Tuesday, November 20, 2012 |
3 years ago
It's no secret: anything fried tastes better.
Only problem: having a big vat of boiling hot oil can be kind of dangerous. How many times have you seen someone setting the house on fire after attempting to deep-fry a turkey?
Well, if that fear of a holiday inferno has kept you from deep-frying your turkey in the past, we have a guide for you. Chef Robyn Almodovar, Hell's Kitchen
contestant and owner of Palate Party Food Truck knows a thing or two about getting caught on fire
. And she is going to tell you how to stay safe while deep-frying this Thanksgiving holiday.
Deep Fried Turkey Recipe and How NOT to Blow up Your Face by Chef Robyn Almodovar
"First, we have to be realistic--deep frying a turkey is completely dangerous but it is so, so good. The reason why it can become dangerous is that we are usually under the influence of something -- i.e., alcohol, or the wacky tobacky as I like to say, and do not use our common sense.
First make sure the deep fryer is AWAY from your house and on concrete. Please DO NOT put the deep fryer on your wooden deck. Make sure your turkey is NOT FROZEN!!! Also make sure your turkey is not bigger than 14 pounds."
"I like to brine my turkey before for 24 hours before I deep fry that bad boy."
Ingredients for Brine
1 gallon of stock, vegetable or water
1 cup sea-salt
2 cups of sugar
2 cups of cider vinegar
Aromatics: Rosemary and Thyme, 1 bunch of each
8 cups of ice
How to Make the Brine
1. Bring the gallon of stock/water to a boil. Add the salt and sugar. Stir until everything is dissolved. Remove from heat and mix in the cider and aromatics. The brine is ready!!
2. Take the turkey and remove the gizzards, neck form the body. Make sure you rinse the turkey and pat dry. Submerge turkey in a pot and fill with brining liquid.
1. First make sure you fill the oil to the fill line. DO NOT exceed this line. Usually takes between 3-5 gallons of oil. Make sure you use a canola oil or peanut oil. Something with a high smoke point--which mean something that can stand heat.
2. Take the bird out of the brining liquid and let drain on a rack for 20 mins. Make sure you pat the bird dry!! Now make sure you trim off any extra fat from the neck area. Remove the pop up timer from the breast and the plastic or metal truss that holds the legs together.
3. Right before lowering the turkey in the hot oil, that is at 375 degrees, turn off the flame to the oil. As soon as you lower the turkey in, it is safe to turn the flame back on. This is so that is you have a spillage of oil the flames won't catch it on fire.
4. Fry the turkey for about three minutes per pound.
Warning! Make sure all kids and animals are not near the deep fried turkey while cooking. Never take your back off of the turkey. Even to use the restroom. You are gonna have to WAIT!!
5. Now take the turkey out and let rest for 20 mins. Make sure you shut the flame off while taking turkey out because standing outside for 45 mins you are probably going to be 3 beers deep. We don't want to have a fire now.
6. While the turkey is resting take some hostess twinkies and put on a stick. Make a batter to dip into the twinkie. Get them while they are still in stores since Hostess just went belly up.
½ cup white sugar
2 cups waters
5 cups All Purpose Flour
1 tablespoon of salt
1 cup of club soda
1 tablespoon of baking powder