Deep Fried Wild Turkey Recipes

DEEP-FRIED WILD TURKEY

Steps:

• Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40 to 60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite. Try one.

DEEP-FRIED WILD TURKEY

Steps:

• Mix all ingredients except turkey, pot and peanut oil to make a marinade.
• Let stand overnight in refrigerator.
• Use meat injecting needle to inject all through turkey.
• Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days.
• Remove in time to bring to room temp before cooking.
• Heat oil in a 40-60 quart pot to 325F (Use candy thermometer).
• Immerse turkey completely and cook for 4 minutes per pound.
• Place a pie tin with holes in the bottom, in the bottom of the deep fryer to prevent sticking.

DEEP FRIED TURKEY

Steps:

• Thaw turkey completely. Then clean out cavity, rinse and pat dry. Season turkey with dry ingredients, to taste (for more flavor, season the night before you cook.)
• Heat oil in pot (allow enough room in pot for turkey to be placed, too much oil will cause overflow), bring oil to at least 375 degrees F. Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.

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

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.

CRISP FRIED WILD TURKEY BREAST

Steps:

• In a shallow bowl beat eggs, then add salt and pepper.
• Tear strips of turkey off breastbone.
• Dip turkey in eggs, then flour.
• Bring oil to 375 degrees in a Dutch oven or large stock pot, making allowance for the volume of the turkey, and fry turkey on medium-high until browned.
• Cover Dutch oven while frying to prevent splattering.

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.