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BOB
& TOM'S DEEP-FRIED TURKEY RECIPE
WARNING:
If you aren't sure you can handle
a large bucket of boiling oil
DON'T TRY THIS - PLEASE!
It's a DANGEROUS procedure -
especially if you are exceptionally
clumsy or stupid!
Make sure you have the following...
• A large TURKEY FRYER/BURNER* - see below
• One thawed turkey
• Equal portions of strained Italian dressing & white wine
• Tony Chachere's seasoning (see below)
• Seasoning injector
INSIDER TIP
* The Morrone Company sells awesome deep
frying kits... call
them at 1.877.406.6670 for more information.
 LET'S
BEGIN!
MARINATE: In bowl, add equal
portions of strained Italian dressing and white wine. Sprinkle Tony's
seasoning on top of marinate. Stir constantly so the dressing and wine
don't separate. Inject turkey with marinate all over meat.
Rub down turkey with Tony's seasoning.
Place turkey in plastic bag with weight sticker
overnight in refrigerator. Remember to remove all giblets and neck from
bird as well as any plastic or metal pop-up timers before frying.
FRYING DAY: Make sure you
have the following...
• A 40 Qt. stock pot
• Cooking oil (to fill approx. 1/2 to 1/3 of pot)
• A glass candy thermometer
• An egg timer
• An outdoor gas or electric turkey fryer or "fish burner"
• A FULL tank of propane (if using gas cooker)
• Heavy Stringor twine
• Tony's seasoning
 FRYING:
Set up fryer and pour in oil. Tie thermometer inside pot with string
so you can easily monitor the cooking temperature of the oil. Heat oil
to 350 degrees F.
Rub turkey down again with Tony's seasoning and tie turkey's legs together
(yes, together) so you can easily remove the turkey from the pot. Lower
turkey slowly into oil being careful not to allow oil to spill over.
Set timer (4 1/2 minutes per pound - turkey
breasts: only 5 minutes). Calculate the cooking time from the weight
sticker. (A 12 lb. turkey takes approx. 1 hour).When
timer goes off, remove turkey from pot. Let cool for several minutes
before carving. Enjoy - or wrap in foil for later use. Turkey can be
reheated or eaten cold for snacking.
Make sure you never leave the fryer alone,
and keep oil temperature as close to 350 degrees F. as possible while
cooking. You can fry 4 - 5 turkeys before changing the oil. Let oil
cool completely before discarding.
Tony Chachere's Famous Creole Seasoning
26 oz. box of free-flowing salt
1 1/2 ounce box ground black pepper
2 oz. bottle ground red pepper
1 oz. bottle pure garlic powder
1 oz. bottle chili powder
Mix well and use like salt. When it
is salty enough, it's seasoned to perfection!
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