A variety of seasoning styles exist for fried turkey.
Deep-frying a turkey is one way to sidestep the time-consuming process of basting and roasting a turkey. Instead of requiring several hours, a big turkey can be deep-fried and served in fewer than 45 minutes. Some think that fried turkey recipes involve little more than dunking the bird into hot oil until cooked, but there is a bit more to the process. Most deep-fried turkey recipes dictate seasoning the bird prior to frying, and some call for lengthy periods of marinating.
Instructions
Simple Rub Seasoning
1. Mix together 1 cup of salt, 1/4 cup of garlic powder and 1/4 cup of pepper. If you do not intend to keep some seasoning for future use, scale down the proportions of this mix accordingly.
2. Wash the turkey inside and out.
3. Rub the entire outside of the turkey with 2 tbsp. of seasoning mix. More may be necessary for an especially large bird.
4. Choose a rub seasoning, such as poultry rub, spicy cajun rub or French farmhouse rub. Sprinkle an ample amount of this over the top of the turkey, enough to coat the bird.
Marinated Turkey
5. Fill a 5-gallon bucket with 6 qt. of water. Pour in 1 lb. of kosher salt and 1 lb. of brown sugar.Stir the liquid until the seasonings dissolve.
6. Add the ice and stir the marinade for a minute.
7. Lower the turkey into the bucket. Cover the bucket and set it in a cool, dark place either overnight or for at least eight hours.
8. Remove the turkey from the bucket of brine and pat it down with a rag to dry it. Leave the turkey out for at least half an hour before frying.
Tags: fried turkey, turkey recipes
