Ingredients :
- 12 lb turkey
- 1 peanut oil
- marinade
- 16 oz zesty Italian dressing
- 1/4 cup Toni Chachere's Creole seasoning
- 1/3 cup hot sauce (I like Louisiana)
- 2 tbsp garlic powder
Method :
- Completely defrost and clean turkey. Taking out inner giblets.
- Using a strainer strain Italian dressing ...separating dressing and garlic and spices
- Set aside garlic from dressing for later use. Mix the rest of the ingredients for the marinade in the now stained dressing. Mix well.
- Inject turkey with marinade. Use short and long injections and be sure to get the whole bird even remembering to flip it to get the bottom
- Once injected cover with garlic that has been separated from dressing. Cover and refrigerate for 24 hrs
- Before cooking take out turkey and let sit at room temp until cool but don"t let get warm. This let"s the marinade redistribute throughout meat.
- While turkey is sitting heat fryer with peanut oil at 375° ...enough to fully submerged but do not over flow. ..there should be a mark in fryer stating how much to use
- Once oil is heated take turkey put it in the basket and CAREFULLY submerge into hot oil. DO NOT DROP!
- Cook for 3 minutes per pound plus 3 minutes. ..so if your bird is 12 lbs total cooking time is 39 minutes. Once time is up carefully take out your bird let drain for 5 minutes and carefully move to pan for carving. Turkey will be extremely hot do be very careful
- Most important step of all. ....ENJOY!
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