Spicy Pepper Butter Fried Turkey Recipes

SPICY FOUR-CHILE PEPPER CHICKEN

Steps:

• Toss the chicken pieces in a mixing bowl with the cornstarch, white pepper and salt to coat. Set aside for 5 minutes.
• Meanwhile, heat the oil to 350 degrees F in a wok over medium-high heat, or until a small cube of bread dropped into the oil floats and turns golden brown in 10 to 15 seconds. Add the chicken and cook, stirring frequently with a slotted spoon, until cooked through, about 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain all but 1 tablespoon of the oil from the wok.
• Return the wok to medium-high heat and the garlic, ginger and jalapenos and stir-fry briefly until softened, about 2 minutes. Add the peppercorns and dried chiles and toast, tossing continuously until fragrant and the chiles begin to blacken, about 30 seconds. Return the chicken to the wok, add the green peppers and toss until very hot and beginning to soften, about 2 minutes.
• Pour in the vinegar and soy and toss until well combined. Add the chili oil and cook until heated through.
• Transfer the chicken to a large shallow bowl, drizzle the sesame oil over the top and serve immediately.

SPICY PEPPER BUTTER FRIED TURKEY

Steps:

• Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions. Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch. Remove the turkey and mark the water level on the side of the pot. Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over. Refrigerate turkey for at least 4 hours and up to 24 hours before frying. Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350℉ (180℃). Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Cook turkey 4 minutes per pound; when done, turkey will float to the surface. Meat should register 180 degrees F on meat thermometer. Let turkey rest for at least 20 minutes before carving. You can also use the butter mixture to baste a turkey in a 325℉ (160℃) oven every 20 minutes until an internal temperature of 180 degrees F is reached.

BUFFALO FRIED TURKEY

Steps:

• Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
• Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.)
• Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
• Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
• Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered and adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
• Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
• Meanwhile, make the sauce. Simmer the hot sauce, garlic and sugar in a medium saucepan over medium-low heat, stirring occasionally, until slightly darker and thickened, about 10 minutes. Discard the garlic, reduce the heat to low and stir in the butter, one piece at a time, until completely melted, stirring constantly until the sauce is thick and smooth. Remove from the heat and set aside.
• Remove the turkey from the basket or fry stand and liberally brush with the Buffalo sauce, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving.
• Serve with carrot sticks, celery sticks, blue cheese dip and remaining Buffalo sauce.

SPICY PEPPER BUTTER FRIED TURKEY

Steps:

• Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions. Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch. Remove the turkey and mark the water level on the side of the pot.
• Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over. Refrigerate turkey for at least 4 hours and up to 24 hours before frying.
• Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350 degrees F. Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Cook turkey 4 minutes per pound; when done, turkey will float to the surface. Meat should register 180 degrees F on meat thermometer. Let turkey rest for at least 20 minutes before carving.
• You can also use the butter mixture to baste a turkey in a 325 degrees F oven every 20 minutes until an internal temperature of 180 degrees F is reached.