Can I....

[Yakfishingfool]

Going to fry another turkey for TG, have doen so in th past with minimal injection, so want to be a bit more elaborate. Can I use this delicious garlic infused oil I have to inject with??? Small amounts all over the bird be ok ? Open to other suggestions if people want to comment. S

 

[backyardchef]

Hey there...

I generally brine, so I'm not an expert on injecting, but you can use pretty much whatever you want. Garlic oil might be tasty. I think the breast is the most likely to dry out and need a flavor boost. Move the needle around to avoid pooling or streaking...Here's a popular recipe from another forum--

Posted by Shake on January 28, 1999 at 07:54:02:

I have received a few inquiries on my honey brine for turks. This is how I do it...

Honey Brine for Poultry:
1/2 Gallon (32 oz) will do 2 turkeys; 2 oz each leg, 2 oz each thigh, 4 oz each breast.
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
3 bay leaves
1/4tsp ground cloves
1/2tsp pickle spice
--------------------------------------
Frying turks:
1) Use turkey in the range of 12 - 14 lbs.
2) Fry turkey for 3.5 - 4 minutes per pound at 350 - 365 degrees F.
12 lb - 48 minutes
14 lb - 56 minutes
3) Use peanut oil. Peanut oil has a smoke point of 441 - 450 degrees F.
4) Bring ingredients for brine to boil, let cool to room temp before injecting.
5) Inject brine at least night before, 24 hours if possible, 48 hours is best for soaking bird in brine.
6) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked 10 minutes too long, it will still be moist;
c) flavor from seasonings in brine;
d) added prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
7) Let bird set at room temp for 1 hour before frying.
8) Pat bird dry of all water before lowering into oil.
9) Optional. Apply any dry rub or seasoning at this time (before frying). Can be added to outside and/or inside of bird. Spray bird, inside and outside, with cooking spray or oil before adding dry rub or seasoning.
10) Enjoy!

Good luck!

--Matt

 

[Yakfishingfool]

Thanks BYC, good info....just thinking my turkey may be a bit big. I think the Mrs got a 24 pounder...uh oh....hmmmm...maybe deboob it and cook parts seperately.

 

[Yakfishingfool]

Actually have aneoghbor coming over to cook his at our house as well. Will have three fryers going at once. Bring on the Mongols. We'll pour biling oil on them from the parapet!!!!

 

[thillin]

Will have three fryers going at once. Bring on the Mongols. We'll pour biling oil on them from the parapet!!!!

I cringe at the price of enough peanut oil for 1 fryer. Then fry 3 birds, cornesh hens and what ever I can. Strain, and re-use at Christmas. Can't imagine 12-15 gallons of oil at one time.

Ty

 

[Ron_L]

biling oil

Sounds disgusting... I think peanut oil would taste better...

One of these day I am going to use my turkey fryer for more than a charcoal starter... :-D

 

[backyardchef]

Hmmm....

One of these day I am going to use my turkey fryer for more than a charcoal starter... :-D

I always wondered why they call them a turkey fryer...