|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-13-2006, 06:23 PM | #1 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
|
Deep Frying a Turkey
Ok, I am taking the plunge this year, I just bought my Turkey fryer, here is the question. Do I brine the bird or do I inject ? My wife actually thought we could brine it in a buttermilk mixture ?? Anybody know of such an animal ?? I am sure this subject has been beaten to death, if on of the mods could point me in the right direction I would be forever grateful!!
Thanks!! Mike
__________________
Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
|
11-13-2006, 06:40 PM | #2 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
|
I inject with a marinade pretty much of strained italian dressing, salt, pepper, and garlic powder. I brine when I smoke a turkey.
__________________
Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
|
11-13-2006, 06:45 PM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
I always inject my fried turkeys. I like a cajun butter type injection...I usually buy a jar along with an injector. Tony Chachari's is one brand...there are others and I haven't found a nasty one yet. If you rub the bird get under the skin - otherwise, it just boils off.
Oh yeah, make sure the sucker is really and truly defrosted!! I get it defrosted, inject, rub, and then put back in the fridge, uncovered, usually overnight, (I have a spare refrigerator) to allow the skin the dry out. Good luck.
__________________
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. |
|
11-13-2006, 07:25 PM | #4 |
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
|
Check the packaging
If its frozen, it has about a 103% chance that it says "packaged in a solution of X%" where X is the amount of sodium in the water. This is already sitting in a brine. To re-brine, is overkill Good luck!!
__________________
. 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 |
|
11-13-2006, 08:59 PM | #5 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Fresh turkeys are a nice option. No hassle with defrosting.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
|
11-13-2006, 09:03 PM | #6 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
|
Also got real good results withe the Tony Chachere's Cajun Butter. The syringe & needle that came with the Cajun Butter is kinda wimpy but i had a big one that came with the turkey fryer that worked a lot better.
__________________
The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
|
11-13-2006, 09:38 PM | #7 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Turkey Frying Tips
Beyond the rub and injection, here are some of my best turkey frying tips that you won't find in the instruction book.
1) Know how much oil - You need to know how much oil to have hot and ready in the pot before you dunk the turkey. How much will cover your bird? The instruction book will tell you to put the turkey into the dry pot and fill with water until it covers the bird. Remove the bird and the remaining water is the amount of oil you'll need to start. What the instructions don't tell you is that cool water and hot oil have different volumes. Cold oil will cover your bird. Hot oil will expand and could flow over your pot when you drop the bird in. I learned this the hard way on my very first fried turkey. Used the right amount of oil based on the intruction technique, but had a huge mess when I put a large bird into the pot with the hot, expanded oil. When you use the water trick, don't completely cover the bird. Leave yourself a couple inches or more from the top of the bird. 2) Oil will go everywhere - Tired of the oil stains in the driveway, we now start out turkey frys with a bag of kitty litter. The whole bag of kitty litter is dumped on the driveway in a circle with a 3 foot diameter. The fryer goes in the center. Oil that splatters goes on the kitty litter and is absorbed. When it is time to clean up, simply sweep up the kitty litter into the trash. 3) Turkey Frying is an outdoor sport - Every year some idiot decides to fry his turkey in his basement or in the garage. He usually is looking for a new place to live the next day... if he lives through the fire. 4) Give the pot a wash - You didn't hear this from me, but a car wash is a great way to get your pot clean again. Watch for splatter with the high pressure sprayer. These are my turkey frying tips that aren't in the instruction book. A word of caution is that there is a fine line between undercooked bird and over cooked bird. Watch your oil temp and times according to the instruction book and you'll do fine. Keep a meat thermometer on hand to temp that thigh and breast when you think it is ready. Don't keep a probe in the meat while in the fryer: bad, bad idea. Any other tips from the Brethren?
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
|
Thanks from:---> |
11-13-2006, 09:59 PM | #8 | |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
|
Quote:
Myself, I dont care for the pockets of seasoning here and there as a result of the injecting process. To each his own, just remember to dry the turkeyafter the brine. Fried turkey is awesome, I did it for years, but in my humble opinion, it cant even touch a good smoked turkey
__________________
Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
|
|
11-14-2006, 12:54 AM | #9 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
|
definitly make sure u dont get too much oil in the pot. done that the last 2 years think id have learned my lesson. i inject mine with tony chichrowhateverhisnameis, cajun butter, turns out pretty good.
__________________
HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
|
11-14-2006, 09:03 AM | #10 |
is One Chatty Farker
Join Date: 09-05-06
Location: Kansas City, KS
|
When we fry turkeys, Andy makes an injection. It is very spicy and stinks up the house for about a week. But....It gives the turkey wonderful flavor. It is only really spicy if you get the slice of turkey at an injection site.
If any one is interested just PM me or Andy (HoDeDo).
__________________
Kim Wife of HoDeDo Smoke On Wheels www.smokeonwheels.com Yoder Cookers YS-640 & YS-480 & YS-1320 / Coming Soon* YS Q-Kitchen with YS-1500, YS-640 & YS-Charcoal Grill/ $25 Hasty-bake Model 410 / Weber Kettles |
|
11-14-2006, 11:22 AM | #11 |
Full Fledged Farker
Join Date: 08-03-04
Location: Va.
|
I'm doing 3 again this year and I always inject and brine (brine with salt brown sugar and pepper corns), Do a search and you will find tons of threads about this.
__________________
Silver Smoker and a Bandera [COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR] one cigarette costs 2 minutes of your life. one bootle of beer costs 4 minutes of your life. one working day costs 8 hours of your life. |
|
11-14-2006, 11:38 AM | #12 |
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
|
Post #6 in the Roadmap has all you need, I beleive
http://www.bbq-brethren.com/forum/showthread.php?t=7818 Sadly, this will be the first year of no frying. Not enough people. Only 6 this year, so we're just using the WSM. I guess its safe to empty out the oil from last years cook. <yikes!>
__________________
. 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 |
|
11-14-2006, 01:52 PM | #13 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
Todd has some good stuff in his post.
My dad proved that there's always one more thing that can be done wrong. We fried our birds 3 years ago (we've done it before and since, too). It was raining a bit, and he wanted to ensure the temp stayed right, so he put the thermo in the hole in the top of the pot lid. Well, that caused the pressure to build up enough that the oil boiled over, and we had a 10 foot flame for part of a second until I shut off the gas... Fortunately not under the deck!
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
|
11-14-2006, 01:58 PM | #14 | |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
|
Quote:
__________________
Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
|
|
11-14-2006, 02:07 PM | #15 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Quote:
Bossmanbbq, you got a pic of that Mother of all Turkey Fryers?
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Rule Question: Deep Frying | jbiesinger | Competition BBQ | 42 | 06-04-2010 10:41 PM |
Deep frying question | thillin | Catering, Food Handling and Awareness | 7 | 11-14-2006 03:21 PM |
|
|