If you cook the Turkey in the same way every holiday here are bored, some might consider an alternative to turkey recipes. You are sure to delight and surprise your family and guests. Prepare yourself for a moment "ta-daaa" when you present one of these dishes in your Thanksgiving turkey or Christmas table!
Deep Fried TURKEY
Fry Turkey has become increasingly popular. Do not worry that your bird will end up tasting fat. This does not occur. FryTurkey creates a delicious crispy outside, but keeps all the juiciness of the Interior.
You will need:
3 gallons peanut oil for frying (or enough to satisfy Turkey. You can reduce the amount of oil covering Turkey to bring the water and determine the knowledge level of water in the fryer. Then replace the water with oil. Be sure to dry the turkey thoroughly with a paper towel)
1 Turkey total (about £ 12) with neck and giblets removed
1 / 4 cupCreole seasoning (classic sauce is often called "red sauce from New Orleans)
1 white onion.
Heat a large pot or deep fryer oil to about 375-400 degrees Celsius. (190 to 200 degrees Celsius). Be very careful with this, do not want to pay or set fire to oil. You can purchase equipment for frying turkey these days, complete with burner, pot thermometer and roast rack.
Creole Spice Rub the turkey all over the inside and out. Make sure the hole inNeck is at least 2 cm so that oil can flow in and out of the bird. Put the whole white onion and Turkey in the pan rack or basket. Turkey must put its neck end first. Slowly lower into hot oil (use extreme caution here!) And cook for about 3-3 minutes per pound and a half. It will take about 45 minutes. Take leave the drainage and Turkey. Make sure it is thoroughly cooked.
If someone allergic to peanut oil in the family, you can switchof corn oil or canola oil. Just make sure the oil is good for frying with a high smoke point.
Leave the turkey for about 30 minutes before carving and serving. This is certainly a juicy meat, as it can spread all around the body juices again.
Smoked turkey
Smoking a turkey takes a more conventional method of roasting, but produces a wonderful taste. Buy smoked turkey from the supermarket can be expensive. Turkey is not to smoke at homeas hard as you long as you have a smoker to think about. Any type of smoking is, until it is large enough, enough. A water-based smoking preference.
Ingredients:
1 Turkey (8 to 22 pounds) fresh or completely thawed
Sweet Pickle Brine (recipe below)
Maple syrup
Yes, that's all you need! The smokey flavor is so delicious you do not need to add much.
Sweet Pickle Brine:
1 liter of water
2 1 / 2 cups of salt. Rock salt, pickling or canning arerecommended.
1 / 3 cup brown sugar
1 tablespoon garlic liquid
1 oz pickling spice
Sweet pickle brine to mix all the ingredients easy to do well. You may need to adjust the amounts depending on the size of your bird. The above amounts should be in Turkey for a 8-12 per kg.
Rinse your turkey thoroughly with cold water, drain, pat dry and leave. Add the sweet pickle brine with the following schedule: three days for a 8-12 pound bird, four days13-16 pounds, 5 days for 17-22 lb bird. I know this means advanced planning, but the end result is incredible. It is not part of the fun holiday in the whole building!
After the removal of Turkey from the brine, pat dry thoroughly in cold water. Allow to dry in refrigerator 24 hours.
Lock wings behind back and tie legs and tail together. Baste the turkey with maple syrup before putting in the smoker. You can pay back in syrup every twoHours while smoking. Just be careful not to let all the heat from smoking every time you do this. Smoking can cook. How long is not an exact science: it depends on the temperature of the smoker, if you are smoking outside in the cold wind and how often you open it (just try to open, if necessary). It takes on average 30 minutes per pound of meat.
Insert a thermometer into the deepest part of the meal of the thigh, and make sure the internal temperature reaches 180 degreesF (or 80 degrees Celsius).
Once done, allow to cool. To further enhance the smoky flavor, leave Turkey in the refrigerator for 24 hours to sit. Carve, serve and enjoy!
STAINLESS of Turkey
Total 1 Turkey (12 lbs)
2 cups water
3 tablespoons powdered chicken stock
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1 / 2 teaspoon chopped parsley
1 teaspoon paprika
This is the best barbecue with good qualityCoal. This not only reduces the oven, but it creates a welcoming place for your guests! You need a medium heat. Lightly oil the grill. Wash the turkey thoroughly dry.
Place the turkey on the grill and sear on both sides, until the skin is a nice golden brown.
In a large skillet, mix together the water, chicken broth powder, garlic, onion, poultry seasoning, parsley and paprika. Add the turkey breast side down and collect the mixture on it. Cover withFilm and on the grid.
You will be grilling for about 3-4 hours to get back is not an exact science, as you do not have precise control over the fire intensity factors like the wind and the temperature outside. You should use the temperature of the thigh (180F or 82C) above. Some people like the turkey, turning once during cooking process to keep everything moist bird, but I personally do not care about how they are usually too busy with other foodPreparation.
Once done, remove from grill and let rest for 15-20 minutes before carving.
Regardless of which alternative is to get turkey recipe, I'm sure you will create a delightful surprise holiday.
| Price : $104.99 | Post Date : Sep 06, 2011 02:08:18
