Dadgum, That’s Good, Too!
|October 1, 2012||Filed under Reviews|
In 2010, I had the privilege of reviewing McLemore’s first cookbook and with turkey day around the corner, I am looking forward to making something different! That said, I’m going to share a recipe for the Garlic and Herb Deep-Fried Turkey. There are only 4 ingredients:
1 fresh or frozen turkey (10-14 lbs)
2 gallons of cooking oil (peanut preferred)
1 16oz bottle of Butterball Garlic and Herb Turkey Marinade (or your fave brand)
Butterball Garlic and Herb Turkey Seasoning (or your fave brand)
1. Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator, allow approximately 24 hours for every 4 lbs. Fill deep fryer halfway with oil and heat to 375F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
2. Pat turkey completely dry on outside and inside of cavity with paper towels. Using a marinade injection syringe, inject 1/2 cup (4 ounces) in each breast. Inject 1/4 cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with turkey seasoning, completely coating the outside of the turkey and inside of the cavity.
3. Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum of 165), remove from oil.
4. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
Deep frying a turkey can be incredibly dangerous, so be sure you read the instructions and proceed sloooooooowly when lowering the turkey into the oil or taking it out! I can’t wait to try it, although I have to admit that I’m having trouble deciding between this and the smoked turkey recipe.
Regardless, you can find all kinds of recipes to complement the turkey, from deep fried corn and pickles to desserts. If you like to smoke, fry, and grill, this is your cookbook. The ingredients are super simple AND if you don’t know what kind of wood to use for smoking, the cookbook will suggest one for you. The beautiful photos are making my mouth water. Since he managed to get a foreword written by Paula Deen, that in and of itself should mean something, no?
Also, I must say that the Bacon-Wrapped Smoked Asparagus idea is GENIUS. My fiance will never touch it, but I am willing to bet that he will the next time I put some of that on the table. Bacon makes anything taste good.
McLemore, you can come cook at my house ANYTIME!
Disclosure: I received a free copy of this cookbook in exchange for an honest review. All opinions are my own.