DEEP TURKEY ROASTING PAN RECIPES
DEEP-FRIED TURKEY RECIPE | ALLRECIPES
This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.
Provided by Tim and Meredith
Categories Whole Turkey
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 1 (12 pound) turkey
Number Of Ingredients 4
Steps:
- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover 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 45 minutes.
- 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 (80 degrees C). Finish draining turkey on the prepared platter.
Nutrition Facts : Calories 603.2 calories, CarbohydrateContent 1.5 g, CholesterolContent 228.5 mg, FatContent 33.6 g, FiberContent 0.3 g, ProteinContent 68.8 g, SaturatedFatContent 8.7 g, SodiumContent 571.2 mg, SugarContent 0.3 g
HOW TO PREPARE AND ROAST A TURKEY - ROAST TURKEY RECIPE
Stop overcooking your turkey: These tips from the Good Housekeeping Test Kitchen will help you learn how to prepare a turkey the right way.
Provided by Kate Merker
Categories autumn feed a crowd Thanksgiving dinner main dish meat poultry roasted
Total Time 3 hours 20 minutes
Prep Time 1 hours
Cook Time 0S
Yield 12-14 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Pat turkey dry. Stuff half of onions and thyme into main cavity. Tie turkey legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper. Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. Place roasting rack in pan and place turkey on top. Roast turkey until a thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover turkey loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.) Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 30 minutes. Reserve pan and contents to make gravy. Carve and garnish turkey as desired.
Nutrition Facts : Calories 490 calories
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