DEEP-FRIED TURKEY
This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.
Provided by Tim and Meredith
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 1h30m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 1.5 g, Cholesterol 228.5 mg, Fat 33.6 g, Fiber 0.3 g, Protein 68.8 g, SaturatedFat 8.7 g, Sodium 571.2 mg, Sugar 0.3 g
CRISP FRIED WILD TURKEY BREAST
An easy way to cook that wild turkey your mighty hunter brings home. From Texas Highways magazine posted in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Poultry
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
DEEP-FRIED TURKEY
As every politician since Huey Long -- or possibly Madison himself -- has said, ''We can do better.'' And in Louisiana, they have, by doing the unthinkable: deep-frying an entire turkey in a bubbling vat of peanut oil or lard. The result is delicious, surprisingly ungreasy and fast. (A 14-pounder cooks in 49 minutes -- 49 minutes!) I've made five of these things, and comments have ranged from ''This is the best turkey I've ever eaten!'' to ''This is the best turkey I've ever eaten!'' with nary a discouraging word. Deep-frying must be done outside, which means you will need a propane tank. In New York City it is illegal to cook with propane gas except in large gardens or outdoor spaces of single-family dwellings. It should work fine in a yard, where your fryer can double as a defensive weapon in case of intruders scaling your wall. In case the oil overflows, place a large bowl and a ladle next to the pot. Also, just before lowering the bird into the oil, and again just before taking it out a scant 49 minutes -- 49 minutes! -- later, turn the flame off for the same reason.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
- Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
- With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
- With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
- Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
- On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
- Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
- Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!
DEEP-FRIED TURKEY BREAST
Turkey breast marinated in Diamond Crystal® coarse sea salt and other spices and deep-fried in canola oil.
Provided by Cliff G
Categories Meat and Poultry Recipes Turkey Breasts
Time P1DT30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
- Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
- Remove breast from fridge and let stand at room temperature as you heat the oil.
- Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
- Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 1.7 g, Cholesterol 190.5 mg, Fat 79.7 g, Fiber 0.7 g, Protein 76.5 g, SaturatedFat 13.5 g, Sodium 1040.8 mg, Sugar 0.1 g
DEEP-FRIED WILD TURKEY
Make and share this Deep-Fried Wild Turkey recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time P3DT40m
Yield 5-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1813.3, Fat 97, SaturatedFat 25.6, Cholesterol 697.7, Sodium 6873.2, Carbohydrate 12.2, Fiber 2.1, Sugar 6, Protein 210.7
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