Deep Fried Turkey Food

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DEEP FRIED TURKEY



Deep Fried Turkey image

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

1/2 lb butter
1 (12 ounce) bottle beer (chicken stock is a good nonalcoholic substitute)
2 tablespoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
1 turkey

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



Deep-Fried Turkey image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h25m

Yield 8 servings

Number Of Ingredients 4

One 12-pound turkey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Vegetable or peanut oil, for frying

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



Deep-Fried Turkey image

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

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

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



Deep-Fried Turkey image

Provided by Cat Cora

Categories     main-dish

Time 2h

Yield 12-14 servings

Number Of Ingredients 4

1 12-pound turkey (thawed if frozen)
2 to 3 gallons vegetable oil
1/2 cup Cajun or Creole seasoning
1 tablespoon granulated onion

Steps:

  • Remove the neck, giblets and any excess fat from the turkey; discard. Remove and discard the plastic pop-up thermometer. Rinse the turkey under cold water and pat dry with paper towels. Refrigerate overnight, uncovered, to let the turkey dry. (It must be completely dry before frying, or the oil will splatter.)
  • Fill a turkey fryer with the vegetable oil according to the manufacturer's instructions and heat to 400 degrees F.
  • Meanwhile, mix the Cajun seasoning and granulated onion in a small bowl. Rub the spice mixture inside the turkey cavity and all over the skin. Make sure the hole at the neck is open at least 2 inches so the oil can flow through the bird.
  • Place the turkey in the drain basket, neck-end first, and slowly lower the basket into the hot oil until the turkey is completely submerged. Once the oil temperature climbs back up to 350 degrees F, start timing: Fry the turkey until a thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 3 1/2 minutes per pound. (A 12-pound bird will take about 50 minutes from the time you lower it into the oil.)
  • Carefully remove the basket from the oil and transfer to a paper towel-lined baking sheet to drain. Let the turkey rest at least 30 minutes. Make sure that all of the oil has drained out of the cavity, then transfer to a platter.

DEEP-FRIED TURKEY



Deep-Fried Turkey image

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

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)

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



Deep-Fried Turkey image

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

Fresh turkey (15 pounds)
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons Konriko brand, or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

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 INJECTION - BUTTER CREOLE



Deep Fried Turkey injection - butter creole image

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

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

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 WITH HERBS



Deep-Fried Turkey with Herbs image

Provided by Lauren Salkeld

Categories     Herb     turkey     Thanksgiving     Dinner     Deep-Fry

Number Of Ingredients 8

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

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.

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY



Apple and Tea Brine, Injected, Rubbed and Deep Fried Turkey image

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

1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them)
1 cup coarse salt or 1 cup pickling salt
1 lb brown sugar
4 oolong tea bags
2 quarts apple juice
1 inch ginger, sliced lengthwise
10 whole allspice
10 peppercorns
2 bay leaves
10 fresh sage leaves
4 sprigs rosemary
10 garlic cloves
4 quarts cold water
1/2 cup butter
4 tablespoons olive oil
5 garlic cloves, slightly smashed skin removed
2 sprigs rosemary
4 sage leaves
cracked black pepper, to season
1/2 cup dry rub seasonings (I use Cajun Spice Rub Mix Recipe or Sweet and Spicy Dry Rub on Ribs or Salmon)

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

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

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

peanut oil, for frying (about 5 gallons)
1 (10 -15 lb) turkey
6 teaspoons salt
6 teaspoons paprika
6 teaspoons white pepper
6 teaspoons cayenne
6 teaspoons Accent seasoning (optional)
16 ounces liquid crab boil concentrate

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



Deep-Fried Turkey image

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

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

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

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From delishcooking101.com


HOW TO COOK A DEEP FRIED TURKEY – GO FOOD RECIPE
How to cook a deep fried turkey. Put the turkey in the frying basket, breast side (neck end) facing down. Allow turkey to marinate in the refrigerator for a couple of hours before frying. Place the turkey on the deep fryer rack or basket. Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Turn on the cooker to medium …
From gofoodrecipe.com


DEEP-FRIED TURKEY - RESTAURANTS - CHOWHOUND
Back home a lot of places sold deep fried turkeys, while they might not have been packaged (like popeye's), you may have gotten one that was deep fried the day before and then put in one of those aluminum trays and covered with foil and put in the fridge overnight. I was always lucky enough to know the owner and stop by Thanksgiving morning and pick it up …
From chowhound.com


HOW TO DEEP FRY A TURKEY - PETER'S FOOD ADVENTURES
We know that Americans love to fry foods, and turkey is no exception. Everyone needs to try this at least once, it tastes great. When deep frying a turkey, the skin is crispy (obviously because of the oil), the meat flavorful and juicy. The best thing is that is only takes about 45 minutes to deep fry the turkey (for a 12 lb turkey)! What a time saver! The turkey …
From petersfoodadventures.com


DEEP-FRIED TURKEY BRINED IN CAYENNE AND ... - FOOD & WINE
This flavorful deep-fried turkey is seasoned with a brine that includes brown sugar, Dijon mustard and cayenne. It takes just three minutes per pound to cook.
From foodandwine.com


IS A DEEP FRIED TURKEY HEALTHY? - HOMEMADE FOOD
How unhealthy is deep fried turkey? Consider the nutrition facts. Deep-fried turkey: 3.5 ounces has about 190 calories and 11 grams of fat, Roasted turkey breast: 3.5 ounces has about 165 calories and 7 grams of fat. Skinless roasted turkey breast: 3.5 ounces has about 140 calories and 3.5 grams of fat.
From cassiskitchen.com


ALTON'S DEEP FRIED TURKEY | FOOD NETWORK - YOUTUBE
No need to call 911: Alton Brown shows you how to deep-fry a turkey without the mishaps.Get the recipe: http://www.foodnetwork.com/recipes/alton-brown/deep-f...
From youtube.com


BEST MARINADES FOR DEEP-FRIED TURKEY - FOOD.COM
Fried Turkey Brined in Cayenne & Brown Sugar. "We fried a turkey using this recipe for a get together with friends and we had a blast. The turkey came out beautifully and was so moist, juicy and had an awesome flavor! This was easy and perfect. The cayenne and brown sugar were wonderful flavors to blend with the turkey.
From food.com


DEEP FRIED MAIN DISH RECIPES | ALLRECIPES
Chef John's Buttermilk Fried Chicken. Rating: 4.49 stars. 450. I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked. By Chef John. fried chicken pieces with a lemon wedge on a blue plate.
From allrecipes.com


FRYING A TURKEY BREAST - ALL INFORMATION ABOUT HEALTHY ...
Deep fried turkey breast Recipe by Taylor Topp - Cookpad great cookpad.com. Deep fried turkey breast Taylor Topp @Tay68cancook USA. What a great way to have turkey for the holidays or anytime that tastes fabulous and easy to prepare! 20 mins. Ingredients. 12 servings. turkey 1 amount of peanut or vegetable oil for deep fryer, 1 cup flour 1 ...
From therecipes.info


LIST OF DEEP FRIED FOODS - WIKIPEDIA
Turkey. Wonton. Zeppole. Banana fritter. Deep fried foods. Mozzarella sticks are a type of deep fried cheese. Deep fried papad being prepared at an exhibition in Guntur, India. Deep-fried pizza, also known as a "pizza crunch" in Scotland. Toasted ravioli is an appetizer created and popularized in St. Louis, Missouri .
From en.wikipedia.org


CAJUN FRIED TURKEY BRINE RECIPE - ALL INFORMATION ABOUT ...
Cajun Deep Fried Turkey Recipe - Food.com tip www.food.com. brine for turkey, and you will need to do this for 1 ⁄ 2 cup salt 2 gallons water 1 (16 ounce) bottle Italian dressing 1 ⁄ 2 cup creole seasoning (Tony Chachere's) 1 ⁄ 4 cup paprika 1 tablespoon cayenne pepper 4 fresh garlic cloves, minced For the body cavity of the Turkey 3 sprigs fresh thyme (up to 4) 1 sprig fresh …
From therecipes.info


HOW DO YOU REHEAT A DEEP FRIED TURKEY? - I'M COOKING
How to Reheat a Fried Turkey. Remove the fried turkey from the refrigerator. Allow the turkey to come to room temperature. Preheat your oven to 250 degrees Fahrenheit. Reheat the fried turkey uncovered for about 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. 27 нояб. 2020 г.
From solefoodkitchen.com


COUNTRY FRIED TURKEY RECIPE
This fried turkey recipe calls for buying cut-up turkey parts, which get brined in a flavorful buttermilk marinade, coated in seasoned flour, and then fried until golden brown in a cast-iron skillet—just like you would with classic fried chicken. Although it doesn’t have the iconic look of a whole roasted holiday turkey, no one will complain when you set down an enormous …
From thespruceeats.com


TURKEY FRYERS VS. DEEP FRYERS | KRON4
Turkey fryers. Turkey fryers are, in a word, simple. Generally speaking, a turkey fryer kit includes a burner, pot, regulator and hook or hanging tray (or both) meant to accommodate a turkey ...
From kron4.com


DEEP-FRIED TURKEY: A BRIEF THANKSGIVING HISTORY | VOGUE
But health concerns be damned. As the new cooking technique headed north, more people started to pay attention. In 1996, Martha Stewart Living photographed a deep-fried turkey for the November ...
From vogue.com


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