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
Tuesday, April 13, 2010
Prepare Your Holiday Turkey
Friday, December 26, 2008
Turkey Breast Cooking Time
By : Roell
It is easy to make a moist succulent turkey breast by following a few helpful hints:
* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.
* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.
* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.
Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.
Check the water level periodically and add more water if needed. This juice and herb infused mixture can be used to make nice turkey gravy after the turkey is done cooking.
The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:
* 2 to 3 pounds - 1.5 to 2 hours
* 4 to 6 pounds - 2.5 to 3 hours
* 7 to 8 pounds - 3 to 4 hours
It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to remove the neck and giblets first.
This will increase the the turkey breast cooking time by approximately fifty percent.
* Place your frozen turkey breast in a shallow roasting pan
* Place one inch of water in the bottom of the pan to keep your turkey moist and tender
* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.
Place a tent of aluminum foil over the turkey to hold in heat for even cooking, remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.
The typical turkey breast cooking times for a frozen turkey breast at 325 to 350 degrees in a conventional oven are:
* 2 to 3 pounds - 3 to 4 hours
* 4 to 6 pounds - 5 to 6 hours
* 7 to 8 pounds- 6 to 8 hours
It is important to cook your turkey breast at 325 to 350 degrees to make sure that it doesn't dry out, and to maintain a safe internal temperature in the meat.
The best way to check for doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If you pierce the breast with a fork, the juices should run clear.
If you use a convection oven it will reduce the turkey breast cooking times above by approximately 25 percent. To be safe use a meat thermometer to test for doneness
Following these easy tips will ensure that you have a delectable meal that everyone will be raving about.
Candis Reade is an accomplished niche website developer and author.
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