Deep-Fryed Turkey
three gallons peanut oil for frying, or as necessary
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a big stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.
***Side Suggestions: The way to establish the amount of oil you'll need
The easiest way I've found to establish the amount of oil you'll need would be to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and enable to drain, pat dry with paper towels too. Make note of the level of water inside the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should support in stopping hot oil spill overs.
End Side Tips***
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 certain the hole at the neck is open at least 2 inches so the oil can flow freely via the bird. Place the entire onion and turkey in drain basket. The turkey need to be placed in basket neck end very first. Slowly lower basket into hot oil to completely cover turkey. Preserve the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully eliminate 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.
Finish draining turkey on the prepared platter.
Grilled Entire Turkey
12 pounds entire turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Location turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a significant roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and location on grill. Grill three to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes prior to carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup
Sweet Pickle Brine:
1 gal. water
two 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices
Mix nicely. You may want to adjust the amounts depending on the size of your bird. This recipe really should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey based on the following schedule, 8 to 12 lb. bird three days, 13 to 16 lb. bird four days, 17 to 22 lb. bird five days. Eliminate from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every single two hours while smoking. Position turkey on cooking grill. Smoke cook until completed.
The best way to establish doneness would be to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature ought to read 180 degrees F.
Smoking food is a lot more an art than a science; this recipe just isn't intended for the novice. Allot of elements go into determining the cooking time for a certain food when smoking.
Cool turkey inside the refrigerator for 24 hours prior to serving to improve the smoked flavor. You may serve the turkey appropriate away in case you wish.
three gallons peanut oil for frying, or as necessary
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a big stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.
***Side Suggestions: The way to establish the amount of oil you'll need
The easiest way I've found to establish the amount of oil you'll need would be to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and enable to drain, pat dry with paper towels too. Make note of the level of water inside the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should support in stopping hot oil spill overs.
End Side Tips***
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 certain the hole at the neck is open at least 2 inches so the oil can flow freely via the bird. Place the entire onion and turkey in drain basket. The turkey need to be placed in basket neck end very first. Slowly lower basket into hot oil to completely cover turkey. Preserve the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully eliminate 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.
Finish draining turkey on the prepared platter.
Grilled Entire Turkey
12 pounds entire turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Location turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a significant roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and location on grill. Grill three to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes prior to carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup
Sweet Pickle Brine:
1 gal. water
two 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices
Mix nicely. You may want to adjust the amounts depending on the size of your bird. This recipe really should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey based on the following schedule, 8 to 12 lb. bird three days, 13 to 16 lb. bird four days, 17 to 22 lb. bird five days. Eliminate from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every single two hours while smoking. Position turkey on cooking grill. Smoke cook until completed.
The best way to establish doneness would be to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature ought to read 180 degrees F.
Smoking food is a lot more an art than a science; this recipe just isn't intended for the novice. Allot of elements go into determining the cooking time for a certain food when smoking.
Cool turkey inside the refrigerator for 24 hours prior to serving to improve the smoked flavor. You may serve the turkey appropriate away in case you wish.