Frying a Turkey. Brine or Inject?

Frying I like to inject much more than just a brine.
Just post two injection recipes on this thread.
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=4274

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.

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...

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.

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.

jsn1511 said:

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.

Click to expand...

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

willkat98 said:

jsn1511 said:

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.

Click to expand...

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

Click to expand...

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

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

willkat98 said:

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

Click to expand...

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

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

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.

Bellybro said:

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

Click to expand...

put a few drops of liquid smoke in the injection mixture or brine. Or better yet use tobasco's chiptole sauce.
[url]http://www.tabasco.com/tabasco_tent/pepper_sauce/chipotle_pepper_sauce.cfm [/url]

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.

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.

Click to expand...

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 :wink: :lol: