Recipe by Erick Ellgrin
"This is one of the most flavorful and moist turkeys you will ever savor. Easy to prepare, a definite hit at parties, this is how Thanksgiving was meant to be enjoyed! I like to use about a 16-pound bird."
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1 (12 pound)
whole turkey, neck and giblets removed
salt and ground black pepper to taste
peanut oil for frying
chopped fresh ginger root
This recipe is very very good. I just recommend using a injection marinade with it (may I suggest The Chicken and Turkey Marinade)the flavors of this marindae work well with the rosemary. This produced the moistest breast meat. And gives flavor through out. I suggest marinating the meat the day before frying. Also make sure to put the rub b/t the skin and breast meat for flavor through the meat.
I tried this recipe for a church banquet and it was the hit of the party. I have had deep fried turkey but not like this. OHHHHHHH! My, I found a new love and good for my low carb lifestyle to boot. Thanks for a wonderful recipe. Margaret
Good, but not fantastic. I've made several deep fried turkeys and have found that injecting your turkeys with your seasonings gives it much more flavor! Overall, very good and would recommend that you give it a try!
Great recipe , but added my own spin! I have been using it for our fried turkey now 4 years. I actually food process fresh garlic, Rosemary,and ginger with olive oil, salt and pepper and use that for the rub. Then I cut fresh slices if Ginger, whole garlic cloves and sprigs of Rosemary and stuff all of that in the cavity & any open crevices. I let it sit for 2 days. I make 2 turkeys each thanksgiving, baked and this fried and the minute the fried is plated it's GONE!
There is only one word to describe this recipe, "YUM!!!!!!" I've used it the last 3 years for Thanksgiving and it's always a hit. I like the fact that it's goodness is in the simplicity; and the spices do well to blend the poultry flavor with the taste the peanut oil adds. This is the epitomy of deep fried turkey.
Once I applied the rub, something was missing. I ended up adding dried crushed rosemary to the skin, both on the outside and under the skin over the breast. I also applied a light dusting of paprika for color. The bird turned out beautiful, moist and tender, with a nice aroma. This is a solid blend that can be enhanced to your liking.
This recipe was wonderful! My whole family couldn't stop talking about how amazing it was! I also rubbed the garlic, salt and pepper between the skin and the meat, as well as on the outside and also in the cavity of the bird. Then followed the instructions as written. After the marinade was finished, I used the same rosemary and ginger from the bird, along with the giblets, neck, some garlic, onions, celery and carrot, to make a very yummy stock which I then turned into the gravy, since frying a turkey does not give any drippings. It was so flavorful that I did not even have to season it. I would love to taste this same marinade on a baked bird. Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Erick's Deep Fried Rosemary Turkey
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 271
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