Rachael Ray: Buffalo Ranch-giving
To wrap up Wild Turkey Week, Rachael Ray and her staff put together a Buffalo Ranch-themed Thanksgiving dinner. Masterbuilt’s John McLemore, author of the cookbook Dadgum That’s Good, Too, joined Rach in the kitchen to make his Buffalo Ranch Fried Turkey Recipe.
Masterbuilt Butterball Indoor Turkey Fryer Review
Just be careful when frying your turkey. Make sure not to splatter the oil, and do it outside so you don’t burn down the house. If you want to do it inside, you can use a Masterbuilt Butterball Indoor Turkey Fryer. I have to admit that this approach sounds very tasty, if you are looking to really make your Thanksgiving dinner rich with all-American flavor.
Rachael Ray: John McLemore Buffalo Ranch Fried Turkey Recipe Ingredients
- 1 whole Turkey (about 12 lbs), thawed
- 12 oz Water
- 2 gallons Peanut Oil
- 9 tbsp dry Ranch Seasoning
Buffalo Sauce Ingredients
- 1 bottle Hot Sauce
- 1/4 tsp Garlic Powder
- 1/2 stick Butter
- 1 1/2 tsp Lime Juice
Buffalo Ranch Gravy Ingredients
- Ranch Dressing
- Cajun Seasoning
- Buffalo Sauce
John McLemore: Rachael Ray Buffalo Ranch Fried Turkey Recipe Directions
- Fill a deep fryer with two gallons of oil and heat it to 375 F.
- Remove the neck and giblets. Rinse with warm water.
- Pat turkey dry using paper towels.
- Whisk water with dry Ranch seasoning.
- Use a marinade injector to add 1/2 cup marinade to each breast.
- Add 1/4 cup marinade to each leg and thigh.
- Place the turkey with the breast side up in the fryer.
- Lower it into the hot oil.
- Fry turkey for three to four minutes per pound.
- Slowly lift fried turkey from oil and check the temperature. It’s done at an internal temp of 165 F.
- Let turkey rest and drain in the fryer basket for 10 minutes before taking it out to carve it.
- Make the sauce by mixing butter with lime juice, hot sauce, and garlic powder on low heat.
- Make the gravy by combining one part Ranch dressing with two parts buffalo sauce and adding dry seasoning to taste.
- Serve turkey with buffalo sauce.
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