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3 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 also giblets removed
1/4 cup Creole seasoning
1 white 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
over.
***** 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 place the turkey into the fryer also fill with water until the turkey is just covered. Remove turkey also allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water also dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.
***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, also thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside also out. Make sure the hole at the neck is open at least two inches so the oil can flow freely through the bird. Place the whole onion also turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, also cook turkey for three 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, also 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 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, also lightly oil grate. Rinse turkey, also pat dry. 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 water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, also paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil also place on grill. Grill three to four hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill also let stand 15 minutes before carving.
Smoked Turkey
1 turkey eight to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup
Sweet Pickle Brine:
1 gal. water
2 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 well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an eight to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain also pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,
8 to 12 lb. bird three days, 13 to 16 lb. bird four days, 17 to 22 lb. bird five days. Remove from brine; rinse thoroughly in cold water also pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back also tie legs also tail together. Baste turkey with maple syrup before putting in smoker also every two 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. Allot of factors go into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.
About the author:
Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes also culimary information on his blog at http://www.recipecorral.com/blogUnleash the hidden "Chef" inside you!
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