| Deep-Fryed Turkey | | | | both sides until skin is golden to dark brown. In a large |
| 3 gallons peanut oil for frying, or as needed | | | | roasting pan, mix together the water, bouillon powder, |
| 1 (12 pound) whole turkey, neck and giblets removed | | | | garlic powder, onion powder, poultry seasoning, parsley, |
| 1/4 cup Creole seasoning | | | | and paprika. Place turkey breast side down in the |
| 1 white onion | | | | roasting pan. Scoop the pan mixture over the turkey. |
| In a large stockpot or turkey fryer, heat oil to 400 | | | | Cover tightly with foil and place on grill. Grill 3 to 4 |
| degrees F. Be sure to leave room for the turkey, or | | | | hours, until the internal temperature of the thigh |
| the oil will spillover. | | | | 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 amount | | | | 1 turkey 8 to 22 lbs., fresh or completely thawed |
| of oil you need is to place the turkey into the fryer and | | | | Sweet Pickle Brine (recipe to follow) |
| fill with water until the turkey is just covered. Remove | | | | Maple syrup |
| turkey and allow draining, patting dry with paper towels | | | | Sweet Pickle Brine: |
| as well. Make note of the level of water in the fryer. | | | | 1 gal. water |
| Discard water and dry thoroughly. Fill frying vessel with | | | | 2 1/2 cups salt, rock, pickling or canning salts are |
| oil to the level as noted above. This should help in | | | | recommended |
| preventing hot oil spill over's. | | | | 1/3 cup of light brown sugar |
| ***** End Side Note ***** | | | | 1 tablespoon Lquid garlic |
| Layer a large platter with food-safe paper bags. Rinse | | | | 1 oz. pickling spices |
| turkey, and thoroughly pat dry with paper towels. Rub | | | | Mix well. You may need to adjust the amounts |
| Creole seasoning over turkey inside and out. Make | | | | depending on the size of your bird. This recipe should |
| sure the hole at the neck is open at least 2 inches so | | | | suit you fine for an 8 to 12 lb. turkey. |
| the oil can flow freely through the bird. Place the whole | | | | Rinse turkey thoroughly with cold water, drain and pat |
| onion and turkey in drain basket. The turkey should be | | | | dry. Prepare sweet pickle brine. Brine turkey according |
| placed in basket neck end first. Slowly lower basket | | | | to the following schedule, |
| into hot oil to completely cover turkey. Maintain the | | | | 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 |
| temperature of the oil at 350 degrees F, and cook | | | | lb. bird 5 days. Remove from brine; rinse thoroughly in |
| turkey for 3 1/2 minutes per pound, about 45 minutes. | | | | cold water and pat dry. Allow to dry in refrigerator for |
| Carefully remove basket from oil, and drain turkey. | | | | 24 hours. |
| Insert a meat thermometer into the thickest part of the | | | | Lock wings behind back and tie legs and tail together. |
| thigh; the internal temperature must be 180 degrees F. | | | | Baste turkey with maple syrup before putting in |
| Finish draining turkey on the prepared platter. | | | | smoker and every 2 hours while smoking. Position |
| Grilled Whole Turkey | | | | turkey on cooking grill. Smoke cook until done. |
| 12 pounds whole turkey | | | | The best way to determine doneness is to insert a |
| 2 cups water | | | | meat thermometer into the thickest part of the turkey |
| 3 tablespoons chicken bouillon powder | | | | (the breast) the internal temperature should read 180 |
| 2 teaspoons garlic powder | | | | degrees F. |
| 2 teaspoons onion powder | | | | Smoking food is more an art than a science; this recipe |
| 1 teaspoon poultry seasoning | | | | is not intended for the novice. Allot of factors go into |
| 1/2 teaspoon chopped parsley | | | | determining the cooking time for a particular food |
| 1 teaspoon paprika | | | | when smoking. |
| Prepare an outdoor grill for indirect medium heat, and | | | | Cool turkey in the refrigerator for 24 hours before |
| lightly oil grate. Rinse turkey, and pat dry. Place turkey | | | | serving to enhance the smoked flavor. You may |
| breast side down on the prepared grill. Sear turkey on | | | | serve the turkey right away if you wish. |