How to Fry a Turkey

How to Fry a Turkey

Fried turkey is a great way to quickly cook your bird for the holidays. You will get crispy skin, moist meat and a free oven to cook your sides. All you need is some simple ingredients and a safe technique to get the best experience.

You will need the following items to safely fry your turkey.

  • Outdoor Burner
  • 22 - 30 qt. Pot
  • Butchers Twine
  • Candy Thermometer
  • Long Heavy Duty Tongs or a Meat Hook
  • Medium Sized Cooler or Large Stockpot with Lid
  • Clean Platter
  • Meat Thermometer - Stem Style
  • Brined and Fried Turkey Recipe

  • 11 lb. Turkey
  • 1 qt. Water
  • 1.5 C Salt
  • 1 C Sugar
  • 1 C Apple Cider Vinegar
  • 1 gal. Ice
  • Optional Flavor Enhancement

  • 1/3 C Pepper Corns
  • 10 Bay Leaves
  • 1/4 C Dried Thyme
  • 10 Garlic Cloves
  • 2 gal Peanut Oil
  • 1. Place your turkey while in the bag into your frying pot, then fill with water until the turkey is covered by one inch of water. Remove the turkey and mark where your water line is. That is how far up you should fill the pot with oil.

    2. Place your brining ingredients into a saucepan, bring to a simmer and stir to dissolve the sugar and salt. Remove the brine from the heat and let cool.

    3. Remove your turkey from the bag, drain any juices, remove any plastic and bag 'o' organs from the inside.

    4. Place the turkey in a cooler or large stockpot with lid. Pour the brine over the turkey and then stir in the ice. The turkey should be totally under icy water. Brine for 12-16 hours, and it is important to keep ice cold during this process or your turkey will spoil. I like to keep it outside during this time.

    5. Remove the turkey from the brine, drain and dry very well, then set out at room temp for 90 minutes to remove the chill from the bird.

    6. Place the frying pot on your outdoor burner at least 10 feet from your house, preferably on concrete. Attach the candy thermometer and fill up with oil to the water mark you made earlier. Turn the heat on and heat the oil up to 350 F.

    7. Tie the legs together with butchers twine and dry the turkey with paper towels one more time. Very slowly hook the turkey legs using long tongs or a meat hook and lower into the oil. Keep kids and pets away during this time.

    8. Cook the turkey for about 25 minutes at 350 F. Adjust the fuel as needed to maintain the heat. With a friend carefully bring up the turkey halfway out of the oil and check the temperature of the bird using a stem thermometer. The deepest part of the thigh, not touching bone, should register at 175 F. If it needs more time, fry for another 5-10 minutes.

    9. Remove the turkey from the oil and place on a clean platter. Let the turkey sit for 20 minutes before carving.

    How to Make Hard Boiled Eggs

    How to Make Hardboiled Eggs

    Hard boiled eggs are a great way to get your protein fix for breakfast, lunch, dinner or a snack. The method for cooking the eggs is very simple and can be done in no time at all. I like to boil about a dozen eggs at a time and keep them in the fridge for whatever comes my way during the week.

    To store the eggs, peel them and dry well with a paper towel, then place in a airtight container. They should last about 4 days. You never know when you are going to have a craving of deviled eggs, egg salad or my favorite, breakfast guacamole!

    You will need...

  • 6 -12 Egg
  • 1 Medium Pot
  • 1 Slotted Spoon
  • 1 qt. Ice
  • 1. Place the eggs into the bottom of a pot and cover with cold water.

    2. Bring the water to a full boil, cover, and turn off heat.

    3. Let the eggs sit for 12 minutes.

    4. Take the eggs out of the pot and place then into a bowl with ice water.

    5. Let the eggs cool completely before peeling.

    6. Dry the eggs week and store in a sealed container in the fridge for up to 4 days.

    Breakfast Guacamole

    Breakfast Guacamole

  • 5 Hardboiled Eggs
  • 2 Avocado
  • 1/4 C Cilantro, chopped
  • 1 tsp. Jalapeño, minced
  • 1 Tomato, small dice
  • 1 Lime
  • 1/4 tsp. Salt and Pepper
  • Place all of the ingredients into a bowl and smash together until chunky. Serve with a toasted tortilla and roll hard!

    College Cooking- How To Cut Fresh Fruit

    College Cooking - How To Cut Fresh Fruit

    Mornings are a drag, but the one thing that can get me out of bed is a big bowl of fresh cut fruit. You can eat the fruit straight up, pop it in a blender with some yogurt or freeze it for a healthy frozen treat. Fresh fruit will give you the boost of healthy sugar you need for a successful start to your day. The bright colors and flavors will get you pumped for whatever comes your way. Also, when you keep a cup of fresh cut fruit or whole fruit in your bag you are less likely to visit the candy machine and fast food spots or make poor food choice during out the day.

    Check this vid out and learn how to cut whole fruits like pineapple, mango and kiwi, then pack it up for freshness.

    Now Get Crackin' !!!

    Chef Egg

    The Fresh Egg Test

    Picking a fresh egg from a carton of eggs is very easy and can be done with a bowl of cold water. If it drops to the bottom it's good to go, If it floats, it's not so fresh. Watch the video to get info you need to succeed in the kitchen.

    Fish w/ Tomatillo Sauce

    Pescado Vera Cruz

  • 1 lb. Tilapia
  • 1 tsp. Salt and Pepper
  • 1 C Flour
  • 2 tbsp. Olive Oil
  • 1 Onion, small
  • 1 tbsp. Garlic, chopped
  • ½ Jalapeño, sliced thin
  • 1 C Tomatillos, chopped
  • ¼ C Olives, chopped
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 C Chicken Stock
  • 1 Lime, juiced
  • 1/3 C Cilantro
  • Huevos Rancheros

    Huevos Rancheros

  • 2 tbsp. Oil
  • 1 Onion, diced
  • 3 Garlic Cloves, minced
  • 1 Dried Pasilla Chilies, soaked and chopped
  • 13 oz. Canned Tomato and Jalapeño, mild
  • 6 Eggs
  • ½ C Cojita Cheese, crumbled
  • 1/3 C Cilantro, chopped
  • 1 Lime
  • 6 Flour or Corn Tortillas
  • Why Pressure Cookers are Awesome!

    Why Pressure Cookers are Awesome!!!

    Pressure cookers use high pressure to cook foods faster and more efficiently than other cooking methods and are a great tool to have in the house.

    This is how they work. There is a large pot, about 8 quarts, with a lid that locks into place. You add ingredients and a flavored liquid like stock, wine or juice into the pot and start to heat it up. When the liquid in the pot starts to boil, the pressure builds up to 15 psi (pounds per square inch). This causes the liquid to boil at 250 F instead of 212 F. You also have high pressure locked in the pot, forcing the heat and flavor into the food instead of boiling away. With higher temps and pressure your food cooks faster and with more flavor.

    1. Quick Cooking – Using high pressure and hotter liquids you can cook meat dishes (beef stew, chili, ribs, pork carnitas, roasts and chickens) and grains and dried beans (wheat berries, chickpeas, navy and black beans) in a fraction of the time. This can reduce cooking times for things like a whole chicken from over and hour to just about 20 minutes.

    2. Great Value and Space Saver– Pressure cookers cost between $50 and $100 based on the materials they are made from, generally aluminum or stainless steel. Given the cost, a pressure cooker can take the place of many kitchen tools like a large soup pots, steamers and rice cooker.

    3. Safety – Pressure cookers have gotten a bad reputation over the years for safety issues. Apparently back in the day pressure cookers did not fully lock into place. This would cause bad blowouts resulting in huge messes and bad burns. Todays pressure cookers have simple safety features and locking mechanisms that ensure you can cook safely and easily.

    Check out this video link below for a great way to cook a chicken in your pressure cooker.

    http://www.cookingwithegg.com/blog/index.cfm/2013/4/29/One-Pot-Chicken-In-a-Pressure-Cooker

    College Cooking: Simple Chicken Recipes

    Kitchen Tools and Staples for College

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