Рецепт It’s Time for the Holiday’s
It’s Time for the Holiday’s
November 23, 2009 by homebbq
Click Author Nickname for Bio > homebbqcloseAuthor: homebbq
Name: Kevin Bevington
Site: http://www.homebbq.com
About: Kevin Bevington is the Pit master for the Championship BBQ Team, HomeBBQ.com. He has won over 60 Championship Titles. Kevin has released 2 DVD's for the Backyard Cook, Grilling with HomeBBQ.com and Backyard BBQ with HomeBBQ.com. He also sells some of the finest bbq and grilling rubs, and Barbecue Sauce, the actual products he uses in Barbecue Competitions.See Authors Posts (64)
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Once again it’s here, and I am talking about the Holiday’s.
Thanksgiving is this week, and many of us are still trying to nail down the menu for the big day. For most of us, the main attraction is Turkey, but where the decision comes in is how to cook that Turkey. Turkey cooked on a smoker with a little apple wood is my favorite, and will definitely be our preferred method for this year, especially since we have been on a diet for the last 5 months. But, we are planning to do a second Turkey also, and this one will be fried.
On an earlier article I did a write up on a Turkey fryer from Butterball, and that is what we will use, that piece of equipment is a no-brainer as far as I am concerned. But for this roughing it with the big pot over a gas flame, be very careful, here are a few things to keep your eye on;
1. The temperature, using a long deep fryer thermometer, you need to monitor the temp, and 350 would be the desired temp for the Turkey fryer.
2. Try to use 100% Peanut Oil, it has a high burn point, and imparts a lighter flavor than many other vegetable oils, and it’s not bad for you.
3. When you lowering the Turkey into the fryer, a good thing to do is turn the gas flame way down, or off until the Turkey is submerged, then turn the flame back up.
4. Make sure not to over fill the fryer with oil.
5. Last but not least, you will want to let the Turkey rest for about 10- 15 minutes when you take it out of the fryer before you carve it.
Here is a basic recipe below, including the injection.
- Deep Fried Turkey
- 1 – 10 to 12 pound turkey
- olive oil
- Peanut Oil (for Fryer)
- Injection
- (mix with wire whisk until ingredients are dissolved)
- 1/4 cup olive oil
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground bay leaf
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 teaspoon finely ground black pepper
- Seasoning
- 1 – tbls – salt
- 1 – tbls – pepper
(We use HomeBBQ.com Black Jack Rub)
Clean turkey and remove all giblets from cavity.
Inject Turkey
Oil outside of turkey with olive oil
Season outside, inside cavity of turkey with desired seasoning.
Heat oil to desired temp (350 degrees)
Cook uncovered for (3 to 4 minutes per pound) until the breast reaches 160 –165
And thigh reaches 175 to 180.
Let stand for a minimum of 10 to 15 minutes, carve and serve…