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2 Fried Turkeys..1 smoked..Queu View

post #1 of 7
Thread Starter 
As promised here is some pics of how I do my turkeys for frying. Plan was to
  1. Brine 1 Turkey over night
  • Meat Hunter Turkey Brine
  • 2 Gal Water
    2 Cups Kosher Salt
  • 3 Cups Sugar
    1/4 Cup Zatarains Liquid Crab Boil
    4 TBS Black Pepper
  • 1 TBS Dried Rosemary
  • 1 TBS Thyme
  • 1/4 Cup Molasses
  • 1/4 Cup White Wine (not Cooking Wine)
  • 1/4 Cup Worcestershire
  1. Injected 1 with a Zatarains Garlic Butter Injection Kit
  2. Plan was to use another Pineywoods Suggestions,SMoke 1 turkey to 140 and then into fryer. I was doing this one last and sadly ran out of gas on my cooker so I finished in the Lang
Both turkeys were 12 lbs. I cooked them at 350 at 3.5 minutes per pound in Peanut oil. I do not put seasoning on the outside because it will burn and ruin the oil.

I asked everyone which one was better and as I thought it was very mixed. I personally thought the Brined was better but I did not like the injection I bought. I will use my own next time.

I brined the 1st turkey over night. I only took pics of the first one being cooked since it looks the same.

In the injection process, I try to put the injector in and move t around without pulling it out and makig anew hole. I also put my finger over the hole as I pull the injector out to keep it from running out. I put 3 oz in each leg, thigh, and about 2 in the wings. I put atleast 4 oz in each breast half

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[FONT='Verdana','sans-serif']Wrapped in Saran and in the fridhe for the night[/font]
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[FONT='Verdana','sans-serif']Brine was mixed in the pot and then the bird put in breast down[/font]
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[FONT='Verdana','sans-serif']Okay, now we gonna fry these. I get the oil to about 365 or so, because it will cool down once the bird is added. I use a long pole and two peolpe to lower the bird down very slowly and in stages. DOnt just let it into the hot oil or you risk an overflow. Stop a few times and let it calm down. Premeasure your oil by adding a bird in the pot, fill with cold water until its about an inch over the bird. Remove the turkey and you now have your liquid level, I mark by scratching the side of the pot with my knife or a nail. Its also a good idea to turn off your fire while lowering them down. The bird also needs to be dry as possible....[/font]
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[FONT='Verdana','sans-serif']Cook at 350 for 3.5 minutes per pound.......Hope this helps[/font]
post #2 of 7
Nice tutorial Chris, we use the Cajun Injector Mariinades and the wife likes the Creole Butter and I like the Hot & Spicy...

Did you soak in brine after injecting it with marinade or before?

I notice you put your bird in breast up, how did it do that way, I have always told to load it with the legs up, I wasn't sure why though.
post #3 of 7
Great tutorial with the bird and I like the water and making the pot trick I have been doing it for year and I still get people ask me how I don't have any spill overs when I put the bird in. How did the bird come out that was smoked and then fryed I want to know because I can do it this year.
post #4 of 7
Hey there scpattersen, thats is quite the tutorial there on the bird. I sure hope I can try a deep fried turkey this year. Gotta ask ya, you have my name on the brine. Actually, thats not mine, it's Jeffs. On the home page of the site under turkey and brine. I would like to take credit for it as it is great, but gotta give credit where credit is due.

I have a trick fo you, in fact, I think I saw it here on this site. Next time you do a bird, wrap in in saran wrap first, nice and tight, then inject it. That way the juices don't go all over the counter, and they don't spurt back at you, (as much) when you take the injection needle out. I can't remember who posted that first, but I thought it was a pretty good tip.
post #5 of 7
Thread Starter 
I actually didnt brine and inject the same one. 1 was injected and 1 was brined. I called a coonass buddy of mine after reading this and he said that breast down IS correct. He said that the smaller hole in the neck area causes the oil to pop out and the breast area needs more heat to cook vs the butt area. The hole in the but allows more steam to escape...Thanks for asking that and its a great point..

Saran wrap is a realy good idea....Thanks

Sorry for posting that as yours. Saw you name in the post and thought was yours..It was good none the less
post #6 of 7
Lookin good buddy....
But I'm sure glad you don't do my blood draws!!!!!!PDT_Armataz_01_05.gifPDT_Armataz_01_03.gif LOL
post #7 of 7
Looks right tasty! Thanks for the tutorial and pics.PDT_Armataz_01_37.gif
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