Description[]
Source: Christmas With Southern Living 2003 - Southern Living
Fried turkey has become quite the rage in recent years; maybe it's because of the ultracrispy coating and juicy meat so akin to a good bite of fried chicken. See our tips below for safe operation.
Ingredients[]
- ! (5- to 6-pound) bone-in turkey breast, thawed
- 1 quart water
- 2 tablespoons salt
- 2 teaspoons garlic salt
- 2 teaspoons ground red pepper
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground red pepper
- 1 to 1 1/2 gallons peanut oil
Directions[]
- Rinse turkey with cold water; pat dry.
- Combine 1 quart water and next 4 ingredients in a large bowl.
- Place turkey breast, breast side down, in marinade.
- Cover and marinate in refrigerator at least 8 hours or up to 24 hours.
- Thoroughly drain, but don't rinse turkey; discard marinade.
- Combine flour and next 4 ingredients in a large bowl.
- Dredge turkey in seasoned flour, pressing gently to coat, and let stand 10 minutes. (This helps the coating adhere during frying.)
- Pour peanut oil to fill line into a deep propane turkey fryer, and heat to 325°.
- Place turkey on fryer rod.
- Wearing heavy-duty work gloves or an oven mitt, carefully lower turkey into hot oil using rod attachment.
- Slowly increase heat so oil temperature returns to 325° to 350° (this may take some time).
- Fry turkey 40 minutes or until a meat thermometer registers 170°.
- Remove from oil; drain and cool slightly before serving.
Yield: 6 servings