Non-traditional ways to prepare your holiday Turkey

Non-traditional ways to prepare your holiday Turkey

Turkey deep-Fred

3 gallons peanut oil for frying, or as needed

1 whole Turkey (12 pounds), neck and giblets removed

1/4 cup Creole seasoning

1 white onion

In stokbot or Turkey Fryer, heat will leak into 400 degree "f." can definitely leave room for the Turkey, or oil

More.

* Side note *

How to determine the amount of oil that you need:

The easiest way I have found to determine the quantity of oil you need to put the Turkey in the Pan and fill with water until just cover Turkey. Remove the Turkey and allow to drain, Pat dry with paper towels, as well. Make note of the water level in the pan. Discard the water and dry thoroughly. Fill with oil to frying vessel as mentioned above. This should help to prevent hot oil spill amounts.

At the end of a side note *

Layer a platter with paper bags food safe. Rinse Turkey and pat dry thoroughly with paper towels. Rub Creole seasoning over Turkey at home and abroad. Make sure the hole in the neck is open until at least 2 inches oil can flow freely through the birds. Put the whole Turkey and onion in a drain. Turkey should be placed at the end of the neck first basket. Lower the basket slowly into the hot oil to cover the Turkey completely. Maintain the temperature of the oil at 350 degrees Fahrenheit, Cook the Turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove the basket from the oil and drain Turkey. Insert meat thermometer in the thickest part of the thigh. The internal temperature should be 180 degrees Fahrenheit.

Finish the Turkey drain on a platter.

Grilled whole Turkey

Turkey 12 pounds full

2 cups water

3 tablespoons powdered chicken bouillon

2 tsp garlic powder

2 tsp onion powder

1 teaspoon poultry seasoning

1/2 teaspoon chopped parsley

1 teaspoon of paprika

Outdoor barbecue for indirect medium heat and lightly oil grate. Rinse the Turkey and pat dry. Put the Turkey Breast side down on the grill. Burnt Turkey on both sides until golden to dark brown skin. In a large roasting pan, mix together the water and bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and red pepper. Put the Turkey Breast side down in a roasting pan. Scoop mixture pan across Turkey. Cover tightly with foil and place on the grill. Grill 3 to 4 hours, until internal temperature of 180F thigh. Remove the Turkey from the grill and let stand for 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 salt is recommened

1/3 cup light brown sugar

1 tablespoon garlic Sterling

Pickling spices 1 oz.

Good mix. You may need to adjust the quantities depending on the size of your bird. This recipe should suit you fine for Turkey 8 to 12 lbs.

Rinse Turkey well with cold water, drain and pat dry. Prepare sweet pickle brine. Brine Turkey according to the following table, 8 to 12 lb bird 3 days, 13 to 16 lb bird 4 days, 17 to 22 lb bird 5 days. Remove salt water; rinse thoroughly in cold water and pat dry. Allow to dry in the refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste Turkey with maple syrup before placing in smoker and every two hours during smoking. Turkey's position in the cooking Grill. Smoke-Cook until done.

Is the best way to determine doneness insert a meat thermometer in the thickest part of the Turkey (breast) internal temperature should read 180 degrees Fahrenheit.

Food smoking is more an art than a science, and this recipe is not intended for the novice. Allocation of factors go into determining cooking time for a particular food when smoking.

Turkey cool in the refrigerator for 24 hours before you serve smoked flavor enhancement. Turkey may serve immediately if you wish.