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!
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 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
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.
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
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 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.
More about "deep fried turkey food"
DEEP-FRIED TURKEY: STEP-BY-STEP GUIDE ON HOW TO DEEP …
From tasteofhome.com
Estimated Reading Time 8 mins
BRINED BROWN SUGAR DEEP FRIED TURKEY | BUTTERBALL
From butterball.com
DEEP FRIED TURKEY WITH CREOLE SPICES RECIPE
From southernliving.com
BEST MARINADES FOR DEEP-FRIED TURKEY - FOOD.COM
From food.com
DEEP-FRIED TURKEY | PAULA DEEN
From pauladeen.com
DEEP-FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR
From foodandwine.com
NEELY'S DEEP-FRIED TURKEY RECIPE | THE NEELYS | FOOD …
From foodnetwork.com
Reviews 17Difficulty AdvancedCategory Main-DishSteps 6
- 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).
BEST DEEP-FRIED TURKEY RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
4/5 (22)Total Time 1 hrServings 6-8
THE BEST DEEP-FRIED TURKEY {WITH INJECTION RECIPE}
From heartscontentfarmhouse.com
4 DEEP-FRIED THANKSGIVING SIDES YOUR GUESTS WILL GO CRAZY FOR
From rachaelrayshow.com
HOW TO DEEP FRY TURKEY WINGS? - TEST FOOD KITCHEN
From testfoodkitchen.com
THE BEST DEEP FRIED TURKEY RECIPE - SMOKED BBQ SOURCE
From smokedbbqsource.com
COUNTRY FRIED TURKEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY DEEP FRIED TURKEY LEGS IDEAS YOU’LL LOVE
From eatwhatweeat.com
DEEP FRIED TURKEY RUB RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO DEEP FRY A TURKEY | BUTTERBALL
From butterball.com
15 DEEP FRIED TURKEY BRINE YOU CAN MAKE IN 5 MINUTES
From eatwhatweeat.com
HOW TO DEEP FRY A TURKEY - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
HOW TO DEEP FRY A TURKEY: DOS AND DON'TS FOR HOME CHEFS - BOB …
From bobvila.com
DEEP-FRIED TURKEY RECIPE | THANKSGIVING TURKEY | ALTON BROWN
From altonbrown.com
DEEP-FRIED TURKEY RECIPES
From allrecipes.com
DEEP FRIED TURKEY MAKES A FAST THANKSGIVING FEAST
From amazingribs.com
ALTON'S DEEP FRIED TURKEY | FOOD NETWORK - YOUTUBE
From youtube.com
FIVE SAFETY TIPS FOR DEEP FRYING TURKEY | THANKSGIVING | PBS FOOD
From pbs.org
DEEP-FRIED TURKEY IS NOT AS UNHEALTHY AS YOU THINK | FOX NEWS
From foxnews.com
HOW TO DEEP FRY A TURKEY IN 10 STEPS! W/ FAQS - WEBSTAURANTSTORE
From webstaurantstore.com
WHAT DO YOU SERVE WITH DEEP FRIED TURKEY? - I'M COOKING
From solefoodkitchen.com
BOJANGLES DEEP FRIED TURKEY - FOOD BLOG
From bistropierre.com
BASIC DEEP-FRIED TURKEY RECIPE - SERIOUS EATS
From seriouseats.com
DEEP FRIED TURKEY - DINNER AT THE ZOO
From dinneratthezoo.com
20 OF THE BEST IDEAS FOR RUBS FOR DEEP FRIED TURKEY
From delishcooking101.com
SIDES FOR DEEP FRIED TURKEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO DEEP FRY TURKEY BREAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
SOUTHERN DEEP FRIED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
DEEP FRIED TURKEY - MASTERBUILT
From masterbuilt.com
DEEP-FRIED TURKEY RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HERE'S WHY YOU SHOULD DEEP FRY YOUR THANKSGIVING TURKEY - TASTY
From tasty.co
WHAT TEMP IS A DEEP FRIED TURKEY DONE? - TEST FOOD KITCHEN
From testfoodkitchen.com
20 BEST SEASONING FOR DEEP FRIED TURKEY (2022 UPDATED)
From just-a-taste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love