Deep-Fryed Turkey
3 gallons peanut oil for frying, or as required
1 (12 pound) entire turkey, neck and giblets eliminated
1/4 cup Creole flavoring
1 white onion
In a big stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave space for the turkey, or the oil will spill
over.
***** Side Note *****
How to figure out the quantity of oil you require:
The simplest method I’ve discovered to figure out the quantity of oil you require is to position the turkey into the fryer and fill with water till the turkey is simply covered. Get rid of turkey and enable to drain pipes, pat dry with paper towels. Fill frying vessel with oil to the level as kept in mind above.
***** End Side Note *****
Gradually lower basket into hot oil to entirely cover turkey. Keep the temperature level of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Thoroughly get rid of basket from oil, and drain turkey.
Grilled Whole Turkey
12 pounds entire turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry spices
1/2 teaspoon sliced parsley
1 teaspoon paprika
Wash turkey, and pat dry. Location turkey breast side down on the ready grill. Location turkey breast side down in the roasting pan.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or entirely defrosted
Sweet Pickle Brine (dish to follow).
Maple syrup.
Sweet Pickle Brine:.
1 gal. water.
2 1/2 cups salt, canning, rock or pickling salts are recommened.
1/3 cup of light brown sugar.
1 tablespoon Lquid garlic.
1 oz. marinading spices.
You might require to change the quantities depending on the size of your bird. This dish must fit you great for an 8 to 12 pound.
Wash turkey completely with cold water, drain and pat dry. Salt water turkey according to the following schedule, 8 to 12 pound. Eliminate from salt water; wash completely in cold water and pat dry.
Baste turkey with maple syrup before putting in cigarette smoker and every 2 hours while smoking cigarettes. Position turkey on cooking grill.
The very best method to identify doneness is to place a meat thermometer into the thickest part of the turkey (the breast) the internal temperature level must check out 180 degrees F.
Smoking food is more an art than a science; this dish is not meant for the beginner. When cigarette smoking, Allot of aspects go into figuring out the cooking time for a specific food.
Cool turkey in the fridge for 24 hours before serving to boost the smoked taste. You might serve the turkey immediately if you want.
The most convenient method I’ve discovered to identify the quantity of oil you require is to position the turkey into the fryer and fill with water up until the turkey is simply covered. Gradually lower basket into hot oil to entirely cover turkey. Preserve the temperature level of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Thoroughly get rid of basket from oil, and drain turkey. Wash turkey completely with cold water, drain and pat dry.