Turkey Fryer Recipes
It does not matter the occasion or the holiday, a wonderfully cooked turkey will always make your company leave with a smile as well as a full belly. There are many different types of turkey fryer recipes; here are just a few of our favorites. Please enjoy and try to not eat to much.
Tangerine Glazed Turkey
- Take ¾ cup of unsalted butter, divided
- Add ¾ cup of oil – we use canola
- 1 ½ cups of tangerine juice
- Turkey (For the purposes of this recipes we used 10 pounds, so feel free to alter your measurements as required).
- Salt and pepper – however much is right for you.
- 2 1/4th cups of turkey stock
- All-purpose flour, 3 tablespoons.
- Directions: Again, directions with most of these oil less turkey recipes put your temperatures anywhere between 225 degrees and 275, and your wait times at around 5 hours on average depending on the size of the bird and the heat. Always make sure to apply the seasoning in liberal doses so as to ensure maximum taste. The wood chips should be added roughly every thirty minutes.
Smoked Turkey Fryer Recipes
Here are a few recipes that involve adding wood chips under your infrared fryer to add a smoked flavor.
Smoked Turkey Breast
- Turkey Breast (7 pounds) thawed
- Butterball Cajun seasoning
- Butterball buttery creole injection marinade
- Wood chips for smoking (hickory or mesquite are our favorites)
- Juice, preferably apple
- Salt, pepper, and butter
- Directions: In a mixture that is 50/50 of apple juice and water, fill the smoker’s water pan 1/3 full. Proceed to preheat the smoker to around 240 degrees while you clean and dry the thawed turkey. Take ½ jar of the buttery creole marinade and inject the turkey with it. Gently rub the outside of the turkey with the Cajun seasoning. Add a handful of woodchips to the smoker, and place the turkey in the centre of the turkey fryer and close the door. Continue to add wood chips every 25-30 minutes and smoke for approximately four and a half hours, which is the total cooking time for a 7lb turkey breast.
Smoked Whole Turkey
This recipe is pretty much the same as the last one, save for the size of the bird itself, but we thought we’d include it for the sake of completion.
- One whole turkey ( approximately 19 lbs), thawed
- Buttery creole marinade
- Cajun seasoning
- Wood chips for smoking
- Water and apple juice
- Salt, pepper, and butter. (Other seasonings are optional)
- Directions: Basically the same as the last recipe, save that you should preheat the smoker to two hundred and seventy-five degrees. At this temperature, a 19 pound turkey should be done in around 5.5 hours. If you wish to slow down the cooking time to allow for more of the flavours to set in, drop the temperature to 225 which will place the cooking time at around 9.5 hours.
Maple Roast Turkey
- 2 ½ tablespoons of chopped fresh thyme
- 1/3 cup of real maple syrup
- 2 cups of apple cider
- Salt and pepper to whatever levels of taste you desire
- ¾ cup of softened butter
- 2 tablespoons of chopped fresh marjoram
- 1 ½ teaspoons of grated lemon zest
- Turkey (For this recipe we used a 12 pound bird)
- 3 cups of chicken broth
- 1 ½ cups of carrots chopped to size
- Chopped onion
- Chopped celery
- ¼ cup of all-purpose flour
- ½ cup of apple brandy
- 1 bay leaf
- Directions: Take the maple syrup and the apple cider and combine it in a saucepan, and over medium heat bring it to a boil. Continue cooking until it is reduced to roughly ½ cup and then remove the pan from the heat. Stir in one tablespoon of thyme, lemon zest, and marjoram. Add the butter and stir in until its melted before adding the salt and pepper. Cover and refrigerate until it’s cold. Rub the maple butter onto the turkey, arrange the vegetables as you wish inside the fryer, and then add more thyme and marjoram before gently pouring 2 cups of broth onto the vegetables. As before, adjust your temperature and times depending on the size of the turkey and your own personal preferences.
There are many more different types of turkey fryer recipes, so get out there and start cooking!