National Turkey Federation Has Thanksgiving Facts: From Prep to Plate

Turkey is traditionally center-table at the Thanksgiving meal, with the excitement of the fall holiday gathering for this year’s November 28 observance. The National Turkey Federation has gathered online resources to help plan the meal, select the turkey and prepare for cooking, plating, and leftovers. Bake, grill, smoke or deep-fry your turkey with the help of the National Turkey Federation’s website, EatTurkey.com/Thanksgiving where along with the food, there’s also a little history available – the Pilgrim’s First Thanksgiving, as well as presenting the National Thanksgiving Turkey to every president since Truman.

Some useful Turkey Links:

• Thanksgiving turkey trivia
• Deep frying turkey
• Raising Turkeys
• Planning, Buying, Thawing, Recipes, Side dishes, Desserts, Leftovers

Southern Deep Fried Turkey
Recipe by The National Turkey Federation

• WHOLE TURKEY, non self-basting: 10 to 12 Pound
• prepared vinaigrette dressing: 2/3 Cup
• dry sherry: 1/3 Cup
• lemon pepper seasoning: 2 Teaspoons
• garlic powder: 1 Teaspoon
• onion powder: 1 Teaspoon
• cayenne pepper: 1 Teaspoon
• peanut oil (See note below): As needed

1. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket).
2. In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.
3. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.
4. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.
5. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.
6. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
7. Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
8. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
9. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
10. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F.
11. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
12. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
13. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Turkey Breast with Honey-Mustard Glaze
Recipe by The National Turkey Federation

• TURKEY BREAST, fresh or thawed: 1 4-6 pound
• kosher salt: 1/2 Teaspoon
• freshly ground black pepper: 1/4 Teaspoon
• honey: 1/4 Cup
• Dijon-style mustard: 2 Tablespoons

1. Preheat oven to 325 degree F.
2. Season interior and exterior of turkey breast with salt and pepper.
3. In a 13 x 9 x 2-inch roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in preheated oven for 1-1/4 to 2 hours or until meat thermometer registers 165 to 170 degrees F in the deepest part of breast.
4. Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
5. Remove from oven and allow turkey breast to stand for 10 minutes before carving.

Turkey Cranberry Croissant
Recipe by The National Turkey Federation

• cream cheese, softened: 1 Package (8 ounces)
• orange marmalade: 1/4 Cup
• chopped pecans: 1/2 Cup
• Croissants, split: 6
• COOKED TURKEY, thinly sliced: 1 Pound
• whole berry cranberry sauce: 3/4 Cup
• Red leaf lettuce leaves, washed and chilled: 6

1. In small bowl combine softened cream cheese, marmalade and pecans.
2. Spread cream cheese mixture on both halves of croissants.
3. Layer turkey, cranberry sauce and lettuce on bottom half of croissant.
4. To serve, top with other half of croissant.

National Turkey Federation
NTF is the national advocate for all segments of the $14 billion turkey industry—providing services and conducting activities to increase demand and raise awareness for its members’ products, while strengthening their ability to profitably and safely deliver wholesome, high-quality, and nutritious food to consumers worldwide. Visit our website on www.eatturkey.com, ‘follow us’ on Twitter and ‘like us’ on Facebook.