American cuisine
Medium

Deep Fried Turkey With Dressing Balls and Gravy

Deep Fried Turkey With Dressing Balls and Gravy
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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: 2 hr 30 min
COOKING TIME: 0
TOTAL TIME: 2 hr 30 min
2 SERVING
Ingredients:
  • 11 lb. Turkey
  • 【Marinade The Turkey】
  • 3 tbsp Worcestershire sauce
  • ¼ cup Melted butter
  • ¼ cup Neutral-tasting oil
  • ¼ cup Water
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tbsp Dried thyme
  • 1 tsp Sage
  • 1 tbsp Salt
  • ½ 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】
  • cup Butter
  • ¼ cup Onion, diced
  • ¼ tsp Salt
  • ¼ tsp Black Pepper Powder
  • ½ cup Celery, Diced
  • 1 tbsp Garlic
  • ¼ cup White Wine
  • 1 tbsp Thyme
  • ¼ cup Chicken broth
  • ¼ cup Milk
  • 1 large Egg
  • ½ 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 cups Chicken stock
  • 1 tsp Red wine vinegar
Directions:
Step 1
Step 1
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
Step 2
2
Thaw your turkey completely, rinse and pat dry.
Step 3
Step 3
3
Mix your injection marinade ingredients and fill the syringe.
Step 4
Step 4
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
Step 5
5
In a small bowl, mix the rub spices and rub into the turkey: over the outside, inside, and under the skin.
Step 6
Step 6
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
Step 7
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
Step 9
8
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
Step 10
9
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
Step 11
10
Deglaze the pan with white wine and reduce the liquid until almost evaporated. Add broth and milk.
Step 12
Step 12
11
Remove from heat to cool and add a beaten egg, parsley, and white bread cubes.
Step 13
Step 13
12
Preheat oven to 375°F/190°C.
Step 14
Step 14
13
Shape mixture into 8 balls. Dampen hands with cold water if necessary.
Step 15
Step 15
14
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
Step 16
15
Bake at 375°F/190°C for about 20-30 minutes or until set.
Step 17
Step 17
16
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
Step 18
17
Add butter, garlic, flour, thyme, and sage. Cook until butter is melted.
Step 19
Step 19
18
Add chicken stock and bring to a simmer for 5 minutes.
Step 20
Step 20
19
Strain and add salt, pepper, and vinegar as needed to taste.
Step 21
Step 21
20
Remove from oil and let rest for about 20-30 minutes before carving.
Step 22
Step 22
21
Enjoy!