Deep-fried Turkey is a modern Fusion recipe for a classic Thanksgiving-inspired dish of marinated turkey that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Deep-fried Turkey.
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I was sent this recipe from a friend in Sri Lanka as a very interesting twist on the traditional Thanksgiving dinner. He was a researcher in the US for a long time, but has now returned home.
In a bowl, whisk together the chicken broth, garlic oil, salt, hot sauce, cayenne pepper and Worcestershire sauce then set aside.
Place the bayleaves in a spice grinder or coffee grinder and render to a fine powder. Transfer to a small bowl then grind the oregano and black peppercorns. Mix with the bayleaves and the crushed garlic then stir in the Creole seasoning.
Wash the turkey inside and out then pat dry with paper towels. Fill a syringe or baster with the liquid mix. Affix a fine needle and use this to inject into the meaty portions of the turkey. Take 1/3 of the spice mixture and rub all over the inside of the turkey. Rub another 1/3 of the spice blend under the turkey's breast. Rub the remaining spice blend all over the turkey's skin. Place on a baking tray, over with foil and set aside in the refrigerator to marinate over night.
The following day, remove from the refrigerator and allow 30 minutes for the bird to reach room temperature. Now, using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under and using kitchen wire securely truss the legs and tail (parson's nose) together. Now use the wire to form a long loop (this will enable you to hold turkey while submerging in hot oil).
Add enough oil to a very large pot so you can completely submerge the turkey. Carefully heat the oil to 170°C and gently dip in the turkey until submerged. Be careful to keep the oil temperature at 170°C whilst cooking. Continue cooking for about 40 minutes, or until the turkey is golden brown and thoroughly cooked through (typically 6 minutes per kg).
Remove the turkey from the oil and allow to drain. At the same time check for done-ness. When done it will register 82°C in the thickest part of the thigh and 77°C in the breast.
