We just cooked for the 2009 Men’s Wildlife Supper at Community Bible Church here in Beaufort, SC with guest speaker Mike Huckabee. Around 2500 attended and it was a really good time for all. Mr. Huckabee did a good job explaining what the Scriptures teach about how a person can receive unconditional forgiveness from God and be certain of his eternal security. For one thing, we fried a lot of turkeys Tuesday - 60 to be precise - so it’s on my mind and I thought I’d share a few tips. Here is a method I like and the results are sure to please.
First, fried turkeys are delicious, but don’t make the covers of a lot of food magazines for their presentation appeal. I recommend serving it sliced or chopped with the exception of the wings - even for Thanksgiving dinner. If you are going to fry your turkey, make this a pre-requisite. It also correlates with the seasoning method I am about to describe.
Use a bird between 12-15lbs. Thaw if completely and let it reach room temperature. Place it in the frying pot - with the wrapper still on it is fine - and begin filling the pot with water until the bird is barely submerged. Remove the turkey, then use a stick to mark the water level inside the pot. Use the mark, of course, to measure that same level of oil in the pot. This insures no oil is wasted and, more importantly, prevents an over-spill when you drop the bird causing potential injury and/or disaster.
TIP: Brining a turkey in ice water, salt and other spices over night is a must when baking. It is not when frying and preparing it this way.
Cut off the wings and set them aside to fry separately. They cook much, much faster than the rest of the bird and are good only for the stock pot when left on. You will actually get to eat them this way and they also help a little with the presentation at the end.
Make sure the turkey is as dry as possible inside and out. I recommend using only salt and pepper at this initial stage to season the turkey. Get some of it under the skin, directly on the meat. Here is the reason I use only these two before frying: Spices burn when subjected to high temperatures for an extended length of time, especially the ones typically used with fried turkey - paprika, chili powder, cayenne pepper, garlic and onion powders, etc. Not only do they loose some of their savor and identity while being murdered in the vat, but they fight back by helping ruin your expensive oil, quickly. Salt and pepper hold up much better and the others will come later. Also - and I realize this is a religious rite for many - I don’t inject anything inside the bird before frying it, I apply all that after it is pulled - as I will describe. But, I don’t want to spoil any one’s fun, inject away if you want, it won’t hurt anything.
Bring the oil to a temperature of 350F degrees. Peanut oil is great but it is quite expensive. Don’t be afraid to use vegetable oil or even liquid shortening. I’m not comparing health values, you can decide that. I’m just telling what produces great tasting fried turkey.
Which ever holding apparatus you are using - basket or stick rack - I recommend placing the breast upward as much as possible. I know it seems natural to grab the legs and place it on or in the mount. Though it doesn’t make a tremendous difference, I think it helps keep the breast a little more moist because the bottom of the pot is hotter than the surface, because the flame is down there. White meat cooks faster than dark, so it makes sense and works well. Forget the idea that the juice inside the turkey runs down to the breast and all that, please.
Tip: Try Inserting a medium sized peeled, whole onion inside the cavity of the turkey to fry with it. I think it slows down the cooking time of the breast by preventing the oil from totally surrounding that area and by absorbing some of the heat. It also smells incredible while cooking and eats good.
When the temperature has been achieved and you are ready to fry, have your lighter handy and turn off the flame, if you are using a typical turkey frying rig. The oil will stay plenty hot while you insert the bird and it eliminates the risk of a splash over fire. Slowly and carefully lower the turkey down into the pot using a hook or hanger and some hand protection. If the bird is dry, the oil shouldn’t “boil-up” but it still might. The temperature will probably drop a few degrees, but don’t worry about it. Just don’t let it climb above 375F degrees or your oil will be in danger of burning. Re-light the flame. Use the lid if you need it to keep the heat in and maintain the temperature. Between 325-350F is fine. Cook the bird for 3 minutes per pound or until the internal temperature in the joints reaches 165F (use a meat thermometer around the thigh area).
When the bird is done remove it to a large holding pan lined with paper towels to rest for at least 30 minutes - an hour is not too long. It will be too hot to handle otherwise. More importantly,though, the cooking process forces the moisture inside the meat to head toward the surface, and ultimately out - this is why over cooking meat results in a dry meal - cooling time allows the juices to return to their home where they belong.
Season the wings the same way and drop them in the oil to cook for about 10 minutes, until they float, or until they are as crispy as you like. They will probably not look as brown as the rest of the turkey. Who cares? Have tongs or a straining spoon ready ahead of time to get them out. Place them with the rest of the turkey in the pan.
TIP: You may want to have a couple of whole chickens ready to fry while your operation is set up and before you pack away the oil. You can usually fry two at a time in the same time and method as one turkey. They are cheap enough and you can wrap them well and freeze them whole. By freezing them whole, they keep most of their moisture even after later thawing. MMMMMM.
While your treasure is resting, mix this or something similar to it in a medium sized pot:
About 2 cups chicken broth or stock, 1/2 cup light olive oil, 1/4 cup worcestershire sauce, 1/4 cup lemon juice, 2 tablespoon liquid crab boil seasoning, 4 chicken bullion cubes, Cajun and/or poultry seasonings (have fun with the spices and the whole thing now. You know what you like, just put it in there! Remember though that the bullion cubes are salty). Bring this to a boil and then turn it down to a simmer. Let the cubes dissolve and assuming that the spices are dry, let them swim around for 15-20 minutes in there to re-hydrate and share themselves. Taste it and adjust it as needed. Don’t be afraid to add a little water if its too concentrated. Keep in mind, though, that turkey by itself is rather bland and the sauce won’t seem as pungent when applied to the meat.
TIP: Use a plastic squirt bottle as a dispenser. It allows you to keep the sauce mixed by shaking it often and provides easy application and control. Just let it cool a little before screwing on the top or…well, just let it cool.
Grab a chef’s knife, a cutting board and a serving tray (maybe a tray that can take a little oven heat if you have to cover it and keep it warm before serving). When the turkey has cooled some, just start pulling it apart. Cut it into bite sized morsels and put it in the tray mixing the dark and white meats. Chop the crispy skin into small pieces and spread them around in there, too. Stir or shake the basting sauce very well - the oil in it will separate quickly and want to take the spices with it, so do this repeatedly - and liberally apply it over the cut up bird. Then mix it well with your clean hands. The oil in the sauce will make everything cling to the meat, keep it very moist and make you happy. If you used the onion option in the cavity, separate it into pieces and lay it around on top. Cut the wings into its three parts. Set aside the tip ends with the remaining carcus and arrange the other two pieces in the serving tray for someone to grab and eat. If you aren’t ready to eat immediately, cover it with foil and place it in the oven at a temp of 200F or on “warm” until you’re ready. It will keep in there for a good while. If it is going to be a while, save a little sauce to apply just before serving.
TIP: Save the carcas and scraps. Wash out the cooking pot and put the left over pieces back in. Throw in some whole peppercorns if you have them, a chopped onion and maybe some celery stalks that need to move. Cover it with water about twice over and bring it to a boil. Turn it down to simmer and let it cook for about 21/2 hours with the lid off or until it reduces by about half. Srain the liquid into a clean vessel and discard everything else. Now you have a stock to make the best turkey soup in the country. If you have some bird left over in a day or two, make soup from it all. Put some thyme in it.
Eat and enjoy.
