Deep Fried Turkey or Ham

Heat oil to 400ºF.  Now slowly lower the turkey or ham into the oil.  Be very careful for the oil will try to boil over if done too fast.  When the temperature drops to 350ºF.,  hold that temperature to a constant 350ºF.  You will need a thermometer for the heat is very critical.
The rule of thumb is 3.5 minutes per pound.  The turkey needs to be thawed,  but if it is thawed and very cold I allow 4 minutes per pound.  Just watch the turkey very carefully and do not allow it to burn.  Nothing is any worse than a burnt turkey at meal-time.  Overall time for a 20 pound turkey will be from 1 hr. 10 minutes to 1 hr. 20 minutes.

A GOOD MARINADE FROM "THE HOUSE OF SPICES"
1-pint of the same oil used to cook the turkey
2-T.
Satan's Breath® Vindaloo
1 to 2 T. Satan's Breath® Cajun Blend
2-T Satan's Breath® Jalapeno Garlic
1-pint Satan's Breath® Breader & Hushpuppy Mix

Bring oil temp up to almost a boil on the top of the stove and whisk in the
in the spices.  Cut off the heat and let the spices steep for 20 minutes. 
When cool enough put in your meat syringe and inject the turkey.  Inject
all parts and rub the inside of the cavity heavy.  Let the turkey sit in the refrigerator until ready to cook.  I leave mine in over night.  When the oil is hot and ready to cook, take the turkey out,  shoot a little more juice in it, rub the cavity again.   I dust it after rubbing the oil on the second time with a little Satan's Breath® Hush Puppy & Breader Mix inside and out.
It adds to the spicy taste and the crunch.

 

 

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