Frying a Turkey. Brine or Inject?

Samichlaus · 11-15-2004, 09:16 PM

I'll be frying a couple small birds this Turkey day. Would you guys brine the birds? Inject the birds? Both?

jminion · 11-15-2004, 09:21 PM

Frying I like to inject much more than just a brine.
Just post two injection recipes on this thread.
http://www.bandera-brethren.com/inde...ewtopic&t=4274

chad · 11-15-2004, 09:37 PM

I inject. If I had fresh, minimally processed, birds I'd probably brine and inject - I figure the turkeys I buy already have enough brine in them.

I have been using commercial Cajun Butter and Garlic Butter injection marinades and have been pleased.

cayenne · 11-16-2004, 03:40 PM

I just inject. Most of the people I know down here in New Orleans just inject....the commercial cajun butter mix is pretty good...and I've played around with making my own versions of it...

Bellybro · 11-17-2004, 09:38 AM

When Frying I only inject. I usually just use Tony C's creole butter. Have never had any complaints s of yet. I like to inject the night before and then rub the outer skin and let sit overnight int he fridge.

jsn1511 · 11-17-2004, 09:54 AM

If you brine make sure the brine does not have any sugars in it otherwise it will severly carmalize the birds outer layer. Now if you don't mind not eating the outside then don't worry about it, because the inside is still good, it just doesn't look very appetizing from the outside.

Bill-Chicago · 11-17-2004, 10:00 AM

Quote:

Originally Posted by jsn1511

If you brine make sure the brine does not have any sugars in it otherwise it will severly carmalize the birds outer layer. Now if you don't mind not eating the outside then don't worry about it, because the inside is still good, it just doesn't look very appetizing from the outside.

might lock out the smoke flavor too if it carmalizes early. (might? thats probably an Alton Brown question, but it seems logical)

jsn1511 · 11-17-2004, 10:03 AM

Quote:

Originally Posted by willkat98

Quote:

Originally Posted by jsn1511

If you brine make sure the brine does not have any sugars in it otherwise it will severly carmalize the birds outer layer. Now if you don't mind not eating the outside then don't worry about it, because the inside is still good, it just doesn't look very appetizing from the outside.

might lock out the smoke flavor too if it carmalizes early. (might? thats probably an Alton Brown question, but it seems logical)

Do you get a smoke flavor from frying? Have i been doing something wrong?

Bill-Chicago · 11-17-2004, 10:04 AM

Shoot, I just skimmed down and read only your post.

Thought it was inject then smoke

My bad, disregard, or add liquid smoke to the oil :)

jsn1511 · 11-17-2004, 10:19 AM

Quote:

Originally Posted by willkat98

Shoot, I just skimmed down and read only your post.

Thought it was inject then smoke

My bad, disregard, or add liquid smoke to the oil :)

LOL, ok i was like what the hell i got ripped off on my fryer...

Bellybro · 11-17-2004, 11:59 AM

Note to self: Work on inventing a fryer that gives food smoke flavor. Brilliant!

BBQchef33 · 11-17-2004, 12:18 PM

one real important thoing when you fry.. Do it FAR FAR away from the house. I fried a turkey in on the alkway nexgt to the house. The fryer was about 8 feet from the siding. The oily steam that escaped into the air attached itself to the side of my house and after that every atmospheric particle has attached itself to the white vinyl siding. I didnt notice until a w2eek or so later when the side of the house was covered with this grey oily residue that embedded itself onto the vinyl siding. Tried everythoing to remove it... pressure washing, gasoline, different soaps.. the only thing that did it was some grill cleaner which also took she sheen off the siding. the spot was abotu 6x10 so took alot of grill cleaner.

and to answer your question, I injected one and brined the other in a honey/maple broine. the honey maple one was charred beyond recognition but great inside. JSN's explanation answers twhy that happened.. I just thought my initial temps were too high.... but carmelization makes more sense.

BrooklynQ · 11-17-2004, 12:22 PM

Quote:

Originally Posted by Bellybro

Note to self: Work on inventing a fryer that gives food smoke flavor. Brilliant!

put a few drops of liquid smoke in the injection mixture or brine. Or better yet use tobasco's chiptole sauce.
http://www.tabasco.com/tabasco_tent/...pper_sauce.cfm" rel="nofollow" target="_blank">http://<a href="http://www.tabasco.c..._sauce.cfm</a>

BigAl · 11-17-2004, 07:09 PM

I dont fry, brine or inject ( I only do frozen butterball turks) and,,,,just spin on my35 year old charbroil over a pan of water with whatever is real old in the 'matics spice rack and use apple or plum for smoke and Kingsford for heat.

kcquer · 11-17-2004, 09:29 PM

Quote:

I dont fry, brine or inject ( I only do frozen butterball turks) and,,,,just spin on my35 year old charbroil over a pan of water with whatever is real old in the 'matics spice rack and use apple or plum for smoke and Kingsford for heat.

Big Al, good to hear from you Brother! I'm a little jealous, wish I had a good way to spin a bird over wood :( We didn't finish the rotisserie mod in your absence

11-15-2004, 09:16 PM	#1
Samichlaus is one Smokin' Farker Join Date: 09-22-04 Location: North Sentinel Island Name/Nickname : samichlaus	Frying a Turkey. Brine or Inject? I'll be frying a couple small birds this Turkey day. Would you guys brine the birds? Inject the birds? Both?

11-15-2004, 09:21 PM	#2
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	Frying I like to inject much more than just a brine. Just post two injection recipes on this thread. http://www.bandera-brethren.com/inde...ewtopic&t=4274 __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

11-15-2004, 09:37 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I inject. If I had fresh, minimally processed, birds I'd probably brine and inject - I figure the turkeys I buy already have enough brine in them. I have been using commercial Cajun Butter and Garlic Butter injection marinades and have been pleased. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-16-2004, 03:40 PM	#4
cayenne is one Smokin' Farker Join Date: 06-12-04 Location: New Orleans	Inject I just inject. Most of the people I know down here in New Orleans just inject....the commercial cajun butter mix is pretty good...and I've played around with making my own versions of it...

11-17-2004, 09:38 AM	#5
Bellybro is one Smokin' Farker Join Date: 07-22-04 Location: Hallsville, MO	When Frying I only inject. I usually just use Tony C's creole butter. Have never had any complaints s of yet. I like to inject the night before and then rub the outer skin and let sit overnight int he fridge. __________________ BellyBro Belly Brothers BBQ Team 2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country. Pull Behind Grill and Spicewine Smoker. Weber Silver Kettle Mega Margarita Machine

11-17-2004, 09:54 AM	#6
jsn1511 On the road to being a farker Join Date: 02-05-04 Location: Conyers, GA	If you brine make sure the brine does not have any sugars in it otherwise it will severly carmalize the birds outer layer. Now if you don't mind not eating the outside then don't worry about it, because the inside is still good, it just doesn't look very appetizing from the outside.

11-17-2004, 10:04 AM	#9
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Shoot, I just skimmed down and read only your post. Thought it was inject then smoke My bad, disregard, or add liquid smoke to the oil :) __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

11-17-2004, 11:59 AM	#11
Bellybro is one Smokin' Farker Join Date: 07-22-04 Location: Hallsville, MO	Note to self: Work on inventing a fryer that gives food smoke flavor. Brilliant! __________________ BellyBro Belly Brothers BBQ Team 2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country. Pull Behind Grill and Spicewine Smoker. Weber Silver Kettle Mega Margarita Machine

11-17-2004, 12:18 PM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	one real important thoing when you fry.. Do it FAR FAR away from the house. I fried a turkey in on the alkway nexgt to the house. The fryer was about 8 feet from the siding. The oily steam that escaped into the air attached itself to the side of my house and after that every atmospheric particle has attached itself to the white vinyl siding. I didnt notice until a w2eek or so later when the side of the house was covered with this grey oily residue that embedded itself onto the vinyl siding. Tried everythoing to remove it... pressure washing, gasoline, different soaps.. the only thing that did it was some grill cleaner which also took she sheen off the siding. the spot was abotu 6x10 so took alot of grill cleaner. and to answer your question, I injected one and brined the other in a honey/maple broine. the honey maple one was charred beyond recognition but great inside. JSN's explanation answers twhy that happened.. I just thought my initial temps were too high.... but carmelization makes more sense. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

11-17-2004, 07:09 PM	#14
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	I dont fry, brine or inject ( I only do frozen butterball turks) and,,,,just spin on my35 year old charbroil over a pan of water with whatever is real old in the 'matics spice rack and use apple or plum for smoke and Kingsford for heat. __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

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