Memphis 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.

FRIED TURKEY

Steps:

• In 10-gallon outdoor cooker pot with a basket insert, begin heating the oil over a very hot propane flame outdoors to 390 degrees F. Do not set the burner to its highest setting, as you may need to increase the heat after you have added the turkey. It will take about 20 minutes for the oil to heat.
• Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.
• When the oil reaches 350 degrees F, pat the turkey dry again, and sprinkle it with salt. Place the turkey in the basket and carefully and slowly lower the basket with the turkey into the oil. Immediately check the oil temperature and adjust the flame so that the temperature does not drop below 300 degrees F; maintain the temperature at 325 to 350 degrees F. As it cooks, occasionally move the bird around in the oil with tongs so that it does not scorch.
• Whole turkeys take only 3 to 5 minutes per pound to fry to perfection. When it is done, the turkey will float to the surface with a perfectly crispy, browned skin. If you are unsure, you can test the meat for doneness by inserting an instant-read thermometer deep into the thigh meat or breast meat; it should register 180 degrees F.
• Using the basket insert, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot. Then lay the bird on the oven rack and allow it to rest for 20 minutes before carving.
• Just before carving, melt butter in a small skillet over medium-low heat. Add parsley, stir to combine, and cook until just sizzling. Carve turkey as desired, drizzle slices with butter sauce, and serve immediately.

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.

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.

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.

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.

MEMPHIS FRIED TURKEY

Steps:

• Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat by using one or two fingers, starting at the top of the breast and gently sliding to the right and left, then working down. (So as not to tear the skin, nails trimmed and rings off ! Or you can use a surgical glove.) Massage the rub onto the meat underneath the skin with your hands. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a large sheet tray, and cover with plastic wrap. Refrigerate overnight, or up to 24 hours, so the flavors can marry.
• Fill your turkey fryer with peanut oil, and preheat to 400 degrees F (it will take about 1 hour for the oil to come to temperature). (For tips on deep-frying, see note on facing page.)
• Remove the turkey from the refrigerator, and let it come to room temperature as your oil heats.
• Once the oil is hot, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift. If yours doesn't, get yourself a long set of sturdy tongs to grip deep the inside cavity and breast, as well as an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil, and let it rest and drain on a wire rack about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees while resting.
• Transfer the turkey to a serving platter, and serve.
• ALTERNATIVE: Oven- Roasted Turkey
• To roast the turkey, set the rack at the lowest position in the oven and heat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together, and tuck the wing tips under.
• Place the turkey in a large roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil, and sprinkle with salt and pepper. Roast the turkey for about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil, and let rest for 30 minutes before carving.
• NOTE
• Before you begin, check out our deep-frying guide on page 19 for general frying tips. The size of your turkey will determine how much oil you need to fill your fryer. The safest way to figure that out is to place the raw turkey in the empty fryer and then cover with clean cold water. Remove the turkey; note where the water comes to in the pot (no more than three-quarters full, or get a bigger pot!), and mark with a pen. Empty the fryer of water, and dry it very well.
• Fill the fryer up with oil to the line you marked, being careful not to fill it more than three-quarters of the way. This will ensure that the hot oil does not spill out over the top of the fryer and cause a fire! (Always keep an extra empty pot and a large ladle next to you while you fry the turkey, just in case. If it looks like it might bubble over, just scoop some of the oil out.)
• Most people use propane and a deep pot set up in their backyard, but you can now purchase countertop electric fryers large enough to do the job more safely indoors (and out of the cold air). These fryers come with pre-marked levels for the oil and can be covered with a lid.