How to Deep Fry a Turkey

Do you like turkey? I've always dreaded having turkey. Who wants a dry turkey you have to smother in gravy? Not me. That's why I LOVE to fry our turkey. How about a turkey that is  juicy with a crispy skin and has a ton of flavor?  That sounds much better! I'm sure you've heard horror stories of how someone fried a turkey and burned their entire house down. If you fry a turkey, all you have to do is be very cautious and follow instructions exactly! So, I've compiled these directions for you if you're a first time fryer. After eating fried turkey, you will never want to eat "normal" turkey again! I Promise!  There are a zillion ways to season a fried turkey and today, I'm giving you the cajun version!

Here's what you will need:

12 lb turkey (You can fry a larger turkey, but I wouldn't suggest anything over 15 lbs. or under 10 lbs.)

3-5 gallons peanut oil

16-32 oz. Marinade (I used Tony Chachere’s  Roasted Garlic & Herb Marinade and Cajun Injector Creole Garlic)

Tony Chachere’s Creole Seasoning

Cavendar's Seasoning (you can also use salt and pepper)

Marinade Injector

Turkey Fryer Pot (you need at least 26 quarts, but if you haven't bought one yet, I would opt for the larger pot)

Burner and Propane tank (usually comes with the turkey fryer)

Oil thermometer

Turkey Stand (usually comes with the turkey fryer)

Turkey Stand Hook (usually comes with the turkey fryer)

Oven Mitts

Make sure the turkey is completely thawed. Thawing usually takes approximately 3 days in the refrigerator. if you want to hurry up the process, put the wrapped turkey in the sink filled with cold water. Turn and fill up with cold water again every hour. WARNING: If the turkey is not thawed correctly and fully, the hot oil could boil over and/or cause a fire.

Make sure you take the giblet bag out from the inside (cavity) of the turkey. Take the neck out of the neck cavity of the turkey. Trim the excess skin away from the neck area.

Place the turkey on the turkey stand that came with your fryer (put the neck first, legs up) and put both the turkey and turkey stand in the empty deep fryer pot.

Fill the pot up with water until it entirely covers the turkey.  Next, take the turkey out of the deep fryer and mark the water level so you will know exactly how much oil to put in the deep fryer. WARNING: This step is important because if you put too much oil in the fryer, it could boil over and cause a fire and/or injury.

Set the turkey aside and let it dry. Make sure there is no water on or in the turkey. WARNING: if you leave any water on or in the turkey, this will make the oil bubble and splash on you and could cause a fire.

Go outside and set up your deep fryer. Most turkey fryers are propane, so make sure you place the fryer far away from your house, deck, trees, or anything that could catch on fire.

Using the thermometer that came with your fryer, mount it on the side of the pot where the tip of it is at least one inch into the grease. Fill the fryer to the line you determined earlier with peanut oil. If you're allergic to peanuts, you can use any other type of oil such as corn, canola, etc.... Peanut oil is the best to use if you're not allergic because it can withstand a higher temperature without burning  your turkey. The oil will need to get up to 350 degrees to fry the turkey. Turn on the gas to get the oil hot.

While you prepare the turkey, make sure someone is outside watching the oil for cautionary purposes. WARNING: If you leave the fryer unattended, it could get too hot and catch on fire. Make sure there aren't any animals outside that can tip the fryer over.  Also make sure the fryer is on a flat level surface.

To prepare the turkey: Buy injectable marinade seasoning at the store. We used Tony Chachere’s Roasted Garlic and Herb Marinade and Cajun Injector Creole Garlic. You will need about 2 pints. And, get one that comes with an injector.

Take the turkey off the stand and place it in a pan to season it. Fill up the injector and repeatedly poke it in the turkey. Do this slowly. While you push the needle in slowly, slowly push the plunger. Poke it in the breast, legs, wings, thigh, drumsticks, everywhere about 3 inches apart and inject about 1/4 of the needle every poke. It will bubble out around the needle and saturate the outside of the turkey as well. 

Put the turkey back on the turkey stand, making sure you place the neck first, with the legs up. Sprinkle seasoning outside and inside the turkey. Don't be shy with the seasoning. I usually put a lot!!! We use Tony Chachere’s and Cavendars, but if you don't have those, you can use Cajun seasoning and a little salt and pepper.

When the oil gets up to 350 degrees (which should take about 20 minutes),  get the turkey ready to put in the fryer. As you carry it outside on the turkey stand, place a pan underneath, so you don't drop it. Attach the hook to the turkey stand and slowly lower the turkey into the oil. Stand away from it as far as you can because it WILL bubble over and you do NOT want to get burnt. And, when I say slowly, I mean very very very slowly!!! WARNING:Do not drop the turkey in the fryer because this could cause a fire and/or injury. It should take at least 60 seconds to put the turkey in the fryer.

After the turkey is all the way in, remove the hook from the turkey stand by pushing down to unhook it, then pulling it out. The temperature will drop a little, so make sure you monitor and make sure it gets back up to 325-350 degrees and stays at that temperature. If the temperature gets higher than 350 degrees, lower the gas level on your cooker. WARNING: if you let the turkey get over 350 degrees, the oil could catch on fire and/or cause injury.

You will need to cook the turkey 3-3.5 minutes for every pound of turkey. For example, if you have a 13 lb. turkey, you will need to cook it for 39-45 minutes. Usually, when it's done, it will start to float and will be golden brown. If you're not sure if it's done, you can ease it out of the oil a little and cut a piece off. Make sure you have someone to help you!

Make sure you monitor the temperature at all times to keep it between 325 and 350, so you will not undercook or burn your turkey. You can adjust the flame anytime to adjust the temperature. Never leave the turkey fryer unattended because if it gets too hot, it could start a fire. Do not use the lid on the fryer, leave it off.

When the turkey is done, turn the heat off on your cooker. Re-attach the hook to the turkey stand and carefully remove the turkey. Also make sure you get a pan to put under it so the turkey doesn't fall to the ground, or so you don't drip grease everywhere. 

With a glove, lay the turkey over into a pan to serve!!!

Make sure you let the oil in the fryer cool before you dispose of it. The fryer will be very hot! It could take up to 3 hours.

Enjoy!

**DISCLAIMER** Frying a turkey is very dangerous. Do not fry a turkey anywhere near your house or deck, or under any trees, etc.....  FRY A TURKEY AT YOUR OWN RISK. FARM DIVA IS NOT RESPONSIBLE FOR ANY FIRE OR INJURY THAT COULD BE CAUSED FROM THESE INSTRUCTIONS.

If you have any questions about frying a turkey, please feel free to comment below or email me at farmdivas@hotmail.com. I will be happy to answer any questions you may have.

Caribbean Tangy Pineapple Chicken

Tangy, Tender, Sweet, Savory.....What more can I say about this fabulous Caribbean Tangy Pineapple Chicken Recipe I cooked last night. It is a yummy mixture of chicken, pineapple, bell peppers, and the sauce is a mixture of soy, lime, coconut, and honey flavors.

The entire family loved this recipe!

Here's what you will need:

4-6 boneless skinless chicken breasts (lightly pounded)

8 halved pineapple slices or two cans of pineapple chunks

1-2 chopped up bell peppers

1/2 cup all purpose flour

1/2 -1 cup of soy sauce (to taste)

Ground Red Pepper (to taste, depending on how spicy you want it)

Minced Cilantro

Crushed Red Pepper

4 cloves of garlic or garlic powder, to taste

1/4 cup vegetable oil

1 cup water

1 lime (juice only)

1 Tbsp Coconut Extract

3/4 cup honey

First, cut up the bell peppers.

Next, mix the honey, water, lime juice, coconut, red pepper, and soy sauce in a bowl and set aside.

Saute' the pineapple or pineapple chunks in oil over medium heat until slightly browned and set aside.

Next, rub the chicken breasts with garlic and dredge them in flour until well coated.

Saute the chicken in the leftover pineapple pan juices until browned (about 2-4 minutes on each side).

Next, pour in the honey mixture and the bell peppers to the pan with the chicken.

Simmer for 12-15 minutes until the mixture turns into a glaze.

Make sure you turn the chicken at least once.

Garnish with cilantro and crushed red pepper.

You can also serve it over rice.

A few tips to cook this recipe:

When you cook the chicken, it doesn't have to be done when you're browning it. This is just to brown the flour coating.

Never bring the recipe to a full boil, or it may burn and not turn out right.

Happy Cooking!

Chicken Fried Rice

I LOVE Chicken Fried Rice. This is a simple and fast recipe!

Here's what you will need:

3-4 eggs

Salt

Pepper

Vegetable oil

4-6 boneless skinless chicken breasts cut into strips

1 teaspoon sesame oil

1 large chopped onion

2 minced garlic cloves

4 cups cold, cooked rice

8 green onions, thinly sliced

2 tablespoons soy sauce

Beat eggs with a whisk in a small bowl and season with salt and pepper. Heat very little oil in a medium size frying pan over medium heat and make an omelette using the beaten eggs. Turn out onto a plate to cool. Fold, coarsely chop, and set aside.

In a bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan and stir-fry chicken until lightly golden, about 3-5 minutes.

Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened.

Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg.

If desired, garnish with additional sliced green onions.

Enjoy!!!!

Asparagus and Lemon Chicken with Rice

We LOVE chicken, AND asparagus!!!! What better way to pair chicken and asparagus than with some Rice, Peppers, and a lemon zest!!! Here is the recipe I cooked today for Asparagus and Lemon Chicken with Rice!

Here's what you will need:

2 tablespoons olive oil

2 boneless skinless chicken breast (1/2 inch cubes)

Salt and pepper

4 minced cloves of garlic

green bell pepper, de-seeded and diced

1/2 lb. asparagus cut into 1/2 inch pieces

1 tablespoon of lemon juice or 1 tsp. of lemon zest

1/2 cup water, white wine or chicken stock

3 cups cooked rice

First, cut up the bell pepper and de-seed and dice it. Next, either start some water to boil or steam the asparagus, or place it in a steamer microwave bag.

After you cut the chicken into pieces, add the oil to a large non-stick skillet over medium to high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5-7 minutes.

Next, Stir in the garlic and bell pepper.

When the asparagus is steamed to where it is almost cooked, put it in with the chicken.

Cook the chicken with the asparagus for a minute then stir in the lemon zest or lemon juice. If you use the lemon zest, add 1/2 cup of water, white wine, or chicken stock and bring to a simmer.

Cover and cook for 3-5 minutes. Serve immediately over hot rice.

Enjoy!!!!

Chicken Teriyaki with Ginger Rice

One thing I love is cooking chicken on the grill. Especially when it's marinated overnight.

The chicken turns out lightly seared but still juicy. There's one word for it: DELICIOUS!!!!

I tried a new recipe tonight and wanted to share it with y'all! It's Chicken Teriyaki with Ginger Rice.

You will need:

Grilling Pan

Pot with lid to boil rice

Glaze Brush

Saucepan

Large Ziploc Plastic Resealable Bag

Here are the ingredients you will need:

1/2 cup soy sauce

1/4 cup brown sugar

3 tablespoon garlic powder (or you can use chopped, peeled, or grated garlic)

About 3 tsp. of ginger (divided)

5-6 boneless skinless chicken breasts or thighs (about 2-3 lbs)

Canola cooking spray

2 cups conventional wheat or white rice

1 teaspoon salt

4 cups water

2 bunches green onions (or you can use scallions)

In a large bowl add the brown sugar, 2 Tbsp. garlic, soy sauce and ginger and mix until the sugar is dissolved. Put the chicken into a large resealable plastic bag with the marinade. Seal and refrigerate overnight.

Preheat your grill on low and place the grilling pan on it to preheat too!

Remove the chicken from plastic bag and set aside on a plate. Pour the marinade leftover in the bag into a saucepan over medium heat and reduce by half. When the glaze is done, it should look something like this:

With a cooking glove, take the hot grilling pan off the grill and spray it with canola cooking spray. Arrange the chicken on the grilling pan and cook for approximately 5-8 minutes.

  

Before you flip the chicken, brush the glaze liberally with the marinade. After you flip the chicken, brush the other cooked side with the remaining marinade.

In a medium pot combine the rice, ginger, salt, and water. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for about 15-20 minutes, then fluff. Turn off the heat and let the rice absorb the rest of the water.

Here is what the chicken will look like when it's done:

After the chicken is done, add a peice of foil to the grilling pan. Cut the ends off the green onions and place them on the foil on the grill.

Cook the green onions until they are wilted, or about 2-4 minutes per side.

Put the rice on a plate and top it with the chicken. Garnish with grilled green onions and serve!

Enjoy!

Happy Cooking!!