Succulent Deep Fried Turkey Recipes

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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

SWEET AND SPICY DEEP-FRIED TURKEY



Sweet and Spicy Deep-Fried Turkey image

It's not just the wow factor that makes fried turkeys great -- they stay moist and tender with no danger of drying out (sorry, roasted turkeys). Plus deep frying cooks a turkey in half the time. Amp up the bird with this totally addictive sweet and spicy glaze inspired by General Tso's chicken, a popular Chinese-American restaurant dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 14h

Yield 8 servings

Number Of Ingredients 13

One 12- to 14-pound turkey, neck, giblets and tail removed
Kosher salt
3 tablespoons vegetable oil, plus more for frying
8 cloves garlic, finely grated
2 tablespoons finely grated fresh ginger
1/2 cup honey
1/3 cup soy
1/4 cup mirin
2 tablespoons hoisin
2 tablespoons sambal
2 tablespoons seasoned rice vinegar
Peanut or vegetable oil, for frying
Steamed rice and steamed broccoli, for serving

Steps:

  • Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
  • Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.)
  • Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
  • Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
  • Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered, adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
  • Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
  • Meanwhile, make the sauce: Heat 3 tablespoons vegetable oil in a medium skillet over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until very fragrant but not browned, about 1 minute. Add the honey, soy, mirin, hoisin, sambal and rice vinegar and cook, stirring occasionally, until very thick, 5 to 7 minutes. Remove from the heat and set aside.
  • Remove the turkey from the basket or fry stand and liberally brush with the glaze, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving.
  • Serve with steamed rice and broccoli.

DEEP-FRIED TURKEY



Deep-Fried Turkey image

Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.

Provided by Alton Brown

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 6

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil* (See Cook's Note)

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.

SUCCULENT DEEP FRIED TURKEY



Succulent Deep Fried Turkey image

Seasoned with spicy Cajun seasoning and cayenne pepper, this deep-fried turkey takes the holiday dinner's starring role to new heights.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 10h

Yield 6

Number Of Ingredients 15

1 (10 pound) turkey, completely thawed
Crisco® Original No-Stick Cooking Spray
1 tablespoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ cup chicken broth
½ cup butter
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Cajun seasoning
Several dashes hot pepper sauce
2 teaspoons salt
¼ teaspoon ground cayenne pepper
2 gallons Crisco® Pure Peanut Oil

Steps:

  • Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
  • Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
  • Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.

Nutrition Facts : Calories 2309.1 calories, Carbohydrate 3.3 g, Cholesterol 488.1 mg, Fat 187.9 g, Fiber 0.4 g, Protein 153.9 g, SaturatedFat 38 g, Sodium 2776.6 mg, Sugar 1.1 g

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.

SUCCULENT DEEP FRIED TURKEY



Succulent Deep Fried Turkey image

Seasoned with spicy Cajun seasoning and cayenne pepper, this deep-fried turkey takes the holiday dinner's starring role to new heights.

Provided by Crisco

Categories     Crisco®

Time 10h

Yield 6

Number Of Ingredients 15

1 (10 pound) turkey, completely thawed
Crisco® Original No-Stick Cooking Spray
1 tablespoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ cup chicken broth
½ cup butter
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Cajun seasoning
Several dashes hot pepper sauce
2 teaspoons salt
¼ teaspoon ground cayenne pepper
2 gallons Crisco® Pure Peanut Oil

Steps:

  • Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
  • Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
  • Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.

Nutrition Facts : Calories 2309.1 calories, Carbohydrate 3.3 g, Cholesterol 488.1 mg, Fat 187.9 g, Fiber 0.4 g, Protein 153.9 g, SaturatedFat 38 g, Sodium 2776.6 mg, Sugar 1.1 g

DEEP FRIED TURKEY



Deep Fried Turkey image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

1 (15-pound) turkey
Salt and freshly ground black pepper
Garlic salt
Cajun seasoning
3 to 4 gallons vegetable oil
Deep-fry thermometer
26 to 40 quart large pot
High pressure outdoor propane cooker

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



Deep Fried Turkey image

Provided by Ted Allen

Categories     main-dish

Time 20m

Yield 12 or more servings

Number Of Ingredients 3

14 pound turkey, giblets removed and rinsed
3 to 4 gallons canola oil (more or less depending on the size of your bird)
1 turkey frying kit

Steps:

  • To determine exactly how much oil you will need put the turkey into the pot provided with the turkey frying kit. Fill the pot with just enough water so the turkey is completely submerged. Quickly remove the turkey from the pot of water then mark the water line on the inside of the pot with a wax pencil or crayon. This will be the fill line to let you know exactly how much oil you will need to add to the pot. Discard the water and make sure to thoroughly dry both the turkey and the pot before adding the oil. It is extremely important to make sure the turkey and pot are completely dry. Any water in the hot oil will cause it to pop and splatter.
  • Add enough oil to the pot to reach the fill line and with a paper towel wipe off the fill line that you drew. Put the pot on the propane burner provided in the turkey frying kit. Clip the oil thermometer provided to the pot and into the oil. Heat the oil over medium-high heat to 250 degrees F.
  • Arrange the turkey on the insert from the frying kit. Slowly submerge the turkey into the hot oil. Bring the temperature of the oil up to 350 degrees and maintain this temperature for the duration of the cooking time. Fry for about 45 minutes and remove turkey from oil and check the internal temperature. Turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 151 degrees F. After removing the turkey from the oil, allow it to rest on a cutting board or platter, until the internal temperature reaches 161 degrees F. Carve and serve.

DEEP-FRIED TURKEY



Deep-Fried Turkey image

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

1 10- to 12-pound turkey, thawed if frozen (do not remove from the plastic packaging)
1 stick unsalted butter
1/2 cup low-sodium chicken broth
1 small head garlic, cloves crushed and peeled
3 sprigs thyme
3 fresh bay leaves
Zest (removed with a vegetable peeler) and juice of 1 lemon
Kosher salt and freshly ground pepper
4 to 5 gallons vegetable oil or other neutral frying oil

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.

SUCCULENT DEEP FRIED TURKEY



Succulent Deep Fried Turkey image

Seasoned with spicy Cajun seasoning and cayenne pepper, this deep-fried turkey takes the holiday dinner's starring role to new heights.

Provided by Crisco

Categories     Crisco®

Time 10h

Yield 6

Number Of Ingredients 15

1 (10 pound) turkey, completely thawed
Crisco® Original No-Stick Cooking Spray
1 tablespoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ cup chicken broth
½ cup butter
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Cajun seasoning
Several dashes hot pepper sauce
2 teaspoons salt
¼ teaspoon ground cayenne pepper
2 gallons Crisco® Pure Peanut Oil

Steps:

  • Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
  • Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
  • Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.

Nutrition Facts : Calories 2309.1 calories, Carbohydrate 3.3 g, Cholesterol 488.1 mg, Fat 187.9 g, Fiber 0.4 g, Protein 153.9 g, SaturatedFat 38 g, Sodium 2776.6 mg, Sugar 1.1 g

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