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DEEP-FRIED TURKEY Yield: 1 Servings 1 ea Fresh turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice, fresh 3 tb Onion juice 3 tb Garlic juice 2 tb Worcestershire sauce 1 tb Liquid smoke 1 1/3 oz Cayenne 1/4 c Salt Mix all ingredients except turkey, pot and peanut

Deep Fried Turkey You'll need an outdoor cooker and a 10 gallon pot, preferably one with a basket insert. The insert keeps the bird off the bottom of the pot and facilitates removing it from the oil. If you don't have a basket, tie the legs with a heavy cotton rope to help get the turkey out

Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp

Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird

Fried turkey has been a long time favorite in the southern part of the United States, and has recently become popular in other parts of the country as well because of the reduced time needed to cook a turkey through a deep frier vs. other conventiona l methods such as an oven or a rotisserrie grill.

Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
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Where to Buy Deep fried Turkey