Atypical Thanksgiving Turkey Recipes

There's nothing more important on Thanksgiving than the turkey.

And although it can seem that turkey is a one-note dish, there are actually a ton of things you can do with it.

Sure, you can throw it in the oven, but what about deep-frying a turkey? Or injecting a turkey all over with a flavorful mixture?

On "The Early Show" on the Monday before Thanksgiving, we were talking turkey -- unusual, far-from-traditional turkey recipes!

"Early Show" recipes galore!

Aricka Westbroks, owner of Jive Turkey in Brooklyn, shared the recipe for deep-fried turkey. Jive Turkey is one of the biggest turkey-frying companies, and it delivers deep-fried turkeys all over the country.

Norman King, test kitchen pro of Southern Living magazine, told how to inject a turkey.

Either way -- you're guaranteed a delicious, if unusual, main course!

RECIPES

DEEP-FRIED TURKEY


1 pound unsalted butter at room temperature
1 bunch of fresh rosemary
1 bunch of fresh sage
1 bunch of fresh thyme
1 10 pound fresh turkey-IT MUST BE FRESH Peanut for frying-however much to fill your fryer (enough to fill up to your fryer's fill line-follow the manufacturer's instructions)
1 tablespoon of salt
1 tablespoon of pepper
1 tablespoon of garlic powder

When it comes to your fryer, make sure you follow the individual instructions of the manufacturer. Fill your fryer only up to your fryer's fill line. Turn the fryer on high and test the oil to make sure it is hot enough with either a thermometer or by sprinkling it with water to see if the oil sputters.

PUT THE TURKEY IN LEG SIDE UP, tied with twine. This is to make sure that the oil does not get trapped in the turkey cavity. For a ten pound bird, the turkey should only fry for about 20 to 30 minutes. The turkey should be a golden brown. Remove the turkey from the fryer and place on a cooling rack lined with paper towels, or a cookie sheet covered with paper towels to rest.
Allow to rest for 20 minutes to cool the bird.

Mix the salt, pepper and garlic powder. Sprinkle over the fried bird. Then roughly chop the sage, rosemary and thyme, and mix thoroughly with the room temperature butter. Spread the herb butter mixture liberally all over the bird. Allow to sit for another 5 minutes or so before carving.

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