Announcement

Collapse
No announcement yet.

Deep fried turkey

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Deep fried turkey

    Popping my cherry on this method. Turkey is in MH pork brine ( thought I had poultry brine but I didn't) necessary or recommended to rinse after brining? Was going to inject creole butter in it as well. 3-4 minutes per pound on the cook time? Any seasoning on skin or under skin?
    I appreciate any tips or tricks y'all can share.
    13# bird
    Butterball/ Masterbuilt electric indoor dryer
    Peanut oil
    Thanks


    Sent from my iPhone using Tapatalk

  • #2
    No need to rinse the bird but by all means make sure it is DRY INSIDE AND OUT!

    Inject if you want but the pork brine should flavor the meat nicely...And any rub you apply to the outside will mostly end up floating in your hot oil...

    Good luck...Looking forward to the pics
    Craig
    sigpic

    Comment


    • #3
      Good luck, never fried a bird... but hear if you let sit in the frig for an hour to dry skin out you get less splatter... get us some pics as usual!!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

      sigpic

      Comment


      • #4
        I stopped injecting and apply rub to the birds I do, it just burns off and really never noticed any real flavor advantage.. Just a good brine and make sure it is dry as possible..
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

        Comment


        • #5
          Fried a many of them, inject two days before frying so it soaks in have a lot less pockets of seasoning after frying add dry seasoning you want to add

          Sent from my SM-G920V using Tapatalk

          Comment


          • #6
            Here's what I do:

            1 bottle Lea and Perrins Chicken Worcester sauce (10 oz)
            1 bottle McCormick onion juice (2 oz)
            1 bottle McCormick garlic juice (2 oz)
            5-6 oz hot sauce (your favorite)
            2 tsp Creole seasoning
            2 oz lemon juice
            1/2 stick of butter

            enough for two 10-13# birds

            Place all in a 2 qt pot and heat until the butter is melted. Inject the turkey EVERYWHERE, and sprinkle large amounts of Lawry's seasoned salt all over. Let it sit in the fridge, bagged, for an overnite stay.
            Last edited by HawgHeaven; 12-25-2016, 10:00 AM.


            Drinks well with others



            ~ P4 ~

            Comment


            • #7
              Originally posted by HawgHeaven View Post
              Here's what I do:

              1 bottle Lea and Perrins Chicken Worcester sauce (10 oz)
              1 bottle McCormick onion juice (2 oz)
              1 bottle McCormick garlic juice (2 oz)
              5-6 oz hot sauce (your favorite)
              2 tsp Creole seasoning
              2 oz lemon juice
              1/2 stick of butter

              enough for two 10-13# birds

              Place all in a 2 qt pot and heat until the butter is melted. Inject the turkey EVERYWHERE, and sprinkle large amounts of Lawry's seasoned salt all over. Let it sit in the fridge, bagged, for an overnite stay.
              I like the taste gig of that recipe!
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

              Comment


              • #8
                Originally posted by Slanted88 View Post
                I like the taste gig of that recipe!
                Gooood chit Mike... been doing it for years! Only thing better is eating it!


                Drinks well with others



                ~ P4 ~

                Comment


                • #9
                  Originally posted by HawgHeaven View Post
                  Gooood chit Mike... been doing it for years! Only thing better is eating it!
                  Saved...my daughter is here...showed her...oh hell yeah Dad!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

                  Comment


                  • #10
                    Originally posted by Slanted88 View Post
                    Saved...my daughter is here...showed her...oh hell yeah Dad!

                    Try it lad... it won't be bad!


                    Drinks well with others



                    ~ P4 ~

                    Comment


                    • #11
                      Thanks for all the advice. Going to try to type this before the tryptophan coma strikes.
                      Brined the turkey for just over 24 hours.
                      Dried thoroughly and injected with creole butter.
                      Set in fridge while oil heated up
                      Just prior to the hot oil bath, I rubbed the skin with Mad Hunky Sweet Heat. Figured at very least it would add some color.
                      Deep frying went well. Less spatter than when I fry bacon with my shirt off.
                      Pulled after an hour and let drain.
                      Took a few temps and all were 175+.
                      Carved, plated and now I'm stuffed.


                      Sent from my iPhone using Tapatalk

                      Comment


                      • #12
                        Looks like a good bird and a great plate!! Merry Christmas!
                        Brian

                        Certified Sausage & Pepper Head
                        Yoder YS640
                        Weber Genesis
                        Weber 18.5" Kettle
                        Weber Performer
                        Misfit # 1899

                        sigpic

                        Comment


                        • #13
                          Don't get much better than that. Bet ya sleep good after that.
                          Ed

                          Smoke Vault 24
                          Vermont Castings Gas Grill
                          Thermoworks Smoke
                          The "Fastest" Orange Thermapen around!
                          The Neighbor's 36" Blackstone

                          Comment


                          • #14
                            Nice cook the bird looks great
                            sigpic
                            Weber 22.5 kettle
                            Smokin in the Smokies
                            Here's to swimmin with bowlegged women.
                            Jerry

                            Comment


                            • #15
                              Man that bird looks damn good from here. Nicely done!
                              Smoke it.. and they will come!

                              Rob
                              Recipes & Smokes in HD Video
                              SmokingPit.com



                              Yoder YS640
                              Yoder Wichita
                              Arizona BBQ Outfitters Scottsdale
                              Camp Chef FTG600 Flat Top Griddle
                              Blackstone 22" Flat Top Griddle

                              Comment

                              Working...
                              X