I have had a turkey fryer for about 10 years and so far all its made is a lot of sweet corn. We have a 8% brined bird about 12# for this year and I decided since we arent under a foot of snow this year to try the fryer. I am not sure on anything at this point.
brine or no brine? ( i dont really want to make the bird taste like a taco or something else, want to keep a traditional taste)
Injection or no?
Rub?
I think I can handle the dunking it in hot oil until I hit my target temps and then resting, but what advice would anybody want to share on the pre dunk prep process?
Thanks in advance,
Jim
brine or no brine? ( i dont really want to make the bird taste like a taco or something else, want to keep a traditional taste)
Injection or no?
Rub?
I think I can handle the dunking it in hot oil until I hit my target temps and then resting, but what advice would anybody want to share on the pre dunk prep process?
Thanks in advance,
Jim