|The Everyday Turkey Cookbook|
|by Franki Papai Secunda|
Not just for Thanksgiving anymore, turkey has become a year-round staple, favored for its great taste and nutrition.
Results 1 - 10 of 126 for fried turkey
For this recipe, ... a large outdoor turkey fryer. Find a ... allow it to cool, upside down for 20 minutes. Serve breast side up on a decorative platter.
1. In a ... neck from the turkey. If present, ... water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Recipe by: Masterbuilt
Cook rice day before use and refrigerate overnight. Heat oil in deep skillet. Put rice in the oil, pressing out any lumps and constantly stir until ...
Heat wok or ... remaining oil and turkey; stir until ... sauce; stir into liquid to thicken; add turkey; stir 3 minutes. Garnish with almonds. Serves 4.
Saute in Wok with: Remove. Add: Saute for 5 to 10 minutes. Add: Add: Can substitute chicken for the turkey.
Combine broth, soy ... and pepper over turkey. Add turkey ... cover and cook 3 or 4 minutes or until veggies are crisp-tender. Serve over rice. 6 servings.
Blend well in blender. Inject seasoning into turkey with large syringe; ... peanut oil, enough to cover turkey. Cook 4 minutes per pound at 350 degrees.
Clean and rinse turkey. Rub or ... until timer pops out. Temperature of meat should be 180°F by bone when done. Remove from pot, let cool and slice.
Rub turkey with seasoning inside ... overnight in refrigerator. Fry at 250 for 5 minutes per pound. Do not cover pot. Yields enough seasoning for 6 turkeys.
Thaw turkey completely. Remove giblets. ... until bone temperature reaches 185 degrees. NOTE: Food injector needed, fried turkey is very moist and delicious.
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