Fabulous Deep Fried Turkey Food

FABULOUS DEEP-FRIED TURKEY

Steps:

• 1. Remove wrapper, plastic pop-up thermometer, and other plastic attachments or inserts. Wash the turkey inside and out.
• 2. Remove giblets and neck from inside the bird. Dry inside and out with paper towels.
• 3. Place on a paper towel-lined pan to absorb any additional moisture.
• 4. For the marinade, mix ingredients in a bowl. Pour into a glass to make it easier for pulling into the syringe. Keep a second glass with olive oil on hand for cleaning the syringe if it becomes clogged.
• 5. Fill up the syringe with the marinade. It's best to use a syringe with a good size hole or holes to prevent clogging.
• 6. Pierce the skin. Insert the syringe and squeeze the plunger part of the way into the breast. Repeat in several places all over the breast to spread out the marinade. Refill the syringe as needed. Continue to inject the turkey on both breasts, thighs, and legs.
• 7. Wrap the turkey with plastic wrap and refrigerate for 12 to 24 hours.
• 8. Remove turkey from the refrigerator. Pat down, again, with paper towels inside and out. (The marinade is ok moisture, but you don't want any water.)
• 9. Set up a frying station outside (a safe distance from any homes or cars) with the burner, propane tank, a trash can and a table for deep-frying tools. You'll need a digital meat thermometer, deep-fry thermometer, lighter, hook for handle, paper towels, peanut oil, and a heat-resistant glove.
• 10. Pick your style of pot for frying. There are two typical frying pots. One is a pot with a basket and the other uses a poultry rack; either work great.
• 11. Place turkey in the basket or on the poultry rack with the feet up. Then, pour peanut oil until it completely covers the turkey (this is for measuring how much oil is needed for frying).
• 12. Remove the turkey from the pot and place on fresh paper towels placed in the pan to catch drips.
• 13. Light the burner to a low flame. Then, put the pot with the deep-fry thermometer on the burner and increase the flame. Use the thermometer to monitor the oil. When oil reaches 375 degrees, it's ready for lowering the turkey.
• 14. Slowly lower the turkey. The oil will pop and sizzle vigorously. It takes a while for the cavity to fill with oil, so pause as lowering until the oil calms down. Then continue lowering until the turkey is on the bottom.
• 15. The heat will lower. If the heat doesn't rise in a few minutes, slightly increase the flame. Keep the oil temp between 325 to 350 degrees. Do not leave the fryer unattended while the turkey is frying.
• 16. Fry the turkey 3 to 3 ½ minutes per pound. Remove the turkey from the hot oil. Check the temperature with the digital thermometer in the turkey breast away from the bone (should read 165 degrees).
• 17. Carefully remove the turkey from the basket or rack and place on a cutting board or pan.
• 18. Let sit for at least 10 minutes before cutting so the juices redistribute.

DEEP FRIED 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.

DEEP-FRIED TURKEY

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

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.

JIVE TURKEY DEEP-FRIED TURKEY

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.