Deep-Fried Turkey with Peanut Oil

Barbecue Brine For Deep-Fried Turkey

Ingredients:

• 7 qt Water
• 1 cup Bourbon or whiskey
• 2 cups Kosher Salt
• 1 cup Brown suger
• 2 cups Barbecue sauce, spicy
• 1 cup Cider vinegar
• 10 ea. Juniper berries
• 4 ea. Bay leaves
• 1 tbsp. Black pepercorns
• 6 ea. Garlic cloves, peeled and sliced

Directions:
Combine half the water with the salt, sugar, and dry seasoning in a stainless-steel pot; bring to a boil. Skim any surface foam from the top and remove from the heat; chill to room temperature. Add the whiskey, vinegar, barbecue sauce, and the remaining water. Add the turkey to the brine and let sit for up to 48 hours. Remove the turkey from the brine at least 2 to 3 hours prior to cooking; let it dry completely on a rack. Discard the brine. Proceed with deep-frying the turkey.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

Barbecue-Brined Turkey Torta

Ingredients:

• 3 Tbsp. Peanut oil
• 1 ea. Onion, julienned
• ¼ tsp. Salt
• 2 tsp. Black pepper, freshly ground
• 2 ea. Poblano chile, roasted, peeled, seeded, and julienned
  
• ¼ cup Chipotle in adobo sauce
• 6 cups Turkey meat, cooked and shredded
• 6 ea. Bolillo or soft rolls
• 12 Tbsp. Mayonnaise mixed with your favorite peanut butter and hot sauce to taste
• 6 ea. Lettuce leaf
• 12 ea. Slices of tomato
• Pickles and Chips for serving (optional) as needed

Directions:
Heat the oil in a small skillet over medium-high heat. Sauté the onion with the salt and pepper until translucent. Add the poblano, chipotle adobo sauce, and turkey; stir well and cook until just heated through.Split open the bolillo rolls and spread the inside with the mayonnaise. Line one side with lettuce and the other with the tomato slices. Spoon in the warm turkey mix, press together, and serve. Serve with pickles or spicy chips. Yield: 6 sandwiches.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

Fried Turkey, Grape, and Peanut Salad with Sherry Dressing>

Ingredients:

• 2 lb. Deep-fried turkey meat, diced
• 1 lb. Seedless grapes, cut in ½
• 2 cups Celery, sliced
• 1 cup Peanuts, roasted and salted, chopped
• ½ cup Green onions, sliced
• ½ cup Fresh parsley, chopped
• 1½ cups Mayonnaise
• ½ cup Sherry, medium-dry
• 1/8 cup Lemon juice
• 1/16 cup Sugar
• ½ tsp. Salt
• 1 tsp. Pepper
• Peanuts, roasted, salted, and chopped, as needed for garnish

Directions:
Combine the turkey, grapes, celery, peanuts, green onions, and parsley. Combine the mayonnaise, sherry, lemon juice, sugar, salt, and pepper and add to the turkey mixture; toss well. Garnish with the remaining peanuts. Use as an entrée, sandwich filling, or in pastry as an appetizer. If possible, dress the salad at the last minute to keep the celery and peanuts crunchy.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.