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Jane's Fried Turkey

User Rating 5 Star Rating (1 Review)

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This recipe was shared on our forum by Jane. If you are frying a turkey, be sure to read and follow the fryer manufacturer's directions carefully.

Ingredients:

  • 1 bottle Italian salad Dressing or prepared from mix
  • 2 Tbsp. Salt
  • 2 Tbsp Creole seasoning (Tony's is good brand)
  • 2 Tbsp. worchestershire sauce
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. celery salt
  • 2 Tbsp. cayenne pepper
  • 1 tsp. garlic salt
  • 1 tsp. onion salt
  • 1 tsp. lemon pepper
  • 2 tsp. Greek seasoning
  • 1 packet powdered chicken bouillon (I use Weight Watchers brand)
  • 1 tsp. meat tenderizer
  • 2 tsp. Accent

Preparation:

Mix all seasonings (except Italian dressing) in quart jar with 2 cups warm water. Shake well. Add Italian dressing and shake. Let sit for at least 1 hour. Strain through a coffee filter or clean nylon stockings. Using a 3 to 5 cc syringe, inject the liquid into turkey. Rub the strained seasonings over the surface of the turkey. Let turkey marinate in refrigerator for at least overnight.

Deep fry in peanut oil. Heat oil to 350°. Lower turkey into hot oil carefully (follow directions and precautions on your turkey fryer instructions brochure). Fry turkey for about 3 min. per pound. Turkey should float - cook for about 15 more minsutes after it begins to float.

Be careful when removing turkey from hot oil as the cavity fills with oil and is often tricky to handle. We found that using a basket was the best method and tilting it to drain so that the "tail" of the turkey was down. It's also possible to "thread" the turkey onto an opened wire clothes hanger.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Amazing Fried Turkey, Member Jenkinsjw04

I used this recipe to the T and injected as much of the maranade as the meat would take. One issue which we worried about was because it was a wild turkey and I have fully cleaned it (skin and everything so it was exposed meat) how would it deep fry. When we removed it from the fryer it looked burnt, but when I carved it the blackening was only a few milimeters deep and the meat was in excellent condition. The charred part really held the cajun taste. Thank you for an excellent recipe!

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