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5 months ago

Taste of Schenectady and Beyond FALL 2017

People are fascinated with African culture and cuisine—as well as the West Indies. African culture and dress has become popular around the world, and at Breakthrough African Market you will find a plethora of Dashikis, Laces (materials for making African clothing), hard to find spices, palm oils and coconut oils, dried poultry and smoked catfish and other smoked and dried fish, and smoke-dried poultry, and bones for soups and stews, frozen fish: poultry, and fresh-frozen goat meat, goat meat with skin, tripe, cow foot, meaty oxtails, dried fish flakes and dried West African various leaves, etc., etc. This issue is dedicated to the world of African and Caribbean cooking that has never been featured at length in any of the magazines and newspapers in our region. Check out the recipes and panoply of dishes that you can make to savor the flavor of this ancient and rich cuisine that has shaped civilizations, empires, culture, home cooking, and the world's palate for all things food.

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22 tasteofschenectady.com • Vol. 3 • No. 1 The holidays are the right time to make Deep Fried Turkey The nutritional differences of various proteins can be quite significant or very small. Today’s savvy consumer is attuned to healthy diet choices. Per serving, the two types of turkey are about the same. A 4-ounce serving of roasted turkey has 241 calories and 12 grams of fat while a 4-ounce serving of turkey deep-fried in peanut oil comes in at 253 calories and under 14 grams of fat, a very subtle difference.

DEEP FRIED TURKEY Marinade for Injecting: 1 Cup Italian dressing, strained 1 poultry or meat injector 1 defrosted 10-12 pound raw turkey Dry Cajun Seasoning Rub: 4 Tbsp. granulated garlic 4 Tbsp. onion powder 1 Tbsp. dried oregano 1 Tbsp. dried thyme 1 tsp. Cayenne pepper 1 Tbsp. kosher salt 1 Tbsp. Old Bay Seasoning 2 tsp. Paprika 5 gallons Peanut oil Outdoor Propane Deep Fryer Safety Equipment: goggles, pot holder mitts, long stem meat/poultry thermometer, tongs. SAFETY TIPS Use the deep frying hook to lower and remove the bird from the oil. BIG FLAVOR, BIG BIRD Frutiy marinade work best for imparting a nice flavor to the bird. DIRECTIONS & TIP: To determine the correct level of for the oil in your outdoor deep fat fryer, it is a good idea to place the raw turkey in the fryer pot and cover with water. Then remove the turkey and notice the level of the water—this will be the correct level to fill the pot with oil when it comes time to fry your bird. Make sure all the solid ingredients are strained from the Italian Seasoning by pouring the dressing through a fine mesh strainer with the liquid Italian dressing and inject the raw turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest. Follow the manufacturer’s direction for your outdoor propane powered deep fryer. On the day you decide to fry the marinated turkey, make sure that you have all the equipment in place and safety goggles, pot holder mitts, long stem thermometer, tongs, and all parts to the outdoor deep fat fryer. Mix together all the dry Cajun seasoning ingredients in a bowl and set aside. Remove the turkey from the refrigerator or ice chest at least 1 hour before cooking to allow to drain and bring the bird closer to room temperature. Pat the raw turkey dry (avoiding cross contamination with ready to eat foods and clean cooking surfaces) with paper towels and discard the paper towels.***You may want to truss (tie the turkey legs and wings to each side of the bird) for more unformed cooking.*** Fill the deep fat fryer pot with the peanut oil, and heat to 350˚F temperature. Season the outside of the raw turkey with the Cajun seasoning and place in the deep fat fryer turkey basket. Attach the hook to the basket and lower the raw turkey SLOWLY into the hot oil to fry. It is usually a good idea to wear long sleeves when lowering the raw turkey SLOWLY into the hot oil to avoid burns from the splattering of hot oil on your skin.*** Fry the turkey for 38-45 minutes. The turkey should float to surface after 35 minutes and you should cook an additional 3-10 minutes. When the turkey is done cooking, make sure the internal temperature is 165˚F by inserting the long stem meat/poultry thermometer into the thigh of the bird. Let rest 15 minutes before carving, and then serve with your favorite summer side dishes!