Sage Infused Oil for Frying (specifically deep frying a Turkey)

When Deep Frying a turkey (which there are plenty of great instructables here for) the icing on the cake of an amazing piece of poultry is a flavoured essence. Sage is widely agreed to be one of the best spices for such a raw material.

Step 1 Acquire the appropriate spices

Fresh is always best (due to the moisture content) but dried will definitely work.
Sage is your primary ingredient here but definitely not the only one.
Basically you're replacing a bit of the frying oil with the infused oil you're making here. Each year we've fried a turkey we've used ABOUT 3.5-4 gallons of Peanut oil (Canola works too, but peanut tends to yield better overall results).
This "recipe" is for just shy of a gallon of infused flavored oil to replace that much peanut oil.

-4-5 LARGE Bunches of fresh sage
-1 large bunch of fresh rosemary
-1 bunch of fresh thyme
-7-8 Bay leaves
-tablespoon of peppercorns (doesn't matter what color)
-1-2 fresh Cayenne peppers (or equivalent weight in thai peppers or 1/2 a habanero)
-tablespoon of dried Basil or 4-5 large fresh leaves
-tablespoon of dried Oregano
-1 Gallon of Canola oil (yes, Canola - it tends to absorb flavors better).

Comments

[Batness]

This sounds delicious! I've never fried a turkey, but sage oil sounds nom.

[u2beal999]

It really should be noted that you shouldn't add water to heated oil since it will cause dangerous spattering. I would recommend adding the water to the infused oil after the herbs and spices are infused and the oil has cooled to avoid any accidental oil burns.

[DWFMBA]

its not necessary to note that, because you're adding the infused oil to the rest of your "regular" oil before you light the flame anyway... adding ANYTHING to heated oil is dangerous. adding the water to the infused oil (we're talking about a tablespoon or so of water here) after the herbs and spices are infused defeats the whole purpose of the water helping to pull the flavor out of the spices.

[u2beal999]

I suppose I'm just confused about the addition of water "and a splash or 2 of water" before heating the oil. In my culinary arts studies and my years in restaurant kitchens I haven't heard of adding water to infused oil because it would dilute the flavor. By keeping a steady, medium-low heat for five minutes should be sufficient to draw out the wonderful sage flavors. And the reason I mention the warning is I don't like to assume that everyone is as knowledgeable and you or I about the dangers of cooking. I assume that each person reading has no prior experience to anything and so needs to be instructed in safety procedures.

[DWFMBA]

the water is the first thing to boil away, its added in the very beginning when everything is room temp. Its no big deal if you want to skip it though.

[jimmiek]

Cool! Thanks .... great instructable ;)

[canida]

Mmmmm, sage-flavored deep-fried leftovers. Which ones turned out the best?

[DWFMBA]

the blooming onion is out of this world... however the zucchini and mozz sticks were very good too.