3 Non-traditional ways to prepare your holiday turkey

Deep-Fried Turkey
3 gallons for frying, peanut oil, or as needed
1 (12 pounds) all Turkey, deleted giblets and neck
1/4 cup Creole seasoning
1 white onion
In a large bowl or deposits of Turkey, heat the oil to 400 degrees f. sure leave Turkey or oil spreads.
* Note to margin *
How to determine the quantity of oil you need:
It is the easiest way I've found to determine the amount of oil that you need to put the Turkey in the oven and fill with water until they Turkey are only covered.Remove Turkey and allow to drain, pat dry with paper towels as well.Take note of the water level in the deep Fryer.Discard water and dry investigated.Fill in the ship fry with oil level as indicated above.This should help in the credits of hot oil spill prevention.
* End of the side note *
A great dish with the capa.Enjuagar food safety paper bags Turkey and carefully pat dry with towels.Frotar Creole condiment on Turkey inside and outside. make sure that the hole in the neck is open at least 2 inches by which oil can flow freely through the aves.Coloque whole onion and the turkeys in Turkey drenaje.El basket will be placed in basket slowly lower in hot to cover completely pavo.Mantener temperature to 350 degrees F oil and cook the Turkey for 3 1/2 minutes per pound, oil primero.Cesta neck end approximately 45 minutos.Cuidadosamente remove basket oil and drain the pavo.Inserte partly thicker thigh; meat thermometer internal temperature should be 180 degrees f.
Finish Turkey drain into the prepared dish.
Entire Turkey grilled
set of 12 pounds of Turkey
2 cups of water
3 spoonfuls chicken soup powder
2 teaspoons garlic powder
onion powder 2 teaspoons
1 teaspoon poultry seasoning
parsley chopped 1/2 teaspoon
1 teaspoon paprika
Prepare a grill outdoors free for fire indirect means and lightly oil Grill.Turkey rinsing and pat dry.Place part down Turkey Breast in Turkey preparada.Servirla Grill on both sides until golden in dark brown leather.In a large toasted bread, mix the water, powder of bouillon, garlic powder, onion powder poultry seasoning, parsley and paprika.Place the side down Turkey Breast in the toasted bread.Remember mix bread on Turkey.Cover tightly with foil and place on the grid.Grill for 3 to 4 hours, until the internal temperature of the thigh reaches the 180F.Quitar Turkey Grill and let stand 15 minutes before carving.
Smoked Turkey
1 Turkey pounds of 8 to 22 fresh or thawed completely
Sweet Pickle brine (recipe below)
Maple syrup
Sweet Pickle brine:
1 gal.agua
2 1/2 cups of salt, rock, pickled or canned salts is recommended
1/3 cup light brown sugar
1 tbsp garlic Lquid
1 ounce of spices pickling
Mix bien.puede you need to adjust the amounts depending on the size of the ave.Esta recipe should he meets fine for a 8-12 lb Turkey.
Rinse with cold water, drain and pat seco.Preparar Turkey sweet pickle in accordance with the following timetable, 8-12 lb bird 3 days, 13 to 16 pounds of bird 4 days, 17-22 bird 5 lb Turkey salmuera.Salmuera días.Quitar brine; rinse in cold water and pat seco.Dejar drying in the refrigerator for 24 hours.
Blocking behind back wings and tie the legs and tail Turkey juntos.Baste with to implement smoker and every 2 hours while the habit of the grid of the cocina.Cocinero fumar.Pavo maple syrup smoke to do.
It is the best way to determine the point of cooking insert a meat thermometer in the part of the Turkey thicker (the breast) internal temperature should read 180 degrees f.
Food smoking is more an art than a science; this recipe is not intended for the principiantes.Dedicar factors go to determine the cooking time of a food in particular to the smoke.
Fresh Turkey in the refrigerator for 24 hours before serving to enhance flavor ahumado.puede serve Turkey immediately if desired.