Jive Turkey Deep Fried Turkey Recipes

DEEP-FRIED TURKEY

Steps:

• Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.
• Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

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.

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.

JIVE TURKEY DEEP-FRIED TURKEY

Steps:

• 1. Preheat the oil to 350°F.
• 2. Completely thaw the turkey. Remove giblets and neck, reserve for other uses. If present, remove and discard any plastic pieces such as leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey completely with paper towels. Generously rub the front and back of the outside of the turkey with the dry rub. Separate the skin covering the breast and insert dry rub under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine.
• 3. Place the turkey breast side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil. Be cautious of splattering oil. Maintain oil temperature at around 350°F. Fry turkey for 3 1/2 minutes per pound. Slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from the bird. Check for doneness. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above. Let rest for 15 minutes. Carefully carve with a sharp knife.