I erroneously thought that this coming Thursday was Thanksgiving and since it is Tuesday today there was not enough time to thaw out a turkey to cook 2 days from now.
Just minutes ago I learned I have another week til it's too late to thaw out a turkey. Last year I went to the bother of doing the whole classic Thanksgiving dinner. It's way too much bother to go through for 20 minutes of eating.
Maybe Zorro's Buffet is open for Thanksgiving. Or, I could get a bird and drag out the Turkey Fryer. It's a bit scary dipping a big bird in a big vat of super hot peanut oil. But what comes out in about a half hour is the tastiest turkey you'll ever have. And totally non-greasy, which seems even stranger than being able to swim when the water is icy cold.
You can go to my Texas website for more about Deep-Frying a Turkey. Below is a Deep-Fried Turkey Recipe to help you with your Thanksgiving cooking project.
Deep-Fried TurkeyServes 20
4 to 5 gallons peanut oil
12- to 15-pound whole turkey, at room temperature
Cayenne pepper, optional
Begin heating the oil outdoors in a 10-gallon pot over a very hot propane flame. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat. Use a candy/deep-fry thermometer clamped to the side of the pot to determine the temperature of the oil.
Meanwhile, rinse the turkey well, pat it dry inside and out and set it on end in a sink to drain.
When the oil reaches 375 degrees, pat the turkey dry again and sprinkle with cayenne, if desired. If your cooker has a basket insert, place turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it and take them outside to the cooker.
Check temperature of the oil. When oil reaches 390 degrees, carefully and slowly lower the basket with the turkey into the oil; or lower it by holding it by its legs or by a long, heavy tool such as a clean fireplace poker inserted into its cavity. (Or, pull a length of cotton twine through the flesh loop that is holding the legs in place. Double the cotton and tie securely, fashioning a handle for dropping and lifting.) Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees. You want to maintain the temperature at 365 degrees. As it cooks, occasionally move the bird around in the oil so that it doesn't scorch. The oil near the heat source will be hotter.
A whole turkey takes only 3-4 minutes per pound to fry to perfection. Small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When the turkey is done, it will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint, or insert a meat thermometer into the breast; it should register 180 degrees.
Using the basket insert if there is one, or by again inserting a long, heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot. Then lay the bird on the oven rack. Allow it to rest for 20 minutes before carving.
Very approximate nutritional analysis per serving: 415 calories, 27 grams fat, 0 carbohydrates, 40 grams protein, 116 milligrams cholesterol, 96 milligrams sodium, 60 percent of calories from fat.
Yesterday I blogged about Thanksgiving and Deep-Fried Turkey. This afternoon a current Seattle-ite calling himself "CB", who spent time in Dallas and Texas and who likes my blogging perspective about my exile in Texas, commented on Deep Frying Turkey and suggested a less troublesome solution.
