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Deep Fried Turkey Recipe

 
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PostPosted: Wed 0:17, 21 Aug 2013    Post subject: Deep Fried Turkey Recipe

Deep Fried Turkey Recipe,[link widoczny dla zalogowanych]
To determine exactly how much oil you will need put the turkey into the pot provided with the turkey frying kit,[link widoczny dla zalogowanych]. Fill the pot with just enough water so the turkey is completely submerged,[link widoczny dla zalogowanych]. Quickly remove the turkey from the pot of water then mark the water line on the inside of the pot with a wax pencil or crayon,[link widoczny dla zalogowanych]. This will be the fill line to let you know exactly how much oil you will need to add to the pot,[link widoczny dla zalogowanych]. Discard the water and make sure to thoroughly dry both the turkey and the pot before adding the oil,[link widoczny dla zalogowanych]. It is extremely important to make sure the turkey and pot are completely dry,[link widoczny dla zalogowanych]. Any water in the hot oil will cause it to pop and splatter,[link widoczny dla zalogowanych].
Add enough oil to the pot to reach the fill line and with a paper towel wipe off the fill line that you drew,[link widoczny dla zalogowanych]. Put the pot on the propane burner provided in the turkey frying kit,[link widoczny dla zalogowanych]. Clip the oil thermometer provided to the pot and into the oil,[link widoczny dla zalogowanych]. Heat the oil over medium-high heat to 250 degrees F,[link widoczny dla zalogowanych].
Arrange the turkey on the insert from the frying kit. Slowly submerge the turkey into the hot oil. Bring the temperature of the oil up to 350 degrees and maintain this temperature for the duration of the cooking time. Fry for about 45 minutes and remove turkey from oil and check the internal temperature. Turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 151 degrees F. After removing the turkey from the oil,[link widoczny dla zalogowanych], allow it to rest on a cutting board or platter,[link widoczny dla zalogowanych], until the internal temperature reaches 161 degrees F. Carve and serve.
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