What is deeply fried turkeys?

For hundreds of years, excessive holiday treatment was known as Turkey baked in dry furnaces or slowly turned spitting near an open fire. In Louisiana and other parts of the southeastern United States, however, a deep fried Turkey appeared on the culinary scene. Deep fried turkeys are prepared exactly as it sounds. Small turkey, usually 12 pounds or less, is marinated or wrapped and then carefully triggered into the tub of heated oil for cooking. After cooking at 3 to 4 minutes per pound, deep fried turkey is raised from VAT and suppressed for woodcarving.

While it may sound like an exercise in grease absorption, deeply fried turkey is usually not excessively oily or greasy. One of the reasons is the nature of the oil used to prepare fried turkey. Only high -point oils are used, the temperature at which the oil begins to crumble. Although Safflower, corn and rapeseed oils can be used for deep fried turkeys, the most common used oil is peanut OleS.

Cooking fried turkey may not be as economical as baking, as specialized equipment and gallons of expensive peanut oil should be purchased. That is why many families often combine their resources to finance deep fried turkey dinners. Commercial food manufacturers and restaurants can also offer their equipment and employees to customers who are trying to cook deeply fried turkey safely.

Many fried turkey recipes require a large cooking container for 40 to 60 liters to contain oil and gas burner system that heats it between 325 and 350 degrees Fahrenheit (163 and 177 degrees Celsius). In order to determine the level of oil needed to cover Turkey, many experts propose to place a raw bird in an empty pot and pilling it with water, dockD Bird is not completely immersed. Once the fill line is marked, the bird and the pot should be completely dried to prevent spraying. Then the equivalent amount of oil should be added and warmed up.

One of the most difficult steps in the preparation of fried turkey is the introduction of a bird into a heated oil. Many fried Turkish trains include a special reel mechanism and a hook used to safely hang the bird over the oil. The cook slowly reduces the coated or marinated bird into the oil to prevent spraying and spilling. The contact between heated oil and the gas burner could lead to a flash so that a fire extinguisher and a heavy oven should be held.

After the fried turkey reached an internal temperature of 170 degrees Fahrenheit in the areas of white meat and 180 degrees Fahrenheit in the legs and thighs, it is ready to be pulled from the oil and transferred to the plate for administration. Many people find deeply fried turkey is very damp from the inside and fresh on the outside. There is a seriesRecipes for bread and marinating for even better fried turkey experience, from mixtures of spice spice to lemon pepper to traditional southern fried chicken spices.