Separate names with a comma.
Discussion in 'Food Forum' started by sharpshooter, Feb 26, 2004.
I've got a turkey here, medium sized. How do I cook it?
Alright, this is not difficult task. Best way to make a Turkey for me is to clean the turkey and put in a roasting bag, salt and pepper, a little bit of butter, and cook untill timer is done on Turkey. Roastin bags are quick, easy clean up and makes Turkey's very tender.
Hold on there. A turkey timer? Is that supposed to come with it? A roasting bag? Clean the turkey? You mean rinse it off?
Alright maybe is difficult. HAHHAH
Go to store and buy a reynolds cooking bag for Turkeys. Thaw Turkey, rinse with cold water, clean out insides and wash inside of turkey. Timer is usually already inserted inside the Turkey, it's a little red pop up one. You'll see it when unwrapping the Turkey. Salt and pepper your turkey after you put it in bag, put small amount of Flour in bottom, along with a few drops of water for moisture.
Thaw in fridge or in the package in cool water.
Remove the large chunks of fat where ever you find them.
The skin around the neck end will have a good coat of it.
Pre heat the oven to 500deg.
Remove wing tips.
Turn the bird over and cutting along either side of the spine
remove the top and bottom of it. Leave 2-3inches in the middle.
Rinse the bird well.
Salt and pepper well.
Put some kind of vegi-onion, carrots, or apples in the bird.
Put the bird in a roasting pan and cover with foil. Tent the foil so that there is some space above the bird.
Place in the oven and then turn the heat down to 350.
On a larger bird wait a half an hour.
Turkeys need to cook 20 minutes per pound.
The last half hour of cooking remove the foil and rub with a stick of butter every 10min.( use the same stick just give the bird a lite coat of butter each time)
The internal temp should be 175 to 180.
Remove from the oven and and recover with foil and let sit for 20min.
While all this cooking is going on take the the spine and what you found inside the turkey and put in a pan with water (remove the paper bag)1 or 2 carrots,an onion a stalk of celery bring to a boil then let simmer.
In a fry pan cook some chopped onion,and a chopped stalk or two of celery when clear mix with some torn up bread. Add some sage if you like it.
When the turkey stock has the flavor throw out the stuff in the pan.
Keep the liquid.
Mix some if it with the bread( it should be slightly moist not soggy)
Put in a low pan and cook in the oven the last half hour the turkey
cooks. When you take the turkey out leave the stuffing in while the turkey rests.
Pour the pan drippings out and remove most of the fat.
In a frying pan use some of the fat 4tablespoons or use butter.
Heat and add 4tablespoons of flour. Mix and cook a few minutes add the pan drippings stir and cook till it thickens.
You may use some of the stock to thin it out add salt and pepper to taste.
that ought to do it.
Deep fried turkey is wonderful, and it only takes a few minutes a pound. The only problem is what to do with the left over oil.
Hah.. Lonnie... you don't live close enough to the real south A good old southerner knows that you just keep on frying... chicken, hot wings, catfish, okra, donuts, chicken, shrimp, calamari, prime rib, biscuits, fish, scallops... did I mention chicken Just order the foods you are cooking, so do all the mild stuff at the beginning leave the seafood for last few runs offrying with the oil... And if you batter the seafood well (either traditional or tempura style - works for veggies as well), you can keep going after... but you will probably still notice a slight flavor... in things like biscuits and donuts which don't have their own natural flavor.
Don't forget hush puppies... those go well all by themselves as well!!!!!
Oh... be careful. Newbies to deep frying have an inordinate amount of self inflicted home destruction or burns because they cook to close to home and have a grease fire, or splash hot oil over themselves dropping the food into the oil (slowly lower into the oil, best if you have a rig lower with).
Southern Fried Turkey
Prep Time : 20 minutes Cook Time: 1 hour
Inactive Prep Time 12 minutes Yield: 6 to 8 servings
8 ounces unsalted butter
2 1/2 ounces red pepper sauce
1/2 cup water
2 garlic cloves
2 bay leaves
12 to 13 pound turkey
Approximately 6 gallons peanut oil
Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot. This insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly.
Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.
What it should look like