Erick's Deep Fried Rosemary Turkey Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 25, 2007
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.
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Cooking Level: Expert

Home Town: Durham, North Carolina, USA

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Reviewed: Jun. 10, 2004
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
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Reviewed: Nov. 30, 2005
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!
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Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 13, 2010
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!
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Cooking Level: Expert

Home Town: Camarillo, California, USA
Living In: Moorpark, California, USA
Reviewed: Nov. 24, 2010
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.
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Reviewed: Nov. 28, 2013
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.
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Cooking Level: Expert

Home Town: Lancaster, California, USA
Living In: Salmon, Idaho, USA
Reviewed: Nov. 27, 2014
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!
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