Post by Ronnie Williams on Dec 27, 2005 13:41:23 GMT -5
Turkey
CHICKEN FRIED WILD TURKEY BREAST
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegetable oil as needed
Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings
Chef Williams' Famous Fried Turkey Recipe
Courtesy of Cajun Injector
INGREDIENTS
16 .oz of Cajun Injector ® Marinade
12 .LB Turkey
Cajun Injector ® Cajun Shake
3-4 Gallons of cooking oil
DIRECTIONS
1.Remove giblets and rinse turkey with warm water. Drain cavity completely.
2.Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.
3.Shake marinade well. Pour needed marinade into separate container and draw into injector.
4.Inject turkey with approximately 4 oz. of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. . Inject 2 oz. of marinade into each thigh and drumstick. Use about16 oz. of marinade per turkey. Use about 12 oz. of marinade for a bone in turkey breast.
5.Sprinkle outside of turkey and cavity generously with Cajun Shake (seasoned salt)- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350° F.
6.Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350° F slowly lower (very slow) basket in to oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.
7.Deep-fry whole turkey at 3 * minutes per pound and deep fry a bone in turkey breast at 8 minutes per pound at 350°F.
8.When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and ENJOY YOUR DELICIOUS FRIED TURKEY.
Barbecued Smoked Wild Turkey
The Cook: Sharon Watson
INGREDIENTS
Bird (wild or domestic):
About 10 - 12 pounds, whole
(If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients)
Liquid to be injected into the bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer
Paste to be massaged into the bird:
3-4 garlic cloves
1 Tablespoon salt
1 Tablespoon coarse pepper
Pinch of cayenne
1 Tablespoon garlic-flavored oil
The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.
To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.
Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.
Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator.
The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F.
Wrap the bird in wet cheesecloth and secure the ends.
Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet.
After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard.
Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil
After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can.
When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing.
Serve with your favorite store-bought or home-made barbecue sauce!
-- Sharon Watson
Complements of thesouthernoutdoorsman.com/recipes.htm
CHICKEN FRIED WILD TURKEY BREAST
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegetable oil as needed
Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings
Chef Williams' Famous Fried Turkey Recipe
Courtesy of Cajun Injector
INGREDIENTS
16 .oz of Cajun Injector ® Marinade
12 .LB Turkey
Cajun Injector ® Cajun Shake
3-4 Gallons of cooking oil
DIRECTIONS
1.Remove giblets and rinse turkey with warm water. Drain cavity completely.
2.Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.
3.Shake marinade well. Pour needed marinade into separate container and draw into injector.
4.Inject turkey with approximately 4 oz. of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. . Inject 2 oz. of marinade into each thigh and drumstick. Use about16 oz. of marinade per turkey. Use about 12 oz. of marinade for a bone in turkey breast.
5.Sprinkle outside of turkey and cavity generously with Cajun Shake (seasoned salt)- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350° F.
6.Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350° F slowly lower (very slow) basket in to oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.
7.Deep-fry whole turkey at 3 * minutes per pound and deep fry a bone in turkey breast at 8 minutes per pound at 350°F.
8.When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and ENJOY YOUR DELICIOUS FRIED TURKEY.
Barbecued Smoked Wild Turkey
The Cook: Sharon Watson
INGREDIENTS
Bird (wild or domestic):
About 10 - 12 pounds, whole
(If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients)
Liquid to be injected into the bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer
Paste to be massaged into the bird:
3-4 garlic cloves
1 Tablespoon salt
1 Tablespoon coarse pepper
Pinch of cayenne
1 Tablespoon garlic-flavored oil
The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.
To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.
Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.
Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator.
The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F.
Wrap the bird in wet cheesecloth and secure the ends.
Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet.
After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard.
Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil
After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can.
When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing.
Serve with your favorite store-bought or home-made barbecue sauce!
-- Sharon Watson
Complements of thesouthernoutdoorsman.com/recipes.htm