Waring Pro TF200B - Manual (Page 20)

20
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
2½ 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
long as overnight. When you are ready to cook the turkey, evenly spread
the Parmesan cheese over the breast meat, under the skin, making sure
that the cheese is well covered by the skin, as it will burn if not covered.
Now truss the turkey as described in the rotisserie directions.
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 165° to
170°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.