Fried Turkey Martha Stewart Food

MARTHA'S SECRET TURKEY BURGER

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

STIR-FRIED TURKEY IN LETTUCE WRAPS

Steps:

• In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.

SPICE RUB FOR DEEP-FRIED TURKEY

Steps:

• Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

FRIED TURKEY - MARTHA STEWART

Steps:

• For the injection sauce, mix chicken broth, garlic oil or juice, salt, hot sauce, cayenne and Worcestershire sauce. For the rub, finely grind bay leaves in spice grinder or coffee grinder. Place in small bowl. Grind thyme, oregano and peppercorns similarly, and add to bay leaves with garlic powder and hot Creole seasoning. Mix. Divide into three equal parts. Wash turkey inside and out under cold running water; pat dry. Using a hypodermic needle or a baster with a threaded needle, shoot injection sauce throughout the meaty portions of the turkey. Do this about 24 hours before you cook the turkey. At the same time, rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts,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, which will take about 30 minutes. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and Pope's nose together securely;form a handle with wire. This will enable you to hold turkey while submerging in hot oil. Heat oil in pot until temperature registers 350 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 350 degrees while frying. Fry until golden brown, about 30-40 minutes, or 3 minutes per pound. Lift turkey from oil and check for doneness with an instant-read thermometer. It should be 180 degrees in the thigh or 170 degrees in the breast. If it's done, transfer to wire rack over a roasting pan. Drain for 15 minutes.

GRILLED TURKEY

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.