Results 1 to 12 of 12
Thread: Fried Turkey
12-03-2008, 11:29 PM #1
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?
12-03-2008, 11:55 PM #2
but if your trying to impress, prime rib works much better
maybe post in food forumIf Guns Kill People, Do Pencils Misspell Words?
Before we work on artificial intelligence why don't we do something about natural stupidity?
12-04-2008, 01:27 AM #3
We want pics! it could end up in the "Wall of Shame" threadIs this a Fabreze moment? C.Y.D. I'm voting white elephant. 2¢.
My competition are my best salespeople!
12-04-2008, 07:21 AM #4
Olive oil, and whatever spices you like. I like a little sage and thyme.No reserve. No retreat. No regrets.
For those who have fought for it, freedom has a sweetness the protected will never know.
Proud member of KA Club
12-04-2008, 10:21 AM #5
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???My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
12-04-2008, 11:59 AM #6
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
12-04-2008, 12:13 PM #7Professional Member
- Join Date
- Nov 2008
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...
12-04-2008, 01:38 PM #8
12-04-2008, 08:08 PM #9The government works for me. I do not answer to them, they answer to me.
we need a few more sheep dogs to keep barking at the wolves,and the stupid sheep
A well-regulated militia, being necessary to the security of a free State, the right of the people to keep and bear arms, shall not be infringed.
12-09-2008, 06:47 PM #10
How'd yer turkey come out dude?My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
12-09-2008, 08:35 PM #11Professional Member
- Join Date
- Jan 2007
- N.E. Ok.
12-09-2008, 11:33 PM #12Regular Guest
- Join Date
- Jun 2008
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..