Need Some Ideas

[tracker]

We are going to try the deep fat frying method of a turkey this Thanksgiving. I am looking for any good ways/ brines or whatever to make this first bird taste good and make the skepticism from a few doubters minimal.

So if you have any good tasting ideas I would appreciate the help.
Thanks

Tracker

 

[Bowtech84]

Butter the skin, rub a lil salt on it then inject it with some ranch dressing.

 

[BParmater88]

Try using the Cajun injectors creole butter marinade. I inject all my turkeys and chickens with it when I fry them or grill them. It keeps the bird very moist and gives it a smooth butter taste with a little zing to it.

 

[ecuwil]

Do a google search for brown sugar brine recipes for fried turkey. I believe brine is the key. A real simple one I use is;

For a 14lb-thawed bird
6 quarts water (hot/warm water to melt salt and sugar)
1 pound kosher salt
1 pound dark brown sugar
Brine for 6-16 hours
Pat dry

Cooking
Heat 4 gallons of Peanut Oil to 400*
Slowly lower dry bird into oil
Maintain 350* and cook for 3 minutes per pound
Let sit for 20 minutes or so before carving
Breast internal temp should be 160*
Bird will look crispy but it is the caramelized brown sugar.

Good luck!

 

[CurtisWalker]

I would recommend using cotton seed oil rather than peanut oil.

 

[C Blatch]

Another vote for the creole butter marinade. It's awesome!

 

[DoneRight]

Inject the bird with apple flavor beer and cider vinegar of your choosing and let rest for a couple hours. Then butter and spice the skin. The beer and vinegar brines the meat keeping it moist and tender through the frying process. And whatever beer is left over well need I say will be consumed during cooking

 

[tracker]

Thanks for the help.

 

[ecuwil]

Hope the bird worked out. Which method did you use?