Southern Style Deep 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

SOUTHERN FRIED TURKEY



Southern Fried Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h32m

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.

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.

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

DEEP-FRIED TURKEY



Deep-Fried Turkey image

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

3/4 cup chopped onion
3/4 cup chopped celery
3 to 6 tablespoons chopped garlic
4 tablespoons unsalted butter
2 tablespoons (or more) chopped hot peppers from pepper vinegar
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon salt
1 tablespoon cayenne
1 tablespoon black pepper
1 cup chicken stock
1 recipe for internal turkey brine
1 14-pound turkey
1 tablespoon of cayenne or favorite Cajun spice
5 gallons of peanut oil or lard (approximately)

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!

DEEP-FRIED TURKEY RECIPE BY TASTY



Deep-Fried Turkey Recipe by Tasty image

Here's what you need: salt, brown sugar, boiling water, ice, cold water, turkey, peanut oil, oven mitt, propane burner, deep fry thermometer, large pot, basket, s hook with handle

Provided by Tasty

Categories     Dinner

Yield 8 servings

Number Of Ingredients 13

1 lb salt
1 lb brown sugar
6 qt boiling water
3 lb ice
4 qt cold water, enough water to cover turkey entirely
13 lb turkey, no larger than 15 lb (6.8 kg)
4 ½ gal peanut oil
oven mitt, or rotisserie grade oven mitts
propane burner, with sturdy stand that will hold your large pot
deep fry thermometer
30 qt large pot
basket, or hook or stainless steel kitchen utensil with wide bottom, long handle and looped top
s hook with handle

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



Deep-Fried Turkey image

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

1 turkey (10 to 12 pounds)
2 tablespoons minced fresh thyme
4 teaspoons kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon coarsely ground pepper
Oil for deep-fat frying

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.

CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

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SOUTHERN FRIED TURKEY RECIPE - FOOD NEWS
Deep-Fried Turkey with Southern Rub chowhound.com. turkey, dry mustard, peanut oil, paprika, dark brown sugar, file powder and 2 more. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hr. Turn the bag and massage the turkey from time to time.
From foodnewsnews.com
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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
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RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient. Browse our themed recipes for inspiration or search by ingredient. Menu
From bettycrocker.com
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DEEP-FRIED TURKEY RECIPE BY SOUTHERN COMFORT COOKBOOK
2013-01-25 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 degrees; this can take up to 1 hour. Carefully lower the turkey into the hot oil and fry for 3 ...
From thedailymeal.com
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CAJUN SPICE DEEP-FRIED TURKEY - GRATEFUL
2018-11-14 Heat peanut oil until temperature reaches 350 degrees F. Mix spices together in a small bowl. Melt butter in a small saucepan. Add spices to the butter and mix well. Fill the meat injector with the butter mixture. Pull the skin back from the breast meat, and inject the butter spice mixture into several areas of the turkey.
From makeitgrateful.com
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HOW TO DEEP FRY A THANKSGIVING TURKEY: RECIPE FOR A TENDER BIRD
2021-07-22 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 degrees, about 3 minutes per pound of turkey.
From southernkitchen.com
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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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FRIED TURKEY TENDERLOINS RECIPE - THE SPRUCE EATS
2021-11-23 Cut the turkey tenderloins into 1- to 1 1/2-inch pieces. In a large food storage bag, combine the turkey tenderloins, half-and-half, garlic, and Creole or Cajun seasoning. Let the tenderloins marinate in the refrigerator for about 2 hours. Dredge the turkey pieces in the flour, coating well. Shake off excess flour.
From thespruceeats.com
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SOUTHERN DEEP FRIED TURKEY RECIPE - COOKSRECIPES.COM
When the oil temperature registers 375°F (190°C) on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two ...
From cooksrecipes.com
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THE BEST DEEP FRIED TURKEY RECIPE & DEEP FRYING TIPS
Step One: Preparation. 1. Use a fresh turkey, or leave enough time for a frozen turkey to fully thaw. A small sized turkey (8-10 pounds) is usually the preferred option for frying, while 12-14 pounds is generally regarded as the maximum size to deep fry a turkey. However, there are deep fryers that can cook bigger birds and this is discussed at ...
From crispysisters.com
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DEEP-FRIED TURKEY RECIPE - COUNTRY LIVING MAGAZINE
2014-10-08 Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350°F over a medium-low flame, according to manufacturer's instructions (about 45 minutes). Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest ...
From countryliving.com
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DEEP-FRIED TURKEY RECIPE | LEITE'S CULINARIA
2019-11-16 Pause, with the turkey hovering above the fryer, a few moments to allow any excess oil to drop back into the fryer. Carefully place the bird on the baking sheet. Place it on the counter, loosely cover with foil, and let it rest for at least 15 to 20 minutes. Let the oil cool completely in the fryer until after dinner.
From leitesculinaria.com
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DEEP FRIED TURKEY - DINNER AT THE ZOO
2019-09-16 Place a thawed 12-15 pound turkey in the brine for 18-24 hours. Rinse then dry the brined bird. Remove any ties on the drumsticks; the turkey should be bare. Heat up cooking oil to 325 degrees F in your frying pot. Make sure to have the proper amount of oil that covers the bird without spilling over.
From dinneratthezoo.com
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FRIED TURKEY WINGS PATTI LABELLE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com
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DEEP-FRIED TURKEY | PAULA DEEN
Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 °F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
From pauladeen.com
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DEEP FRIED TURKEY RECIPES RECIPES ALL YOU NEED IS FOOD
DEEP FRIED TURKEY RECIPES RECIPES ... DEEP FRIED PICKLES RECIPE - FOOD NETWORK. Provided by Food Network. Categories appetizer. Total Time 1 hours 20 minutes. Prep Time 25 minutes. Cook Time 25 minutes. Yield 24 pickles. Number Of Ingredients 52. Ingredients; 24 dill pickle spears, chilled: Egg wash, recipe follows : Breading, recipe follows: …
From stevehacks.com
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DEEP FRIED TURKEY INSTRUCTIONS | SOUTHERN STATES CO-OP
Coat the turkey inside and out with seasoning, or inject with marinade if desired. Place the turkey on the frying rack with the legs up. Using mitts for protection and the lifting hook, lower the turkey into the 350° F oil very slowly. Be careful not to splash hot oil. Cook turkey at 350° F for 3 1/2 minutes per pound.
From southernstates.com
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Top Asked Questions

How to deep fry a Turkey in a deep fryer?
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.
How to cook a Turkey in a peanut oil fryer?
Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 °F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird.
How do you fry a Turkey with Creole Seasoning?
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.
Can you fry a Turkey with the skin on?
While you would normally keep the skin on for fried chicken, turkey skin is thicker and more rubbery and might not result in the best texture for fried turkey. Can you taste the baking powder in the seasoned flour? Using the ratio in the recipe, you should not be able to detect any flavor from the baking powder.

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