TW0! One free-range, one "regular" both injected with my SIL's mysterious Cajun mix and marvelous tasting. To say nothing of the venison saussage, ham, and turkey roll breast with loads of sides (we're usually a group of at least 35 and all dedicated cookers and EATERS.)
My SIL uses a commercial fryer, and it takes less than 20 minutes...my only experiences with the other kind has been from the "impatiently waiting to eat" side!
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Last edited by Nan; 11-22-05 at 05:04 PM.
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Anybody in the Robertson County, Texas area (Axim list members only) that doesn't have a place to go, call me. We're all firm believers in "the more the merrier." Only one drawback...relatives house and their rule is no booze, or large loose dogs (all of us have those.)
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Gator612,
Add 1 more to the list , I will be having fried Turkey for the first time this Thanks Giving and hope it tastes as good or better than I expect. I use to cook at a fine restaurant and frying Turkey was out of the question and was referred to as shoe-making (a term used in the kitchen for cooks/chefs that cut corners when cooking). Either way that's in the past and I plan on having plenty of fried turkey and everything else. To all Happy Thanks Giving/Feliz Dia de Accion de Gracias :approve:
Originally Posted by gator612
I'm frying 6 turkeys tomorrow. One for my family and five for friends. It's a good use of the fryer and hot oil once it gets going. Good way to spread that holiday sprit.
12 pounds is the perfect frying size. Anthing biger and its a problem. I get my oil up to around 400F and then put the Turkey in (SLOWLY) and then keep it at around 350F and use the rule of thumb of 3.5 minutes per pound and then I add an extra 5 minutes. I let it sit for at least an hour before carving and its still steaming like a possum with a sore butt. I have never ever had a dry turkey fried my way and with my mix. I usually inject them the night before and make sure I have them out of the cooler for about an hour before putting them in the pot.
i do mine cuban style ... lots of adobo and a lemon-based mojo baste. then debone it, shred it, and soak in the drippings.
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Al, Too bad you're so far away (VA vs TX), I have an open slot at 10am for one more bird. Yea, I thought fried turkey was a pretty nutty idea until I tried it. Good stuff. I still like a slow smoked turkey, but fried is very good.
BTW, I'm cooking small birds (10lbs or less) at 325-350 degress for 3.5 minutes per pound. This works for me...
Just finsihed the injection process. Now to let the goody juice soak in over night and be 9 AM I will be frying away. Happy Thanksgiving to all I hope all of you have a great day and we can all appreciate what is important to us.
Just wondering. I will be frying two maybe three depending on the guest list (it seems to be growing past the 20 mark at last count). And in the spirit of Thanksgiving I will share my best marinade / Injecting mix.
Dr. Pepper and cajun seasoning. Since I get my Cajun seasoning from my birthplace of Ville Platte, la. I cannot comment on the other store bought brands but I am sure they are all pretty much composed of the same seasonings but in varying mixtures.
No joke about the Dr. Pepper. I have over the last 15 or so years, used as a base: Beer (several kinds), Apple Juice, onion juice, and a variety of store bought brands but the family always votes to bring back the Dr. Pepper. If you have no tried it, you should branch out and give it a shot. I would love to hear from anyone else with their special style and recipe.
Ok heres a good one.
Cherry Vanilla Dr. Pepper how ever much ya want.
2 tbl spoons of sage
1tbl spoon of cinnamon
Wild Turkey you choose amount
Vodka you choose amount
Jack Daniels you choose
McCormick Grill Creations
Finally try garlic powder
Now inject
Now put a peeled potato in your deep fryer helps keep it clean
Just did this with a few of my wifes (secret things) she wont tell me what it is.
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Wow that sounds intense. Do you drink the oil after you finish cooking the Turkeys? And the vanilla Dr. Pepper is a new one on me. I don't think I have seen that around here. I use a poulty seasoning roterisser rub on the external parts of the bird prior to frying. My injection is a mix of the regular Dr. Pepper with a health amonut of the cajun seasoning. I might try a little of the Wild Turkey with my next cook up, for some reason it just seems right to add it to the Turkey....lol
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, I will be having fried Turkey for the first time this Thanks Giving and hope it tastes as good or better than I expect. I use to cook at a fine restaurant and frying Turkey was out of the question and was referred to as shoe-making (a term used in the kitchen for cooks/chefs that cut corners when cooking). Either way that's in the past and I plan on having plenty of fried turkey and everything else. To all Happy Thanks Giving/Feliz Dia de Accion de Gracias :approve:
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