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frying turkeys

H

habib89

Diamond Member
does anyone have any suggestions? did anyone do one this past week?

currently i'm planning on doing a lemon garlic type marinade.. basically i'll make a brine for the turkey, throw in some garlic and lemon.. a little but of brown sugar.. let it sit in there for about 24 hours or so.. then dry it off, and fry it up.. i'm doing this on saturday..

so question is, does anyone have any other suggestions? any marinade recipes? maybe some sorta dry rub?? i have an injector, but i'm pretty busy, so i don't know what time i'll be able to do that, unless i can do it just before frying..

thanks in advance
 
also make sure you use the hook that came with it. And have a friend help you lower the turkey.

My next door neighbor fried a turkey, but to keep from being burned or setting anything on fire, he used an engine hoist to lwer the turkey into the fryer. It looked like something out of a scfi movie. I kept expecting him to laugh and scream out "IT'S ALIVE!"
 
I fried one last week. Get one of the injection kits, and inject your seasoning, too. It really gets the taste spread throughout the bird. Heat your oil to about 325F, and then fry the bird for 3.5 minutes per pound. When I took mine out of the oil and started carving, it literally started falling off the bones.
 
Originally posted by: habib89
does anyone have any suggestions? did anyone do one this past week?

currently i'm planning on doing a lemon garlic type marinade.. basically i'll make a brine for the turkey, throw in some garlic and lemon.. a little but of brown sugar.. let it sit in there for about 24 hours or so.. then dry it off, and fry it up.. i'm doing this on saturday..

so question is, does anyone have any other suggestions? any marinade recipes? maybe some sorta dry rub?? i have an injector, but i'm pretty busy, so i don't know what time i'll be able to do that, unless i can do it just before frying..

thanks in advance
Click to expand...
buttermilk BRINED TURKEY
Recipe By Dan Gill

Estimate how much liquid will be required to completely cover
the bird(s).

For each GALLON - Which should cover one 16# whole bird or
two 8# breasts:

Mix:

1 cup fine salt or 1 1/2 cups kosher salt
1/2 cup molasses or maple syrup
(I used some of each as I didn't have any maple flavoring)
1 T crushed or minced garlic (or garlic powder)
1 T onion powder
1/4 cup pepper
2 T Franks hot sauce
1/2 tsp allspice
1 tsp coriander
1 Qt buttermilk

The turkey does not need to be completely thawed but should be close. Mix ingredients with cold water until the salt and molasses dissolve. Cover birds completely with brine and refrigerate overnight. Choose a container that is just slightly larger than the birds, or use a food grade plastic bag. I often use an ice chest and just enough ice to keep it cold. In the morning, remove from brine, rinse and drain while preparing smoker.

This is for a oven-cooked turkey, but it might work for deep frying, unless the buttermilk in combination with the oil makes it too much of a soggy mess. 🙂
 
yah, i'll probably have someone help me.. one good hint i found online was to get a broomstick and use it (with a friend) to lift the hook and turkey in and out of the oil.. i know all the saftey stuff.. even watched a saftey video from UL.. but how about cooking wise.. marinades... rubs.. etc...

that's pretty funny though.. engine hoist to lower the turkey.. i woulda laughed
 
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