OT: Frying Turkeys
- Thread starter mjh94
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Cajun injector creole butter, but I use a homemade cajun rub, also, (I make it to control the salt content, store bought too much salt) to rub all over the turkey under the skin (thighs, drumstricks, breasts, all) after injecting. Then sprinkle on outside too.
Cajun injector creole butter, but I use a homemade cajun rub, also, (I make it to control the salt content, store bought too much salt) to rub all over the turkey under the skin (thighs, drumstricks, breasts, all) after injecting. Then sprinkle on outside too.
As long as you fry it right, it almost doesn't matter what injection you use, or if you even use one at all. Just go for 350 degrees for 4 minutes per lb for a breast, 3 1/2 minutes per lf for a whole turkey. Moniter the temp closely. It can get up pretty quick if you're not watching it. You'll get a moist, tender delicious turkey every time. As for the injection, if we use one, we usually keep it simple and not too spicy. Just butter, salt, pepper & maybe a little red pepper.
Buffalo Fried Turkey (let that sink in a minute)...
I use Tony's C.'s Cajun Butter, but to kick it up a notch, I mix in a bottle of Frank's Red Hot Wing Sauce (or you could use a half bottle if you're an Ole Miss fan). You will never ever fry a turkey again without adding buffalo sauce. The buffalo sauce is butter-based anyway, and it melts into the turkey meat perfectly. Also, rub down the outside of the bird in Tony's - I mean really cake that bad boy down in it (most falls off in the oil). Pick up a bottle of your favorite ranch or blue cheese dipping sauces and enjoy.
I use Tony's C.'s Cajun Butter, but to kick it up a notch, I mix in a bottle of Frank's Red Hot Wing Sauce (or you could use a half bottle if you're an Ole Miss fan). You will never ever fry a turkey again without adding buffalo sauce. The buffalo sauce is butter-based anyway, and it melts into the turkey meat perfectly. Also, rub down the outside of the bird in Tony's - I mean really cake that bad boy down in it (most falls off in the oil). Pick up a bottle of your favorite ranch or blue cheese dipping sauces and enjoy.
I won't EVER deep fry a turkey again after getting a Char-Broil "The Big Easy" oil-less turkey frier!!!! No more waiting for oil to heat up, no more constant monitoring oil temp, no more worries of fire erupting from oil boil over, no more messy clean up!!! Just turn on "The Big Easy", put your turkey in and walk away. When the turkey is done, just leave the Big Easy on for a while longer and it cleans itself!! Same great taste but less hassle. Draw back is that it does take longer to cook, about 10 min per pound but well worth it. I've also cooked chicken, ribs, ribeye steaks, and whole ribeye roasts in it with fantastic results!! Damn, now I'm hungry!!!!
Just thought I'd add this note for those looking at frying.
Just thought I'd add this note for those looking at frying.
Yeah, what they all said but also coat the outside of bird with yellow mustard then put the dry rub on that so it doesn't just float off when you put it in the oil. The mustard holds it on and gives the bird a little crispy coating on the outside. You don't taste the mustard at all either.
I do some work with a propane gas company and a couple of the guys there were telling me how good those things are. I've been frying turkeys every year for Thanksgiving and Christmas for about 15 years. But I'm thinking about getting one of the infrared oil-less fryers. They're not expensive and the payback in oil cost wouldn't be more than a few years.
I should have bought one this Thanksgiving. The damn peanut oil was almost $50. I might break down and buy my wife an oil-less fryer for Christmas and see how that goes over.
Duly noted. Shirley theres some goof balls on here with some stories.. just depends on if they'll fess up or not.
Cajun Butter is the way to go. I usually rub down between the skin and the turkey itself. And for those who are having trouble with the rub floating off. Dust it the night before or let it rest about 4 hours in the fridge then dust again about an hour before dropping in the oil. My pops just bought a no oil fryer and left his deep fryer at my house. I like it a lot better than the propane burner. Has a digital thermometer and is electric and no need to buy peanut oil if you are only frying one turkey, but if you fry two or three then you need the peanut oil. When injecting make sure you make a "pocket" in the meat. If not as the breast meat starts to tighten it will force all the "goodness" you injected. Others might have better info I just know what works for me.
My story could have been worse. I didn't trust the whole deal to begin with (and clearly didn't know exactly what I was doing). So we dropped a 'thawed' turkey into the hot grease in the turkey fryer. We were barely under the wood awning of my parents patio and I was manning (he said 'manning') the valve on the gas cooker.
We had thawed the turkey as described but had not taken the frozen '**** pack' out of its neck. Dropped the turkey, oil went wild, flames went high and I turned the valve off. It didn't work. But we didn't burn house doWn either. It was scary
I fry two each year and you guys are right about the damn oil, fried turkeys are exspensive with all the oil.....
Creole butter is hard to beat with Cajun (Tonys) on the outside. 7 minutes per lbs....
Creole butter is hard to beat with Cajun (Tonys) on the outside. 7 minutes per lbs....