Deep Fried Turkey With Herbs Recipes

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DEEP-FRIED TURKEY

Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.

Provided by Alton Brown

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 6



Deep-Fried Turkey image

Steps:

  • Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
  • Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
  • Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil* (See Cook's Note)

DEEP-FRIED TURKEY WITH HERBS

Provided by Lauren Salkeld

Categories     Herb     turkey     Thanksgiving     Dinner     Deep-Fry

Number Of Ingredients 8



Deep-Fried Turkey with Herbs image

Steps:

  • Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.
  • Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
  • While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
  • Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
  • Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.

1 (12- to 14- pound) turkey, neck and giblets removed
4 to 5 gallons peanut or canola oil
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried rosemary
1 1/2 tablespoons ground paprika
Equipment: Turkey frying kit (30-quart or larger aluminum pot; propane burner with a hose that connects to a propane tank and a gauge for regulating the flame; poultry rack with a hook for lowering and raising the turkey in the pot; 12-inch deep-fry thermometer that clips to the side of the pot to monitor the oil temperature); a full propane gas tank; a waterproof marker; an apron; long heavy-duty oven mitts; an instant-read thermometer; fire extinguisher-just in case

DEEP FRIED TURKEY RUB

This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!

Provided by HEBEGEBE

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 6



Deep Fried Turkey Rub image

Steps:

  • In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

Nutrition Facts : Calories 10.5 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 356.1 mg, Sugar 0.1 g

25 bay leaves, crushed
3 ½ teaspoons dried thyme
3 ½ teaspoons dried oregano
1 ½ teaspoons freshly ground pepper
2 teaspoons garlic powder
3 tablespoons Creole seasoning

DEEP-FRIED TURKEY

This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.

Provided by Tim and Meredith

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h30m

Yield 16

Number Of Ingredients 4



Deep-Fried Turkey image

Steps:

  • In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  • Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  • Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  • Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Nutrition Facts : Calories 603.2 calories, Carbohydrate 1.5 g, Cholesterol 228.5 mg, Fat 33.6 g, Fiber 0.3 g, Protein 68.8 g, SaturatedFat 8.7 g, Sodium 571.2 mg, Sugar 0.3 g

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
¼ cup Creole seasoning
1 white onion

DEEP-FRIED TURKEY

Deep-frying a turkey might seem daunting, but if you follow the instructions and safety tips carefully, it can be a lot of fun and you can free up the stove and oven for all of those tasty Thanksgiving sides. If you're buying a turkey fryer to make this, look for a kit with a pot that has a spigot at the bottom to drain out the oil - a small but important detail that will make your clean up much easier and faster.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 9



Deep-Fried Turkey image

Steps:

  • To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.
  • Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.
  • One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
  • Add the oil to the frying pot and heat to 350˚ F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚ F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer's instructions.
  • The oil temperature will drop 30˚ F to 40˚ F almost immediately. Adjust the heat so the temperature stays between 300˚ F and 325˚ F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155˚ F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚ F). Make sure the frying oil cools completely before discarding, at least 4 hours.

1 10- to 12-pound turkey, thawed if frozen (do not remove from the plastic packaging)
1 stick unsalted butter
1/2 cup low-sodium chicken broth
1 small head garlic, cloves crushed and peeled
3 sprigs thyme
3 fresh bay leaves
Zest (removed with a vegetable peeler) and juice of 1 lemon
Kosher salt and freshly ground pepper
4 to 5 gallons vegetable oil or other neutral frying oil

DEEP FRIED TURKEY INJECTION - BUTTER CREOLE

Found this on the 'net'. Needed a cajun butter recipe on a minutes notice! Was the best deep fried turkey I have had!

Provided by Scibba

Categories     Sauces

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6



Deep Fried Turkey injection - butter creole image

Steps:

  • Melt butter slowly as not to burn.
  • Add rest of ingredients and mix well.
  • (I place in a covered bowl and shake vigorously).
  • Inject into your turkey and allow to sit for one hour or more before deep frying.
  • HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
  • It worked great!

Nutrition Facts : Calories 167.8, Fat 18.5, SaturatedFat 11.7, Cholesterol 48.8, Sodium 1558, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 0.4

2 tablespoons kosher salt (DO NOT USE REGULAR SALT! WILL CLOG YOUR INJECTOR)
2 teaspoons garlic powder
2 teaspoons white pepper (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
2 teaspoons cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

DEEP-FRIED TURKEY

This deep-fried turkey recipe will score you many oohs and aahs this Thanksgiving. It perfectly balances a crispy exterior while keeping the meat juicy and flavorful. Here's our take on how to deep-fry a turkey. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings

Number Of Ingredients 8



Deep-Fried Turkey image

Steps:

  • In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 589 calories, Fat 44g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 589mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.

1 turkey (10 to 12 pounds)
2 tablespoons minced fresh thyme
4 teaspoons kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon coarsely ground pepper
Oil for deep-fat frying

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