Those were the words said to my son last Christmas by his girlfriend's dad. My son says, "I'm sorry sir, but I beg to differ. My dad's turkey is never dry." So Thanksgiving this year was at my son's house and included me my wife, my son and the girlfriend, her daughter, and the girlfriend's parents. I had pretty much decided that I wasn't going to fry turkeys this year. It's so danged expensive and the clean up is a lot of work. Not to mention that it was raining, so I had to put up the canopy as well. But I relented. I brined it in Mad Hunkey Poultry Brine for ~18 hours. Injected it with Tony Cachere's Creole Butter and fried the 14 lb. bird for 45 minutes in 350° peanut oil. Believe me there was nothing dry about any part of this bird. All in all 7 adults and one 12 year old and there was precious little of the bird left over. Another clueless person schooled in how to treat poultry.
One of my coworkers had never brined a turkey and I gave him my traditional brine recipe ( Kosker salt, brown sugar, pepper corns, spices) since it was too late for him to order Mad Hunkey. He also reported rave results.
It ain't magic, it just takes a little time.
One of my coworkers had never brined a turkey and I gave him my traditional brine recipe ( Kosker salt, brown sugar, pepper corns, spices) since it was too late for him to order Mad Hunkey. He also reported rave results.
It ain't magic, it just takes a little time.
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