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A seasonal favorite & quite a delciacy!
Published On: 27 Oct 2008
Remove the giblets and neck. Inject marinade into the breast, thighs and legs-one ounce of marinade for every pound. This helps keep the turkey moist. Pat the turkey dry inside and out.
Pour LouAna½ Peanut Oil into the pot, reaching the fill line. Heat the oil to 375 degrees F and maintain 350 degrees while frying.
Place the turkey in the fryer basket, breast side down. Slowly lower it into the hot oil. The oil will froth and bubble and might splatter, so be careful. The oil temperature will drop when you add the turkey, so be sure to adjust the thermometer to bring it back up to 350 degrees F. Maintain that temperature throughout the entire cooking process.
Allow the turkey to cook four minutes per pound. Turn off the fryer. Using the fryer basket, lift the turkey out of the oil. Move the basket to a nearby area that has been lined with paper bags. Insert a meat thermometer into the thickest part of the breast and thigh. It should register at least 180 degrees F; if not, continue frying until turkey reaches 180 degrees F.
Place the turkey on its back on the platter lined with paper bags or towels to absorb any oil. You should let the fried turkey sit for 10 minutes, then carve, serve and enjoy!
Serves 8 v 10
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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