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3
Non-Traditional Ways to Prepare Your Holiday Turkey
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3
Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and 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. 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 and fill with water until the turkey is just covered. Remove
turkey and allow draining, patting dry with paper towels as well.
Make note of the level of water in the fryer. Discard water and dry
thoroughly. Fill frying vessel with oil to the level as noted above.
This should help in preventing hot oil spill over's. 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. Make 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 completely cover turkey. Maintain
the temperature of the oil at 350 degrees F, and cook turkey for 3
1/2 minutes per pound, about 45 minutes. Carefully remove basket from
oil, and 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, and lightly oil
grate. Rinse turkey, and 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, and
paprika. Place turkey breast side down in the roasting 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. Remove turkey from grill and let stand 15 minutes
before carving.
Smoked Turkey
1 turkey 8 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 recommended
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 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. Remove from brine; rinse thoroughly in cold water and pat
dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey
with maple syrup before putting in smoker and every 2 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 Article
author:
By: ParamS
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