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Herb-Rubbed Deep-Fried Turkey
By kelli laster | November 21, 2006, 4:37 pm | morrisville, PA
i thought it sounds real good all the ingredients i would have used except the thyme but i will use some this time. just the way i cook my turkey and chicken when i have chicken it tis so good. thanks.
Herb-Rubbed Deep-Fried Turkey
By Steve Wilson | November 18, 2006, 3:21 am | Ashland, MA
First, let me say that there is no better turkey available than Purdue Fresh Turkey! It is far plumper and juicier than any other bird on the market. Also, there is no better way to cook a turkey than frying it.
That being said, after personally frying over 25 turkeys in the past 5 years, I strongly recommend using injected seasoning rather than a dry rub. My family is not one to eat very spicy foods, yet we all love "Cajun Injector Creole Butter" in our fried turkeys.
Dry rubbed herbs mostly wash off in the oil and the little that remains only flavors the skin. Injecting the breasts, legs, wings and thighs with your choice of liquid seasoning will flavor the meat much more effectively.
One other change I would make is to start with the right amount of oil in the fryer rather than "adding more if neccesary". Always use pure peanut oil rather than vegetable oil! Lower the turkey very slowly in at 400 degrees F instead of 390, then cook at 350 and remove the turkey when the center of the breast meat temperature reaches 160 (it will rise another 10 degrees in the next 20 minutes before carving). Just wrap the bird in foil and let it sit, breast down.
If you wait until the turkey floats in the oil, you've over-cooked it.
Enjoy!
