Contributed by: NAPSA
A New Twist On An Old Favorite
(NAPSA) - According to a recent survey, nearly 39 percent of us have eaten deep-fried turkey. The reason: It's incredibly moist, succulent and flavorful, with no greasy taste. A new electric fryer lets you fry indoors away from the cold weather, and it takes less than an hour to cook for eight to 10 people.
One of Mould's recommendations: Italian-style deep-fried turkey. You'll need a 10 to 12 pound thawed turkey, three gallons of LouAna Peanut Oil, a marinade injector, a Masterbuilt Turk-N-Surf Electric Deep Fryer and this marinade:
Whip together dressing, vinegar, mustard, garlic, basil, oregano, black pepper and salt in a bowl. Slowly whisk in peanut oil until it is fully incorporated, and marinade is thickened. Slowly whisk in water.
After cleaning out the turkey, pat it dry inside and out. Inject Italian Balsamic Herb Marinade into the breast, thighs and legs-one ounce per pound of turkey. Pour peanut oil into the pot to the fill line. Heat to 350 degrees F.
Place the turkey in the fryer basket, breast side up. Slowly lower it to avoid splattering. The oil temperature will drop when you add the turkey, so be sure to bring it back up to 350 degrees F. throughout the entire cooking process to prevent greasy turkey. Allow to cook four minutes per pound.
Turn off the fryer and carefully lift the turkey out using the basket. Move the basket to a preparation area lined with paper towels. Insert a meat thermometer into the breast to make sure the cooked turkey is registering 170 degrees F. Place the turkey on its back on a platter lined with paper towels to absorb any oil. Let sit for 10 minutes, then carve, serve and enjoy.
Visit www.louana.com for more marinade recipes and information on frying and safety.
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