Turkey deep-Fryeda
3 gallons peanut oil for frying, or as needed1 whole turkey (12 pounds), neck and giblets removed1/4 cup Italian dressing1 white onion
In a large pot or skillet Turkey, heat oil to 400 degrees F. Be sure to leave space for the turkey shed or oil.
it's over.
Note ***
Determining the amount of oil you need:
Place the turkey in the fryer and fill with water until the turkey is covered is just the easiest way I've found to determine the amount of oil you need. Remove and dry turkey to drain, pat with paper towels as well. Note the water level in the fryer. Discard the water and dry thoroughly. Frying container filled with oil to the level as indicated above. This should help in preventing hot overs oil spill.
End Note ***
Coat a large tray with paper bags safe food. Rinse turkey and pat dry thoroughly with paper towels. Rub Creole seasoning over Turkey inside and out. Make sure the hole is open at the neck, at least 2 inches so the oil can flow freely through the bird. Place the whole onion and Turkey in the drain basket. The turkey should be placed first end of the neck of the basket. Slowly lower in the hot oil to completely cover the turkey basket. Keep the oil temperature to 350 degrees F and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove the basket from the oil and drain Turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature should be 180 degrees F.
Turkey finished drain on the prepared dish.
Whole roasted turkey
12 pounds of whole turkey2 cups water3 tablespoons powdered chicken broth2 teaspoons garlic powder2 teaspoons onion powderpoultry seasoning 1 teaspoon1/2 teaspoon chopped parsley1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat and lightly oil grate. Rinse turkey and pat dry. Place Turkey breast side down on the prepared grill. Doran Turkey on both sides until skin is golden to dark brown. In a large roasting pan, combine the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley and paprika. Place the turkey breast side down in the roasting pan. Spoon bread mixture over turkey. Cover tightly with foil and place on the grill. Cook for 3-4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before slicing.
Smoked turkey
1 turkey 8 to 22 pounds, fresh or completely thawedSweet pickle brine (recipe to follow)Maple syrupSweet pickle brine:1 gal. water2 1/2 cup salt, rock, pickling or canning salts are recommened1/3 cup light brown sugar1 tablespoon garlic Lquidpickling spices 1 oz.
Mix well. You will need to adjust the amounts depending on the size of your bird. This recipe will be good for a turkey 8-12 pounds.
Rinse the turkey thoroughly with cold water drain and dry them. Prepare sweet pickle brine. Turkey brine according to the following schedule,8 to 12 lb Ave 3 days, 13 to 16 LB birds 4 days, 17 to 22 pounds of birds 5 days. Remove from brine; Rinse in cold water and pat dry. Let dry in the refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Turkish position on the cooking grate. Cook until done smoking.
The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (breast) the internal temperature should read 180 degrees F.
Smoking is more an art than a science; This recipe is not designed for beginners. Assign factors will determine the cooking time of a particular food when smoking.
Fresh turkey in the refrigerator for 24 hours before serving to enhance the smoky flavor. You can serve the turkey right away if you wish.
No comments:
Post a Comment