**Crispy, golden-brown, and bursting with flavor, deep-fried turkey is a feast for the senses.** It's the perfect centerpiece for any special occasion, and it's easier to make than you might think. This article provides three mouthwatering recipes for deep-fried turkey, each with its own unique blend of herbs and spices.
**The first recipe is a classic Southern-style deep-fried turkey.** It's seasoned with a flavorful blend of garlic, onion, paprika, thyme, and cayenne pepper. The second recipe is a Cajun-inspired deep-fried turkey that's packed with flavor. It's seasoned with a blend of Cajun spices, including paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The third recipe is a Greek-inspired deep-fried turkey that's bursting with Mediterranean flavor. It's seasoned with a blend of oregano, thyme, rosemary, garlic, and lemon.
**No matter which recipe you choose, you're sure to end up with a delicious and memorable deep-fried turkey.** So gather your ingredients, heat up your fryer, and get ready to enjoy a truly special meal.
MATT'S FRIED TURKEY BRINE
This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey.
Provided by carter_crazy
Categories Side Dish Sauces and Condiments Recipes
Time 12h25m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 14.3 g, Fat 0.6 g, Fiber 1.5 g, Protein 1.2 g, Sodium 6163.4 mg, Sugar 10.9 g
DEEP-FRIED TURKEY
This deep-fried turkey recipe will score you many oohs and aahs this Thanksgiving. It perfectly balances a crispy exterior while keeping the meat juicy and flavorful. Here's our take on how to deep-fry a turkey. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 589 calories, Fat 44g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 589mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
SIMPLE DEEP FRIED TURKEY
If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.
Provided by sgtsquarepants
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
- Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
- Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
- Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.
Nutrition Facts : Calories 568 calories, Carbohydrate 0.3 g, Cholesterol 223.5 mg, Fat 26.5 g, Fiber 0.1 g, Protein 76.7 g, SaturatedFat 7.7 g, Sodium 768.1 mg
DEEP-FRIED TURKEY
Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.
Provided by Alton Brown
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
- Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
- Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
DEEP-FRIED TURKEY
Deep-frying a turkey might seem daunting, but if you follow the instructions and safety tips carefully, it can be a lot of fun and you can free up the stove and oven for all of those tasty Thanksgiving sides. If you're buying a turkey fryer to make this, look for a kit with a pot that has a spigot at the bottom to drain out the oil - a small but important detail that will make your clean up much easier and faster.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.
- Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.
- One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
- Add the oil to the frying pot and heat to 350˚ F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚ F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer's instructions.
- The oil temperature will drop 30˚ F to 40˚ F almost immediately. Adjust the heat so the temperature stays between 300˚ F and 325˚ F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155˚ F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚ F). Make sure the frying oil cools completely before discarding, at least 4 hours.
DEEP FRIED TURKEY INJECTION - BUTTER CREOLE
Found this on the 'net'. Needed a cajun butter recipe on a minutes notice! Was the best deep fried turkey I have had!
Provided by Scibba
Categories Sauces
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter slowly as not to burn.
- Add rest of ingredients and mix well.
- (I place in a covered bowl and shake vigorously).
- Inject into your turkey and allow to sit for one hour or more before deep frying.
- HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
- It worked great!
Nutrition Facts : Calories 167.8, Fat 18.5, SaturatedFat 11.7, Cholesterol 48.8, Sodium 1558, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 0.4
Tips for Making the Best Deep-Fried Turkey with Herbs:
- Use a fresh, high-quality turkey. A frozen turkey will not cook evenly and may not be as flavorful.
- Brine the turkey overnight. This will help to keep the turkey moist and juicy during frying.
- Use a large pot or fryer for frying the turkey. The turkey should be completely submerged in oil.
- Maintain a constant oil temperature of 350°F (175°C). Use a thermometer to monitor the oil temperature.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 170°F (77°C).
- Let the turkey rest for 10-15 minutes before carving. This will help to redistribute the juices and make the meat more tender.
Conclusion:
Deep-fried turkey with herbs is a delicious and flavorful dish that is perfect for special occasions. By following these tips, you can ensure that your turkey is cooked to perfection and that your guests will love it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love