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Deep-Fried Turkey, American
Cooking.com Tip: Deep-fried turkey on Thanksgiving? You bet! What other method cooks a whole turkey in 35 minutes? But, be sure you use the right equipment -- it will make all the difference. The sturdy construction and easy assembly of a turkey deep-fryer takes your traditional turkey and turns it into something unique. The other bonus of frying? It makes room in the oven for all your delicious side dishes and pies.
Place 30-quart deep-fryer apparatus on level dirt or grassy area. Cover ground with sheets of aluminum foil to prevent oil stains. Add oil to fryer pot. Heat oil over medium-high heat to 350 degrees F, about 35 minutes.
Mount turkey, neck first, through loop end of turkey stand. Attach grab hook handle to top loop of turkey stand. Working with another person and using oven mitts, carefully lower turkey into hot oil. Remove grab hook handle. Fry turkey uncovered until instant-read thermometer registers 170 degrees F when inserted into breast and 180 degrees F when inserted into innermost part of thigh, about 35 minutes.
Attach grab hook handle to loop of turkey stand. Working with another person and using oven mitts, slowly lift turkey from oil allowing oil to drain back into pot. Transfer turkey to heavy large baking sheet lined with paper towels. Sprinkle generously with salt and pepper. Let turkey rest 15 minutes.
Remove grab hook handle from turkey stand. Using oven mitts, remove turkey from turkey stand and transfer to platter. Carve turkey and serve.
IMPORTANT GUIDELINES: Do not stuff a turkey that will be deep-fried. Place deep-fryer on a level dirt or grassy surface. Do not use deep-fryer indoors or on wooden decks. Do not leave deep-fryer unattended during use. Allow the oil to cool completely before discarding.
*TO DETERMINE AMOUNT OF OIL NEEDED: Place the turkey in the fryer pot. Add enough water to pot to cover turkey by 2 inches. Remove turkey from pot. Using a ruler, note the distance of the water level from the rim of the fryer pot. Discard water; dry fryer pot well.
Contributed by Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com., 2008
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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