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Brants Southern Deep Fried Turkey Recipe

Introduction

  • By: btheath294
  • Cuisine: American

Ingredients

  • 1 12-15 pound turkey (very important:COMPLETELY THAWED AND ALL INSIDE PARTS/BAGS REMOVED AND CLEANED!!!!)
  • 1 large bottle of Italian Dressing ( I use Wishbone or Kraft)
  • 1 large bottle of Tobasco Sauce
  • 1 large bottle worcestershire sauce
  • 1 large bottle of Heinz 57 steak sauce
  • 1 large can Tony Chatere's seasoning
  • 1 container onion powder
  • 1 container garlic powder
  • 3-5 gallons of peanut, vegetable or clear frying oil

Method

Preparation

  1. Take a large bowl that the turkey can fit in and place a medium, unsented trashbag in it, drapping over the sides.
  2. Take your turkey, and pierce the entire body with a paring or steak knife.
  3. Place the turkey in the bowl/bag, breast side up.
  4. Generously squirt the Italian dressing, Tobasco sauce, worcestershire sauce and steak sauce over and inside the cavity of the turkey. You will use most of the liquid products, if not all of the Italian dressing, most of the Tobasco, worcestershire sauce and steak sauce.
  5. Generously sprinkle the Tony's, onion powder and garlic powder over the turkey, creating a paste like coating over the outside of the turkey.
  6. Turn turkey over, where the breast is down. Do the same to the top as you did the breast side.
  7. Draw up the bag, removing as mush air/space as you can, and tie off, leaving the turkey in the bowl, breast down. Marinate for five (5) days in fridge.

I ADVISE TO PURCHASE A TURKEY FRYER KIT, containing the pot and rack to place the turkey in, and a thermometer. Some even contain the burner with hose. They can be used for boiling seafood, frying other things, and steaming food.

To Cook

  1. On day of cooking, bring oil to level in large, deep pot, something meant for frying turkeys or a gumbo/stock pot, enough to cover turkey. For my pots, it usually takes about 3 1/2-4 gallons.
  2. Heat oil to 350*F with a propane burner, OUTSIDE AND NOT UNDER YOUR CAR PORT/GARAGE!!!!!
  3. As oil is coming up to temperature, bring turkey out and scrape off excess seasoning from the turkey and drain cavity of marinade.
  4. When oil comes up to the proper temp, place turkey breast down, but be VERY CAREFUL. My advice is to use large, long oven mitts. If you do not have a turkey fryer pot combo, which contains a rack for the turkey, you can use a couple of WIRE HANGERS.
  5. Fix where turkey is not resting on bottom of the pot.
  6. Cook the turkey for 3 1/2 minutes per pound.

This is not a cooking project that you can walk away from. You have to watch your oil temp, making sure not to over heat the oil. This means not letting it go over 400*F.

When you pull out the turkey, it will look burned, but is is actually from the red pepper and seasonings that turned the skin a dark, rich brown. Let the turkey rest about 10 minutes before slicing.



I've been frying my family Thanksgiving and Christmas turkeys this way for the last 15 years. Usually I have to fry two per holiday and there may be enough leftover to make a sandwich or two. Enjoy.

As always with any of my recipes, if something doesn't sound right or confusing, contact me and I'll try to help.

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