14
15
Sweet Potato Fries
Yields: About 2 pounds
2
½
gallons good-quality oil
3 medium to large sweet potatoes
salt and pepper to taste
Preheat oil to 350°F.
In a large pot, cover potatoes with water and boil for 10 minutes.
Remove and let cool. Once cool, peel potatoes and cut into ¼ to ½-inch
thick fries.
Place in fry basket and slowly lower fries into hot oil. Cook for 15
minutes or until deep golden brown. Because of their orange color,
when ready they will look darker than regular fries, almost overdone.
Drain and place on paper towels to absorb any excess oil. Season with
salt and pepper or your favorite seasonings.
Middle Eastern Fried Turkey
4 tablespoons cumin
2 tablespoons turmeric
2 tablespoons paprika
2 teaspoons chili pepper
1 tablespoon cayenne pepper
2 tablespoons kosher salt
1 teaspoon black pepper
1 13–14 lb. turkey
2
½
gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil and heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ per pound. When the breast of the turkey reads 155° to 160°F, it is
done. Remove the turkey and let it rest for at least 15 minutes before
carving.
Always remove meat thermometer from turkey before resuming
frying.
Cajun Fried Turkey
2 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 13–14 lb. turkey
2
½
gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the rotisserie directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil, then heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ minutes per pound. When the breast of the turkey reads 155° to
160°F, it is ready to be removed. Remove the turkey and let it rest for at
least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming
frying.
Parmesan-Crusted Fried Turkey
3 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup shredded Parmesan cheese
1 13–14 lb. turkey
2
½
gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices.) Let the turkey sit
covered and refrigerated with the rub on it for at least two hours, or as
