Do it outside, away from the house and wear splash-proof goggles.
Oh yeah, get a professional fryer, don't use an oil drum...
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Whole stick of butter melted. 1 small bottle of green tobasco sauce. Kraft Italian dressing (with the bits strained out). The kraft dressing has to be the oily kind, not the creamy kind.
Mix it all together in a small pot on the stove, fill and inject...
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Pretty sure this is the one we did a few years back, or very similar anyhow. It was just delicious.
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1 (16 ounce) bottle Italian dressing
1/2 cup cayenne pepper
1/2 cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder
In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.
And whatever you do, make sure that bird is THAWED completely and dried from water before inserting it in the fryer.
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Pretty sure this is the one we did a few years back, or very similar anyhow. It was just delicious.
And whatever you do, make sure that bird is THAWED completely and dried from water before inserting it in the fryer.
I'm cooking this bird at my sisters house who's husband is a Calgary firefighter. He has to work the day shift today so it's up to me. Burning their house down while he's at work would not be good
The bird is fully thawed so all should go well.
started deep frying turkeys last year....now I can never go back to sticking the 'bird in a traditional oven.....3.5 minutes per pound to supreme turkey perfection. I have found that injecting with just plain beer keeps the bird extremely moist but doesnt add any additional 'taste'
Brining the bird would be the way to go IMO, almost has a bacon flavor smoked on my BBQ.
Sugar,salt and some liquid smoke. (an all natural product btw)
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= Alton Brown Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
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*Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
started deep frying turkeys last year....now I can never go back to sticking the 'bird in a traditional oven.....3.5 minutes per pound to supreme turkey perfection. I have found that injecting with just plain beer keeps the bird extremely moist but doesnt add any additional 'taste'
Have you tried some of the heavier euro beers. Even some of the more unique microbrew flavors can add a really nice flavor to the bird.
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After hearing about all the dangers, the first time my dad and I cooked a turkey in one of those deep fryers we were over cautious to the point of comical. We had carved a 4 foot dirt pit in the back yard, and cleared anything flammable for 20 feet around. We wore full fire ######ant jump suits and boots (from the refinery), complete with goggles and hoods. The biohazardly over-thawed turkey was suspended from the middle of a long 2x4 bridged between our shoulders, like some sort of Tiki god sacrifice. It took us forever to gently lower it into the oil at a snails pace while multiple family members were armed with fire extinguishers.
After all this precautionary lead up, the most violent thing it did was sputter softer than a mouse farting. We felt like idiots....
Now we just underarm chuck it into the fryer set up in the living room.
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Does anyone have any good injection recipes? Thanks for any help.
1) Two or three drinks of choice each + one hit of ectasy.
2) Remove all sheets (including mattress pad) off of waterbed.
3) Pour 4 litres of warmed vegetable oil mixed with 1 litre warmed honey over entire waterbed bladder. (optional...steps 2&3 can be performed before step 1)
Deep Fried Turkey
