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fried turkey?

post #1 of 8
Thread Starter 
Since there seems to be a lot of people on here that like fried turkey I thought I'd see how you all do them. I have injected marinade before but never done a rub on the skin. I used some cajun butter marinade, forget the brand, but it wasnt all that great. I have used a few other marinades injected but dont remeber any of them know. I have only done 3 so I'm no expert.
post #2 of 8
A word of caution:

Use as little water in any injections as you can. Butter/oil is the best choice. Also, be sure the bird is dry, and has no ice or water sitting in the cavity. Water and 350* oil can cause real problems! A friend of my bro Marktee's dumped a turkey in with a chunk of ice still up in the neck area. BOOM... fire...hot oil.. no one was seriously hurt, but could have been disaster.
post #3 of 8
Tony Cachere's has a cajun injection thats pretty good. And dont use any rub on the outside of the bird. They'll burn in the oil. You can also use plain ole Louisiana Hot Sauce for an injection.
post #4 of 8
Thread Starter 
Yes you do have to be carefull, there are a few houses that burn down every year from it. I put the turkey in and the covered with water then took the turkey out and made a mark on the outside of the pot wherer the water line was. Then when I put the oil in I just bring it up to that level so I dont get too much and overflow it.
post #5 of 8
I did one this summer. Since the skin is my favorite part, I put Jeff's rub on and under the skin, normally I just use salt. Anyway, it came out of the oil, blacker than the inside of a cow. icon_eek.gif It actually tasted fine, but no body would try it but me.
post #6 of 8
That's how I measure it too.....sure saves a lot of guessing.PDT_Armataz_01_12.gif

I like to doctor up melted butter with cayenne, garlic powder, onion powder....sometimes I use chicken broth instead. Also have used powdered chapotle in place of the cayenne. Then inject into the bird.

Then I dry rub the outside too. I let it set for at least an hour fully spiced before frying.

I have brined them overnight in a mixture of 8 cups water, 1/4 cup kosher salt, 1/2 cup sugar, 2 bay leaves, a couple TBS of red pepper flakes, and a few cloves of garlic. Just make sure they are patted dry before frying.
post #7 of 8
Terry, I love that crunchy skin too.PDT_Armataz_01_37.gif
post #8 of 8
I always figured we fry enough stuff, so I stick to smoking my turkeys. I have had some from my friend, who likes to fry them and I must stay they are good though. Very moist. No brining, just injected with mojo and in the pot it goes.
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