Sweet And Spicy Deep Fried Turkey Recipes

SPICY PEPPER BUTTER FRIED TURKEY

Steps:

• Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions. Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch. Remove the turkey and mark the water level on the side of the pot.
• Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over. Refrigerate turkey for at least 4 hours and up to 24 hours before frying.
• Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350 degrees F. Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Cook turkey 4 minutes per pound; when done, turkey will float to the surface. Meat should register 180 degrees F on meat thermometer. Let turkey rest for at least 20 minutes before carving.
• You can also use the butter mixture to baste a turkey in a 325 degrees F oven every 20 minutes until an internal temperature of 180 degrees F is reached.

SUCCULENT DEEP FRIED TURKEY

Steps:

• Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
• Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
• Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.

DEEP-FRIED TURKEY

Steps:

• To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.
• Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.
• One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
• Add the oil to the frying pot and heat to 350˚ F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚ F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer's instructions.
• The oil temperature will drop 30˚ F to 40˚ F almost immediately. Adjust the heat so the temperature stays between 300˚ F and 325˚ F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155˚ F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚ F). Make sure the frying oil cools completely before discarding, at least 4 hours.

SWEET AND SPICY TURKEY RUB

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.