DEEP FRY TURKEY

Deep-Fried Turkey 2

hadrian.nata@gmail.com (My Food Recipes) — Thu, 04 Jun 2009 13:25:00 +0000

Deep-Fried Turkey 2

INGREDIENTS:

* 1 (16-pound) turkey
* 3 gallons peanut oil
* 8 ounces Wishbone Italian Dressing
* Hot sauce to taste
* Worcestershire sauce to taste
* Salt to taste
* Black pepper to taste
* Cayenne pepper to taste
* Onion powder to taste
* Garlic powder to taste
* Celery salt to taste

INSTRUCTIONS:
Most hardware stores in Louisiana will carry a special pot for deep-frying turkeys. This pot not only enables you to use less oil, approximately three gallons, but includes an apparatus specially
designed for standing the turkey on end and lifting it out of the pot. There is a company here in Louisiana that produces a fried turkey seasoning blend and markets it under the trade name "Cajun Injector." I have found it to be an excellent choice when deep-frying turkeys. They have made the work of injecting spices into the breasts and thighs of the turkey quite easy.

Using a candy thermometer, preheat oil to 350 F. In a blender or food processor, combine all seasoning ingredients with Italian dressing and one half cup water. Blend 2-3 minutes to break the dried seasonings into the liquid mixture. Using a poultry injector, season the breast by injecting 2 -3 times on each side and repeat the process on the upper thighs. Slowly submerge the turkey by using the handles included in the frying set two to three inches at a time, to keep the oil from boiling over. Once the turkey is completely submerged, maintain a frying temperature of 335-350 F and cook three minutes per pound or until internal temperature of breast reaches 150-155 F, approximately 50 minutes. Remove the turkey from the oil and allow to sit overnight. Less than two tablespoons of oil will be used in this frying process and may be reused three to four times. A 16-pound turkey will yield approximately 5 1/2 pounds of meat. At 3 ounces per person, you can serve 25 friends a great fried turkey sandwich! The deep fry turkey is ready !
deep-fried-turkey-cajun-injector-style.

Deep Fried Turkey Cajun Injector Style

hadrian.nata@gmail.com (My Food Recipes) — Thu, 04 Jun 2009 13:10:00 +0000

Deep Fried Turkey Cajun Injector Style

INGREDIENTS

* 16 ounces of Cajun Injector® Marinade
* 12-14 pound turkey
* Cajun Injector® Cajun Shake seasoning
* 3-4 Gallons of cooking oil

INSTRUCTIONS
1. Remove giblets and rinse turkey with warm water. Drain cavity completely.
2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.
3. Shake marinade well. Pour needed marinade into separate container and draw into injector.
4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast.
Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.
5. Sprinkle outside of turkey and cavity generously with Cajun Shake® (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.
6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in Turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. THe deep fry turkey is ready and ENJOY YOUR DELICIOUS DEEP FRIED TURKEY. !
deep-fried-turkey-2.

DEEP FRY TURKEY RECIPE

hadrian.nata@gmail.com (My Food Recipes) — Thu, 04 Jun 2009 13:08:00 +0000

DEEP FRY TURKEY RECIPE

INGREDIENTS
* One 12-15 pound turkey
* 1-1/2 to 2 gallons peanut oil, or other oil with a high smoking point
* 4 ounces of your own favorite liquid seasoning or marinade for injection
* 2 cups water
* Creole seasoning, Paul Prudhomme's Poultry Magic, or Tony Chachere's Creole Seasoning to taste
* Kosher salt

INSTRUCTIONS
First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.

Heat the peanut oil to 350-365 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) inject your favorite marinade throughout the turkey.

Make sure the outside of the turkey is completely dry (you know what happens when water hits hot oil). Sprinkle the entire turkey generously with your favorite dry rub, Creole seasoning, Paul Prudhomme's Poultry Magic or Tony Chachere's Creole Seasoning.
Sprinkle with kosher salt (omit if using Magic or Tony's, which is salty already). Rub the skin to make sure the dry rub sticks. When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. The best way to get the turkey into
the oil is to rig a cradle out of a couple of coat hangers.
Cook for about 3-1/2 minutes per pound for a whole turkey,approximately 52 minutes for a 15 pound turkey, only 42 mintues for a 12 pounder!.
Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. LET THE TURKEY REST FOR 30 MINUTES before carving. Carry-over cooking will finish cooking the turkey outside
the oil, bringing it up to the proper temperature and allowing the juices to circulate back through the meat.

DEEP FRIED TURKEY-4

hadrian.nata@gmail.com (My Food Recipes) — Tue, 23 Dec 2008 22:59:00 +0000

DEEP FRIED TURKEY-4

INGREDIENTS

1 turkey
Salt
Ground cayenne pepper
Peanut oil, enough to cover the turkey
Lg. pot big enough to accommodate turkey & oil

INSTRUCTIONS
Turkey should be clean and dry, inside and out. Using shaker, cover carcass inside and out with salt. Shake on pepper in same manner. Peanut oil should be in a large pot and heated to 325-350 degrees.
Pot should be large enough for turkey to fit and oil must cover bird completely.
Be careful that the pot is large enough that the oil doesn't overflow. Put bird in the pot slowly being careful not to splash hot oil. Fry about 4 minutes to the pound. Small birds cook more quickly, large birds take longer. Test for doneness at the thigh joint. The deep fry turkey is ready to serve....enjoy the turkey !
deep-fry-turkey-recipe.

DEEP FAT FRIED TURKEY

hadrian.nata@gmail.com (My Food Recipes) — Tue, 23 Dec 2008 22:58:00 +0000

DEEP FAT FRIED TURKEY

INGREDIENTS

1 sm. (8 to 10 lbs.) turkey
4 oz. onion juice
1 tbsp. garlic juice
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1/2 bottle Louisiana hot sauce
1 tbsp. liquid smoke
1/4 c. white wine
1/3 c. Tony's seasoning

INSTRUCTIONS
Combine all ingredients and inject into turkey. Combine 2 tablespoons Tony's seasoning and 2 tablespoon mustard and rub over turkey and place in plastic bag overnight. Place grease in large pot, will take 3 to 5 gallons. Grease should not be as hot as you fry fish. Fry about 1 hour; cook about 4 minutes per pound. The deep fry turkey is ready to serve.....

DEEP FRIED TURKEY-3

hadrian.nata@gmail.com (My Food Recipes) — Tue, 23 Dec 2008 22:56:00 +0000

DEEP FRIED TURKEY-3 ...another great deep fry turkey recipe to try !

INGREDIENTS

1 (12 lb.) turkey
1 (4 oz.) bottle Zatarain liquid crab boil

INSTRUCTIONS
Mix crab boil with 36 ounces water and inject into turkey with needle and syringe.
Mix together 1/4 cup each black pepper, white pepper, red pepper, garlic powder, onion powder, celery salt and meat tenderizer. Coat turkey well inside and out. Refrigerate overnight.
Heat 3 gallons peanut oil "or enough to cover turkey" in a 5 gallon or larger pot. Heat oil to 325 degrees. Then slowly immerse turkey into oil. Keep at 300-325 degrees. Cook for 5 minutes per pound. Drain, let cool 15 minutes. Slice and the deep fry turkey is ready to serve.

DEEP FRIED TURKEY -2

hadrian.nata@gmail.com (My Food Recipes) — Tue, 23 Dec 2008 22:54:00 +0000

DEEP FRIED TURKEY ...another great deep fry turkey recipe to try !

INGREDIENTS

1 whole turkey (any size)
1/4 c. black pepper
1/8 c. salt
1/8 c. seasoning salt
butter (to rub over bird)

INSTRUCTIONS
The day before deep frying turkey, mix salt and pepper together - should make 1/2 cup. Rub the entire bird with butter - inside and outside. Pat on the seasoning mixture. Cover turkey with foil and refrigerate overnight.
Next day, heat oil in kettle to 350 degrees. There should be enough oil in kettle to cover turkey. Lay turkey in kettle on its back and reduce heat to 285 to 300 degrees. Fry turkey 4 minutes per pound. Leave in extra 15 minutes to ensure doneness. Let set for a few minutes before slicing. This turkey is delicious. Its very juicy inside and crispy outside. The deep fry turkey is ready to serve...delicious !

DEEP FRY TURKEY-1

hadrian.nata@gmail.com (My Food Recipes) — Tue, 23 Dec 2008 22:50:00 +0000

DEEP FRY TURKEY-1 ...A great deep fry turkey ! Nice one !

INGREDIENTS

12-14 lb. turkey
36-48 qt. pot
5 gallons lard or peanut oil

SEASONING:

1 bottle Italian dressing
1/8 c. Lea & Perrins
Onion salt
Lemon salt
Garlic salt
Lemon juice
4 tbsp. honey
2 tbsp. brown sugar
Any other seasoning you desire (crab boil, just a bit)

INSTRUCTIONS
Heat seasonings on stove until melted down. Then strain. Use a 50cc syringe and insert seasoning liquid into turkey throughout.
For outside of turkey: Season All to tasteRub all over outside and into the cavity. Let sit in refrigerator overnight.

Wrap turkey in wire harness for easy handling. Fry turkey in wire harness at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound. The deep fry turkey is ready to serve !

DEEP FRIED TURKEY

hadrian.nata@gmail.com (My Food Recipes) — Tue, 23 Dec 2008 22:44:00 +0000

DEEP FRIED TURKEY . great deep fry turkey to try ! Nice and cripsy !

INGREDIENTS

1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork, finely minced
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a fine mesh strainer)
salt and pepper, to taste

INSTRUCTIONS
For this recipe, you will need a large outdoor turkey fryer. Find a place to set up the cooking area away from the house, and children or pets. You'll need a heavy-duty turkey lifter to remove the turkey from the hot oil and a long stemmed thermometer, and long-armed hot mitts.

Be sure the turkey is fully thawed before frying.

The night before:
Slice the salt pork into 1/8" dice or mince well with a cleaver.
Combine with 3 minced cloves of garlic and 1 teaspoon peanut oil in a heavy skillet over low heat and leave for 30 minutes, or until the drippings have rendered out from the salt pork. Turn several times. After 30 minutes, add butter, soy sauce and paprika. When butter has melted and become clear, remove pan from heat and strain the mixture with cheesecloth or a fine mesh strainer until no small bits remain.
(Alternatively, process until smooth in a blender). This mixture is used to inject the turkey before frying. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made.
If any of the mixture is left when done injecting the turkey, use it to rub the outside of the turkey.Remove the pop-up timer, then place the turkey in a large food-safe plastic bag in the refrigerator overnight.

Cooking the Turkey
Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking.
Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350°F. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil and carefully lower the turkey into the cooker. Allow the oil temperature to lower to 300°F and continue frying, 4 minutes per pound of turkey.

The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175°F using an instant read thermometer.Remove the turkey to a cookie sheet; sprinkle both sides with salt and pepper, then allow it to cool, upside down for 20 minutes.Serve breast side up on a decorative platter. The deep fry turkey is ready to serve. Great taste ! Enjoy the thanksgiving !