Name: Deep Fried Sriracha Turkey Recipe
Total time: 755 min
Yield: 2
Cuisine: American

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

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Vitamin C

Vitamin E

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Selenium

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Vitamins & Minerals

Learn to deep fry a turkey with this step-by-step photo tutorial. Infuse it with sriracha marinade and sriracha gravy for a flavor explosion

How to make Deep Fried Sriracha Turkey Recipe

Tori Avey

Crawler

American

<p>Learn to deep fry a turkey with this step-by-step photo tutorial. Infuse it with sriracha marinade and sriracha gravy for a flavor explosion</p>

Non Vegetarian

Turkey

Jug of peanut or corn oil,  plus more if needed

Chicken Stock

Olive oil

Sriracha

Kosher salt

Granulated Garlic

2 turkey legs,  .  bone in dark turkey meat

Large onion,  large dice

2 cups celery,  cut into

1/2 cup carrots,  cut into

Cloves garlic,  smashed

Water

Salt and pepper

Turkey stock

Non hydrogenated margarine

Flour

Salt

Make sure your turkey is defrosted before you begin the injection process (this will take some planning ahead if your turkey is frozen--defrosting can take 24-48 hours). Combine injection marinade ingredients in a saucepan and heat just long enough for the dry ingredients to dissolve. Remove from heat.

step 1

Clean your turkey and remove giblets (if any) and any plastic twine or pop-up plastic thermometers. Use an injector to inject the sriracha marinade into the turkey. When injecting a turkey, try to inject small amounts of the liquid in as many areas as possible. You should inject at several differential levels from below the surface to the center of the meat. Try not to insert the injector too far into the meat, to avoid it spilling out the other side, or too close to the skin, which will cause it leak out. Sprinkle the turkey skin all over with salt, then allow the turkey to rest overnight in the refrigerator so that the flavors have time to marinate.

step 2

Prepare your turkey for deep frying by first patting it dry with a clean towel or paper towel. Liquid and hot oil dont mix!

step 3

Place the turkey, legs down, onto the poultry rack included with your fryer set-up. Secure and truss with twine if desired.

step 4

When setting up your fryer, choose a flat outdoor surface free of leaves and debris.

step 5

The amount of oil you will need can be determined by placing the turkey into the empty deep fryer and covering it with oil. Stop when the turkey is fully submerged, then remove the turkey from the deep fryer.

step 6

Begin heating your oil. Your deep fryer should come with a probe-style thermometer that fits into a hole on the top of the lid, or clips onto the side of the fryer pot. If not, you will need to purchase one. Monitor the thermometer until the oil reaches 325 degrees.

step 7

Once your oil has reached 325 degrees, turn off the flame and gas momentarily.

step 8

While wearing oven mitts, slowly lower the poultry rack into the deep fryer using the metal lift hook. This process should take at least one full minute. Do not submerge the turkey too quickly or the oil may sputter and boil over. Use extreme caution to avoid getting burned. Once the turkey is fully submerged in the oil and the bottom of the poultry rack is sitting on the bottom of the deep fryer, carefully remove the lift hook. Re-light the deep fryer and allow the oil temperature to raise to 350 degrees. Do not leave the turkey unattended while deep-frying. Fry for 3-5 minutes per pound of turkey. (my turkey was about 14 lbs and took 45 minutes, you can begin checking at around 35 minutes.).

step 9

When youre ready to check the turkey temperature, turn off the flame and gas. Have a sheet tray nearby. Wearing oven mitts, use the lift hook to very carefully remove the turkey from the hot oil.

step 10

Place the turkey onto the sheet tray and immediately test the temperature using a probe thermometer inserted into the thickest part of the breast. Ideally, your turkey should read 160 degrees when it first comes out of the deep fryer (temp will continue to rise after it is removed from the hot oil). If your turkey does not reach 160 degrees, immediately return it to the hot oil for additional cooking until it comes to temperature.

step 11

After you take the turkey out, as it rests, the internal temperature will carry over to a temperature that is safe for consumption, which is at least 165 degrees in the innermost part of the thigh and breast. We take it out a few degrees below 165 to avoid having the breast meat getting dry. In all of our tests, the meat temperature continued to rise by 5-10 degrees after removing it from the hot oil. Do not consume your turkey till it reaches 165 degrees. Allow your turkey to rest for at least 20 minutes so the juices can distribute throughout the meat. Carve and serve.

step 12

Preheat oven to 400 degrees. Rinse turkey legs and pat dry, then lightly salt and pepper. Grease the bottom of an oven-safe braiser, saute pan or roasting pan with olive oil, then add onion, celery, carrots and garlic and top with the turkey legs.

step 13

Roast in the oven for 1 hour and 30 minutes. Remove and transfer to stovetop.

step 14

Add 7 cups water to the pan and bring to a low simmer. Do not boil or the stock will become cloudy. Cook for 1 hour.

step 15

Strain stock into a bowl using a mesh strainer. Set aside for use in sriracha gravy.

step 16

To make sriracha gravy, melt 3 tbsp non-hydrogenated margarine in your clean braiser or roasting pan.

step 17

Add flour and cook for about 5 minutes, whisking constantly, till the flour mixture turns a light sandy brown color. Pour in stock 1 cup at a time, whisking constantly until thickened.

step 18

Turn off heat and stir in sriracha, salt and sugar. You should be left with about 4 cups of sriracha gravy. Feel free to adjust the amount of sriracha to the spice level you are comfortable with. If making this gravy a day ahead, let it cool to room temperature, cover with plastic wrap and refrigerate overnight. Reheat before serving, reconstituting with water or low sodium chicken broth till smooth and liquid. Serve deep fried turkey slices topped with hot sriracha gravy.

Deep Fried Sriracha Turkey Recipe

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Ingredients for Deep Fried Sriracha Turkey Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals