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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.


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Old 11-19-2014, 12:33 PM   #1
smokeypig
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Default doing something different with turkeys this year.

good afternoon, everyone.

It has been a while since I've been on the board.

Its great to come back and see how things have both changed and stayed the same.

With Thanksgiving coming next week, I'm going to try something with a turkey that i've done for years with chicken wings, chicken legs and turkey wings.

Smoke it for a few hours, then finish it off in my deep fryer.

what i'm looking for, tho, is an injectable marinade that's not one of the store bought, too salty (blood pressure, etc), not enough salt, too hot, or not enough heat, overpowering, or underwhelming. something I can make, that is simple, tasty and translate well to being smoked AND fried.

all assistance greatly appreciated.
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Old 11-19-2014, 04:06 PM   #2
IamMadMan
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1 stick of butter, melted
2 tablespoons of Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
1/2 teaspoon cayenne pepper (optional)

Blend to taste and inject....

Last edited by IamMadMan; 11-19-2014 at 04:55 PM..
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Old 11-20-2014, 10:58 PM   #3
smokeypig
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Default

appreciate the response. that sounds like a good marinade...

i was thinking, tho, about replacing the white pepper with some cayenne pepper. any thoughts?
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Old 11-20-2014, 11:22 PM   #4
mrbill
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"smoke it for a few hours, then finish it off in my deep fryer"

depending on temp smoked at and size of bird, a few hours smoked will be spot on for serving. frying after the fact may overcook it. if that is really your plan, I'd recommend doin the smoke at a low temp until almost done(get the oil heated and ready while smoking). go straight from smoker to fryer. then fry HOT just long enough to crisp the skin. remove from fryer and let it rest in a well insulated container(the residual heat in the meat should be enough to finish the cook while it's resting).
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Old 11-21-2014, 05:41 AM   #5
IamMadMan
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Default

Quote:
Originally Posted by IamMadMan View Post
1 stick of butter, melted
2 tablespoons of Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
1/2 teaspoon cayenne pepper (optional)

Blend to taste and inject....
Here is another alternative....

There is an article in Smoke Signals Magazine about injecting a turkey, starting on page 18.
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Old 11-21-2014, 07:27 AM   #6
castlepines
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Default

White or black pepper gives you some heat on the front end, cayenne on the back end. I would keep some white pepper in it and add some cayenne, but I like stuff with some kick.

Scotties creole butter recipe was what I did last year. It was great and added some flavor that I hadn't had in a turkey before. Only 1 teaspoon of salt in the mix, along with whatever salt is in your rub you add to it.

http://www.grouprecipes.com/26022/sc...le-butter.html
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Old 11-29-2014, 04:40 PM   #7
smokeypig
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i ended up doing the mix above with everything but the pepper - used just cayenne for a serious punch and blended in a bit of cider vinegar and about 1/3 cup of texas pete hot sauce.

put the entire mix in the blender and went at it until it had no lumps or grit feel. injected the turkey, let it sit in the fridge over night and fried that sucker.

nothing left but bones.

and even the bones had teeth marks all over them...
__________________
--- --- --- ---
I barbecue, therefore I am. – Rene Descartes
----------------------
NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security)
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Old 11-29-2014, 05:32 PM   #8
IamMadMan
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Originally Posted by smokeypig View Post
i ended up doing the mix above with everything but the pepper - used just cayenne for a serious punch and blended in a bit of cider vinegar and about 1/3 cup of texas pete hot sauce.

put the entire mix in the blender and went at it until it had no lumps or grit feel. injected the turkey, let it sit in the fridge over night and fried that sucker.

nothing left but bones.

and even the bones had teeth marks all over them...
Glad the cook was a great success for you..
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