Text 29484, 94 rader
Skriven 2015-07-28 04:24:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1681
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Turkey w/Herbs
 Categories: Poultry, Herbs, Rubs
      Yield: 1 servings
 
     14 lb Turkey; neck, giblets
           - removed
      5 ga Oil
      3 tb Salt
  1 1/2 tb Fresh ground pepper
  1 1/2 tb Dried thyme
  1 1/2 tb Dried rosemary
  1 1/2 tb Ground paprika
 
  EQUIPMENT: Turkey frying kit (30-quart or larger aluminum
  pot; propane burner with a hose that connects to a propane
  tank and a gauge for regulating the flame; poultry rack
  with a hook for lowering and raising the turkey in the
  pot; 12" deep-fry thermometer that clips to the side
  of the pot to monitor the oil temperature); a full propane
  gas tank; a waterproof marker; an apron; long heavy-duty
  oven mitts; an instant-read thermometer; fire
  extinguisher-just in case
  
  Place the turkey in the empty fryer pot and cover it with
  about 2" of water. Remove the turkey from the pot, dry it
  thoroughly with paper towels, and set it aside at room
  temperature. Use a waterproof marker to mark the water
  level on the inside or outside of the pot so you know how
  much oil to put in the pot. Discard the water then wash
  and dry the pot thoroughly.
  
  Arrange the burner on a flat surface far away from the
  house, garage, or anything that could easily catch fire.
  Place the pot over the burner and clip a long-pronged
  deep-fry thermometer to the side of the pot. Using the
  mark you made earlier, fill the pot with oil. Heat the oil
  until the thermometer reaches 375øF/190øC.
  
  While the oil is heating, make the rub: In a small bowl,
  whisk together the salt, pepper, thyme, rosemary, and
  paprika.
  
  DO AHEAD: The herb rub can be prepared ahead and kept, in
  an airtight container, up to 1 month.
  
  Starting at the neck end of the turkey, slowly and
  carefully slide your hand between the skin and the meat of
  the breast, thighs, and upper drumsticks to separate and
  loosen the skin. Spread the herb rub under the skin on the
  thighs, drumsticks, and breasts. Spread any remaining rub
  inside the turkey cavity and on top of the skin. To ensure
  good oil flow, make sure the neck cavity is wide open, and
  use a small sharp knife to cut a small slit through the
  skin where the leg meets the breast.
  
  Place the turkey on the poultry rack, with the breast
  facing down and the legs facing up. Once the oil reaches
  375øF/190øC, turn off the burner. Wearing an apron and
  long heavy-duty oven mitts, use the hook that attaches to
  the rack to slowly lower the turkey into the oil using a
  stop-and-go method-slowly lower the turkey 1 to 2 inches
  into the oil then pull it back out a bit, repeating until
  the bird is fully submerged. Turn the burner back on and
  bring the oil to 350øF/175øC. Throughout frying, adjust
  the heat as necessary to maintain the 350øF/175øC oil
  temperature. Fry the turkey for about 3 1/2 minutes per
  pound. Use the hook that attaches to the rack to slowly
  and carefully remove the turkey from the oil and place it
  on a cutting board or large rimmed baking sheet. Using an
  instant-read thermometer, test the fleshy part of the
  thighs and the thickest part of the breasts (test both
  sides, close to but not touching the bone); the
  thermometer needs to register at least 165øF/73øC. If not,
  use the hook to slowly and carefully lower the turkey back
  into the oil to finish frying. Once the internal temp
  reaches 165øF/73øC, transfer the turkey to a cutting
  board, cover with foil, and let it rest 20 to 30 minutes
  before carving and serving.
  
  by Lauren Salkeld
  
  Epicurious | October 2013
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cakes: 66 cents    Upside Down Cakes: 99 cents
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