If a fried turkey is what you’ve got cookin’ for this year’s Thanksgiving feast, you may want to try an Asian-style turkey, or choose from one of two with a Cajun kick. Ginger and rosemary are the keys to another herbed turkey, while pepper and thyme give zest to another. If you’re frying a turkey this year, please follow all necessary safety precautions and enjoy.

Asian Style Deep-Fried Turkey

Yield: 12

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

3+ gallons peanut oil

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.

Set up turkey cooker outside, in an open area on a level dirt or grassy area.

Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Put 3+ gallons oil into pot and set it over medium-high heat. When oil reaches 375 degrees F, place turkey into basket and lower it, very slowly, into oil. (Oil temperature will decrease at this point.) The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil , wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Turn heat to high and return oil temperature to 365 degrees F. Fry turkey for 3 to 4 minutes per pound or about 35 to 42 minutes, or until it floats.

Stay with the cooker at all times as the heat must be regulated.

Carefully remove turkey from oil by lifting handle of basket. Let oil drain for a minute or so, back into the pot. Remove turkey and place on a cutting board. Use food thermometer to make sure thickest part of thigh registers 180 degrees F; if not, return to fryer and fry 10 more minutes, then repeat removal process.

Let turkey rest for about 15 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe Source: Recipe provided by Perdue

Bayou Deep Fried Turkey

Yield: 12

Marinade

1 (10 to12 Pound) WHOLE TURKEY, non self-basting

4 Ounces liquid garlic

4 Ounces liquid onion

4 Ounces liquid celery

1 Tablespoon ground red pepper (cayenne)

2 Tablespoons salt

2 Tablespoons hot pepper sauce such as Tabasco

1 Tablespoon Old Bay Seasoning OR 1 ounce liquid crab boil

Remove giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket.

Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution.

Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below.

To allow for good oil circulation through the cavity, do not truss or tie legs together.

Deep Frying Procedure

5 Gallons peanut oil

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

Place the turkey in a basket or on a rack, neck down.

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe Source: This recipe is a family favorite of former Louisiana U. S. Senator, John Breaux.

Deep-Fried Turkeys with Cajun Spices

Yield: 25

Ingredients

1/2 Cup unsalted butter

1-1/2 Cups onions, finely chopped

1/2 Cup celery, finely chopped

6 Cloves garlic, minced

1/4 Cup hot peppers, seeded and finely minced

2 Tablespoons sea salt

2 Tablespoons cayenne

2 Teaspoons freshly ground black pepper

1 Cup TURKEY BROTH

1/4 Cup Worcestershire sauce

2 12-Pound WHOLE TURKEYS, rinsed and patted dry

4 Teaspoons sea salt

4 Teaspoons cayenne pepper

As needed butter, melted

5-6 Gallons peanut oil

Cajun Spice Marinade

Melt butter over medium high heat. Add onions, celery and garlic and saute until soft.

Add minced peppers, 2 tablespoons each sea salt and cayenne and 2 teaspoons black pepper. Cook to a rich golden color, stirring frequently.

Add broth and Worcestershire sauce, bring to a boil. Remove from heat; let cool slightly.

Transfer mixture to a blender and puree until smooth. Strain, pressing down on solids to release all liquids. Discard solids and pour liquid into injector needle.

Inject puree into turkeys by inserting needle, without piercing the cavity. When filling, begin to draw the needle out as the injector is released (ensuring maximum liquid to be injected into the turkeys). Inject all areas including breasts, drumsticks, thighs and wings. Pour remaining puree into cavity of turkeys and rub it over inner surface. Cover and refrigerate overnight.

Dry Fry Procedure

Combine 4 remaining teaspoons each sea salt and cayenne pepper.

Brush entire surface of turkeys with melted butter. Dust with salt/cayenne mix.

In a safe outdoor area with a level surface, heat about 5-6 gallons of fresh peanut oil in a 10+ gallon stockpot to 400 degrees F.

Place each turkey in a basket or on a rack, neck down. Carefully submerge, one turkey at a time, into the hot oil. Adjust heat source so oil temperature maintains 350 degrees F.

Deep-fry turkey for 3-4 minutes per pound or until an internal temperature of 170 degrees F. in the breast or 180 degrees F. in the thigh is reached.

Slowly lift turkey from the hot oil and allow to drain for a few minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to carving.

Repeat frying process with second turkey.

Recipe Source: Recipe provided by Bev Shaffer, Chef and Cooking School Director at the Mustard Seed Market and Cafe in Akron, OH

Ginger and Rosemary Deep Fried Turkey

Yield: 12

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

4 to 5 Gallons peanut oil, See Note

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. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump tail as they may get caught in the fryer basket. Marinate in refrigerator for about 1 hour.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

Meanwhile, remove the ginger, rosemary and garlic from the cavity. Place the turkey in a basket or on a rack, neck down.

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe Source: Recipe by The National Turkey Federation; photo provided by www.FabulousFoods.com

Herb-Rubbed Deep-Fried Turkey

Yield: 16-18

2 Tablespoons salt

Teaspoons freshly ground black pepper

2 Tablespoons red pepper flakes

2 Tablespoons dried thyme

2 Tablespoons oregano

1 12-Pound WHOLE TURKEY, thawed if frozen

3 Gallons peanut or vegetable oil

Stir together first five ingredients in a small bowl.

Remove giblets from turkey and pat interior and exterior dry.

Rub herb mixture all over turkey. Make sure neck hole is at least 2 inches in diameter, as oil will need to flow through freely.

Set up turkey cooker outside, in an open area. Pour 3 gallons oil into pot and set it over medium-high heat. When oil reaches 375 degrees F, place turkey into basket and lower it very slowly into oil. (Oil temperature will decrease at this point.) Add more oil if necessary to cover turkey.

Turn heat to high and let oil temperature come back up to 365 degrees F. Fry turkey 40 to 50 minutes, or until the internal temperature reaches 165 degrees F in the breast and 175 degrees F in the thigh.

Carefully remove turkey from oil by lifting handle of basket. Let oil drain for a minute or so, back into the pot. Remove turkey and place on a cutting board.

Use meat thermometer to make sure thickest part of thigh registers 175 degrees F; if not, return to fryer and fry 10 more minutes, then repeat removal process.

Let turkey stand for about 15 minutes before carving and serving.

Recipe Source: Recipe and photo courtesy of Perdue Farms

Zinfandel Orange Glazed Fried Turkey

Marinade

24 Ounces bitter orange marmalade

1 Cup Zinfandel

1 Cup orange juice

4 Cloves garlic, peeled and crushed

1 (10 to 14 Pound) WHOLE TURKEY, fresh or thawed if frozen and patted dry

Combine marmalade, wine, juice and garlic. Bring to a boil. Simmer over low heat for 20 to 30 minutes, until reduced and slightly thickened.

Divide the glaze: use 2 cups for marinade/injection. Strain 1 cup to inject the entire turkey (the rind and garlic will not pass through the needle). Inject 2/3 cup marinade deep into the breast muscles, 4 tablespoons into the leg and thigh muscles and 1 tablespoon into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.

In a shallow dish, marinate the turkey in the refrigerator using 1 cup liquid, breast side down, for 8 hours.

The remaining glaze may be used to serve with the turkey. Store in refrigerator until ready to serve.

Remove turkey from marinade and discard the marinade.

Fried Turkey

As needed high smoke point oil, such as peanut oil for frying.

Truss and prepare turkey for frying. Remove the neck and giblets from the two body cavities. Remove any excess fat around the neck to allow the oil to flow through the turkey. Remove the wire or plastic truss that holds the legs in place (if applicable). Cut off the wing tips up to the first joint and cut off the tail. Remove the pop-up timer from the breast (if applicable). To reduce spattering, thoroughly dry the interior and exterior of the bird.

Preheat oil to 365-375 degrees F. Fry the turkey about 2 minutes per pound until golden brown and the internal temperature reaches 165-170 degrees F.

Lift the basket from the oil and transfer to a roasting pan. Drain the turkey completely and let stand for 20 minutes before carving.

Warm remaining glaze and pour over carved turkey.

– Information courtesy of the National Turkey Federation