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
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
DEEP-FRIED TURKEY
Provided by Valerie Bertinelli
Categories main-dish
Time 2h25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.
- Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
DEEP-FRIED TURKEY WITH HERBS
Provided by Lauren Salkeld
Categories Herb turkey Thanksgiving Dinner Deep-Fry
Number Of Ingredients 8
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.
SIMPLE DEEP FRIED TURKEY
If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.
Provided by sgtsquarepants
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
- Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
- Working slowly and carefully, gently lower the basket into the hot oil to completely cover the 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 35 minutes.
- Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.
Nutrition Facts : Calories 568 calories, Carbohydrate 0.3 g, Cholesterol 223.5 mg, Fat 26.5 g, Fiber 0.1 g, Protein 76.7 g, SaturatedFat 7.7 g, Sodium 768.1 mg
DEEP-FRIED TURKEY
This Deep-Fried Turkey tastes so rich, it needs no gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
- Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
- Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
- Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
- Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.
DEEP-FRIED TURKEY RECIPE BY TASTY
Here's what you need: salt, brown sugar, boiling water, ice, cold water, turkey, peanut oil, oven mitt, propane burner, deep fry thermometer, large pot, basket, s hook with handle
Provided by Tasty
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- DISCLAIMER: Deep frying a turkey can be dangerous if not done properly.
- Determine the amount of oil you will need before you start. This turkey and pot required 4 ½ gallons (17 liter) of peanut oil, you may need more or less.
- To determine the correct amount, place the turkey in the pot you will be using to fry. Fill it with water until it has just covered your turkey, that water level should also be at least 5 inches (13 cm) below the rim of your pot. Remove the turkey and see where the water levels off, this is the amount of oil you will need to fry the turkey. If the oil level is NOT 5 inches (13 cm) below the rim of your pot, use a taller pot. If too much oil is used, it will spill over when the turkey is lowered and cause a fire. If you like, as a precaution, turn off the propane burner before you add the turkey to the hot oil.
- In a large pot, container or cooler with a lid, combine salt, brown sugar and boiling water to make the brine.
- Once the salt and brown sugar have dissolved, cool down with ice.
- Place your turkey into the brine mixture, add more cold water to cover your turkey entirely. Weight down the turkey with something heavy and cover.
- Place the turkey in a cool place or refrigerator and let it brine for 8-16 hours.
- Remove the turkey from the brine, discard the brine. Pat dry the turkey. Make sure it's entirely dry inside and out, border on very dry.
- Let it sit at room temp for 30 minutes prior to frying.
- While the turkey is coming to room temp, prepare your deep frying pot. The pot should be large enough to hold the turkey, oil and have enough room to contain the oil once it starts bubbling (recommend 30 quart/ 28-liter pot).
- NOTE: Make sure the deep frying pot is clean and dry, any moisture in the pot will make the oil pop when it starts heating up.
- Pour the peanut oil into the pot. You should have enough oil to just cover the turkey. Set over high heat on an outside propane burner. Bring the temperature of the oil to 350°F (180°C).
- While the oil is heating up, prepare your turkey to submerge into the oil.
- If you are using a turkey deep frying kit, use all the equipment provided (i.e. hook/basket, s-hook, retrieval handle). If not, take a stainless steel kitchen utensil with a wide bottom, long handle and looped top. Take the kitchen utensil and push the handle through the neck of the turkey. You want the wide part of the utensil to rest inside the turkey cavity. Take an s-hook with a handle attachment and loop it through the loop part of the kitchen utensil.
- Wipe down the turkey again to make sure there is no moisture. Turkey is ready.
- Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY.
- Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 minutes. Make sure the oil temp is maintained at 350°F (180°C).
- After 45 minutes, turn off your propane burner and then gently remove the turkey from the oil.
- Place the turkey on a large baking sheet or carving board and check the temperature. Right out of the fryer, the breast meat should be at 150°F (65°C) and will reach 160°F (70°C) due to carry over cooking.
- Let the turkey rest for 30 minutes before carving.
- NOTE: Oil will be hot for a few hours after frying. Do not touch or dispose of until fully cooled.
- Carve as desired.
- Nutrition Calories: 16381 Fat: 1761 grams Carbs: 55 grams Fiber: 0 grams Sugars: 54 grams Protein: 137 grams
- Enjoy!
SUCCULENT DEEP FRIED TURKEY
Seasoned with spicy Cajun seasoning and cayenne pepper, this deep-fried turkey takes the holiday dinner's starring role to new heights.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 10h
Yield 6
Number Of Ingredients 15
Steps:
- Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
- Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
- Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.
Nutrition Facts : Calories 2309.1 calories, Carbohydrate 3.3 g, Cholesterol 488.1 mg, Fat 187.9 g, Fiber 0.4 g, Protein 153.9 g, SaturatedFat 38 g, Sodium 2776.6 mg, Sugar 1.1 g
DEEP FRIED TURKEY
Steps:
- Thaw turkey completely. Then clean out cavity, rinse and pat dry. Season turkey with dry ingredients, to taste (for more flavor, season the night before you cook.)
- Heat oil in pot (allow enough room in pot for turkey to be placed, too much oil will cause overflow), bring oil to at least 375 degrees F. Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.
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
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.
DEEP-FRIED TURKEY
As every politician since Huey Long -- or possibly Madison himself -- has said, ''We can do better.'' And in Louisiana, they have, by doing the unthinkable: deep-frying an entire turkey in a bubbling vat of peanut oil or lard. The result is delicious, surprisingly ungreasy and fast. (A 14-pounder cooks in 49 minutes -- 49 minutes!) I've made five of these things, and comments have ranged from ''This is the best turkey I've ever eaten!'' to ''This is the best turkey I've ever eaten!'' with nary a discouraging word. Deep-frying must be done outside, which means you will need a propane tank. In New York City it is illegal to cook with propane gas except in large gardens or outdoor spaces of single-family dwellings. It should work fine in a yard, where your fryer can double as a defensive weapon in case of intruders scaling your wall. In case the oil overflows, place a large bowl and a ladle next to the pot. Also, just before lowering the bird into the oil, and again just before taking it out a scant 49 minutes -- 49 minutes! -- later, turn the flame off for the same reason.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
- Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
- With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
- With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
- Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
- On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
- Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
- Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!
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
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
DEEP FRIED TURKEY
Give your oven a break and try frying your turkey this Thanksgiving. The frying helps give the bird a perfectly crispy skin and juicy meat.
Provided by Timothy H.
Categories Poultry
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Melt the pound butter in a sauce pan and then mix in beer, salt, garlic powder, onion powder, cayenne pepper, black pepper, Worcestershire sauce and Tabasco.
- Remove the neck and giblets and inject the marinade liberally throughout every part of the bird, cover with an oven bag and refrigerate overnight. Heat the oil to 350 degrees drop the bird SLOWLY (when the moisture in the marinade hits the hot oil, it will pop and splatter so gloves and long sleeves are highly recommended). Cover and fry the turkey at 350 degrees for 3 minutes per pound. When the thickest part of the thigh reaches 180 degrees, remove, drain, cool and carve.
Nutrition Facts : Calories 232.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 2013.5, Carbohydrate 3.8, Fiber 0.3, Sugar 0.5, Protein 0.7
CAJUN DEEP FRIED TURKEY
This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed. Not recommended for indoor cooking.
Provided by lkadlec
Categories Poultry
Time 9h
Yield 1 recipe
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out.
- Mix 1 part crab boil concentrate to 4 parts water.
- Combine dry ingredients with crab boil solution.
- Adjust seasoning to taste.
- Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.).
- Cover turkey with foil and refrigerate overnight.
- Heat oil to 350°F
- CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375°F.
- Put turkey in basket and CAREFULLY lower it into the pot.
- Cook 5 minutes per pound.
- Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).
Nutrition Facts : Calories 7377.4, Fat 367.9, SaturatedFat 103.3, Cholesterol 3087.2, Sodium 16912.1, Carbohydrate 23, Fiber 11.4, Sugar 2.4, Protein 931.7
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
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.
DEEP-FRIED TURKEY
Provided by Allison Vines-Rushing
Categories Poultry turkey Thanksgiving Dinner Deep-Fry Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10, with leftovers
Number Of Ingredients 9
Steps:
- Place the turkey in a large food-safe plastic bag inside of an ice chest large enough to contain it. To make the brine, in a large bowl, whisk the brown sugar, mustard, salt, and cayenne pepper until smooth. Gradually whisk in the water, followed by the thyme and garlic and pour around the turkey in the plastic bag, submerging the turkey in the brine. Tie the bag closed, pack the cooler the rest of the way with ice, and brine for 24 hours.
- Remove the turkey from the brine and pat dry inside and out with paper towels. Transfer the bird, breast-side up, to a turkey frying basket.
- Place the turkey in the frying basket in a 30-quart stockpot and add enough oil to barely cover the bird. Remove the turkey (in the frying basket) from the stockpot and bring the oil to 400°F; this can take up to 1 hour.
- Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, about 30 minutes. Lift the turkey in the basket from the fryer and drain over a draining rack for 15 minutes.
- Remove the turkey from the basket, carve, and serve.
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- After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding.
- Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin. Separate the skin from the breast meat and massage the rub onto the meat with your hands. Put the turkey on a large sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours.
- Fill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for the oil to come to temperature).
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