STOVE TOP FRIED CHICKEN RECIPE 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

RUTH'S CHRIS PETITE FILET COPYCAT RECIPE | TOP SECRET RECIPES



Ruth's Chris Petite Filet Copycat Recipe | Top Secret Recipes image

Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth." This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or Costco. Prime is your best choice, but the technique will still work with other grades of beef.  This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on.  Also try my Ruth's Chris creamed spinach recipe and other famous side-dishes here. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 35 minutes0S

Prep Time 17 minutes30S

Cook Time 17 minutes30S

Nutrition Facts : Calories 340 calories

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SIMPLE DEEP FRIED TURKEY RECIPE | ALLRECIPES
If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 568 calories per serving
  • 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.
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RUTH'S CHRIS PETITE FILET COPYCAT RECIPE | TOP SECRET RECIPES
Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth." This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or Costco. Prime is your best choice, but the technique will still work with other grades of beef.  This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on.  Also try my Ruth's Chris creamed spinach recipe and other famous side-dishes here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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OLIVE GARDEN CHOCOLATE LASAGNA RECIPE | TOP SECRET RECIPES
Menu Description: "Layers of rich chocolate cake and sweet buttercream icing." The cake mix has cherry flavoring mixed in and the buttercream frosting between the layers is made from scratch, but the real secret to this Top Secret Recipe is how we put it all together. You've got to make two slices through the edge of the baked cake to create the three thin layers, so you'll want to use a long serrated knife. Lay down some wax paper under the cake to help you turn the cake while you slice. Slide the whole thing over near the edge of the counter so that you can more easily keep the knife parallel to the countertop. You can use your favorite chocolate cake mix for the recipe, but be sure not to use one with pudding in it or one that is "extra moist" (Duncan Hines Moist Deluxe is one such brand). These mixes make slicing and layering difficult because the baked cake falls apart so easily. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
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