DEEP FRIED TURKEY FLAVOR INJECTOR MARINADE
Make and share this Deep Fried Turkey Flavor Injector Marinade recipe from Food.com.
Provided by Dominick and Amanda
Categories Whole Turkey
Time 7m
Yield 1 turkey, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in food processor or blender.
- Mix until thoroughly blended (about 2-4 minutes).
- Transfer into flavor injector and inject turkey in several places.
- Deep fry turkey as usual (about 3 minutes per pound).
DEEP FRIED TURKEY INJECTION - BUTTER CREOLE
Found this on the 'net'. Needed a cajun butter recipe on a minutes notice! Was the best deep fried turkey I have had!
Provided by Scibba
Categories Sauces
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter slowly as not to burn.
- Add rest of ingredients and mix well.
- (I place in a covered bowl and shake vigorously).
- Inject into your turkey and allow to sit for one hour or more before deep frying.
- HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
- It worked great!
Nutrition Facts : Calories 167.8, Fat 18.5, SaturatedFat 11.7, Cholesterol 48.8, Sodium 1558, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 0.4
DEEP-FRIED TURKEY
Deep-frying a turkey might seem daunting, but if you follow the instructions and safety tips carefully, it can be a lot of fun and you can free up the stove and oven for all of those tasty Thanksgiving sides. If you're buying a turkey fryer to make this, look for a kit with a pot that has a spigot at the bottom to drain out the oil - a small but important detail that will make your clean up much easier and faster.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
JAY'S DEEP FRIED TURKEY WITH GARLIC LEMON INJECTION RECIPE - (3.9/5)
Provided by á-759
Number Of Ingredients 9
Steps:
- Add all the ingredients to a small saucepan. Stir the ingredients over medium heat and cook until all the ingredients have dissolved and are well blended. Remove from heat and allow to cool to room temperature. Remove contents of cavity of the turkey, clean with cold water and pat dry. Inject turkey with marinade.
CAJUN INJECTOR ULTIMATE FRIED TURKEY
Provided by Food Network
Categories main-dish
Time 1h
Yield One 10-12 lb. turkey
Number Of Ingredients 5
Steps:
- Place your turkey in the Cajun Injector® Electric Turkey Fryer. Fill the fryer pot with water until your turkey is completely submerged. Remove turkey from pot and mark the water line (this line will change depending on what size turkey you choose). Drain water and dry pot completely. Fill your fryer pot with Cajun Injector® Frying Oil, making sure to stop at the line that was previously marked. Heat oil to 400°F. While waiting for the oil to heat, remove the giblets from your turkey and discard or reserve for gravy. Rinse turkey thoroughly and pat dry. Inject your Cajun Injector® Creole Butter Marinade into the breast, thighs and legs. Sprinkle turkey generously with Cajun Injector® Cajun Shake Quick Shake Seasoning and rub it in with hands. Place turkey in fry basket and slowly lower basket into properly heated oil. Fry turkey 3½ minutes per pound. Juices should run clear when turkey thigh is pierced with fork. Hang basket from fryer hook to drain or use Cajun Injector® Quick Drain System. Slice turkey and enjoy the juiciest, most flavorful and fastest Thanksgiving turkey!
SOUTHERN-STYLE DEEP-FRIED TURKEY
Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 20
Number Of Ingredients 17
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.
Nutrition Facts : Calories 335, Carbohydrate 0 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg
DEEP-FRIED TURKEY
This Deep-Fried Turkey tastes so rich, it needs no gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
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.
DEEP-FRIED TURKEY MARINADE
This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.
Provided by BDWERNER
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 8h
Yield 15
Number Of Ingredients 5
Steps:
- In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Fat 9.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 1994.6 mg, Sugar 3 g
DEEP-FRIED TURKEY
This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.
Provided by Tim and Meredith
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 1h30m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 1.5 g, Cholesterol 228.5 mg, Fat 33.6 g, Fiber 0.3 g, Protein 68.8 g, SaturatedFat 8.7 g, Sodium 571.2 mg, Sugar 0.3 g
DEEP-FRIED TURKEY WITH HERBS
Provided by Lauren Salkeld
Categories Herb turkey Thanksgiving Dinner Deep-Fry
Number Of Ingredients 8
Steps:
- Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.
- Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
- While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
- Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
- Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.
DEEP-FRIED TURKEY
This deep-fried turkey recipe will score you many oohs and aahs this Thanksgiving. It perfectly balances a crispy exterior while keeping the meat juicy and flavorful. Here's our take on how to deep-fry a turkey. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 589 calories, Fat 44g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 589mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
BUTTER-INJECTED TURKEY
An easy Butter-Injected Turkey recipe
Provided by Brian Page
Categories turkey Roast Thanksgiving Dinner Fall Delaware Peanut Free Soy Free
Yield Makes 6 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare Turkey:
- Preheat oven to 500°F.
- Melt the butter.
- Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
- Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
- When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
- Prepare Dressing:
- Render bacon. Reserve fat.
- Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
- Sauté onions until translucent.
- Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
- Add grated carrot. Gently mix.
- Crush bacon and add to mixture.
- Add walnuts to mixture. Let mixture cool.
- Mix in the eggs until they are well incorporated.
- Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
- Garnish with dried raisins or cranberries.
DEEP-FRIED TURKEY
As every politician since Huey Long -- or possibly Madison himself -- has said, ''We can do better.'' And in Louisiana, they have, by doing the unthinkable: deep-frying an entire turkey in a bubbling vat of peanut oil or lard. The result is delicious, surprisingly ungreasy and fast. (A 14-pounder cooks in 49 minutes -- 49 minutes!) I've made five of these things, and comments have ranged from ''This is the best turkey I've ever eaten!'' to ''This is the best turkey I've ever eaten!'' with nary a discouraging word. Deep-frying must be done outside, which means you will need a propane tank. In New York City it is illegal to cook with propane gas except in large gardens or outdoor spaces of single-family dwellings. It should work fine in a yard, where your fryer can double as a defensive weapon in case of intruders scaling your wall. In case the oil overflows, place a large bowl and a ladle next to the pot. Also, just before lowering the bird into the oil, and again just before taking it out a scant 49 minutes -- 49 minutes! -- later, turn the flame off for the same reason.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
- Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
- With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
- With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
- Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
- On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
- Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
- Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!
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- Beer and Butter Injection. Simply mix salt, Worcestershire sauce, Tabasco, soy sauce, garlic powder, and onion powder with beer and butter, and put the mix in the injector, keeping it warm so the butter doesn't solidify while in use.
- Butter Based Injection. This is a great injection for any kind of poultry. A simple mix of broth, butter, lemon, garlic, pepper, and salt delivers moisture and flavor to the white meat and enhances the texture and taste of the dark meat.
- Cajun Turkey Injection. If you're choosing to deep-fry your turkey or chicken, by injecting the flavors inside the meat, you won't have to worry about the hot oil washing them off.
- Honey Beer Injection. This injection combines a traditional Cajun flavor with dark beer, honey, and apple cider for a well-balanced taste. It's a simple injection but one that will light up your taste buds thanks to the sweet and savory flavors.
- Italian Herb Injection. This marinade isn't spicy-hot but deeply flavorful thanks to the use of herbs in Italian seasoning, along with red wine, pepper, and balsamic vinegar.
- Savory Turkey Injection. The herbs you use for this injection are classic ones for turkey. Start by grinding dried bay leaf, thyme, and sage at high speed in a blender or food processor.
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