Turkey Fryer Recipes are all the rage this time of year. You usually think of fried chicken, not turkey, well you will soon gawk how appetizing fried turkey can be. Be rigorous though; consequent the directions of your fryer carefully as to not cause an accident.
The following are three recipes you must try:
Pan Fried Chicken
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 take off tiny 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 furnish 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 take off bigger bits and then pour into marinade injector. Inject the turkey; take off pop-up timer and place in the refrigerator overnight.
Cooking the Turkey
30 minutes before cooking take off 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 climatic characteristic 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 surface 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 appetizing fried turkey.
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