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Kroger® Pure Peanut Oil
Kroger® Pure Peanut Oil
1 galPopular item
About
Details
All natural. Great for deep frying. Quality guaranteed. Made in USA.
Ingredients
Peanut Oil.
Directions
Preparation: 1. Clean and dry poultry inside and out, removing giblets and neck, and trimming away all excess fat and skin. Make sure opening around neck cavity is wide and clear - very important! 2. Make a 1-inch cut into the skin at the leg-thigh joints. This allows oil to drain when poultry is done - very important! 3. Rub poultry with seasonings (use poultry seasoning, cajun seasonings or salt and pepper). Optional: If using a liquid marinade, inject into poultry at various points on the breast, thighs and drumstick. Hint: When using a dry powder marinade, mix with orange juice instead of water. Acidity in the orange juice enhances the marinade plus acts as a meat tenderizer. Hint: try injecting your favorite beer, wine or sherry mixed with worcestershire into chickens prior to frying or grilling. The results are spectacular! Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning. 4. Place turkey upside down on rack, with legs facing up. Frying Instructions: 1. Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch - very important! Typical amounts are: 26-qt - 2.75 gallons; 30-qt - 3 gallons; 34-qt - 4 gallons. 2. Following instructions, light the gas cooker and set at a low flame. 3. Carefully place the pot on the cooker and adjust the flame higher. 4. Heat oil to 325 degrees F-350 degrees F. Depending on the amount of oil used and weather conditions, it may take from 15 to 25 minutes for the oil to reach 325 degrees F. Optimum frying temperature is 350 degrees F. 5. When oil reaches 350 degrees F, reduce heat by turning regulator valve. 6. Attach grab hook to the top loop of the rack. Wearing gloves, very slowly and carefully lower poultry into pot. It may take 60-90 seconds to completely lower poultry into the oil. Warning: Do not drop turkey into the oil! This could cause a boil over, resulting in a serious grease fire! Remember, slowly lower the poultry into the oil. 7. Fry turkey for 3 to 3.5 minutes per pound or until golden brown (Example: a 15 pound turkey will take between 45 and 50 minutes to cook). Turkeys over 18 pounds typically take 60 minutes. 8. Turkey must be cooked to a temperature of 165 degrees F in the thickest part of the meat. 9. Refrigerate all leftovers.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 14g18%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 7g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
All natural. Great for deep frying. Quality guaranteed. Made in USA.
Ingredients
Peanut Oil.
Directions
Preparation: 1. Clean and dry poultry inside and out, removing giblets and neck, and trimming away all excess fat and skin. Make sure opening around neck cavity is wide and clear - very important! 2. Make a 1-inch cut into the skin at the leg-thigh joints. This allows oil to drain when poultry is done - very important! 3. Rub poultry with seasonings (use poultry seasoning, cajun seasonings or salt and pepper). Optional: If using a liquid marinade, inject into poultry at various points on the breast, thighs and drumstick. Hint: When using a dry powder marinade, mix with orange juice instead of water. Acidity in the orange juice enhances the marinade plus acts as a meat tenderizer. Hint: try injecting your favorite beer, wine or sherry mixed with worcestershire into chickens prior to frying or grilling. The results are spectacular! Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning. 4. Place turkey upside down on rack, with legs facing up. Frying Instructions: 1. Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch - very important! Typical amounts are: 26-qt - 2.75 gallons; 30-qt - 3 gallons; 34-qt - 4 gallons. 2. Following instructions, light the gas cooker and set at a low flame. 3. Carefully place the pot on the cooker and adjust the flame higher. 4. Heat oil to 325 degrees F-350 degrees F. Depending on the amount of oil used and weather conditions, it may take from 15 to 25 minutes for the oil to reach 325 degrees F. Optimum frying temperature is 350 degrees F. 5. When oil reaches 350 degrees F, reduce heat by turning regulator valve. 6. Attach grab hook to the top loop of the rack. Wearing gloves, very slowly and carefully lower poultry into pot. It may take 60-90 seconds to completely lower poultry into the oil. Warning: Do not drop turkey into the oil! This could cause a boil over, resulting in a serious grease fire! Remember, slowly lower the poultry into the oil. 7. Fry turkey for 3 to 3.5 minutes per pound or until golden brown (Example: a 15 pound turkey will take between 45 and 50 minutes to cook). Turkeys over 18 pounds typically take 60 minutes. 8. Turkey must be cooked to a temperature of 165 degrees F in the thickest part of the meat. 9. Refrigerate all leftovers.
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