ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Pat/AR re; Deep Fried Turkey

Misc.

Oh Pat, deep fried turkey is the best. Once you've made it you'll want to all the time. I made a traditional turkey with stuffing in the oven and my brother made a deep fried one. Both were gone quickly, but we did make another deep fried turkey two days later. I checked the National Turkey Board also. We fried it for appox. 3-1/2 minutes per pound. But before we cleaned and dried the turkey well. We rubbed it down inside the cavity and ourside with generous sprinkling of salt, pepper and paprika. The fryer came with a meat injector so we injected the meatier parts of the turkey, (breast and legs), with a purchased giner teriyaki marinade/sauce. It was very delicous. Needless to say we will be having deep fried turkey often. Enjoy!!!


MsgID: 0044918
Shared by: Emily/San Pedro
In reply to: ISO: Deep fried turkey, questions
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Deep fried turkey, questions
  Pat/AR
2 Link: Deep Fried Turkey Instructions
  Betsy at TKL
3 Pat/AR re; Deep Fried Turkey
  Emily/San Pedro
4 Recipe: deep fried turkey recipe
  cchiu
ADVERTISEMENT
Random Recipes
  • Fruitcake (re: Wedding Fruit Cake for 150)
  • Fruticake served at weddings is "coffee and cake" sizings ie 1 inch x 1 inch "fingers" of cake [definitely not slices] One 12-inch square cake will serve 144 people [generally speaking, 10-20% people will not eat fruitc...
  • Almond Coffee Cake (using almond paste)
  • ALMOND COFFEE CAKE Almond Filling (recipe follows) 1 1/2 cups sugar 3/4 cup margarine or butter, softened 1 1/2 teaspoons vanilla 3 eggs 3 cups all-purpose or whole wheat flour 1 1/2 teaspoons baking powder 1 1/2 teas...
  • Kangaroo Court Cheesecake
  • KANGAROO COURT CHEESECAKE FOR THE CRUST: 2 1/2 cups of Graham cracker crumbs (15 square graham pieces) 4 oz butter, melted (3/4 stick) 2 Tbsp sugar FOR THE FILLING: 4 large eggs, beaten 1 cup sugar 3 tsp...
  • Panda Express Hot and Sour Soup
  • PANDA EXPRESS HOT AND SOUR SOUP This is a clear broth soup flavored with vinegar, white pepper, chili garlic sauce and sesame oil. It contains button mushrooms, sliced tofu and diced green onions. 6 cups of chicken b...
ADVERTISEMENT
  • King Prawn and Coconut Stew (Brazilian)
  • KING PRAWN AND COCONUT STEW "This dish is a mixture of indigenous Indian, African and Portuguese, which makes it a fantastic illustration of the melting pot that is Brazilian cuisine. Originally it would have been coo...
  • Turkey-Tomato Stew (with peas and carrots)
  • TURKEY-TOMATO STEW 2 cans (10.5 ounce each) ready-to-serve, no-salt-added chicken broth 1 (14.5 ounce) can no-salt-added tomatoes, undrained and chopped 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pat/AR re; Deep Fried Turkey
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!