Even though Thanksgiving is over, fried turkey is still an awesome dish for your other holiday needs!! Check out how dear old dad likes to season and fry this big bird.
Dad loves this recipe from the awesome Emeril! Check out all the ingredients below.
For the Marinade:
2 tablespoons Worcestershire sauce
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril’s Creole Seasoning
1/4 teaspoon cayenne
pinch ground cloves
For the Rub:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
Let sit in fridge covered over night then fry! He usually fills his fryer about 3/4 of the way full with peanut oil until heated at around 350 to 360 degrees. Then he placed the turkey in the fryer basket and gently lowers it into the hot oil. He turns the turkey just every 10-15 minutes, using long-handled forks. A whole turkey takes 3 to 5 minutes per pound to cook, math is your friend. It is done when the internal temperature reaches 170 to 180 degrees F on a meat thermometer and looks nice and crispy.
Carefully lift the basket out of the hot oil. If needed you can insert a broomstick through the handles and having two strong people lift the basket out of the pot. Then the long-handled forks can be used to transfer the turkey to a large brown paper bag. Let stand for about 15 minutes before removing to carve
Read more at:Foodnetwork.com/friedturkey