CAJUN INJECTOR ULTIMATE FRIED TURKEY
Provided by Food Network
Categories main-dish
Time 1h
Yield One 10-12 lb. turkey
Number Of Ingredients 5
Steps:
- Place your turkey in the Cajun Injector® Electric Turkey Fryer. Fill the fryer pot with water until your turkey is completely submerged. Remove turkey from pot and mark the water line (this line will change depending on what size turkey you choose). Drain water and dry pot completely. Fill your fryer pot with Cajun Injector® Frying Oil, making sure to stop at the line that was previously marked. Heat oil to 400°F. While waiting for the oil to heat, remove the giblets from your turkey and discard or reserve for gravy. Rinse turkey thoroughly and pat dry. Inject your Cajun Injector® Creole Butter Marinade into the breast, thighs and legs. Sprinkle turkey generously with Cajun Injector® Cajun Shake Quick Shake Seasoning and rub it in with hands. Place turkey in fry basket and slowly lower basket into properly heated oil. Fry turkey 3½ minutes per pound. Juices should run clear when turkey thigh is pierced with fork. Hang basket from fryer hook to drain or use Cajun Injector® Quick Drain System. Slice turkey and enjoy the juiciest, most flavorful and fastest Thanksgiving turkey!
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
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.
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 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
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
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
SOUTHERN-STYLE DEEP-FRIED TURKEY
Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 20
Number Of Ingredients 17
Steps:
- Read the Turkey Deep-Frying Do's and Don'ts (below). In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
- Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
- Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
- Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F. (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
- Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F. If temperature drops to 340°F or below, oil will begin to seep into turkey.
- Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
- At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F. If inserted into thigh, it should read 180°F. If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
- Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.Turkey Deep-Frying Do's and Don'ts We want your turkey-frying experience to be successful, especially if it's your first time, so we've gathered these important reminders. Please take a moment to read them before getting ready for a great-tasting feastDo's Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips.Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building.Use only oils with high smoke points, such as peanut, canola or safflower oil.Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.Have a fire extinguisher nearby for added safety.Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking.Allow the oil to cool completely before disposing of it or storing it. Don'ts Never fry on wooden decks or other structures that could catch fire, and don't fry on concrete, which could be stained by the oil.Never leave the hot oil unattended, and do not allow children or pets near the cooking area.
Nutrition Facts : Calories 335, Carbohydrate 0 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg
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
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
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.
CAJUN DEEP FRIED TURKEY
Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!
Provided by Olha7397
Categories Whole Turkey
Time 1h20m
Yield 10-12 lb.
Number Of Ingredients 15
Steps:
- You will also need: 1 poultry or meat injector, 1 turkey deep-fryer consisting of 40- to 60-quart pot with basket, burner and propane tank.
- Read the Turkey Deep-Frying Do's and Don'ts (below).
- In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
- Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
- Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
- Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
- Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F If temperature drops to 340°F or below, oil will begin to seep into turkey.
- Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
- At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F If inserted into thigh, it should read 180°F If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
- Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.
- Turkey Deep-Frying Do's and Don'ts.
- If it's your first time and you want your turkey-frying experience to be successful, please take a moment to read them before getting ready for a great-tasting feast!
- Do's:.
- Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips.
- Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building.
- Use only oils with high smoke points, such as peanut, canola or safflower oil.
- Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.
- Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.
- Have a fire extinguisher nearby for added safety.
- Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking.
- Allow the oil to cool completely before disposing of it or storing it.
- Don'ts:.
- Never fry on wooden decks or other structures that could catch fire, and don't fry on concrete, which could be stained by the oil.
- Never leave the hot oil unattended, and do not allow children or pets near the cooking area.
- Betty Crocker.
Nutrition Facts : Calories 595.2, Fat 32.6, SaturatedFat 8.4, Cholesterol 225.8, Sodium 1034.3, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 68.3
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
DEEP FRIED TURKEY RUB
Make and share this Deep Fried Turkey Rub recipe from Food.com.
Provided by Lavender Lynn
Categories Whole Chicken
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
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 113.3, Fat 1.6, SaturatedFat 0.6, Sodium 16.6, Carbohydrate 26.8, Fiber 10.2, Sugar 0.8, Protein 4.5
APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY
I know sounds a little kinky! What more can a turkey want? I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This recipe is here for you to play with. You can choice one or all of these methods for making your turkey. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the dry rub and being deep fried. Everyone picks at the crispy skin as it's being craved. It's a no wonder that no fingers get? It's wonderful. Yes you can just brine, dry rub, inject AND OR deep fry this recipe. You'll find any of all options or one way wonderful.
Provided by Rita1652
Categories Whole Turkey
Time 16h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
- Remove tea bags and cool.
- Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
- Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
- Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
- Cool drain herbs and garlic set aside for placing under the skin of the turkey.
- Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
- Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
- Take the garlic and herbs that was set aside and place under the skin of the turkey.
- Place the turkey uncovered on a rack in the refrigerator overnight.
- Heat peanut oil to 350°F.
- Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
- Tie legs and wings to body with cotton string.
- Lower breast side up into hot oil.
- Be cautious of hot splattering oil.
- Maintain oil temp at 350°F.
- Fry 3 minutes a pound till 180°F.
- Remove from oil and rest for 15 minutes.
- Carve and eat.
Nutrition Facts : Calories 1143.6, Fat 52.2, SaturatedFat 17.1, Cholesterol 340.5, Sodium 11733.4, Carbohydrate 68.5, Fiber 0.5, Sugar 63.2, Protein 95.6
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