rinse the turkey inside and out with cold water. Remove the giblets and neck from the cavity. Pat the turkey dry with paper towels. 2. Make the brine solution. In a large container, combine 1 gallon of water, 1 cup of salt, and 1/2 cup of sugar. Stir until the salt and sugar are dissolved.
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Following manufacters instructions, carefully lower the turkey into the deep fryer. The temperature will drop to around 350° but should not go much lower. Cook for 3-4 minutes per pound, until the breast measures 170° and the thigh 180°. Rest and carve. Remove the turkey and allow it to drain over the fryer for a minute or so.
