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Old 11-05-2010, 07:29 PM   #1
shdybrady
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Default Turkey Brine question

This really isnt for bbq but would brining (word?) be beneficial for deep fring a turkey?
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Old 11-05-2010, 07:30 PM   #2
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I would think so because we brine chicken and fry it.
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Old 11-05-2010, 07:33 PM   #3
shdybrady
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Awesome, sounds good. I wasnt sure if brine works with a high heat cooking process. This is my first brine attempt
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Old 11-05-2010, 08:39 PM   #4
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Yes, it would be good, but make sure that you get that sucker as dry as
possible before you commence fryage.

John
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Old 11-05-2010, 08:41 PM   #5
shdybrady
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will the water cause a flare up? I planned to dry it for a dry rub anyways but why do you say that?
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Old 11-05-2010, 10:08 PM   #6
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Quote:
Originally Posted by shdybrady View Post
will the water cause a flare up? I planned to dry it for a dry rub anyways but why do you say that?
Uh, hot oil and water are, shall we say, a volatile combination.
You know, that saying about oil and water not mixing?

You don't need to be worried about it if you drain the bird well and
get it as dry as you can. Turkeys are wet out of the wrapping.

John
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Old 11-05-2010, 10:13 PM   #7
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http://thebbqgrail.com/2009/rosemary...poultry-brine/

I use this brine for my fried turkeys.

And if I may I'd like to stress John's advice to make sure the turkey is dry everywhere before dropping into the hot oil.
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Old 11-06-2010, 07:08 AM   #8
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I think brining is ALWAYS a good idea.

When I smoke turks, I always try and allow a couple/few hours of time for the bird to sit in the fridge AFTER I take it out of the brine, so that the skin will firm up and rid itself of some of the water (for crispiness). I doubt that you'll have trouble getting the skin crispy in frying oil, so this may not be an issue?

Still....as has been said......make SURE you at least pat it as dry as you can before dunking it, or ERUPTION!!! (ouch!)
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Old 11-06-2010, 07:14 AM   #9
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When you brine anything you should give it some equalization time after the brine anyway. This allows the brine time to get deeper into the meat. It also allows the meat time to dry. This should be done in the refrigerator, of course.
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Old 11-06-2010, 01:55 PM   #10
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All the turkeys and chickens that I've seen deep fried had been injected with some kind of marinade..... so I'm wondering if a combination brine and inject-able brine might be something to think about? (shooting it, but still putting it in a brine) It would sure cut down the brine time.
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