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Deep-Fried Turkey PDF Print E-mail

Q. Dr. BBQ:

Good morning! I saw you you on "Good Day Tampa Bay" this morning deep frying a turkey. I purchased your cookbook after seeing you on another program, however this recipe is not in the book. I couldn't find it anyway. Help. It looks delicious. I don't live far from and would love to attend an event with you there. Cooking and eating well.

Shirley Overholt

A. Hi Shirley,

First off, thanks for buying the book and I hope you like it. There is a great turkey injection recipe in the book, "Scottie"s Creole Butter" and a good Creole seasoning, both of which would work great with a fried turkey, but you're right about the actual frying. It's pretty simple, the main issues are safety, and the best thing to do is follow the instructions that come from the manufacturer of the cooker. A couple of simple rules:

  • Inject the turkey the night before.
  • Season inside and out.
  • Don"t stuff the turkey.
  • Don"t put too much oil in the pot. (Read the instructions with your cooker)
  • Don"t let the oil get too hot. Drop the turkey in at 350.
  • 3 minutes per lb, and a good 20 minute rest before carving.
  • Keep a fire extinguisher nearby.

 

Hope that helps. I"m hoping to do a class at Apron"s cooking school soon.

 

Best,

 

Dr. BBQ

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