3 Non-Traditional Ways to Prepare Your Holiday Turkey

Deep-Fryed Turkeyboth sides until skin is golden to dark brown. In a large
3 gallons peanut oil for frying, or as neededroasting pan, mix together the water, bouillon powder,
1 (12 pound) whole turkey, neck and giblets removedgarlic powder, onion powder, poultry seasoning, parsley,
1/4 cup Creole seasoningand paprika. Place turkey breast side down in the
1 white onionroasting pan. Scoop the pan mixture over the turkey.
In a large stockpot or turkey fryer, heat oil to 400Cover tightly with foil and place on grill. Grill 3 to 4
degrees F. Be sure to leave room for the turkey, orhours, until the internal temperature of the thigh
the oil will spill over.reaches 180F. Remove turkey from grill and let stand
***** Side Note *****15 minutes before carving.
How to determine the amount of oil you need:Smoked Turkey
The easiest way I've found to determine the amount1 turkey 8 to 22 lbs., fresh or completely thawed
of oil you need is to place the turkey into the fryer andSweet Pickle Brine (recipe to follow)
fill with water until the turkey is just covered. RemoveMaple syrup
turkey and allow to drain, pat dry with paper towels asSweet Pickle Brine:
well. Make note of the level of water in the fryer.1 gal. water
Discard water and dry throughly. Fill frying vessel with2 1/2 cups salt, rock, pickling or canning salts are
oil to the level as noted above. This should help inrecommened
preventing hot oil spill overs.1/3 cup of light brown sugar
***** End Side Note *****1 tablespoon Lquid garlic
Layer a large platter with food-safe paper bags. Rinse1 oz. pickling spices
turkey, and thoroughly pat dry with paper towels. RubMix well. You may need to adjust the amounts
Creole seasoning over turkey inside and out. Makedepending on the size of your bird. This recipe should
sure the hole at the neck is open at least 2 inches sosuit you fine for an 8 to 12 lb. turkey.
the oil can flow freely through the bird. Place the wholeRinse turkey thoroughly with cold water, drain and pat
onion and turkey in drain basket. The turkey should bedry. Prepare sweet pickle brine. Brine turkey according
placed in basket neck end first. Slowly lower basketto the following schedule, 8 to 12 lb. bird 3 days, 13 to
into hot oil to completely cover turkey. Maintain the16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove
temperature of the oil at 350 degrees F, and cookfrom brine; rinse thoroughly in cold water and pat dry.
turkey for 3 1/2 minutes per pound, about 45 minutes.Allow to dry in refrigerator for 24 hours.
Carefully remove basket from oil, and drain turkey.Lock wings behind back and tie legs and tail together.
Insert a meat thermometer into the thickest part of theBaste turkey with maple syrup before putting in
thigh; the internal temperature must be 180 degrees F.smoker and every 2 hours while smoking. Position
Finish draining turkey on the prepared platter.turkey on cooking grill. Smoke cook until done.
Grilled Whole TurkeyThe best way to determine doneness is to insert a
12 pounds whole turkeymeat thermometer into the thickest part of the turkey
2 cups water(the breast) the internal temperature should read 180
3 tablespoons chicken bouillon powderdegrees F.
2 teaspoons garlic powderSmoking food is more an art than a science; this recipe
2 teaspoons onion powderis not intended for the novice. Allot of factors go into
1 teaspoon poultry seasoningdetermining the cooking time for a particular food
1/2 teaspoon chopped parsleywhen smoking.
1 teaspoon paprikaCool turkey in the refrigerator for 24 hours before
Prepare an outdoor grill for indirect medium heat, andserving to enhance the smoked flavor. You may
lightly oil grate. Rinse turkey, and pat dry. Place turkeyserve the turkey right away if you wish.
breast side down on the prepared grill. Sear turkey on