Turkey frying question
 

In fyring tyrkeys I have yet to find an injectable marinade I like. It seems no matter how you jiggle the injector (sounds kinky) there are still pockets of seasoning amid bland turkey. I was wondering if anyone has injected the bird the night before and let it set overnight before frying. Would this allow the seasoning to spread throughout the boid.

Rick

I wouldn't go all night but then maybe that's the flavor your looking for.

When you inject, inject in an "X" pattern:

Straight in, pull back a bit and go left, same and go right, same and go forward, and then back -- think of it as an asterisk *

Inject each portion of the bird - a bit more for the breasts.

Why would a man with a smoker ever consider frying a turkey?

Wayne- cause it tastes great!

I whole heartedly agree with Wayne, but to each their own. If injecting for frying, would it work better if you found a non-brined bird? A friend of mine gave up on injecting his fried bird because he felt the vast majority of the stuff boiled out and he was wasting his money and efforts injecting. If you started with a bird that wasn't already pumped full of brine would the injection stay in better?

A deep fried turkey is really good! Also, it's a real quick way to prepare something different for dinner, a party, or holiday meal.

The actual cooking only takes about 32-36 minutes for a 12 pound bird.

We love it!

I rarely if ever inject anymore..Try a good dusting
of Tony C's origional on the outside and inside. Fry at
325 to 350 for 3 to 31/2 minutes per pound( depends on
wind). It's wonderful tender and moist.
If you can't Tony's a simple PM to me with your address
will fix the problem
MikeG

Fried turkey is by far the greatest way to eat turkey, granted i have never eaten a smoked turkey. Ok so ill just say fried turkey is way better than baked turkey! I did my first one last year and i think i will make it a tradition.

Next time you smoke, try a turkey breast. They don't take a long time, and are very tasty. Makes great sandwiches. Fuller flavor and texture than deli smoked turkey. Last one I did I loosened the skin and covered the breast with a layer of Fatty, replaced the skin and smoked away. Very juicy and a good bit of the seasonings made its way into the breast.

Wayne, just buy 2. One for the smoke, one for the fryer :P

Rick, are you injecting enough? For each injection sight, I am using at least 1, if not 2, full syringes of marinade. (Tony Chachere's Creole Butter)

As directed, I use the full bottle (17oz?) on the bird. I focus mainly on the white meat, since the chocolate meat is more fatty to begin with.

And like MikeG, its dusted with Tony C's on the outside (but I dust first, since rubbing after injecting tends to push marinade out)

Ditto.

ok, now I'm gonna have to go buy a fryer! Been wanting to try this for awhile anyways...

When turkey frying became mainstream around here (about 7-10 yrs ago) the popular injection was garlic and onion extracts mixed with tobasco. Has anyone used this?

I've had fried turkey several times and it is good, much better than roasted. I just prefer smoked as smoke is the one thing I've found that penetrates and flavors the breast completely.

Are we back to the time share thing here? :D

no, but Anna Rose Chang's nipples are on my desk top.