Deep Fried Turkey

Deep Fried Turkey

Deep fried turkey has become quite a popular cooking technique over the last couple of years.  Our friend Dianne says that deep fried turkey and smoked turkey are the ULTIMATE FOWL and she suggests that you save your pennies and get both.  We have several Deep Fried Turkey Recipes in the archives of the World Famous Recipes mailing list.  Diane goes on to say that uou do have to be careful when cooking with a propane power deep fryer.  Be careful not to burn the house down in the process.   Remember that oil and water do not mix.  They create splatters. When you deep fry turkey, keep water away from the deep fryer. Splatters on an open flame  create  more FLAMES which can cause fire trucks to be sent to your residence.

You should get your turkey fryer purchased and set up before Thanksgiving Day and be sure to READ and FOLLOW  the directions included with the turkey fryer to avoid any problems.

Get a bird that weighs about 12 lbs.   If you need more turkey, cook two.  Brine the bird for a couple of  days by injecting the turkeys with either a 50-50  honey & butter mixture, another turkey brine recipe or a  commercial Cajun mix.  Either one will make sure you do not have leftover turkey to deal with unless that is what you want.   When deep frying make sure that the outside of the turkey is DRY. Wipe the turkey with plenty of paper towels to prevent splatters. SLOWLY insert the turkey into the hot peanut oil and cook for   3 to 3 1/2 minutes per pound you will have the most delicious bird you have ever tasted.

Below are some additional Deep Fry Turkey Recipe examples

Cajun Style Deep Fried Turkey

Ingredients:
4 oz liquid garlic
4 oz liquid onion
4 oz liquid celery
1 tablespoon red pepper
2 tablespoons salt
2 tablespoons Tabasco,or the hot sauce you prefer
1 ounce liquid crab boil, OR 1 tablespoon old Bay Seasoning
1 poultry or meat injector
1 defrosted 10 to 12 pound turkey
5 gallons peanut oil

Saute liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco adn liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved.

Fill the injector and inject the turkey at the breast, wings, drumsticks, thighs, and back. Allow to marinate for24 hours in the refrigerator or ice chest.

Using a 10 gallon pot for frying, Bring the peanut oil to 350 degrees F and fry for 38 to 42 minutes. The turkey should float to the surface after 35 minutes and you should cook for an additional 5 to 7 minutes.

Deep Fry Turkey

10 to 12 lb. WHOLE TURKEY, non self-basting
2/3 cup vinaigrette
1/3 cup dry sherry
2 tsp. lemon pepper seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
As needed peanut oil

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels.

Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together.

Cut off the wing tips and plump little tail as they may get caught in the fryer basket.

In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.

Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.

Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.

Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., depending on the amount of oil, outside temperature and wind conditions, this should take about 40 to 50 minutes.

When the oil temperature registers 375º F., on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute.

Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350º F. If the temperature drops to 340º F., or below, oil will begin to seep into the turkey.

Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170º F., in the breast or 180º F., in the thigh, carefully remove the turkey from the hot oil.

Allow the turkey to drain for a few minutes.

(Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe from: The National Turkey Federation.

Southern Deep Fried Turkey

Yield: 12

Ingredients
10 to 12 Pound WHOLE TURKEY, non self-basting
2/3 Cup vinaigrette
1/3 Cup dry sherry
2 Teaspoons lemon pepper seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon cayenne pepper
As needed peanut oil
Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To  allow for good oil circulation throughout the cavity, do not truss or tie  legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.
In a medium bowl, mix vinaigrette, dry sherry and seasonings together.  Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.
Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high  setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer,  slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees F in the breast or 180 degrees F in the thigh,  carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Thanksgiving Dinner Recipes can be found here: Thanksgiving Dinner Recipes

Turkey Recipes Carnival

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