Furniture design & interior

Deep-Fryed Turkey

3 gallons peanut oil for frying or as required
1 (12 pound) whole Turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

In a large stockpot or Turkey fryer, will heat the oil to 400 degrees f. be sure to leave room for Turkey, or oil spread
over.

* ** Page Tip: way to calculate the amount of oil you need

The easiest way that I've found to calculate the amount of oil you need would be in place in Turkey FRYERS and fill with water until the Turkey is just covered. Remove the Turkey and activate to drain, Pat dry with paper towels as well. Note the amount of water in the DEEP FRYER. Throw water and drought expenditure structure. Fill with oil to ships KICKING level as above. This should help to prevent hot oil spill overs.

End page Tips ***

Warehouse a large plate with food-safe paper bags. Rinse the Turkey and thoroughly pat dry with paper towels. Rub the Creole seasoning over the Turkey inside and out. Check the hole in the neck is open at least two inches so that the oil can flow freely through the bird. Place the whole onion and Turkey in the Empty basket. Turkey should be placed in the basket neck end first. Slowly lower the basket into the hot oil to fully cover the Turkey. Conserve oil on 350 degrees f temperature and cook Turkey in 3 1/2 minutes per pound, about 45 minutes. Carefully remove the basket from the oil and drain off Turkey. Insert a meat thermometer in the thickest part of the thigh. internal temperature should be 180 degrees f.

Quit Turkey on ready flat self-draining.

Grilled whole Turkey

12 pound whole Turkey
two cups of water
3 tablespoons powder chicken bouillon
two 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 the grid. Rinse the Turkey and pat dry. Place Turkey Breast side down on prepared Grill. Sear Turkey on both sides until the skin is golden to dark brown. In a large roasting pan, mix together water, bouillon powder, garlic powder, onion powder, poultry seasoning, Parsley and paprika. Place Turkey Breast side down inside the roasting pan. Chamber pan mix over Turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature reaches 180F in the thigh. Remove Turkey from the grill and let stand 15 minutes before carving.

Smoked Turkey

1, Turkey 8-22 kg, fresh or thawed completely
Sweet Pickle on brine (recipe to follow)
Maple Syrup

Sweet Pickle on brine:

1 gal. water
2 1/2 cups of salt, rock, pickling or preserving salts is system performance
1/3 cup light brown sugar
1 Tablespoon garlic Lquid
1 oz. pickling spices

Mix well. You may need to adjust the amount depending on how large your bird. The recipe needs fits you well for a 8-12 lb. Turkey.

Rinse the Turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle on brine. Brine Turkey is based on the following schedule, 8-12 lb. bird 3 days, 13 to 16 lb. Bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; Rinse thoroughly with cold water and pat dry. Turn on the drought in the refrigerator for 24 hours.

Lock the wings behind the back and tie the legs and tail combined. Baste Turkey with maple syrup before in smokers and every two hours while smoking. Standing Turkey cooking grill. Smoke cook until done.

Advantageous method to determine doneness would be to insert a meat thermometer in the thickest part of Turkey (breast cancer) 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 certain foods when smoking.

Cool Turkey inside the refrigerator for 24 hours before aiming at the improvement of the smoked flavour. You can earn Turkey properly deleted in case you wish.

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