Turkey Recipes

[hvactech13]

Anybody have a "killer" turkey recipe? Roasted, BBQ'd, Deep Fried, it doesn't matter. I'm getting sick of the same old Thanksgiving turkey!!!

[damid1]

I have been deep frying all my turkeys for about 10 years (probably done about 40 birds so far). I used to buy injection marinade but now make my own.

1/2 cup white wine
1 stick melted butter
1/4 cup worchestshire sause
couple cloves garlic
1/2 - 1 tsp cayenne peper
cajun and other spices as desired
mix in blender and inject night before
That should get you started feel free to modify to meet your taste.

Also if you are tired of turkey last year I discovered that you can deep fry ham too. I fried 2 last year and the X-mas ham was without a doubt the best ham I have ever eaten. only thing is instead of 3-3.5 min/lb for turkey, ham requires 4.5-5 min/lb same 10-20 minute rest after frying required too.

[aircooled53]

Texas Turkey

12-15lbs. turkey

wash the BIRD, remove neck & giblets

Equipment Needed:
1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler)
1 (36 to 40-quart) stockpot and basket
1 large turkey injector with needle
1 deep-fryer thermometer or candy thermometer
Elbow-length oven mitts

Cinnamon-Chile Rub:
1/2 cup cinnamon
1/2 cup red chile powder
1/2 cup brown sugar
1/2 cup kosher salt
Combine all ingredients and mix well.
Turkey:
4 to 6 gallons peanut oil (depending on size of stockpot and turkey)
3 1/2 cups chicken stock (two 14.5-ounce cans)
1/2 cup Tabasco sauce
1 turkey (giblet package inside removed)
2 cups cinnamon-chile rub (recipe above)
Place the peanut oil in the stockpot on the turkey cooker and preheat to 350*F (160*C).
Meanwhile, in a bowl combine the chicken stock and Tabasco. Place the turkey in a shallow pan or bowl. Fill the syringe with stock mixture, inject all parts of the turkey (legs, breast, thighs), and then thoroughly coat the outside of the turkey with the cinnamon-chile rub.
When the oil reaches 350*F (160*C), place the turkey in the basket and, wearing oven mitts, carefully lower it into the stockpot. Cook for 3 1/2 minutes per pound (for example, a 12-pound turkey will be done in 42 minutes). Remove the turkey from the oil and drain well.

[Green Mountain]

Also if you are tired of turkey last year I discovered that you can deep fry ham too. I fried 2 last year and the X-mas ham was without a doubt the best ham I have ever eaten. only thing is instead of 3-3.5 min/lb for turkey, ham requires 4.5-5 min/lb same 10-20 minute rest after frying required too.

You and I feel the same way about turkeys. Why screw with an oven?

But let me pick you mind about the ham thing. I never done one that way.
I assume you mean a country ham with the bone in it? Do you inject the ham also?

Most turkey cookers have some sort of rack that is designed to go through the cavatiy of the turkey. What do you use as a ham rack-basket???

[aircooled53]

Deep Fried Ham
• 7-10 lb. uncooked ham (bone in skin on)
• Marinade (See recipe below or your favorite marinade)
• Peanut oil (for your deep fryer, aprox.5 gallons, less for a larger ham)
• 8-10 servings
• Cooking Time: 35 minutes for a 10 lb. ham
• Preparation time: 35 minutes prep time
Directions
Items Needed:

Turkey or Ham Marinade
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid Zatarain's Concentrated Crab & Shrimp Boil (optional)
• 1/4 cup apple cider
• 3/4 cup honey
• One 12-ounce bottle beer
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Creole Seasoning
• 1/4 teaspoon cayenne
• Pinch of ground cloves
1. Combine all of the ingredients in a food processor or blender and process for about 5 minutes.
2. Fill the syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. If injecting a ham, inject at least in 12 different area's. You will have to fill the syringe several times.
3. Makes enough marinade for two 8-10-lb. turkeys or hams.

[kruzer2001]

This is by far the most delicious thanks giving bird I've ever tasted, go to www.joepattisseafood.com and order a cajun turducken. this is a boneless turkey stuffed with a boneless duck stuffed with a boneless chicken and cook according to directions absolutely amazing flavor.they ship overnight also the seafood is extremely fresh.

[damid1]

But let me pick you mind about the ham thing. I never done one that way.
I assume you mean a country ham with the bone in it? Do you inject the ham also?

Most turkey cookers have some sort of rack that is designed to go through the cavatiy of the turkey. What do you use as a ham rack-basket???

The ham I did last year was just cheap store brand 5lb bone-in from Safeway (was not 100% it was going to be good so went cheap). I just pulled it out of the plastic wrap and thru it in the fryer after my turkey was finished. This year since I am confident it will be good I think that I will get a bit fancier and inject the ham same time I do the turkey. I have 2 fryers so must of used the one with a basket.

[Green Mountain]

We are having a big party here on New Years Day. A deep fried turkey and ham it is. Just hope it ain't -20°F that day.:eek:

Thanks for the input.

[key]

Check this out...debone turkey.

http://homecooking.about.com/od/turkeyrecipes/ss/deboneturkeysbs.htm

[9iron]

What temp. do you use for the ham?

[damid1]

What temp. do you use for the ham?

I plop the ham in right after turkey comes out so its probably 350-375ish. The ham does not pull the temp of the oil down as much as the bird does so you don't need to over heat prior to dropping the ham.