Best 4 Ericks Deep Fried Rosemary Turkey Recipes
If you're looking for a delicious and unique way to enjoy turkey, then you need to try Erick's Deep Fried Rosemary Turkey. This dish is a succulent and flavorful twist on the classic Thanksgiving turkey, and it's sure to impress your family and friends. The deep frying process creates a crispy, golden brown skin, while the rosemary adds a fragrant and savory flavor to the meat. Served with your favorite sides, this turkey is sure to be a hit at your next holiday gathering.
Let's cook with our recipes!
DEEP-FRIED TURKEY WITH HERBS
Provided by Lauren Salkeld
Categories Herb turkey Thanksgiving Dinner Deep-Fry
Number Of Ingredients 8
Steps:
- Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.
- Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
- While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
- Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
- Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.
CITRUS-ROSEMARY RUBBED TURKEY
While recovering from hip surgery, I wrote my family for some of their favorite recipes to compile into a cookbook. This seasoned turkey is timeless. -Della Stamp, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 13-15 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey. , Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 307mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.
ERICK'S DEEP FRIED ROSEMARY TURKEY
This is one of the most flavorful and moist turkeys you will ever savor. Easy to prepare, a definite hit at parties, this is how Thanksgiving was meant to be enjoyed! I like to use about a 16-pound bird.
Provided by Erick Ellgrin
Categories Whole Turkey
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
- Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
- Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
- Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
- Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 2.7 g, Cholesterol 198.3 mg, Fat 30.2 g, Fiber 0.2 g, Protein 68.4 g, SaturatedFat 8 g, Sodium 166 mg, Sugar 0.1 g
ERICK'S DEEP FRIED ROSEMARY TURKEY
This is one of the most flavorful and moist turkeys you will ever savor. Easy to prepare, a definite hit at parties, this is how Thanksgiving was meant to be enjoyed! I like to use about a 16-pound bird.
Provided by Erick Ellgrin
Categories Whole Turkey
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
- Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
- Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
- Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
- Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 2.7 g, Cholesterol 198.3 mg, Fat 30.2 g, Fiber 0.2 g, Protein 68.4 g, SaturatedFat 8 g, Sodium 166 mg, Sugar 0.1 g
Tips:
- Brine the turkey: Brining helps to keep the turkey moist and flavorful. To brine the turkey, dissolve 1 cup of kosher salt in 1 gallon of water. Add the turkey to the brine and refrigerate for 12-24 hours.
- Use a flavorful oil: The oil you use to fry the turkey will impart flavor to the meat. Choose an oil with a high smoke point, such as peanut oil or canola oil.
- Season the turkey well: Before frying, season the turkey with a generous amount of salt, pepper, and your favorite herbs and spices. This will help to develop a delicious crust.
- Fry the turkey at the correct temperature: The ideal temperature for frying a turkey is 350 degrees Fahrenheit. If the oil is too hot, the turkey will cook too quickly and the meat will be dry. If the oil is too cool, the turkey will not cook evenly and the skin will be soggy.
- Use a large pot or fryer: Make sure that the pot or fryer you are using is large enough to accommodate the turkey without overcrowding it. If the turkey is too crowded, it will not cook evenly.
- Be careful when lowering the turkey into the oil: Slowly lower the turkey into the oil using a large spoon or tongs. Be careful not to splash the hot oil.
- Fry the turkey until it is golden brown and cooked through: The turkey is done frying when the internal temperature reaches 165 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thickest part of the thigh.
- Let the turkey rest before carving: After frying, let the turkey rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat.
Conclusion:
Deep-fried rosemary turkey is a delicious and impressive dish that is perfect for special occasions. By following these tips, you can make sure that your turkey turns out perfectly cooked and flavorful. Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.
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