American cuisine

Medium

Deep Fried Turkey With Dressing Balls and Gravy

Name: Deep Fried Turkey With Dressing Balls and Gravy
Prep time: 1 hr 30 min
Cook time: 1 hr
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 11 lb. Turkey; Marinade The Turkey; 3 tbsp. Worcestershire sauce; 1/4 cup Melted butter; 1/4 cup Neutral-tasting oil; 1/4 cup Water; 1 tsp. Onion powder; 1 tsp. Garlic powder; 1 tbsp. Dried thyme; 1 tsp. Sage; 1 tbsp. Salt; 1/2 large Lemon, juiced; 2 tbsp. Salt; Rub Spices; 1 tbsp. Chile powder; 1 tbsp. Paprika powder; 1 tbsp. Garlic powder; 1 tbsp. Onion powder; 1 tbsp. Brown sugar; 1 tsp. Black pepper powder; Turkey Injection Marinade; 1/3 cup Butter; 1/4 cup Onion, diced; 1/4 tsp. Salt; 1/4 tsp. Black Pepper Powder; 1/2 cup Celery, Diced; 1 tbsp. Garlic; 1/4 cup White Wine; 1 tbsp. Thyme; 1/4 cup Chicken broth

Chef Nick Wisman

RATING LIKE SAVE PRINT

Deep Fried Turkey With Dressing Balls and Gravy

5 stars rating if you like it!

Done

The marinade is effectively injected into the meat before it’s cooked boosting the flavor inside and adds moisture. whilst on the outside, the dry rub maximizes the outer layer of the turkey and when deep-fried to a golden crisp, this Note: watch how to deep fry a whole turkey safely just in time for the holidays.

Recipe

PRE TIME: 1 hr 30 min

COOKING TIME: 1 hr

TOTAL TIME: 2 hr 30 min

2 SERVING

Ingredients:

11 lb. Turkey
Marinade The Turkey
3 tbsp. Worcestershire sauce
1/4 cup Melted butter
1/4 cup Neutral-tasting oil
1/4 cup Water
1 tsp. Onion powder
1 tsp. Garlic powder
1 tbsp. Dried thyme
1 tsp. Sage
1 tbsp. Salt
1/2 large Lemon, juiced
2 tbsp. Salt
Rub Spices
1 tbsp. Chile powder
1 tbsp. Paprika powder
1 tbsp. Garlic powder
1 tbsp. Onion powder
1 tbsp. Brown sugar
1 tsp. Black pepper powder
Turkey Injection Marinade
1/3 cup Butter
1/4 cup Onion, diced
1/4 tsp. Salt
1/4 tsp. Black Pepper Powder
1/2 cup Celery, Diced
1 tbsp. Garlic
1/4 cup White Wine
1 tbsp. Thyme
1/4 cup Chicken broth
1/4 cup Milk
1 large Egg
1/2 cup Chopped parsley
1 tsp. Salt
1 tsp. Black pepper powder
6 oz. White bread cubes
2 tbsp. Butter
Turkey Gravy
1 tbsp. Neutral-tasting oil
1 stalk Turkey neck
1 block Turkey heart
1 block Turkey liver
1⅛ tsp. Salt, divided
1⅛ tsp. Black Pepper Powder, divided
2 tbsp. Butter
2 cloves Garlic
2 tbsp. All-purpose flour
2 sprigs Thyme
2 sprigs Sage
2 cup Chicken stock
1 tsp. Red wine vinegar

Directions:

Step 1

Test how much oil you will need: fill the fry pot with water to the first fill line, cover the turkey in an airtight bag, and submerge into the water. Adjust the water amount so at least five inches of the room remains from the top but the turkey is submerged. Remove the turkey and mark the waterline.

Step 2

Thaw your turkey completely, rinse and pat dry.

Step 3

Mix your injection marinade ingredients and fill the syringe.

Step 4

Refrain from poking numerous holes in the turkey, try to poke, and move the needle into different positions from the single hole. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.

Step 5

In a small bowl, mix the rub spices and rub into the turkey: over the outside, inside, and under the skin.

Step 6

Wrap turkey in plastic wrap and place it in a pan to catch any leaks. Marinate up to 24 hours. Remove from the fridge one hour before cooking.

Step 7

Dry pot and add peanut oil to the marked line. Preheat oil to 275°F/135°C. Remove turkey from plastic wrap and pat dry.

Step 9

When the oil reaches temp add turkey to the bucket and lower using the hanger/hook. Wear gloves to protect your hands and arms from oil splattering. (Insert thermometer probe and close lid. Allow the oil to heat to 170°C / 325°F. Cook until the internal temp of the turkey reaches 70°C / 160°F. )

Step 10

In a large skillet, heat the butter until melted. Saute onions for two minutes, add celery and cook until soft, 3 minutes. Add garlic, white wine, and thyme cook an additional minute.

Step 11

Deglaze the pan with white wine and reduce the liquid until almost evaporated. Add broth and milk.

Step 12

Remove from heat to cool and add a beaten egg, parsley, and white bread cubes.

Step 13

Preheat oven to 375°F/190°C.

Step 14

Shape mixture into 8 balls. Dampen hands with cold water if necessary.

Step 15

Place stuffing balls on a parchment-lined baking sheet. Imprint a small hole on each ball and place a 1/2in dot of butter, dust with coarse salt.

Step 16

Bake at 375°F/190°C for about 20-30 minutes or until set.

Step 17

In a medium saucepan, heat neutral oil over medium-high heat. Add marinade turkey necks, Heart, liver, and cook until golden brown. Season with salt and pepper.

Step 18