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The best way to fry a
turkey? Take the easy way out. With the Heat Wave®
infrared technology inside The Big Easy®, these
delicious and easy fried turkey recipes will bring you
the best flavor you've ever tasted from a turkey.
Cajun Fried Turkey
Southern-Style Fried
Turkey
Asian-Style Deep Fried Turkey
Ginger and
Rosemary Deep Fried Turkey
Cajun Fried Turkey
Ingredients
1/2 Cup kosher salt
3 Tablespoons
onion powder
3 Tablespoons black pepper
3
Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves, ground
1 Tablespoon cayenne
pepper
2 Teaspoons filé powder
3 Tablespoons
garlic powder
1 1/2 Tablespoons paprika
1 10-12
Pound WHOLE TURKEY, non self-basting
Stir salt,
herbs and peppers together. Mix until well blended. Use
1/2 to 2/3 cup for a 10-12 pound turkey. May be stored
for several months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with
cold water and pat dry thoroughly with paper towels.
Take care to dry both inside cavities. Place in a large
pan and rub the interior and exterior of the bird with
seasoning mix. Do not truss or tie legs together. Cut
off the wing tips and plump little tail as they may get
caught in the fryer basket. Cover pan and place in
refrigerator overnight.
Place the turkey in the Big
Easy basket, breast up.
Cook turkey approximately 10
minutes per pound, or until internal temperature a
minimum of 165º.
Take turkey out of The Big Easy
basket. Allow the turkey to cool for a few minutes.
Place turkey on a serving platter. Allow to rest for a
few minutes before carving.
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Southern-Style Fried Turkey
Ingredients
10 to 12
Pound WHOLE TURKEY, non self-basting
2/3 Cup
vinaigrette
1/3 Cup dry sherry
2 Teaspoons lemon
pepper seasoning salt
1 Teaspoon garlic powder
1
Teaspoon onion powder
1 Teaspoon cayenne pepper
In a medium bowl, mix vinaigrette, dry sherry and
seasonings together. Strain the marinade.
Place the
marinade in an injection syringe. Inject the marinade in
the turkey breast, thighs and legs.
Place the bird
in a large plastic bag, refrigerate and marinate for at
least 2 hours. Turn the bag and massage the turkey from
time to time.
Drain the turkey from the marinade and
discard marinade.
Place the turkey in the Big Easy
basket, breast up.
Cook turkey approximately 10
minutes per pound, or until internal temperature a
minimum of 165º. Take turkey out of the Big Easy.
Take turkey out of The Big Easy basket. Allow the turkey
to cool for a few minutes.
Place turkey on a serving
platter. Allow to rest for a few minutes before carving.
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Asian-Style Deep Fried Turkey
Brining Turkey
1 (10-12 Pound) WHOLE TURKEY, fresh or
thawed if frozen (non self-basting)
1 Cup low sodium
soy sauce
2/3 Cup sugar
2/3 Cup salt
Remove
giblets and neck from both cavities. Rinse with cold
water. Cut off wing tips and little tail as they may be
caught in the fryer basket.
Combine soy sauce, sugar
and 2/3 cup salt in a 40-60 quart pot. Submerge turkey
in water. Add enough water to cover. Stir liquid to
distribute the seasonings evenly. Cover and refrigerate
8 to 24 hours.
Deep Frying Turkey
2 Tablespoons
salt
1 Tablespoon freshly ground black pepper
3
Tablespoons wasabi powder
Remove turkey from
brine, rinse well, removing all sugar and salt. Pat
interior and exterior dry with paper towels. Drain
brining liquid, rinse pot and dry it thoroughly (oil and
water do not mix).
Stir together salt, black pepper
and wasabi powder.
Rub spice mixture all over
turkey, inside and out. Make sure neck hole is at least
2 inches in diameter, as oil needs to flow freely.
Place the turkey in the Big Easy basket, breast up.
Cook turkey approximately 10 minutes per pound, or until
internal temperature a minimum of 165º.
Take turkey
out of The Big Easy basket. Allow the turkey to cool for
a few minutes.
Place turkey on a serving platter.
Allow to rest for a few minutes before carving.
back
to top
Ginger and Rosemary Deep Fried Turkey
Ingredients
10 to 12 Pound WHOLE TURKEY, non
self-basting
1/4 Cup fresh ginger, peeled and sliced
2 Tablespoons fresh rosemary, crushed
6 Cloves fresh
garlic, peeled
1/4 Cup fresh garlic, minced
2
Tablespoons kosher salt
2 Teaspoons freshly ground
black pepper
Remove the giblets and neck, rinse
the turkey well with cold water and pat dry thoroughly
with paper towels. Take care to dry both inside
cavities. Fill the cavity with ginger, rosemary and
garlic cloves.
Mix together minced garlic, salt and
pepper and rub on the exterior of the bird. Do not truss
or tie legs together. Cut off the wing tips and plump
little tail as they may get caught in the basket. Cover
pan and place in refrigerator overnight.
Place the
turkey in the Big Easy basket, breast up.
Cook
turkey approximately 10 minutes per pound, or until
internal temperature a minimum of 165º.
Take turkey
out of The Big Easy basket. Allow the turkey to cool for
a few minutes.
Place turkey on a serving platter.
Allow to rest for a few minutes before carving
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