Holiday Series: # 1 Deep Fried Turkey & Fried Cabbage Recipe Video
Ingredients
| Whole turkey | 16 Pound | |
| Creole butter filling | 500 Milliliter | |
| Seasoning | 4 Tablespoon | |
| For the cabbage | ||
| Green pepper/Hot green pepper | 1 Large | |
| Red bell pepper | 1 Large | |
| Cabbage | 1 Large, shredded | |
| Onion | 1 Medium, chop | |
| Carrot | 1 Medium, chop | |
| Thyme | 1 Tablespoon | |
| Bacon fat | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (10 gm), chopped finely | |
Nutrition Facts
Serving size
Calories 1017 Calories from Fat 451
% Daily Value*
Total Fat 50 g77.1%
Saturated Fat 14.1 g70.4%
Trans Fat 0 g
Cholesterol 437.8 mg145.9%
Sodium 1405.7 mg58.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 3 g11.9%
Sugars 4.4 g
Protein 125 g250.5%
Vitamin A 28.2% Vitamin C 95%
Calcium 13.5% Iron 47.2%
*Based on a 2000 Calorie diet
Things You Will Need
Deep Fat FryerDirections
1. Ensure all the gizzards are taken out. Pat the turkey dry before you fry it.
2. Inject the Creole butter with the help of an injector, as shown in the video.
3. Once done, season the entire turkey with a seasoning or rub of your choice.
4. Heat the oil in a deep fat fryer to 375 degree F.
MAKING
5. Place the turkey in the deep-fat fryer basket and immerse in the hot oil. Deep fry for about 4 minutes per pound.
6. In the meantime you can start on the fried cabbage. Roasting both the peppers for 15 minutes, once done, place them in a bowl and cover with cling wrap. Keep aside to cool and sweat.
7. Shred the cabbage and carrots. Chop onion, garlic & thyme.
8. In a small skillet, heat the bacon fat and add the onion and carrots. Sauté it for 2 minutes.
9. Peel the charred skin from the peppers and slice them.
10. Add the cabbage followed by the garlic and thyme to the onions once soft. You can add the olive oil as well.
11. Cook the cabbage for 7-8 minute. Add seasoning and stir well. Finally add the sliced peppers.
12. Once done remove the cabbage in a serving dish and sprinkle bacon bits on top.
13. Check on the turkey and when done, remove and drain well before placing on a serving platter.
SERVING
14. Serve the turkey sliced along with a the stir-fry cabbage and a gravy if you like.
Chef
