re: Fried Turkey question

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For the most part I don't like the taste of turkey, so frying is the only way I enjoy it.

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Do you think the method of heat application changes the flavor of the meat? Or is it all that Eye-Talian dressing that y'all pump it full of?

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There's a reason why people only fry turkey once a year.

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Because they spend too much money and time for a very meh product?

Agreed. I cook about 4 a year. Cheap, easy, delicious and utilitarian. But I don't fry them, which would negate those things.

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Now if you want to chat about breaking down the turkey, battering and frying each piece, then perhaps that is a reasonable debate.

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Every year we fry multiple turkeys and bake a small one. One of my nephews is allergic to nuts and we fry in peanut oil. I know why we fry and eat 3 to 4 turkeys and only bake 1 small turkey and still have quite a bit of the baked turkey left over. And NO, it is not because of the way they look.

But, I am not going to chat about cooking turkeys. If you don't like fried turkey there is nothing I can type that would ever change your mind.

Enjoy your baked turkey and I will enjoy my fried turkey. I will probably try a piece of the baked turkey again this year but I'm pretty sure it will only remind me of why I only eat fried turkey.

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If you don't like fried turkey there is nothing I can type that would ever change your mind.

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Again, I don't dislike them. I just think there are more efficient and effective methods. We typically have 18-20 people and do one big turkey. That's a lot of oil to cook one turkey. Sounds like y'all have a nice operation going. I'm hungry.

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Or is it all that Eye-Talian dressing that y'all pump it full of?

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Why are you now on two pages of this thread making negative comments about something you have never even tried.

"Eye-Talian" ??? - there are many injections to use and yes they do change the taste of the meat. My favorite besides zesty italian dressing is the creole butter. We are going to try one of the birds with creole garlic this year.



The best to inject a bird with for aesthetic purposes only was a red wine injection. That was because you could see everywhere it went. With clear injections you have to pretty much do it by feel and watch how much comes back out each time you pump some into it.

As far as cost - this year it will only be the price of the birds. We use peanut oil and strain it after each use. You can use peanut oil until it starts smelling or turns rancid. It lasts a long time though.

The crawfish pots and burners would be around whether turkeys were being fried or not. Just had to buy stands and hangers years ago.

Frying it changes the flavor of the meat for sure. Do you think fried chicken and baked chicken taste the same?

I go light on the injecting and do it mostly for moisture.

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My favorite way to do a turkey. Good with pork butts too. The only way to overcook it is if you are drunk or stupid.

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Precisely why mine is overcooked.

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Just no. Please read.

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I have read every post you have made in this thread. Seems a little anti-fry to me. Bringing up the cost and all.

And on the third page you posted this responding to pointdog. I figured if you had ever had fried turkey you wouldn't need to ask this question. MY BAD !!!

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Do you think the method of heat application changes the flavor of the meat? Or is it all that Eye-Talian dressing that y'all pump it full of?

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Are you serious??holy shite

I'd devour that.