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 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
EMERIL'S FRIED TURKEY
This is a great fried turkey recipe, but you need to have the equipment to make it. Equipment needed is an outdoor deep fryer, marinade injector, and a meat thermometer.
Provided by The Bruce
Categories Whole Turkey
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Marinade Instructions:.
- Combine the Worcestershire, crab& shrimp boil, apple cider, honey, beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp cayenne and ground cloves in a blender and puree on high for 4-6 minutes.
- Using a marinade injector, inject the breast, wings, thighs, legs and back with the marinade.
- Rub Instructions:.
- Combine the remaining salt, cayenne and pepper.
- Rub the turkey with the mixture.
- Place the turkey in the refrigerator for 24 hours.
- Frying Instructions:.
- Heat the peanut oil to 350 degrees F.
- Place turkey in peanut oil and cook the turkey for 3-5 minutes per pound.
- Remove the turkey from the oil when the internal temperature reaches 170- 180 degrees F.
- Place on paper towel to drain.
- Let the turkey rest for 15-20 minutes prior to carving.
Nutrition Facts : Calories 826.9, Fat 36.6, SaturatedFat 10.3, Cholesterol 308.7, Sodium 12347.5, Carbohydrate 24.1, Fiber 0.5, Sugar 21.3, Protein 93.1
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
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