Blasphemy

[bdawg]

After hearing so many raves about Deep-fried Turkey, I took the plunge this Thanksgiving Day

It really was juicy and tender. I am hooked.

Anyone else go over to the Dark Side on this?


(Don't get me wrong, I still love my smoked turkey, but I gotta admit it, this was really good).

 

[noboundaries]

I have had quite a few deep fried turkeys when visiting relatives at TG and Christmas. Never done one myself. Yes, they were all juicy, except one ordered from a butcher, but the flavors have been all over the map. Some were great. Some good. Some had no flavor at all. I have no idea what caused the difference in flavor since I've never fried one myself. I'd be interested in knowing if you have any ideas.

 

[yankee2bbq]

I have never smoked a turkey. So, is it really that much better than deep fried? Still debating on the issue....

Having a belated thanksgiving dinner next weekend.

 

[motocrash]

When I do fry turkey(smoked is more popular among my kin) I always do a boneless spiral sliced ham after the turkey comes out and is resting/cooling.The ham being fully cooked just has to be watched for a heavenly bacon like crispness on the edges of the slices - about 10 mins.My fry rig is used more for low country boils and seafood.Don't get me wrong,I do like a fried turkey.

Bill

 

[noboundaries]

Can you brine turkeys that are going to be deep fried? Online, I read yes and no. Water and hot oil are a disaster waiting to happen, but evidently some do brine then deep-fry their turkeys.

I always brine my smoked turkeys because I can get the exact flavor profile I desire. Cooking them in my smoker just ramps up the flavor another notch or two or ten. When I smoke Butterballs, I don't use much salt in my brine/injection because the meat has already been brined by the producer. When I smoke fresh organics, I use more salt in my brine/injection. I'm going to try also adding aluminum-free baking powder to my next organic turkey brine because it contains monocalcium phosphate. Phosphates help retain water even more in meat. We'll see.

Guess that makes "organic" a moot point!

 

[motocrash]

I brine them,never had any problems.Just pat dry good before immersion.Prep just like a smoked with herbs under skin sans butter.

 

[dward51]

Well, I bought a Butterball XL electric turkey fryer a few years ago. Never used it for turkey, just hot wings, and with water in it for a "low country boil". Got it on Woot for like $79 which was a steal of a price. Works great for other things besides turkey also.

 

[pc farmer]

I have smofried a turkey just fried and cold smoked and fried turkey.

Either way fried turkey is good.

 

[crazymoon]

I am frying one tonight !:)

 

[bdawg]

I brined mine but made sure I patted the whole thing dry inside and out before frying it.
It came out great.

 

[mike5051]

Well, I bought a Butterball XL electric turkey fryer a few years ago. Never used it for turkey, just hot wings, and with water in it for a "low country boil". Got it on Woot for like $79 which was a steal of a price. Works great for other things besides turkey also.

Dave,

How much oil and what type for wings? I used almost 3 gallons of peanut oil for a 15lb turkey. I just did 5lbs of wings in two batches with the leftover oil. I also did two batches of fries! I never thought of doing wings in this monster, they came out incredible!

Mike

 

[mowin]

Love deep fried turkeys. Fried dozens over the yrs. I brine every turkey i cook regardless of the cook style.
I have smoked the bird till just about done, then a quick dunk in the fryer to crisp things up. Still has some Smokey goodness. I usually have other goodies going into the fryer other then the bird to make it worthwhile heating up the oil.

 

[tallbm]

Deep fried turkeys are #1 in my book with smoked turkey #2.
I inject my turkey using a bottle of doctored up Tony Chacheres Creole Butter injectable marinade. Best turkey ever!

 

[bluewhisper]

I finally have one of those big propane burners, and I've tested it, OK, but I haven't cooked on it yet. That would probably be a job for the big Lodge dutch oven.