Fabulous Deep Fried Turkey Recipes

DEEP-FRIED TURKEY

Steps:

• In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.

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.

SIMPLE DEEP FRIED TURKEY

Steps:

• Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
• Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
• Working slowly and carefully, gently lower the basket into the hot oil to completely cover the 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 35 minutes.
• Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

DEEP-FRIED TURKEY

Steps:

• To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.
• Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.
• One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
• Add the oil to the frying pot and heat to 350˚ F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚ F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer's instructions.
• The oil temperature will drop 30˚ F to 40˚ F almost immediately. Adjust the heat so the temperature stays between 300˚ F and 325˚ F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155˚ F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚ F). Make sure the frying oil cools completely before discarding, at least 4 hours.

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.

DEEP-FRIED TURKEY

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.