Deep fried turkey - Ouachita Deep Fried Turkey

Name: Deep fried turkey - Ouachita Deep Fried Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-12 lb) turkey; 2 cups (475 ml) water; 3 Tablesppons salt; 3-1/2 tbsp (50 ml) red pepper; 2-1/2 tbsp (35 ml) garlic salt; 2 tbsp (30 ml) onion powder; 1-1/2 tbsp (20 ml) celery salt; 1 tbsp (15 ml) black pepper; 3 quarts (2850 ml) apple juice; 3 cups (700 ml) red wine; 1-1/2 cups (350 ml) Worcestershire sauce; 1/2 cup (125 ml) lemon juice concentrate; 1/4 cup (60 ml) liquid smoke; 3 tbsp (45 ml) soy sauce; 3 gallons (11.4 ltr) peanut oil

Servings: persons

1 (10-12 lb) turkey
2 cups (475 ml) water
3 Tablesppons salt
3-1/2 tbsp (50 ml) red pepper
2-1/2 tbsp (35 ml) garlic salt
2 tbsp (30 ml) onion powder
1-1/2 tbsp (20 ml) celery salt
1 tbsp (15 ml) black pepper
3 quarts (2850 ml) apple juice
3 cups (700 ml) red wine
1-1/2 cups (350 ml) Worcestershire sauce
1/2 cup (125 ml) lemon juice concentrate
1/4 cup (60 ml) liquid smoke
3 tbsp (45 ml) soy sauce
3 gallons (11.4 ltr) peanut oil

1
In a medium-size saucepan, combine water and all dry ingredients.
2
Use a whisk to blend.
3
Brink to a rolling boil.
4
Remove from heat and allow to cool to room temperature.
5
Pour into large container (10-12 quarts).
6
Add remaining ingredients, except oil, to make marinade.
7
Stir until thoroughly mixed.
8
Place turkey in marinade and refrigerate for 24-36 hours.
9
Turn turkey every 8 hours.
10
Fill a 24-quart stock pot half full of peanut oil.
11
There should be enough oil to completely submerge bird, but container should not be more than half full.
12
Heat oil to 325 degrees (175 C.) (an accurate thermometer is necessary.)
13
While oil is heating to desired temperature, rinse turkey to remove any excess marinade.
14
Let turkey drain.
15
Pat dry with paper towels.
16
Tie drumsticks together with heavy wire (coat hanger works well.)
17
Hook wire around drumsticks for a holder.
18
Hold end of wire and slowly lower turkey into hot oil.
19
Once the turkey has been submerged increase heat until oil reaches 270 degrees (125 C.).
20
Turkey will require approximately 4 minutes cooking per pound.
21
Temperature should remain constant at 270 degrees (125 C.).
22
Turkey will float when cooked.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10-12 lb) turkey, 2 cups (475 ml) water, 3 Tablesppons salt, 3-1/2 tbsp (50 ml) red pepper, and more.

Yes, Deep fried turkey - Ouachita Deep Fried Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!