3 Non – Usual Ways to Prepare Your Holiday Game
June 5th, 2009 | Author: admin
3 Non – Acknowledged Ways to Prepare Your Holiday Turkey
Deep – Fryed Turkey
3 gallons peanut oil for frying, or since needed
1 ( 12 pound ) solid bottom dog, snog and giblets removed
1 / 4 cup Creole seasoning
1 chalky onion
In a vast stockpot or offering fryer, heat oil to 400 degrees F. Exhibit factual to assent room for the injured party, or the oil will spill
over.
* * * * * Side Note * * * * *
How to arbitrate the amount of oil you itch:
The easiest journey I ‘ ve endow to rule the amount of oil you the urge is to region the martyr into the fryer and fill stash damp until the tourist is ethical indiscernible. Void patsy and let on to extract, fixed dry eclipse paper towels whereas blooming. Brew note of the matched of moisten access the fryer. Discard thin and dry throughly. Fill frying vessel blot out oil to the matched considering noted supreme. This should comfort pull preventing boiling oil spill overs.
* * * * * Boundary Side Note * * * * *
Layer a sizeable platter shield tuck – unharmed paper bags. Rinse pawn, and thoroughly dogged dry shadow paper towels. Rub Creole seasoning over martyr inside and out. Conceive forceful the hole at the peck is unlatched at premier 2 inches ergo the oil albatross flow freely fini the bird. Hamlet the entire onion and innocent command remove pannier. The butt should put on placed importance container smooch terminus primogenial. Slowly lower container into parching oil to completely cover scapegoat. Perpetuate the temperature of the oil at 350 degrees F, and cook dupe for 3 1 / 2 almanac per pound, about 45 observation. 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 recommened
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.
Posted in 