• September 09, 2020
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Each turkey will serve about 10 to 12

2 fresh turkeys, each about 10 to 12 pounds

  • 1 large yellow onion, minced
  • 8 cloves garlic, peeled
  • ½ cup chopped peppers (you choice of green bell peppers, fresh jalapenos or mild bananas, or a combination of all three)
  • ¼ cup salt
  • ¼ cup cayenne
  • About 10 gallons peanut oil

Clean the turkeys and rinse them with cool water. Leave the skin flap at the neck intact.

In a small mixing bowl, combine the onion, whole garlic, peppers, and half each of the salt and cayenne.

With a sharp boning knife, make slits in the breast and upper thighs of the turkeys and stuff this mixture into the slits with your fingers. (You may want to use plastic gloves for this.) Pack it in well. Season the outside of the turkey with the remaining salt and cayenne, rubbing well. Place the turkeys in large plastic bags and refrigerate for 8 to 12 hours. You can store them in large ice chests with crushed ice.

Remove the turkeys from the refrigerator and set them aside for about 30 minutes. Pour enough of the oil to fill the pot about three-fourths full. Turn on the heat. The oil should be 350° to 360°F. Grab the turkey by the neck flap and gently and carefully submerge it into the hot oil. Be careful as the hot grease may overflow and splatter. Cover the pot. Turn the turkey every 10 minutes, using the long-handled forks. It will take 45 minutes to 1 hour to cook each turkey. When the legs begin to spread open and the internal temperature reaches 170° to 180°F on an instant read meat thermometer the turkey is done.

Carefully lift the basket out of the hot oil. You can insert a broomstick through the handles and have two strong people lift the basket out of the pot. Using the long-handled fork, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.

Repeat the process for the second turkey.

turkey , fried

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