Tonys Deep Fried Turkey Food

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.

CAJUN DEEP FRIED TURKEY

Steps:

• Prepare Thanksgiving Deep Fried Turkey:.
• First you will want to Marinade or Brine your Turkey for at leat 8-12 hours for extra flavor and to make sure it is really moist. You will need a pot big enough to keep in your refrigerator for the 8-12 hour period to keep your Turkey inches You will mix all ingredients together, and add your Turkey and the marinade to your pot, and cover, and add to the refrigerator overnight. I like to put the fresh herbs directly into the cavity of the bird for a little extra flavor. When you are done marinading you are ready to cook your Turkey.
• How to Deep Fry a Turkey:.
• You will need a completely thawed turkey, a couple gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. Make sure that there is not any type of thermometer or device that will pop out on the turkey. It would melt into the oil, not a good thing.
• To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two left from the top. If you do not have any room for extra water you will need to get a larger pot. You will then remove the turkey and measure the amount of water left, and this is the amount of oil you will need to fry your turkey.
• You will now dry and season your turkey, and make sure that your frying pot is completely dry. You can add any seasonings you like; I prefer to inject my seasonings directly into the bird. You can also add you cooking pot to your stove top and heat to make sure all water is gone before adding to your outdoor fryer heating source. Once completely dry you will add the oil to the pot and bring it to a temperature of about 375 to 400 degrees. Make sure that you are able to get a good read on the temperature. It may fluctuate a few degrees depending on the weather while cooking outside but it should not be that big a deal. You just want to make sure that you are cooking in a covered but ventilated are. If it is raining or snowing it will make your Turkey frying experience for a really bad day.
• This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey inches You are going to lower the turkey into the pot of very hot oil 400 degree oil. The oil is going to splatter some and you will need some very good cooking gloves. They sell different styles of racks to lower your bird into the oil at Wal-Mart, Lowes, and Home Depot. Just remember to very, very slowly lower your turkey into the hot oil. A good method here is dunking your turkey, and I do not mean cannon ball either. When you lower your turkey into the hot oil it will boil up. This is why I suggest turning off the burner or heat source when you do it. You may have to do this multiple times and then one time might do the trick. Just make sure that the oil does not overflow the cooking pot.
• Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a bio thermometer you will need to test the turkey for doneness. The internal temperature needs to read 160 to 165 degrees. Make sure you are testing between the thigh area, and not hitting a bone to get a correct read.
• Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you're set to go. Let it rest for about 15 to20 minutes and then carve and enjoy this crisp and delicious bird.

CAJUN DEEP FRIED TURKEY

Steps:

• You will also need: 1 poultry or meat injector, 1 turkey deep-fryer consisting of 40- to 60-quart pot with basket, burner and propane tank.
• 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.
• If it's your first time and you want your turkey-frying experience to be successful, please take a moment to read them before getting ready for a great-tasting feast!
• Do'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.
• Betty Crocker.