Deep Fried Turkey Recipes

Deep Fried Turkey Recipes questions and answers

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Q: Looking for a spicy cajun deep-fried turkey recipe.....can anyone help?
I need to find a man who can cook....guess that question should be in another category.....lol

A: Yes... This one is good.... Ingredients 12-15 pounds turkey 1 1/2 cup Italian dressing 1 stick butter 1 handful Cajun seasonings peanut oil amount depending on size of turkey garlic powder and onion powder to taste Directions Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink--draining and refilling as water turns cool. Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt the stick of butter and add to dressing that has been strained. Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on). Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store. Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use the juicer the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well. Place turkey, legs up, on holder and place inside plastic oven roasting bag and set overnight in ice chest with a little ice. Morning of: Fill fryer approximately 1/3 with oil, you don't need peanut oil, but once you try it, you won't use anything else). It also smokes less. Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler. An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot. Heat oil to 375°-400°- it takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°, but the closer to 350° the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a "smokin' Cajun turkey"... You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky. Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to PULL the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice. Enjoy with family and friends................... Or..... 2 8-14 lb turkeys 10 gallons peanut oil 1 cup salt 1/2 tbsp cayenne 1/4 tbsp black pepper Emeril's Cajun Marinade 2 tablespoon Lea & Perrins worcestershire 1 tablespoon crab boil 1/4 cup apple cider 3/4 cup honey 1 bottled beer 1 tablespoon salt 1 tablespoon allspice 1/2 cup essence or Creole spice 1/4 teaspoon cayenne pinch of clove Equipment 40-60 quart pot with basket, burner and propane tank candy thermometer to measure heat oil meat thermometer to test turkey doneness safety goggles fire-safe gloves and pot holders fire extinguisher seasoning injector Directions 1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight. 2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector. 3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.) 4. While the oil is heating, prepare the turkey as desired. 5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Q: I need a recipe for deep fried turkey?
nana is 82 and she never had a deep fried turkey and I have never made one . If anyone has a recipe for enjection a turkey please let me know. Nana will love it. Thanx.

A: Martha Stewart website.

Q: Does anyone know a good deep fried turkey recipe.?


A: BRINE.... Go to www.recipezaar.com, and look up "brine"... Or deep fried Turkey There you will find several recipes for your Turkey, and the brine will make it super juicy and full of flavor... (brine is basically a marinade)

Q: Can anyone give me a good recipe for a deep fried turkey RUB not a spicy one just something with a good taste?
would like a flavorful taste

A: honestly for a deep fried turkey I've found it better to inject it with marinade , or put it in a brine, The rub if left on will absorb, but minimally. just a thought. If its your first time follow ALL the safety instruction's and recommendations. Deep fried turkey is great but can cause injury if not done properly. ENJOY!

Q: Turkey Injection Recipe for Deep Fried Thanksgiving!!?
I need some assistance with an injection recipe that is not too spicy for a weak mom!! Going to deep fry it so I think you need to inject it with something anyway and then put some kind of rub on the outside, first time frying a turkey, any assistance would be great!!

A: the easy way out is to get Tony Chachere's butter cajun recipe. i've used it several times when deep frying turkey's. it's not too spicy but overall a good injectable marinade. you can also look up brine recipes or check your local grocery store as they are now starting to carry jars that contain all the ingredients for a brine. all you do is add water and put the turkey in the brine and let it marinade for about 12 hours. if you do this, you probably wouldn't need to use a rub on the outside, but that's up to you. when frying, be extremely careful! if you have a fryer that is propane fueled, set it up on a flat surface away from everyone and everything. preferably a flat and even part of the lawn. keep a fire extinguisher handy just in case. don't forget your thermometer as well. when placing the turkey in the fryer, make sure that it has been thoroughly thawed out , has no frozen icicles and drained of all water as this will prevent the oil from rising up too fast and splattering. lower the turkey in slowly and keep an eye on it at all times, never leaving it alone. when it's done cooking lift it out and let it rest for about 20 minutes before moving it to a plate to cut up and serve. hope this helps!

Q: What is the best turkey deep fryer out there under $150?
Looking for a safe and economic way to deep fry a delicous turkey. Recipes are needed as well!

A: UNDER $150 !!!!!!! just go to sports authority,all under $50. i have a North Point, also at the grocery store they sell injectors that come with needle & marnade,its up to you on taste,BUT use PEANUT OIL only. has higher burning temp. make sure no water in or outside of turkey, it will splash oil on you. do what we did,if someone ask you what they should bring,tell them as long as you can fry it bring it. hope that helped.

Q: marinade recipe for deep frying a turkey?
I'm doing the deep fry thing this year with my turkey and I'm searching for a traditional marinade to inject into it. thanks

A: Well, you could just go buy some pre-made marinades if you have an Albertson's grocery nearby. Wal-mart carries them also. I have one or two I can share if you do not find these links to some any for your likings. thanks

Q: Does anyone have a good recipe to marinade my turkey before I Deep Fry it for Thanksgiving?
I am going to Deep Fry my Turkey this year for Thanksgiving. I would like a good yummy Recipe for the bird to marinade in before I deep fry it in oil. Can anyone help? Oh yeah and Happy Thanksgiving...lol

A: no,sorry...but please dont kill yourself

Q: Does anyone have any good recipes for deep fried pork?
I'm looking to use my turkey fryer to try to fry other peats such as pork. Anyone have a good recipe to share?

A: heres a fairly simple one for carnitas , overnight marinade 1/2 lb chunks of either butt or shoulder , 2-cans orange soda 1-cup cider vinager 2-tbls oregano,dry mint,crushed black pepper ,onion & garlic powder. before you put in hot oil ( lard is preffered for taste ) drain on a rack and pat dry to prevent splatter keep pieces submerged to ensure a good even deep brown color on the crust ! remove drain on butcher paper ( be sure to salt after you remove ) heat some tortillas add salsa and enjoy !!!

Q: Does anyone know of a marinade that is made with orange juice for deep frying a turkey?
I had a deep fried turkey one year and it was fabulous!!! I mean the best I ever had, unfortunatly my ex-son in law made in and I can't very well go ask him for the recipe now.... It was juicy, almost sweet.

A: Here are lots of deep fried turkey recipes with orange juice as one of the ingredients in the marinade. http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2004-03,GGLD:en&q=deep+fried+turkey+%2b+orange+juice Hope you can find one to your liking. Happy Thanksgiving!

Q: What's a good recipe for frying turkey pieces without a deep fryer?
I want to fry turkey wings but I don't want to pull out my big turkey fryer just to do them.

A: I marinate the turkey wing pieces in olive oil and melted butter for about 6 hours, then shake them up with a salt, paprika and black pepper, cornstarch/flour mixture inside a paper bag. The pieces are disjointed and separated so that they fit in a roasting pan very easily. I heat up the oven and oven fry at 375 degrees for 45 minutes to sear them and keep them moist on the inside, then baste with melted butter occasionally. Afterwards, I reduce the heat down to 350 degrees, then complete cooking for another 45 minutes. Excellent oven fried turkey wings!

Q: what is the correct temp & time to deep fry a turkey?I know the 375 & 3mins per lb. recipe.?
I have deep fried several turkeys & get different results every time,do i lower the temp & cook it longer or what? i do not want another maybe turkey!!!!

A: Get a huge pot, like a stock pot. Put the turkey in the pot, add water to completely surround the turkey. Look at how much water you added; that's how much oil you will need. Pour out the water and dry off the turkey. 2. We like to put a seasoned rub on the turkey. You don't have to, but it makes the skin delicious. Fill the pot with as much oil as you need..The more the better. This is where it gets expensive, because you need at least a couple gallons of oil. The better quality oils (like peanut oil) will get hotter, and work better, but you can use a cheaper oil. Now, get the oil as hot as possible, and as close to 400 as possible without excessive smoking. Add the turkey. Now, we used a 2 by 4 piece of wood (thru the wrapped legs) to lower the turkey into the oil. WARNING: the oil really splatters out at this point, so STAY back. This is MESSY! After you add the turkey, the oil temp. will drop rapidly. That's why you want it as hot as possible to begin with. Hopefully, it will remain around 350 degrees, so it sears (sp?) the skin, and the meat does NOT get greasy. Cook for about 3 min per pound, + 5 minutes. It the turkey is over 18 lbs, you might want to go 3 min per pound +10 or 15 minutes. Turkey done this way is very tender and moist, and amazingly not greasy...

Q: emeril has a deep fried WHOLE chicken (2) recipe soaked in buttermilk ,double breaded then put in turkey fryer
Please I only want that recipe. Thanks.

A: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20062,00.html?rsrc=search or: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14373,00.html?rsrc=search The first one, he cut the chicken into 8 pieces, but it sounds a lot like the recipe you wanted! Hope this helps! ♥

Q: Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
Or if it's even a good idea/possible?

A: Southern Deep Fried Ham By Rick Boyd Deep Fried Ham • 7-10 lb. uncooked ham (bone in skin on) • Marinade (See recipe below or your favorite marinade) • Peanut oil (for your deep fryer, aprox.5 gallons, less for a larger ham) • 8-10 servings • Cooking Time: 35 minutes for a 10 lb. ham • Preparation time: 35 minutes prep time Always, always, always operate your turkey fryer outside in the open and never, never, never under an overhang or in your garage. Always monitor the oil temperature until you are done. Never walk away and leave unmonitored. If you do, it will look like the space shuttle taking off upside down and your equipment will be ruined not to mention your pride. 2. Thaw your ham completely. 3. Place the ham in your perforated turkey fryer basket and put in your pot. 4. Now fill the pot with water until it covers the ham. 5. Remove the basket with the ham in it while draining all the water back into the pot and mark where the water level is. This is now the spot you use for your oil level. 6. Drain all the water out of the pot and dry. 7. Fill your pot with the oil to where you marked the pot. 8. Inject your marinade (See marinade recipe below) into several places throughout the ham and again, pat completely dry. If you have a rub, now is when you would apply it to the outside of your ham. ( I always inject my ham 24 hours in advance to allow the marinade to saturate the meat and increase the flavor of the meat ) 9. Bring your oil temperature up to 375 degrees. 10. Now place your ham into your perforated turkey fryer basket and slowly lower the basket containing your ham into the oil while wearing a long sleeve shirt and construction gloves for protection. This process can take up to 2 minutes to lower to avoid the oil boiling over the top of the pot. 11. Place your turkey fryer thermometer into the oil and constantly monitor the temperature maintaining 350 degree. Place the lid on the pot slightly ajar to allow the thermometer to stay in the oil. 12. Cook for 3 ½ minutes per pound. Your ham will be done when the internal temperature reaches 160 degrees measured is several places with a meat thermometer. 13. Turn off your gas removing the heat source. Remove the basket and let the oil drain back into the pot. Place the ham in an aluminum pan and let cool for 15 minutes. 14. Now share your masterpiece with your friends and neighbors. Please be careful due to the fact that hams are full of water. Once seared, it will be sealed. Always lower in the oil slowly. Please see the link to our website for frying turkeys for further safety instructions.

Q: anyone have a recipe for deep frying a whole chicken. like you would a turkey?


A: Try this one. Deep Fried Whole Chicken ala Max. http://senorenrique.blogspot.com/2005/12/fried-chicken-ala-maxs.html