How To Make Deep-Fried Turkey In Less Than 20 Steps
It’s no secret Americans love fried food. If you could fry my arm I’d probably take a nibble. For several years, people in the south have enjoyed deep-fried turkeys for many special occasions, including Thanksgiving. Deep-fried turkey is very juicy, and the taste is amazing. Would you like to know how to make it? It’s pretty dangerous so you need to know the right steps to take. Here’s How To Make Deep-Fried Turkey In Less Than 20 Steps.
First off, you need to clean the bird. You can’t expect to eat something that isn’t cleaned properly.
Remove the turkey from the packaging in your sink so the juices can be washed away. Take the liver, heart, gizzard and neck out of the turkey. Remove any plastic or metal pieces on the turkey, commonly found around the legs. Rinse the turkey thoroughly and check for any feathers not removed by the factory.”
Finally once the Turkey is washed properly dry it off by patting it with paper towels.
You can’t just throw this bad-boy in the Fryer and call it a day. You have to prepare it a certain way to get the best juicy taste.
Withdraw some of the marinade with the syringe. Insert the syringe into the meaty parts of the turkey and inject the marinade. Inject the thighs, breast and legs with as much marinade as you desire. Sprinkle the Tony Chachere’s seasoning on the turkey in an amount you desire. Pat the seasoning onto the turkey to make the seasoning sticks to the turkey. Slide the turkey onto the turkey stand included in the deep-fried turkey system.”
Now you are onto frying. This part can be very, very tricky, and dangerous.