How To Clean A Wild Turkey For Deep Frying

February 06, 2019 Post a Comment

Prepare bird for the taxidermist. 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.

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Place the turkey on the frying rack with the legs up.

How to clean a wild turkey for deep frying. The head, neck and skin will come off together. You can clean chicken or turkey with vinegar, lemon or lime juice. Always make sure the turkey is thawed completely.

Pour rice bran oil into the pot. Once the oil reaches 375 degrees, have an assistant help you lower the turkey into the oil. Recipe was taken from cooking wild game & fish southern style, by billy joe cross.

As an alternative, boil a very large pot of water. Directions for preparing deep fried wild turkey: Break the joint of the thigh where the bone and socket join.

Flip the turkey onto its back, grab the beard as close to the bird’s body, and then pull it away from the breast. This will keep the skin on the turkey which will give it more moisture and flavor after you cook it. Sprinkle 1 tablespoon of seasoning inside turkey.

If you don’t have room for a tub in your refrigerator, use a clean cooler to hold the turkey. If the turkey is not skinned, skin it, cut off its head and feet, and clean out the intestinal cavity. Quartering the turkey comes next, regardless if you pluck or skin first.

Field dress the bird if it's hot or you're a long way from home. Using mitts for protection and the lifting hook, lower the turkey into the 350° f oil very slowly. Cut off the wings at the elbow joint.

The traditional way to clean a wild turkey is to pluck the feathers off and then gut the bird. Either inject the turkey with liquid seasoning or rub dry seasonings inside and out. This deep fried turkey is infused with a flavorful homemade injection and rubbed down in cajun seasoning.

Place turkey, legs up, on to fryer rack and lower into fry basket. 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. With a gloved hand, carefully submerge turkey in.

Coat the turkey inside and out with seasoning, or inject with marinade if desired. Leaving some skin around the base of the beard makes it easier to hold it together. Dry turkey thoroughly with a clean dish towel and coat with 2 tablespoons cabela’s open season mountain man bourbon rub.

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. (water should cover the turkey without spilling over.) remove the turkey and measure the amount of water left in the pot. You can also wash it with the real lemon or lime.

Frying or grilling pieces of turkey will work well with a bird that has been skinned. Clean the turkey in the same manner you would for roasting. • heat the oil to at least 310 degrees before adding the turkey.

The 16,000 btu burner produces heat that circulates in the chamber surrounding the turkey, so that turkey cooks evenly. Regardless of which method you choose, keep the skin intact as. It’s best to do this outside.

Once you clean it, turn it on its back and surgically remove the breasts. Check in on the turkey a time or two over the brining process and add more ice as needed. Moist, juicy meat (even the breast!) and a crispy skin that is impossible to replicate in the oven.

Brine for only a few hours, i’d say between 2 and 6, tops. Then with a knife, cut it loose. Dry turkey thoroughly with a clean dish towel and coat with 2 tablespoons cajun seasoning (see below).

Be careful not to splash hot oil. At this point , you have basically three options for continuing cleaning your wild turkey. Perfect fried turkey (how to fry turkey) learn how to fry a turkey to crispy, golden skin, juicy tender meat perfection!

Yes, it is safe to clean your turkey with vinegar. Cook turkey at 350° f for 3 1/2 minutes per pound. Okay, so to be fair, this technically, this isn’t “deep frying” a turkey, but the results are nearly identical to deep fried turkey:

Let turkey sit 20 to 30 minutes to reach room temperature. You can also save the “giblets” (heart, liver, gizzard) from the bird and make a. The turkey’s head — or what used to be its head — should be facing down.

Discard the water and fill the pot with oil. After soaking the meat overnight you’re free either to prepare it or throw it in a freezer bag for future use. There are two main methods:

Bind legs securely with wire. The pot should have enough room so that when the turkey is added, the water doesn't overflow. • to determine how much oil to use in the deep fryer, fill the pot with water and lower the turkey into it.

The easiest and tastiest way i’ve found to prepare wild turkey is to throw it in the slow cooker. Wait until you get home before proceeding with cleaning the bird.

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