Deep Fried Wild Turkey Food

DEEP-FRIED WILD TURKEY

Steps:

• Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40 to 60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite. Try one.

SWEET AND SPICY DEEP-FRIED TURKEY

Steps:

• Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
• Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.)
• Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
• Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
• Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered, adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
• Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
• Meanwhile, make the sauce: Heat 3 tablespoons vegetable oil in a medium skillet over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until very fragrant but not browned, about 1 minute. Add the honey, soy, mirin, hoisin, sambal and rice vinegar and cook, stirring occasionally, until very thick, 5 to 7 minutes. Remove from the heat and set aside.
• Remove the turkey from the basket or fry stand and liberally brush with the glaze, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving.
• Serve with steamed rice and broccoli.

DEEP-FRIED TURKEY

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.

SUCCULENT DEEP FRIED TURKEY

Steps:

• Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
• Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
• Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.

DEEP-FRIED TURKEY

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.

SIMPLE DEEP FRIED TURKEY

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.

DEEP-FRIED TURKEY

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 WILD TURKEY

Steps:

• Mix all ingredients except turkey, pot and peanut oil to make a marinade.
• Let stand overnight in refrigerator.
• Use meat injecting needle to inject all through turkey.
• Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days.
• Remove in time to bring to room temp before cooking.
• Heat oil in a 40-60 quart pot to 325F (Use candy thermometer).
• Immerse turkey completely and cook for 4 minutes per pound.
• Place a pie tin with holes in the bottom, in the bottom of the deep fryer to prevent sticking.

SOUTHERN FRIED TURKEY

Steps:

• Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
• Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot ? this insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly.
• Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
• Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
• Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and 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.

DEEP-FRIED TURKEY

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.

CRISP FRIED WILD TURKEY BREAST

Steps:

• In a shallow bowl beat eggs, then add salt and pepper.
• Tear strips of turkey off breastbone.
• Dip turkey in eggs, then flour.
• Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
• Cover Dutch oven while frying to prevent splattering.

CHICKEN FRIED WILD TURKEY WITH GRAVY

Steps:

• Marinate turkey in dressing, hot sauce and lemon pepper for 8 hours or overnight (I've done 4 hrs and it turns out fine).
• Combine eggs and milk in a shallow dish.
• Combine flour, salt, & pepper in another shallow dish.
• Coat each piece of marinated turkey 1st in flour, then in milk mixture, then again in flour.
• Deep fry until golden brown.
• To make gravy, combine 2 T margarine or butter with 2 T flour over medium heat. Slowly whisk in 1 cup milk and salt & pepper to taste. Whisk over medium heat until it thickens.

CAJUN DEEP FRIED TURKEY

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).

DEEP-FRIED TURKEY

Steps:

• Place the turkey in a large food-safe plastic bag inside of an ice chest large enough to contain it. To make the brine, in a large bowl, whisk the brown sugar, mustard, salt, and cayenne pepper until smooth. Gradually whisk in the water, followed by the thyme and garlic and pour around the turkey in the plastic bag, submerging the turkey in the brine. Tie the bag closed, pack the cooler the rest of the way with ice, and brine for 24 hours.
• Remove the turkey from the brine and pat dry inside and out with paper towels. Transfer the bird, breast-side up, to a turkey frying basket.
• Place the turkey in the frying basket in a 30-quart stockpot and add enough oil to barely cover the bird. Remove the turkey (in the frying basket) from the stockpot and bring the oil to 400°F; this can take up to 1 hour.
• Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, about 30 minutes. Lift the turkey in the basket from the fryer and drain over a draining rack for 15 minutes.
• Remove the turkey from the basket, carve, and serve.