Ideas To obtain Your Turkey In Non-Traditional Ways

Deep-Fryed Turkey

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


In a big stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.

***Side Tips: The way to figure out the amount of oil you'll need

The easiest way I've found to figure out the quantity of oil you need would be to location the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and enable to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This need to assist in preventing hot oil spill overs.

End Side Tips***

Layer a huge 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 a minimum of two 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 fully cover turkey. Preserve 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 component of the thigh; the internal temperature ought to be 180 degrees F.

Finish draining turkey on the ready platter.

Grilled Entire Turkey

12 pounds whole turkey
two cups water
3 tablespoons chicken bouillon powder
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 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 big roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down inside 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. Eliminate turkey from grill and let stand 15 minutes just before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or fully 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 recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices

Mix well. You might need to adjust the amounts depending on the size of your bird. This recipe need to 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 based on 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. Enable 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 single two hours although smoking. Position turkey on cooking grill. Smoke cook until done.

The most beneficial method to decide doneness would be to insert a meat thermometer into the thickest component of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe isn't intended for the novice. Allot of factors go into determining the cooking time for a certain food when smoking.

Cool turkey inside the refrigerator for 24 hours just before serving to enhance the smoked flavor. You might serve the turkey proper away in case you wish.

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