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FRANK'S® REDHOT® COUNTRY FRIED TURKEY
1 (12 to 14 lb.) turkey, washed and patted dry (giblets removed)
3 to 5 gallons peanut or canola oil (see Notes)
30 qt. size professional turkey fryer (outdoor use only)
1 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
2/3 cup pulp free orange juice
1/3 cup real maple syrup
2 tbsp. soy sauce
1/2 tsp. ground chipotle chili pepper
1/2 tsp. FRENCH'S® Classic Yellow® Mustard
1/4 tsp. liquid smoke
Whisk together all ingredients for the injection sauce in a medium bowl. Place the turkey in a large roasting pan. Using a flavor injector (cooking syringe), inject the sauce into the entire turkey. Make sure to inject deep into the muscle to prevent leaking of sauce, and skin from scorching. Pat turkey dry after injecting. Place the turkey on the stand that comes with the fryer. (Discard any leftover injection sauce.)
To set up fryer: Select a location outdoors, safely away from house, garage or deck, and protected from windy areas or rain. Work on a flat, nonflammable surface. Fill the 30 quart fryer with oil. Heat the oil to 350°F to 365°F (professional turkey fryers come with a connection for your propane tank. Follow the directions that come with your fryer for this assembly.)
Use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature as the oil can begin to smoke and catch fire. Keep constant watch over the temperature and be mindful of the splashing of hot oil as it can burn your skin. NEVER leave the fryer unattended. Keep children and pets safely away.
Slowly immerse the turkey on the turkey stand into the hot oil. Cook for about 3 1/2 minutes per pound for a whole turkey, approximately 50 minutes for a 14 lb. turkey, or 42 minutes for 12 lbs. The internal temperature of breast meat should register 165°F.
Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. Let the turkey rest 30 minutes before carving. This will allow the turkey to reach the proper serving temperature and enable the juices to circulate back through the meat. Carve and serve with your favorite sides.
Tips from French's
Notes: The minimum oil level should be 3 to 5 inches below the top of the fryer. To measure the amount of oil needed, place the uncooked turkey into the fryer. Fill with cold water to just cover the turkey. Remove the turkey. Mark the water line on the outside of the fryer. Discard water and thoroughly dry the fryer. Proceed with recipe.
Meat marinade injection needles are available at kitchen supply stores, or hard-ware stores where professional fryers are sold.
Recipe Courtesy of Angela Siracusa "Angela Feeds the Band"