Jive Turkey Deep Fried Turkey Recipes

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.

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.

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.

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.

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!

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.

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.

Steps:

• 1. Preheat the oil to 350°F.
• 2. Completely thaw the turkey. Remove giblets and neck, reserve for other uses. If present, remove and discard any plastic pieces such as leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey completely with paper towels. Generously rub the front and back of the outside of the turkey with the dry rub. Separate the skin covering the breast and insert dry rub under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine.
• 3. Place the turkey breast side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil. Be cautious of splattering oil. Maintain oil temperature at around 350°F. Fry turkey for 3 1/2 minutes per pound. Slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from the bird. Check for doneness. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above. Let rest for 15 minutes. Carefully carve with a sharp knife.

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!