Deep Fried Turkey

Be Advised that this one is not easy reading due to the amount of information needed to deep fry a turkey.

The information that follows I have pulled from several website along with cooking a few over the years, when frying a turkey you have to keep safety so please use the link provided below for some tips for making your Deep Fried Turkey a event to remember for all the right reasons, so enjoy.

Turkey Fryer Safety Tips (Please Read before you begin)

The How-To on Deep Frying Turkey 

Deep-fried turkey, a concept that started in the south, has risen in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:

The Turkey - Size Matters Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that should be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time may result in over exposure to the skin, which could be over cooked.

• If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to the desired temperature (see chart below). Cook to an internal temperature of 175°F to 180°F. Remove the dark sections and reheat the oil. Then fry the turkey breast to an internal temperature of 165°F to 170°F.

 Amount of Oil

Many turkey fryers feature a “fill line” indicating the suitable level of oil to add to the pot, but if that feature is absent from your fryer, follow these guidelines before marinating the turkey:

• Place the thawed turkey in the fryer basket and place in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey, allowing the water to drain from the turkey. Note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water.
• Drain or pour out the water and dry the pot thoroughly. If the fryer has a drain valve, be sure there isn't any excess water in the spigot. Open the valve to drain the water and remember to close the valve before adding oil.

There are turkey fryers that don’t require oil. New outdoor, oil-less turkey fryers use infrared heat - a technology popular in gas grills - to cook and the result is a juicy, tender bird with crispy skin.
Cooking Preparation

• Remove the turkey from the wrapper. Be sure to save the label that indicates the weight of the turkey. Use the turkey’s weight to compute the total frying time.
• Thaw the turkey completely. Remove the neck and giblets from the two body cavities.
• Heat the oil to the desired temperature shown on the chart below.
• While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions.
• For whole turkeys, inject 60 percent marinade deep into the breast muscles, 30 percent into the leg and thigh muscles and 10 percent into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.

Remove any excess fat around the neck to allow the oil to flow through the turkey. Remove the wire or plastic truss that holds the legs in place (if applicable). Cut off the wing tips up to the first joint and cut off the tail. Remove the pop-up timer from the breast (if applicable). Do not stuff turkeys for deep frying. To reduce spattering, thoroughly dry the interior and exterior of the bird. After adding marinades and/or seasonings, place the turkey in a clean roasting pan on the countertop for no more than 30 minutes to 45 minutes. This allows the marinades and seasonings to permeate the turkey and raises the turkey’s internal temperature so as to create less splatter during the frying process. OUTDOOR PROPANE TURKEY FRYER INDOOR ELECTRIC TURKEY FRYER Equipment Features • Typically, a 30 quart to 40 quart vessel with lid, basket, lifting hook and burner. • Typically, a 22 quart to 28 quart vessel with glass lid, adjustable digital temperature control and timer. Additional Supplies Needed • Propane gas tank. • Thermometer to measure the oil temperature. • Food thermometer to measure the internal temperature of the bird. • Injector for marinades and seasonings. • Fire extinguisher, oven mitts and pot holders. • Food thermometer to measure the internal temperature of the bird. • Injector for marinades and seasonings. • Fire extinguisher, oven mitts and pot holders. Frying Location • Must be used outdoors. Place on level dirt or a grassy area. • Never fry a turkey using a propane unit indoors, in a garage or other structure attached to a building. • Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. • May be used indoors. May be placed on a countertop that is a safe distance from overhead cabinets. • May be used on sheltered porches, patios, garages or outdoors close to an electrical outlet. Turkey Size • Whole turkeys up to 14-pounds or turkey parts (breast, thighs, legs). • Whole turkeys up to 14-pounds or turkey parts (breast, thighs, legs). Amount of Oil • Add oil to the fill line using up to 3 gallons to 5 gallons. See additional notes using the water displacement method. • Add oil to the fill line or just under 3 gallons. See additional notes using the water displacement method. Preheating Oil • Preheat oil to 375°F. • Preheat oil to 400°F. Lowering Turkey into the Oil • Just prior to lowering the turkey into the oil, turn off the burner. As soon as the turkey is safely in the pot, immediately turn on the burner. • To prevent excess splattering, slowly lower the turkey into the oil. • To prevent excess splattering, slowly lower the turkey into the oil. Frying Time • For whole turkeys, allow 3 minutes to 4 minutes per pound. • For turkey parts, allow 4 minutes to 5 minutes per pound. • Oil temperature may fluctuate based on outdoor temperature and wind conditions. Maintain the oil’s temperature at 350°F. • For whole turkeys, allow 3 minutes per pound plus an extra 5 minutes. • For bone-in turkey breast, allow 7 minutes per pound. • For turkey legs and thighs, allow a total fry time of 16 minutes to 18 minutes for 6 to 8 turkey pieces. Resting Time • Remove bird from hot oil and drain on paper towels. Let rest for 15 minutes. • Remove bird from hot oil and drain on paper towels. Let rest for 15 minutes. Test for Doneness – Turkey’s Internal Temperature Remove the turkey and check the internal temperature with a food thermometer. The internal temperature should be 165°F to 170°F in the breast and 175°F to 180°F in the thigh. Additional Safety Tips Never leave the turkey fryer unattended during the heating, cooking and cooling process. Keep children and pets away from the cooking area at all times. Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

Thanksgiving Side Dishes - Green Bean Casserole

here is a recipe that is a must for any Thanksgiving dinner, I have been making thanksgiving dinner on my own for over 20+ years now, and one year I didn't serve green bean casserole and that was the thing that everyone asked for. this is one of the simplest dishes to make and in my book one of the tastiest of all the thanksgiving side dishes.

Classic Green Bean Casserole

Ingredients

1 can (10 3/4 ounces) Condensed Cream of Mushroom
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
2 Cans cut green beans
1 1/3 cups French Fried Onions
Directions

1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3 Bake for 5 minutes or until the onions are golden brown.

Thanksgiving Side Dishes - Mashed Potatoes

Everyone has there own recipe for mashed potatoes that has either been handed down from one generation to the next or have tried something from one of the cooking shows or you may just make the one out the box. well here is a simple and easy to make recipe for mashed potatoes that anyone can make. so I hope you enjoy and give and Happy Thanksgiving.

 

Mashed Potatoes

Ingredients

• Yukon gold potatoes
• 2 teaspoons salt, divided
• 1/3 cup butter
• 1/3 cup half-and-half
• 4 ounces cream cheese, softened
• 3/4 teaspoon coarsely ground pepper

Preparation

1. 1. Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. 2. Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. 3. Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

Option ingredients to create 3 different flavors of mashed potatoes

4 Cloves Garlic (minced)
4 Slices bacon (cooked and crumbled)
1/2 cup shredded mild cheddar cheese

Turkey

Ready to talk turkey? Here are the essentials on how to select and thaw a turkey for Thanksgiving day. Before you select your holiday bird, consider the following:

Fresh or frozen?
Fresh turkeys are available during the holiday season at many of your grocery stores. Because fresh turkeys don't require thawing, they may be bought up to three days before or on the day of cooking and will be ready to roast straight from the refrigerator.

Fresh turkeys also come seasoned. These seasoned turkeys make it easy to roast a tasty turkey.

Frozen turkeys may be more affordable but must be purchased ahead of time. A 12-pound turkey takes 3 days to thaw in the refrigerator and a 20-pound turkey takes 5 days to thaw.

Fully Cooked turkeys
Grocery stores and Big box stores offers a variety of flavors and sizes of precooked, whole turkeys and turkey breasts. Try Oven Roasted, Honey Roasted, Smoked, Spiral Sliced, or Cajun Seasoned. To serve them hot, just follow the directions on the package. Heating and serving a Fully Cooked turkey will slice about 2 hours off your cooking schedule.

How big?
Allow 1 pound of uncooked turkey per person when buying a whole turkey. A 12-pound turkey will feed 12 people and leave enough for you to have some delicious leftovers.

Thawing the turkey
Never thaw frozen turkey at room temperature. Thaw your turkey in one of the following ways:

Refrigerator
A whole turkey needs 24 hours thawing time per 4 pounds. Allow 3 to 5 days of thawing time depending on the size of your turkey. The turkey is completely thawed when there are no ice crystals in the interior cavity.

Cold water
Allow 30 minutes thawing time per 1 pound of turkey. Place unopened turkey, in wrapper, breast side down, in cold water. Change the water every 30 minutes. Allow 6 to 10 hours thawing time depending on the size of your turkey.

Thanksgiving Dessert

a must try for any day of the year but really special when done on a family holiday like thanksgiving or christmas, so enjoy with a ice cold glass of milk...

Chocolate Lovers Pecan Pie

Ingredients:

1 Frozen Deep Dish Pie Crust

1 c. Semi Sweet Chocolate Chips
2 Tbsp. milk
1 c. Brown Sugar
3/4 c. Light Corn Syrup
3 large Eggs
2 large Egg Yolks
2 tsp. Vanilla Extract
1 Tbsp. Cornstarch
1 Tbsp. Butter, melted
1 1/4 c. Pecan Pieces

Instructions:

Heat oven to 325 degrees F. Bring pie crust to room temperature according to package directions; set aside. Set out one 9-inch pie pan.

Combine the chocolate chips and milk in a heavy bottom sauce pot over Medium heat. Stir the chips until they are melted with the milk. Evenly spread the melted chocolate on the bottom of the pie crust and set aside.

Combine brown sugar and syrup in a large mixing bowl and microwave on High power for 30 seconds and stir till brown sugar is dissolved.

Combine the eggs, egg yolks, vanilla, and cornstarch in a mixing bowl and beat with an electric mixer on Medium speed for 1 minute. Add the melted butter and sugar mixture and mix on medium speed for 30 seconds. Stir in the pecans and pour the filling into the deep dish pie crust.

Bake the pie on lower third oven rack for 55-60 minutes or until a knife inserted in the center comes out clean. Cool the pie completely before serving.

Thanksgiving Menus

Ran across this article on Bon Appetite which gives the Top 26 Turkey day menus, give it a visit and see if something sparks a interest for you to mix up your menu for turkey day, cuz I know its got me thinking....



Top 26 Thanksgiving Menus

Things to Come

being we have thanksgiving this month, I will be posting simple but delicious recipes for items that can be used for your thanksgiving dinner. I am sure that you and your family will enjoy them. so stay tuned and I hope you enjoy what is to come.

Day Light Savings Time

Just a reminder to everyone to not forget to set you clocks back 1 hour for daylight savings time.

Red Beans and Rice

here is a recipe I have used for years to cook my red beans and rice I hope that you enjoy

Red Beans and Rice

Ingredients

·         1 Lbs. Dried Red Beans

·         1 can Rotel

·         1 can Refried Beans

·         1 medium Onion

·         1 cup bell peppers

·         1 pack favorite sausage

·         1 tbsp. Liquid Smoke

·         1 tbsp. Cajun Season All

·         1 tbsp. hot sauce

 

Place dried beans in large bowl and add water till there’s about an inch of water covering the beans. Add Cajun seasoning, liquid smoke, hot sauce then mix and soak over night

Place beans in large crock pot and add remaining ingredients except can of refried beans and cook on high for 4-5 hours till beans are tender

add can of refried beans and mix thoroughly to thicken

Server over cooked rice

Sweet and Spicy Beef Taco's

Here is a recipe that I make for my annual Christmas party, needless to say its a hit with everyone even my Hispanic friends, so look it over and hope you enjoy:

Sweet and Spicy Beef Taco's

Ingredients

• 4 dried ancho chilies*, stemmed, seeded, and ribs discarded
• 1 medium onion, quartered
• 3 garlic cloves, coarsely chopped
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1 1/2 cups low-sodium beef broth
• 1 teaspoon salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 3-4 lbs. beef roast (can also be made with chicken)
• 1 tablespoon vegetable oil
• Warm corn tortillas
• Mexican crema or sour cream
• 1/2 cup chopped fresh cilantro leaves
• Lime Wedges
• * can be found in the Hispanic section of grocery stores

Directions



Soak the ancho chilies in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chilies to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.

Pat beef roast dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown beef roast about 3-4 minutes per side. Transfer the browned roast  to a slow cooker.

Pour the sauce over the roast (liquid should reach about halfway up sides of meat),

cover and cook for 3-4 hours on high until very tender. Allow the roast to cool slightly in the sauce.

Remove the roast from the sauce. shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn or flour tortillas and serve with Mexican crema and chopped fresh cilantro then squeeze fresh lime on top