Deep Fat Fried Turkey Recipes

DEEP-FRIED TURKEY

Steps:

• Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
• Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
• Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

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.

DEEP-FRIED TURKEY RECIPE BY TASTY

Steps:

• DISCLAIMER: Deep frying a turkey can be dangerous if not done properly.
• Determine the amount of oil you will need before you start. This turkey and pot required 4 ½ gallons (17 liter) of peanut oil, you may need more or less.
• To determine the correct amount, place the turkey in the pot you will be using to fry. Fill it with water until it has just covered your turkey, that water level should also be at least 5 inches (13 cm) below the rim of your pot. Remove the turkey and see where the water levels off, this is the amount of oil you will need to fry the turkey. If the oil level is NOT 5 inches (13 cm) below the rim of your pot, use a taller pot. If too much oil is used, it will spill over when the turkey is lowered and cause a fire. If you like, as a precaution, turn off the propane burner before you add the turkey to the hot oil.
• In a large pot, container or cooler with a lid, combine salt, brown sugar and boiling water to make the brine.
• Once the salt and brown sugar have dissolved, cool down with ice.
• Place your turkey into the brine mixture, add more cold water to cover your turkey entirely. Weight down the turkey with something heavy and cover.
• Place the turkey in a cool place or refrigerator and let it brine for 8-16 hours.
• Remove the turkey from the brine, discard the brine. Pat dry the turkey. Make sure it's entirely dry inside and out, border on very dry.
• Let it sit at room temp for 30 minutes prior to frying.
• While the turkey is coming to room temp, prepare your deep frying pot. The pot should be large enough to hold the turkey, oil and have enough room to contain the oil once it starts bubbling (recommend 30 quart/ 28-liter pot).
• NOTE: Make sure the deep frying pot is clean and dry, any moisture in the pot will make the oil pop when it starts heating up.
• Pour the peanut oil into the pot. You should have enough oil to just cover the turkey. Set over high heat on an outside propane burner. Bring the temperature of the oil to 350°F (180°C).
• While the oil is heating up, prepare your turkey to submerge into the oil.
• If you are using a turkey deep frying kit, use all the equipment provided (i.e. hook/basket, s-hook, retrieval handle). If not, take a stainless steel kitchen utensil with a wide bottom, long handle and looped top. Take the kitchen utensil and push the handle through the neck of the turkey. You want the wide part of the utensil to rest inside the turkey cavity. Take an s-hook with a handle attachment and loop it through the loop part of the kitchen utensil.
• Wipe down the turkey again to make sure there is no moisture. Turkey is ready.
• Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY.
• Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 minutes. Make sure the oil temp is maintained at 350°F (180°C).
• After 45 minutes, turn off your propane burner and then gently remove the turkey from the oil.
• Place the turkey on a large baking sheet or carving board and check the temperature. Right out of the fryer, the breast meat should be at 150°F (65°C) and will reach 160°F (70°C) due to carry over cooking.
• Let the turkey rest for 30 minutes before carving.
• NOTE: Oil will be hot for a few hours after frying. Do not touch or dispose of until fully cooled.
• Carve as desired.
• Nutrition Calories: 16381 Fat: 1761 grams Carbs: 55 grams Fiber: 0 grams Sugars: 54 grams Protein: 137 grams
• Enjoy!

DEEP-FRIED TURKEY

Steps:

• Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
• Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
• Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
• Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
• Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

SOUTHERN-STYLE DEEP-FRIED TURKEY

Steps:

• Read the Turkey Deep-Frying Do's and Don'ts (below). In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
• Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
• Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
• Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F. (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
• Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F. If temperature drops to 340°F or below, oil will begin to seep into turkey.
• Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
• At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F. If inserted into thigh, it should read 180°F. If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
• Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.Turkey Deep-Frying Do's and Don'ts We want your turkey-frying experience to be successful, especially if it's your first time, so we've gathered these important reminders. Please take a moment to read them before getting ready for a great-tasting feastDo's Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips.Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building.Use only oils with high smoke points, such as peanut, canola or safflower oil.Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.Have a fire extinguisher nearby for added safety.Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking.Allow the oil to cool completely before disposing of it or storing it. Don'ts Never fry on wooden decks or other structures that could catch fire, and don't fry on concrete, which could be stained by the oil.Never leave the hot oil unattended, and do not allow children or pets near the cooking area.

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 CAJUN TURKEY

Steps:

• Take whole turkey place in deep fryer fill with water remove turkey.
• Mark the water line with a marker.
• Spill out water and dry careful not to remove marked line.
• Fill with canola oil.
• Heat oil to 350 degrees.
• In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
• Strained and set aside.
• Save garlic and herbs.
• Tie legs and wings with cotton string to keep them in place next to the body.
• Place the chopped strained garlic and herbs under the skin of the turkey.
• Inject the herbed butter-oil mixture into the breast and legs.
• Rub the cajun mixture inside and outside of the turkey.
• Place the turkey breast side up in lowering slowly into oil.
• CAUTION Of splattering oil.
• Fry turkey 3 1/2 minute per pound.
• Use a meat thermometer in the thigh and when it reads 180 degrees its done.
• Remove from hot oil and drain on paper towels.
• Lets rest for 15 to 20 minutes.
• Carve and serve.
• I`m really sorry that I didn`t get a picture of the turkey before I carved it.
• So the carved picture is what you get for now.
• I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.

DEEP FAT FRIED TURKEY

Steps:

• Combine onion juice, garlic juice, mustard, Worcestershire sauce, hot sauce, liquid smoke, white wine, and Tony's seasoning. Inject mixture into turkey. Combine 2 additional tablespoons Tony's seasoning and 2 additional tablespoons mustard and rub over turkey. Place turkey in plastic bag overnight. Place 3-5 gallons oil in a large pot. Heat oil to 325-350-degrees. Pot should be large enough for turkey to fit without overflowing. Oil must cover bird completely. Fry about 4 minutes per pound. Small birds cook more quickly, large birds take longer. Test for doneness at the thigh joint.

DEEP-FRIED TURKEY

Steps:

• Place the turkey in a large food-safe plastic bag inside of an ice chest large enough to contain it. To make the brine, in a large bowl, whisk the brown sugar, mustard, salt, and cayenne pepper until smooth. Gradually whisk in the water, followed by the thyme and garlic and pour around the turkey in the plastic bag, submerging the turkey in the brine. Tie the bag closed, pack the cooler the rest of the way with ice, and brine for 24 hours.
• Remove the turkey from the brine and pat dry inside and out with paper towels. Transfer the bird, breast-side up, to a turkey frying basket.
• Place the turkey in the frying basket in a 30-quart stockpot and add enough oil to barely cover the bird. Remove the turkey (in the frying basket) from the stockpot and bring the oil to 400°F; this can take up to 1 hour.
• Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, about 30 minutes. Lift the turkey in the basket from the fryer and drain over a draining rack for 15 minutes.
• Remove the turkey from the basket, carve, and serve.

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.