Southern Fried Turkey Recipes

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SOUTHERN-STYLE DEEP-FRIED TURKEY



Southern-Style Deep-Fried Turkey image

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

2 tablespoons black pepper
1 tablespoon ground chipotle chiles or ground red pepper (cayenne)
1 tablespoon white pepper
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 whole turkey (10 to 12 lb), thawed if frozen
1 poultry or meat injector
1 turkey deep-fryer, consisting of 40- to 60-quart pot with basket, burner and propane tank
5 gallons peanut, canola or safflower oil

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



Deep-Fried Turkey image

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

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
¼ cup Creole seasoning
1 white onion

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

SOUTHERN FRIED CHICKEN



Southern fried chicken image

Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 7

8 skinless chicken thighs
8 skinless chicken drumsticks
200ml milk
200g self-raising flour
large pinch each paprika , turmeric and cayenne pepper
6-8 tbsp groundnut oil
mustard slaw and paprika wedges, to serve (see recipes below)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
  • Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
  • Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium

DEEP-FRIED TURKEY



Deep-Fried Turkey image

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

Fresh turkey (15 pounds)
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons Konriko brand, or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

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.

COUNTRY FRIED TURKEY RECIPE



Country Fried Turkey Recipe image

If you love fried chicken, then you'll want to try this crunchy and juicy KFC-inspired Country Fried Turkey for Thanksgiving.

Provided by Young Sun Huh

Categories     Dinner     Entree

Time 19h10m

Number Of Ingredients 20

For the Spice Blend:
3 tablespoons paprika
5 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt-free poultry seasoning, such as Bells
1 1/2 teaspoons ground ginger
For the Turkey:
2 boneless and skinless turkey breasts (about 3 pounds)
2 turkey thighs (about 2 pounds)
2 small turkey drumsticks (about 2 1/4 pounds)
For the Brine:
2 large eggs
3 cups buttermilk
5 teaspoons kosher salt
For the Seasoned Flour:
4 1/2 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons kosher salt
4 cups or more vegetable oil, for frying

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.

Nutrition Facts : Calories 627 kcal, Carbohydrate 51 g, Cholesterol 184 mg, Fiber 3 g, Protein 42 g, SaturatedFat 5 g, Sodium 1757 mg, Sugar 4 g, Fat 29 g, UnsaturatedFat 0 g

SOUTHERN FRIED TURKEY



Southern Fried Turkey image

Provided by Tyler Florence

Categories     main-dish

Time 13h15m

Yield 6 to 8 servings

Number Of Ingredients 7

8 ounces unsalted butter
2 1/2 ounces red pepper sauce
1/2 cup water
2 garlic cloves
2 bay leaves
12 to 13 pound turkey
Approximately 6 gallons peanut oil*

Steps:

  • Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
  • Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil. Pour out the water, dry the pot, and turkey thoroughly.
  • Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
  • Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
  • Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.

SOUTHERN FRIED CHICKEN GIZZARDS



Southern Fried Chicken Gizzards image

These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!

Provided by pnutmommy

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 3h30m

Yield 6

Number Of Ingredients 13

1 pound chicken gizzards, rinsed
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 bay leaves
1 ½ teaspoons celery salt, divided
1 teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon Louisiana-style hot sauce
3 cups oil for deep frying
1 cup all-purpose flour

Steps:

  • Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
  • Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 20.7 g, Cholesterol 189.5 mg, Fat 17.1 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 594.3 mg, Sugar 1.2 g

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Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired. Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375° over a medium-low flame according to ...
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HOW TO DEEP FRY A THANKSGIVING TURKEY: RECIPE FOR A TENDER BIRD
2021-07-22 Using an outdoor burner, place the pot over high heat. Heat until a fryer thermometer reads 250 degrees. Carefully lower the turkey into the hot oil and continue heating until the thermometer reads 350 degrees. Reduce the heat, as needed, to maintain the oil at 350 degrees. Fry until a probe thermometer inserted into the breast reads 155 ...
From southernkitchen.com


FRIED TURKEY RECIPE (HOW TO FRY TURKEY) - GRANDBABY CAKES
2020-11-03 Preheat the oil to 350 degrees (using a thermometer). Once the oil has reached its temperature, securely insert the hanger into the bird. Very carefully and slowly, lower the turkey into the pot. Ease the bird into the oil and, if it seems to go wrong on the way down, pull it out immediately and try again.
From grandbaby-cakes.com


HOW-TO DEEP FRY TURKEY - NATIONAL TURKEY FEDERATION
Cooking Preparation. To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot ...
From eatturkey.org


CAJUN SPICE DEEP-FRIED TURKEY - MAKEITGRATEFUL.COM
2018-11-14 Deep-fried turkey: A history. Deep-fried turkey may seem like a generations-old Southern recipe, but it is actually a relatively new culinary creation. The 1970s saw the advent of portable butane burner cookers, which most people used to boil seafood such as crawfish. Soon, people began using those cookers as fryers for chickens and other meats ...
From makeitgrateful.com


THE BEST SOUL FOOD THANKSGIVING RECIPES (SOUTHERN STYLE)
2020-11-02 Air Fryer Blooming Onion Recipe. Air Fryer Blooming Onion Recipe or a Sweet Vidalia Onion Blossom is a quick and easy recipe using a whole onion to create the best crunchy, crispy breaded appetizer. Dip the onion petals in a zesty dipping sauce. Fry the onion using the Power Air Fryer, Phillips, Nuwave, or any air fryer brand.
From staysnatched.com


SOUTHERN-STYLE DEEP-FRIED TURKEY | RECIPE - PINTEREST
Nov 20, 2012 - You haven't had turkey until you've had our Cajun deep-fried turkey. So let's talk about how to deep-fry a turkey; it's easier than you think, and we're with you every step of the way! We could go on and on about the benefits of deep-fried turkey... the skin is crispy and the meat is beyond juicy, it's super flavorful …
From pinterest.com


HOW CAJUN DEEP FRIED TURKEY TOOK OVER AMERICA - SERIOUS EATS
2019-11-04 They deep fry it—whole." The cooks first created a liquified blend of Italian dressing, mustard, salt, pepper, cayenne pepper, and garlic salt and injected it into the turkey two days in advance of the frying. Their cooking pot was "a ten-gallon one generally used to boil crawfish," heated over a burner stand with a five-gallon butane tank ...
From seriouseats.com


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