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A few wks ago had 2 fryers going at the same time...one a turkey, injected with creole/butter seasoning (picked up at Dick's Sporting Goods). Don't inject through the skin....it needs to stay in tact to hold all those juices. Like others said watch that temp, it can get away from you real fast. One important note, if you're frying on a patio make sure you protect it...I laid out some sheets of metal on the ground as there will be a little splash here and there....whatever you do don't freak out and drop the bird in too fast. Make sure the burner is off when you're dropping it in. I'll take it up to about 370 turn the burner off, drop the bird and turn it back on...Good Luck..

If he followed your directions i don't see how it would't be good.

Spotts on

Originally Posted by spotts

How'd yer turkey come out dude?

How'd yer turkey come out dude?

Originally Posted by spotts

Go to the store and get some
and be ANAL about temps. Put the turkey in near room temp. Inject it and let it sit on the counter for a good hour before you cook it. Watch that temp!!!! Keep that oil as close to 350° the whole time you cook it. Hotter, you'll burn it, cooler, and the turkey will be greasy. Read stuff like http://www.turkey-fryers-online.com/...ey_recipe.html and good luck Pat! Any hot chicks coming over???

atta boy,spotts
also,make sure bird is dry-you can use a dry rub on the skin
and fry it 3 1/2 minutes per pound @ 350

Originally Posted by ctrlaltdel

Isn't to get a crispy skin you have to rub it with some sort of batter or something like that?

normally for a nice oily dark tanned skin of chicken is by roasting.....?

Im still a noob in cooking...

This is deep fried.

Isn't to get a crispy skin you have to rub it with some sort of batter or something like that?

normally for a nice oily dark tanned skin of chicken is by roasting.....?

Im still a noob in cooking...

Do what the others have said (maybe, halon's hard to come by) but the one thing that helps ours turn out good, is take your trusty Fluke 52 (or whatever you have) and put an insertion probe in the thigh and cook it until it's 160-180, all of ours have come out nice and juicy

Go to the store and get some
and be ANAL about temps. Put the turkey in near room temp. Inject it and let it sit on the counter for a good hour before you cook it. Watch that temp!!!! Keep that oil as close to 350° the whole time you cook it. Hotter, you'll burn it, cooler, and the turkey will be greasy. Read stuff like http://www.turkey-fryers-online.com/...ey_recipe.html and good luck Pat! Any hot chicks coming over???

Olive oil, and whatever spices you like. I like a little sage and thyme.

Halon

We want pics! it could end up in the "Wall of Shame" thread

beer

but if your trying to impress, prime rib works much better

maybe post in food forum

Fried Turkey

Been quite a while since I posted anything on here, but I'm BAAAAACK :-)

Here's my question. This sunday I'm having people over, and I am going to be frying a turkey.

What do you all inject the turkey with before frying it?

Last year I didn't inject it and it came out dry as a bone.

What do you suggest?