Turkey Fryer Recipes - Recipes For Deep Fried Turkey

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Turkey Fryer Recipes are all the rage this time of year. You normally think of fried chicken, not turkey, well you will soon discover how delicious fried turkey can be. Be careful though; follow the directions of your fryer carefully as to not cause an accident.

The following are three recipes you must try:

DEEP FRIED TURKEY
1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
1 stick butter
3 cloves minced garlic
1 teaspoon soy sauce
1/4 lb salt pork, chopped to a fine mince
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey marinade injector
1 mesh strainer
salt and pepper

Set up your turkey fryer outside; make sure the fryer is away from flammable objects such as your house. It is wise to remove little children and your pets from the area you will be frying in. You will also need a heavy-duty wire to lower and raise the turkey from the grease, most fryers provide this.

The turkey must be fully thawed before frying, as excess water will cause the oil to bubble up.

Combine salt pork with minced garlic and 1 tsp. of peanut oil and fry in a pan on low heat for 30 minutes. Add to the pan soy sauce, paprika and butter and cook until butter has melted. Stain this mixture to remove bigger bits and then pour into marinade injector. Inject the turkey; remove pop-up timer and place in the refrigerator overnight.

Cooking the Turkey
30 minutes before cooking remove the turkey from the refrigerator and bring to room temperature. The oil in the fryer should be 350° degrees for optimal cooking and the turkey must be dry when going into the oil.

Most turkey fryer recipes call for peanut oil, add this up to the line inside of the turkey fryer. Slowly place the turkey breast side down into the fryer basket. Allow the oil temperature to lower to 300°F and continue frying, it is recommended that you fry for 4 minutes per pound of turkey.

Remove the turkey to a serving platter and season to taste with salt and pepper. Place the bird upside down fro at least 20 minutes so the juices will redistribute to the breast. Flip the turkey right side up and serve with garnishes of choice.

CAJUN FRIED WHOLE TURKEYS
2 whole turkeys
16 oz. bottle Italian dressing
1 tbsp. garlic powder or garlic salt
1 tbsp. onion powder or onion salt
1 tsp. celery salt
1/3 bottle paprika pepper
1/2 can of beer (optional)
3 tsps. poultry season
1 tsp. salt (omit this if using garlic or onion salt)
1 tsp. pepper (black)
1 tsp. pepper (white)
2 tsp. cayenne pepper
4 dashes Tabasco

Wrap legs with foil and-or wire. Mix all ingredients and inject into each bird at least 12 hours before cooking and place in the refrigerator. Deep-fry the turkey using peanut oil, 4 minutes per pound. The oil in the fryer should be at 340 degrees.

DEEP FRIED HONEY TURKEY
12-14 lb. turkey
5 gallons peanut oil
SEASONING:
1 bottle Italian dressing
1/8 c. Lea & Perrins
Onion salt
Lemon salt
Garlic salt
Lemon juice
4 tbsp. honey
2 tbsp. brown sugar

Heat seasonings on stove until melted down then pour though a strainer. Insert into turkey with an injector. Be sure to season the outside of the turkey as well, butter, salt and pepper works nicely, then refrigerate overnight.
Fry turkey in wire basket at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound.

Turkey fryer recipes are pretty consistent, all go into the fryer but it's the seasonings that make them unique. Get creative and see what flavor combinations you can come up with to have a delicious fried turkey.

Wendy Pan is an accomplished niche website developer and author. To learn more about turkey fryer recipes [http://cookingaturkeymadeeasyonline.info/turkey-fryer-recipes-recipes-for-deep-fried-turkey/], please visit Cooking A Turkey Made Easy Online [http://cookingaturkeymadeeasyonline.info/] for current articles and discussions.

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Chicken Wings - How to Grill Them Buffalo Style

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A buffalo wing is a certain type of chicken wing that has been prepared in a manner that was invented at a place, so legend has it, called the Anchor Bar, in Buffalo, New York. Your standard buffalo style wing is totally delicious. There is a way though, to grill wings outdoors and still get plenty of the "Buffalo Wing" taste without all the hassles (and odors) of deep frying them. First, we'll discuss how to make the classic deep fried style wing, then I'll present the quick and easy Grilled Buffalo Wing method.

Chicken Wings, Buffalo Style:

Wash and dry the wings
Cut them into thirds along the joints, discard the little tippy things
Deep fry in a fryer or big pan of hot oil, until done
Make wing sauce using Franks Red-Hot Sauce (or a comparable hot sauce) by melting one stick of butter in a saucepan and adding one bottle of hot sauce. Bring to a low boil. Remove from heat. Toss wings and hot hot sauce in a bowl until wings are coated.
Serve with celery sticks and cool ranch dressing or cream cheese dip on the side.

To make grilled buffalo wings, many of the steps are the same. I prefer to deal with bigger pieces when working on the grill, so I do not cut the wings into thirds. I cut off and discard the little tippy piece at the joint. I cook them on low, on a gas grill (for convenience purpose only, if you prefer charcoal, use it.) The rest is the same.

Chicken Wings, Grilled Buffalo Style:

Wash and dry the wings
Cut off the wing tips at the joint, and discard the tips.
Rub liberally with salt & pepper, or use a barbecue spice rub
Grill over medium low heat, turning occasionally, until cooked through, around 30 minutes or so.
Make wing sauce using Franks Red-Hot Sauce (or a comparable hot sauce) by melting one stick of butter in a saucepan and adding one bottle of hot sauce. Bring to a low boil. Remove from heat. Toss wings and hot hot-sauce in a bowl until wings are coated.
Serve with celery sticks and cool ranch dressing or cream cheese dip on the side.

Enjoy!

To receive a free recipe for Eastern Carolina Style barbecue sauce click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook, eat and write about real barbecue (and meat grilling). Click here: http://www.bbq-jim.com to see much more about barbecue and grilling.

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How to Cook a Really Crispy Duck or Chicken

If you're like me you love the skin on the outside of duck, if it's crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you're going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last 1/4 of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is all about mixing things up and building your own ways of cooking and recipes.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it'll trickle down and out of the bird but first it'll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

Hans is author of Steaks, Seafood and Barbeque Recipes at http://www.steaks-guide.com

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Tips for Eating Out

You have decided. You are going to make positive changes to your eating habits in order to reduce your bad cholesterol numbers. However, working against that decision is your work situation and, out of necessity (or by choice), you eat out often. All is not lost. There are thing you can do if you eat out.

One thing that can be done, regardless of the type of restaurant, is to watch your portion sizes. Also, when you eat out, avoid deep fat fried, pan fried, sautéed food or heavily sauced food. Many restaurants will prepare food to order. For example, they may prepare you a steamed vegetable in place of a vegetable with a high caloric and/or high cholesterol sauce. Always ask for dressings, sauces and gravies on the side and then use sparingly.

Are you a Cajun food fan? Cajun food can be high in fat, cholesterol and sodium, but substitutions can be made to reduce these factors. Hush puppies would be a good thing to avoid completely. Also avoid fried crayfish, shrimp and other fried seafood. Don't order the sausage or gumbo. Ask the chef to reduce the amount of oil used when preparing blackened entrees. You can have boiled crawfish, shrimp and seafood. Grilled seafood also is fine. White rice and beans work, but do not have "dirty rice".

Chinese food is a good choice for eating out. Go for the vegetable dishes. Have chicken (not duck which has more fat). Avoid deep fat fried items and select steamed, boiled or broiled items, such as steamed dumplings. Ask the cook to leave out the MSG, salt and soy sauce. Order steamed rice rather than fried rice.

Italian food has a lot of carbohydrates but can be a good meal out for people reducing their LDL if you are careful about the sauces. Substitute marinara sauce for the cheesy, creamy sauces. Avoid floured and fried entrees and dishes baked with cheeses. Ask for the salad oil on the side.

At first thought, Mexican food would seem like a poor choice for eating out since it is loaded with saturated fat. It is fried in lard and uses so much cheese. But you can do it. Don't eat the chips, but do use the salsa for flavoring. Refried beans are not a good choice. Quesadillas and fried carnitas are not good choices; chicken fajitas are. Anything that has to be fried in fat should be avoided; chicken and beef enchiladas are a good substitute. A taco salad without the cheese or with a very small amount of cheese (a dab of light sour cream is better) is a good choice, but don't eat the shell. Select corn tortillas rather than flour tortillas.

Going to a steakhouse? As with anything, one key is portion size. So many steak houses go overboard on the size of the steak. Good for promoting the steak house, but not good for cholesterol levels. Be sure to select a lean cut. Ask to have the fat trimmed before cooking. Three ounces is a good choice. If you plan on a larger portion, plan for it throughout the day by avoiding fats during the other meals. Make good choices for your side dishes.

Michael Russell Your Independent guide to Cholesterol [http://cholesterol-guided.com/]

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