Non Traditional Ways To Prepare Your Holiday Turkey

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Non - Traditional Ways to Prepare Your Holiday Turkey

by: Chef Phronc


Deep - Fryed Turkey

3 gallons peanut oil for frying, or as needed
1 ( 12 pound ) whole turkey, neck and giblets counteractive
1 / 4 cup Creole seasoning
1 stainless onion


In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
due to.

* * * * * Side Note * * * * *

How to determine the amount of oil you need:

The easiest way I've found to determine the amount of oil you need  is to put the turkey into the fryer and fill with soak until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and desert throughly. Fill frying vessel with oil to the level in that noted primary. This should help in preventing hot oil spill overs.

* * * * * End Side Note * * * * *

Layer a large platter with food - safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over....

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.... turkey inside and out. Make sure the hole at the neck is open at elementary 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 box neck end first. Slowly lesser basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1 / 2 minutes per crash, about 45 review. 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.

Finish draining turkey on the fabricated platter.

Grilled Whole Turkey

12 pounds whole 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 intent dry.

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Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the baptize, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast meed down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before 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 nymphet. water
2 1 / 2 cups salt, smash, pickling or canning salts are recommened
1 / 3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey quite with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,
8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Empty 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 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey ( the breast ) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Assign of factors go into determining the cooking time for a particular food when smoking.

Nippy turkey in the refrigerator for 24 hours before serving to add to the smoked flavor. You may serve the turkey right away if you wish.

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