3 Non-Traditional Ways to Prepare Your
by Chef Phroncİ2005 All Rights
3 gallons peanut oil for frying, or as
needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup
Creole seasoning 1 white onion
In a large stockpot or turkey fryer, heat
oil to 400 degrees F. Be sure to leave room for the turkey, or the oil
will spill over.
***** Side Note *****
How to determine the amount of oil you
The easiest way I've found to determine
the amount of oil you need is to place the turkey into the fryer and
fill with water until the turkey is just covered. Remove turkey and
allow to drain, pat dry with paper towels as well. Make note of the
level of water in the fryer. Discard water and dry thoroughly. Fill
frying vessel with oil to the level as noted above. This should help in
preventing hot oil spill overs.
***** End Side Note *****
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, 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.
Finish draining turkey on the prepared
Grilled Whole Turkey
12 pounds whole turkey 2 cups water 3
tablespoons chicken bouillon powder 2 teaspoons garlic powder 2
teaspoons onion powder 1 teaspoon poultry seasoning 1/2 teaspoon chopped
parsley 1 teaspoon paprika
Prepare an outdoor grill for indirect
medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place
turkey breast side down on the prepared grill. Sear turkey on both sides
until skin is golden to dark brown. In a large roasting pan, mix
together the water, bouillon powder, garlic powder, onion powder,
poultry seasoning, parsley, and paprika. Place turkey breast side down
in the roasting pan. Scoop the pan mixture over the turkey. Cover
tightly with foil and place on grill. Grill 3 to 4 hours, until the
internal temperature of the thigh reaches 180F. Remove turkey from grill
and let stand 15 minutes before carving.
1 turkey 8 to 22 lbs., fresh or
completely thawed Sweet Pickle Brine (recipe to follow) Maple syrup
Sweet Pickle Brine:
1 gal. water 2 1/2 cups salt, rock,
pickling or canning salts are recommended 1/3 cup of light brown sugar 1
tablespoon Liquid garlic 1 oz. pickling spices
Mix well. You may need to adjust the
amounts depending on the size of your bird. This recipe should suit you
fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water,
drain and pat dry. Prepare sweet pickle brine. Brine turkey according to
the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4
days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in
cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and
tail together. Baste turkey with maple syrup before putting in smoker
and every 2 hours while smoking. Position turkey on cooking grill. Smoke
cook until done.
The best way to determine doneness is to
insert a meat thermometer into the thickest part of the turkey (the
breast) the internal temperature should read 180 degrees F.
Smoking food is more an art than a
science; this recipe is not intended for the novice. A lot of factors go
into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24
hours before serving to enhance the smoked flavor. You may serve the
turkey right away if you wish.
About the Author
Frank Flohr (aka Chef Phronc) is
passionate about cooking and is a self proclaimed "Chef".