FRIED TURKEY

From: http://www.fabulousfoods.com/school/cstech/fryturkey.html

***Please read this before you get started.***

YOU WILL NEED: 
In addition to a turkey, you'll need a 40 or 60 quart pot with 
basket or turkey frying hardware, plus a propane gas tank and burner, 
a candy/deep fry thermometer, a meat thermometer and lots of oil. 
Use oils that have a high smoke point, such as corn, peanut or canola oils. 

You should also keep a fire extinguisher and plenty of heavy duty pot holders 
nearby. An injector to add marinades and seasonings to the meat is also good 
to have, although you can make a plain turkey without it. 

As far as the turkey itself goes, smaller birds work better for frying. 
Try not to go over 15 pounds. 

For the most flavorful birds, Before cooking you can inject the turkey with 
your favorite marinade and/or rub it with a dry spice rub. You will also need 
about 3 1/2 - 5 gallons of oil in which to fry the turkey 

WHERE TO FRY: 
Because so much oil is flammable, you should never fry a turkey indoors. 
Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on 
wood decks, which could catch fire. You will also want to avoid concrete 
surfaces, unless you don't mind oil stains. Always keep a fire extinguisher 
nearby.

BEFORE YOU FRY:
Before beginning, (and before you even season or marinate your turkey) 
determine the amount of oil you'll need by placing the turkey in the basket 
(or on the hanger, depending on the type of fryer you are using) and putting 
this in the pot. Add water until it reaches about two inches above the turkey. 
Remove the turkey and note the water level by using a ruler to measure 
the distance from the top of the pot to the surface of the water. 
Remove the water and thoroughly dry the pot. 

Using the candy thermometer to determine temperature, heat the oil to about 
325°F and no higher than 350°F. This usually takes between 20 to 30 minutes. 
Once the oil is hot enough, place the turkey in the basket or on the 
turkey hanger (follow instructions that came with your turkey frying kit) 
and slowly lower it into the pot.  With whole turkeys, you can estimate on about 
three minutes per pound to cook. Remove turkey and check the temperature with 
meat thermometer. The temperature should reach 170° F. in the breast and 
180° F. in the thigh. 

TIPS AND TROUBLESHOOTING: 

* Don't allow children or pets near the cooking area. 
* Do not stuff turkeys you plan on frying, it just doesn't work. 
* Be sure to measure for the amount of oil you'll need BEFORE you marinate 
  the turkey. 
* Immediately wash hands, utensils, equipment and surfaces that have come in 
  contact with raw turkey to avoid cross contamination. 
* Keep an eye on the time, fried turkeys cook quickly. It only take about 
  3 minutes per pound. Overcooking is one of the biggest mistakes beginners 
  make. We should know, we cooked our first turkey so much the outside was 
  charred completely black. Surprisingly, the meat inside the burnt shell was 
  still delicious, so know that if you make this mistake, all may not be lost. 
* Consume cooked turkey immediately and store leftovers in the refrigerator 
  within two hours of cooking. 
* Never leave the hot oil unattended. 
* Allow oil to cool completely before disposing or storing it.



RECIPE:
2 Turkeys, 10-12 Lbs. each
1 Lg. Onion, minced - and/or Jalapeno
10 Cloves Garlic, Whole, Peeled
1/2 Cup Chopped Bell Pepper
2 Tbsp. Cayenne Pepper
2 To 3 Tbsps. Salt
Cooking Oil - Peanut is the best

1) Clean turkeys thoroughly, leaving the skin flat at the neck in tack. 
In a small mixing bowl,  Combine the minced Onion, Whole Garlic,
chopped Peppers, 1-1/2 Tbsps. SALT AND 1 Tbsp. CAYENNE.

2) With a sharp knife, make slits in the breasts and upper thighs and
stuff the seasoning mix in with your fingers.  Pack well.  Season the
outside of the turkey witht he remaining salt and Cayenne.
Place the turkeys into large plastic bags and refrigerate overnight.


3) VERY IMPORTANT STEP: Before you being frying, you have to do some
preparation. ***Place cardboard or several layers of newspaper under 
the burner. Have on hand two large paper bags and two long handled forks.  
Like the kind used for barbequeing.

             
4) Before adding the turkey - holding the turkey by the neck skin flap
(or - using the turkey hanger) - gently submerge it into the hot oil.
Be careful as the hot grease may overflow and splatter or drip into the
flame.  Cover the pot.  Every 10 min. - using the long handled forks,
turn the turkey around in the pot.  It will take 45 min. to 1 hr. to 
cook one turkey at a time.  When the legs start to spread open, the 
turkey is done.  Remove the turkey and put it in a large paper bag and
close the bag tightly.  Let stand for 20 min.;  Remove from the bag and
carve as usual.