How To Clean A Wild Turkey For Deep Frying. (water should cover the turkey without spilling over.) remove the turkey and measure the amount of water left in the pot. After soaking the meat overnight you’re free either to prepare it or throw it in a freezer bag for future use.
Always make sure the turkey is thawed completely. As an alternative, boil a very large pot of water.
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At this point , you have basically three options for continuing cleaning your wild turkey. Be careful not to splash hot oil.
How To Clean A Wild Turkey For Deep Frying
Clean the turkey in the same manner you would for roasting.Coat the turkey inside and out with seasoning, or inject with marinade if desired.Cook turkey at 350° f for 3 1/2 minutes per pound.Cut off the wings at the elbow joint.
Directions for preparing deep fried wild turkey:Discard the water and fill the pot with oil.Dry turkey thoroughly with a clean dish towel and coat with 2 tablespoons cabela’s open season mountain man bourbon rub.Dry turkey thoroughly with a clean dish towel and coat with 2 tablespoons cajun seasoning (see below).
Either inject the turkey with liquid seasoning or rub dry seasonings inside and out.Field dress the bird if it’s hot or you’re a long way from home.Flip the turkey onto its back, grab the beard as close to the bird’s body, and then pull it away from the breast.Frying or grilling pieces of turkey will work well with a bird that has been skinned.
Grasp the skin at the tail end and pull it down toward the head, until it has passed off of the main body of the turkey and onto the neck.If the turkey is not skinned, skin it, cut off its head and feet, and clean out the intestinal cavity.If you don’t have room for a tub in your refrigerator, use a clean cooler to hold the turkey.It’s best to do this outside.
Leaving some skin around the base of the beard makes it easier to hold it together.Let turkey sit 20 to 30 minutes to reach room temperature.Make a cut down the leg of the turkey and pull the skin back from the meat to remove it—same as you did with the breast.Moist, juicy meat (even the breast!) and a crispy skin that is impossible to replicate in the oven.
Okay, so to be fair, this technically, this isn’t “deep frying” a turkey, but the results are nearly identical to deep fried turkey:Once the oil reaches 375 degrees, have an assistant help you lower the turkey into the oil.Once you clean it, turn it on its back and surgically remove the breasts.Perfect fried turkey (how to fry turkey) learn how to fry a turkey to crispy, golden skin, juicy tender meat perfection!
Place the turkey on the frying rack with the legs up.Place turkey, legs up, on to fryer rack and lower into fry basket.Pour rice bran oil into the pot.Pour the brine over the bird, weight it down with a plate or heavy glass, then pour in enough ice to keep the bird cold.
Prepare bird for the taxidermist.Quartering the turkey comes next, regardless if you pluck or skin first.Recipe was taken from cooking wild game & fish southern style, by billy joe cross.Regardless of which method you choose, keep the skin intact as.
Sprinkle 1 tablespoon of seasoning inside turkey.The 16,000 btu burner produces heat that circulates in the chamber surrounding the turkey, so that turkey cooks evenly.The easiest and tastiest way i’ve found to prepare wild turkey is to throw it in the slow cooker.The head, neck and skin will come off together.
The pot should have enough room so that when the turkey is added, the water doesn’t overflow.The traditional way to clean a wild turkey is to pluck the feathers off and then gut the bird.The turkey’s head — or what used to be its head — should be facing down.Then with a knife, cut it loose.
There are two main methods:This deep fried turkey is infused with a flavorful homemade injection and rubbed down in cajun seasoning.This will keep the skin on the turkey which will give it more moisture and flavor after you cook it.Using mitts for protection and the lifting hook, lower the turkey into the 350° f oil very slowly.
Wait until you get home before proceeding with cleaning the bird.With a gloved hand, carefully submerge turkey in.Yes, it is safe to clean your turkey with vinegar.You can also save the “giblets” (heart, liver, gizzard) from the bird and make a.
You can also wash it with the real lemon or lime.You can clean chicken or turkey with vinegar, lemon or lime juice.• heat the oil to at least 310 degrees before adding the turkey.• to determine how much oil to use in the deep fryer, fill the pot with water and lower the turkey into it.