Carls Deep Fried Turkey Recipes

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.

DEEP-FRIED TURKEY

Steps:

• Remove the neck, giblets and any excess fat from the turkey; discard. Remove and discard the plastic pop-up thermometer. Rinse the turkey under cold water and pat dry with paper towels. Refrigerate overnight, uncovered, to let the turkey dry. (It must be completely dry before frying, or the oil will splatter.)
• Fill a turkey fryer with the vegetable oil according to the manufacturer's instructions and heat to 400 degrees F.
• Meanwhile, mix the Cajun seasoning and granulated onion in a small bowl. Rub the spice mixture inside the turkey cavity and all over the skin. Make sure the hole at the neck is open at least 2 inches so the oil can flow through the bird.
• Place the turkey in the drain basket, neck-end first, and slowly lower the basket into the hot oil until the turkey is completely submerged. Once the oil temperature climbs back up to 350 degrees F, start timing: Fry the turkey until a thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 3 1/2 minutes per pound. (A 12-pound bird will take about 50 minutes from the time you lower it into the oil.)
• Carefully remove the basket from the oil and transfer to a paper towel-lined baking sheet to drain. Let the turkey rest at least 30 minutes. Make sure that all of the oil has drained out of the cavity, then transfer to a platter.

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.

COUNTRY FRIED TURKEY RECIPE

Steps:

• Gather the ingredients.
• Make the spice blend: Whisk the paprika, garlic powder, onion powder, black pepper, poultry seasoning, and ground ginger in a medium bowl until evenly combined and set aside.
• Prep the turkey: Pull the skin off the turkey thighs and drumsticks. Remove the bones from the turkey thighs with a sharp knife (see Tips for more instructions). Cut each thigh in half or in thirds if large. Slice each breast across the grain on a diagonal to yield 1-inch thick "steaks." You'll get about 5 to 6 steaks per lobe.
• Make the brine: In a bowl large enough to hold all the turkey pieces, whisk the eggs first, then add the buttermilk, 2 tablespoons of the spice blend, and salt; whisk until well combined. Note: If your turkey is pre-brined (check the packaging label), then omit the salt from the buttermilk.
• Submerge the turkey pieces in the brine and gently stir to make sure each piece is completely coated. Cover and refrigerate for 8 to 16 hours.
• When ready to cook, preheat an oven to 325 F. Remove the turkey from the fridge and let sit for an hour to take the chill off. Prepare 2 large baking sheets with racks set inside them.
• Fill a 12-inch or larger cast iron skillet halfway up with oil and heat to 350 F. Be careful not to fill it higher, as the oil will get displaced when you add the turkey.
• Mix the seasoned flour: Whisk the flour, remaining spice blend, baking powder, and salt in a large baking dish, such as a 9 x 13, until evenly combined.
• Drizzle about 1/2 cup of the buttermilk brine all over the seasoned flour, a little at a time, and stirring with a fork after each addition. This creates little clumps in the flour that will give the crust a craggy texture.
• Since they take the longest to cook, remove the 2 drumsticks first from the buttermilk brine, letting any excess drip off. Roll them in the flour mixture until completely coated, pressing well to adhere.
• Fry the drumsticks until golden brown and crisp all over, about 10 minutes per side, adjusting the heat to maintain a temperature of 325 F. Remove to one of the prepared baking sheets with a rack and transfer to the oven to finish cooking, 20 to 30 minutes. They should reach an internal temperature of 165 F.
• Meanwhile, allow the oil to come back up to 350 F. Coat the thighs next and fry until browned and crisp outside and no longer pink inside, 4 to 5 minutes per side. Transfer the thighs to the rack with the drumsticks in the oven. Fry the breast pieces in batches and remove them to the second prepared baking sheet with a rack.
• When the drumsticks are cooked through, reduce the oven temperature to 200 F. Allow the oven to cool down enough, then transfer the second rack of cooked breast pieces to the oven to keep warm.
• Arrange the turkey pieces on a large platter and serve.

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.

CARL'S DEEP-FRIED TURKEY

Steps:

• Rinse the turkey inside and out and thoroughly pat dry with paper towels (for safety reasons, the turkey must be completely dry and thawed, inside and out). Trim the excess fat from the neck and remove the tail. Make a small incision in the skin between the breast and thigh (this allows the oil to cook the thighs more evenly without overcooking the breast). Season all over, inside and out, with salt and black pepper to taste. Rub the butter all over the turkey to coat evenly and sprinkle evenly with the cayenne.
• Pour enough peanut oil in the turkey fryer to reach the fill line, or as directed in the user's manual for your fryer. Heat the oil to 360°F.
• Place the turkey in the fry basket and slowly and carefully submerge it in the hot oil. Do not adjust the temperature at this time; it will come back up quickly. Cover the fryer with the lid and cook for 45 to 65 minutes (about 4 minutes per pound), maintaining the temperature of the oil between 350°F and 360°F, until the turkey is golden brown and an internal thermometer inserted in the thickest part of the thigh reads between 170°F and 180°F.
• Line a rimmed baking sheet with brown paper bags. Lift the turkey from the fryer and gently transfer it to the baking sheet to drain. Let sit for 15 to 20 minutes, loosely covered, before carving. Serve warm.