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Cooking Tips3 Non-Traditional Route to Prepare Your Holiday Turkey
by:
Chef Phronc
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needful
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large pot
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 figure of oil you need:
The easiest way I've found to determine the figure of oil you need is to place the turkey into the friar and fill with water until the turkey is simply covered. Move out turkey and allow to drain, pat dry with paper towels as well. Do note of the level of water in the fryer. Discard water and dry throughly. Fill sauteing 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, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Do sure the hole at the neck is open at least 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 basket neck end first. Slowly lower basket into hot oil to wholly cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, simply about 45 minutes. Cautiously move out basket from oil, and drain turkey. Insert a meat measuring instrument into the thickest part of the thigh; the internal temperature must be 180 degrees F.
Finish exhausting turkey on the prepared platter.
Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken broth
powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon shredded parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on some
sides until skin is golden to dark brown. In a large cooking pan, mix together the water, broth
powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the cooking 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. Move out turkey from grill and let stand 15 minutes before carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or wholly thawed
Sweet Pickle Brine (recipe to follow)
Maple sirup
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 formula 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 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. Move out from brine; rinse thoroughly in cold water and pat dry. Allow to dry in icebox for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple sirup before putt in smoker and every 2 hours piece smoking. Position turkey on cookery grill. Smoke cook until done.
The better way to determine doneness is to insert a meat measuring instrument into the thickest part of the turkey (the breast) the internal temperature should see 180 degrees F.
Smoking food is much an art than a science; this formula is not intended for the novice. Allot of factors go into crucial the cookery time for a particular food once
smoking.
Cool turkey in the icebox for 24 hours before serving to enhance the smoke-cured flavor. You may serve the turkey right away if you wish.
Just simply about the author:
Frank Flohr (aka Cook
Phronc) is ablaze simply about cooking. Frank serves up a full skilled worker of cookery tips, recipes and culimary information on his web log at http://www.recipecorral.com/blogUnleash the hidden "Chef" inside you!
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