Prepare Your Holiday Turkey

3 Non-traditional ways to prepare your holiday Turkey

Deep-fryed Turkey

3 liters peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and viscera removed
1 / 4 cup Creole spices
1 clove

In a large stockpot or Turkey fryer, heat oil to 400 degrees F. Make sure you have room for the turkey, or will the oil spill to leave
above.

How the amount of oil you need to determine:

I've noticed that the easiest way to get the amount of oil you need to determine the place turkey in the fryer and fill with water until the turkey is covered. Remove turkey and drain, also Pat dry with paper towel. Note the water level in the fryer. Discard water and dry them thoroughly. Fill frying vessel with oil to a level that, as mentioned above. This will help in preventing hot oil spill over.

Paste a large platter with food-safe paper bags. Rinse the turkey, and pat really dry with paper towels. Creole spice rub inside and outside Turkey. Make sure the hole is open at the neck at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. Turkey must be placed in basket neck end first. Slowly lower basket into hot oil to completely cover the turkey. Keep the oil temperature to 350 degrees F and cook Turkey for 3 1 / 2 minutes per pound, about 45 minutes. Carefully remove basket from oil, turkey and drain. Insert meat thermometer into thickest part of thigh, the internal temperature to 180 degrees F.

Finish draining turkey on a plate prepared.

Grilled Whole Turkey

12 pounds whole turkey
2 cup water
3 tablespoons chicken stock powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry spices
1 / 2 teaspoon chopped parsley
1 teaspoon paprika

Prepare an open grill for indirect medium heat, and grease grill. Rinse turkey and pat dry. Place turkey breast side on the prepared grill. Sear turkey on both sides until golden brown to dark brown skin. In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry spices, parsley and paprika. Place turkey breast side down in roasting pan. Spoon pan on top of mixture Turkey. Cover well with foil and place on grill. Grill 3 to 4 hours, until the internal thigh temperature of 180F. Remove turkey from grill and let it 15 minutes before carving.

Smoking Turkey
1 Turkey 8-22 lbs., Fresh or completely thawed
Sweet Pickle Brine (recipe follows)
Maple syrup

Sweet Pickle Brine:
1 gal. water
2 1 / 2 cups salt, rock, pickling or canning salts recommened
1 / 3 cup brown sugar
1 tablespoon garlic Lquid
1 oz. pickling spice

Stir well. You may have to the amount depending on the size of your bird to adjust. This recipe should suit you well for 8-12 pound turkey.

Rinse the turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine the turkey according to the following schedule,
8-12 lbs Bird 3 days, 13 to 16 pounds bird 4 days, 17 to 22 pounds bird 5 days. Remove from salt water, rinse thoroughly in cold water and pat dry. Let dry in the refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before smoking and every 2 hours while smoking. Position of Turkey on the grill cooking. Smoke cook until done.

The best way to determine maturity, insert a meat thermometer into the thickest part of Turkey (breast) the internal temperature should read 180 degrees F.

Smoking Food is more an art than a science recipe is not for beginners. Divide factors in determining the cooking of a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to the feeling of smoking increased. You can serve the turkey right away if you want