Nancy Eberts – Eberts Harvesting Inc.
Today I am making deep fried turkey.
Our kids and grandkids are all coming on the 29th to celebrate Christmas. My part of the menu is deep fried turkey, borscht soup and knoephla soup. The ladies will bring lots more fun stuff. I will be sure to take pictures!
As I fry away the day, we are getting a white Christmas. It started snowing on Christmas and by the time it moves through, we could have five or more inches.
We finished our harvest about ten days ago now, but with the farm, cattle and grain to move, things really aren’t slowing down.
Deep Fried Turkey
First, you cut up the turkey in bite size pieces and layer in a container that you can store in the fridge. Sprinkle each layer with Tender Quick as you will keep this preferably a day or two in the fridge (I have done overnight, as well)
The day you’re ready to deep fry, put a portion of the cut turkey into a colander and rinse for several minutes (this is to remove the salty Tender Quick).
I use two big bowls – one has flour and the other has beaten eggs
I coat the rinsed turkey with the flour FIRST.
Then, by the handful, I put the floured pieces into the egg bowl.
Make sure all pieces are completely covered.
Then into a 400 degree pan with canola oil.
And fry!
Because I will freeze and bake these on the day I am serving them, I always go for a light-brown look.
When frying (because egg is the last mixture), you will get this egg froth. Just scoop it off and throw it away
You can see it is a light and fluffy coat!
I put mine into a pan, wrapped with Reynolds Wrap, which I can freeze and bake in.
Be sure to use plenty of Reynolds Wrap to keep air tight.
I will take these out of the freezer and bake at 350 degrees for an hour or so (depending on the size of pan). After an hour, open up the Reynolds Wrap to lightly brown.
I have made this for years! It’s always a hit and so easy to make. Plus…a quick cleanup on the big day!
