Holiday Dishes 
 

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.
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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

Blessed Be! and Happy Eating!!

Chef Ceresse


 

Designs By Ceresse(c)2010