DEEP FRIED TURKEY EXPLOSION RECIPES

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SIMPLE DEEP FRIED TURKEY RECIPE | ALLRECIPES



Simple Deep Fried Turkey Recipe | Allrecipes image

If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.

Provided by sgtsquarepants

Categories     Meat and Poultry    Turkey    Whole Turkey Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 1 10-pound turkey

Number Of Ingredients 4

3?½ gallons peanut oil for frying
1 (10 pound) whole turkey, neck and giblets removed
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste

Steps:

  • Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
  • Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
  • Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
  • Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

Nutrition Facts : Calories 568 calories, CarbohydrateContent 0.3 g, CholesterolContent 223.5 mg, FatContent 26.5 g, FiberContent 0.1 g, ProteinContent 76.7 g, SaturatedFatContent 7.7 g, SodiumContent 768.1 mg

MINIATURE BACON EXPLOSION (SMOKED BACON WRAPPED FATTY ...



Miniature Bacon Explosion (Smoked Bacon Wrapped Fatty ... image

Call it a bacon wrapped fatty or a bacon explosion but the bottom line is that these baby's are one of the best things since sliced bread. I have discovered that making them miniature sized just ups the ante on awesomeness!

Provided by Jeff Phillips

Categories     Appetizer

Prep Time 60 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 9

½ lb ground breakfast sausage
1 lb Ground chuck (80/20)
1 lb Bacon (1 strip each)
3 TBS Jeff’s original rub
1/4 cup Jeff's barbecue sauce
1 tsp Mozzarella cheese (shredded)
¼ tsp Red onion (minced or diced)
4 pieces Pepperoni, minis
5 drops Franks Red Hot Original

Steps:

  • Combine the ½ lb of ground sausage with the 1 lb of ground chuck in a large bowl with your hands but don't over mix.
  • Make a 1.5 inch meat ball in your hand then flatten it into a sort of boat in your hand.
  • Place your filling ingredients into the boat. These work best if you don't overfill.Note: I used a pizza filling for these but you can fill them with any combination of cheeses, meat, vegetables, etc. to make your own themes. (more filling ideas in the full text instructions above)
  • Fold the ends of the boat together and pinch edges to seal
  • Form into shape by rolling the sausage in your hand
  • Wrap an entire piece of bacon around the filled sausage
  • Sprinkle the top and sides with Jeff's original rub
  • Smoke at 275°F for about 1 hour
  • You can also smoke them at 225°F but they will take approx. 2 hours.
  • When they reach 160°F, they are finished and ready to eat.
  • Serve immediately

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