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Frying a bird on T-day
Posted on 11/23/09 at 7:47 pm
Posted on 11/23/09 at 7:47 pm
So I've been recruited to fry a turkey for Thanksgiving. I've only done one, and it was a long time ago. Any suggestions/tips so it isn't a complete disaster. I'm not a big fan of the injectors, but not sure what is best way to go. Any recommendations are appreciated.
6
Posted on 11/23/09 at 8:09 pm to AU_RX
I'll go first.I do inject a bird when I fry him. I'll mix two sticks of melted butter, 1/2 cup water, 3 T Tony's and the juice of a lemon, then inject the bird all over. I rub the bird with yellow mustard and then give him a good covering of Tony's, inside and out. Heat your oil to 350-360 degrees.Slowly drop in the bird and go for 3.25 to 3.5 minutes per lb.Keep your oil at 350 degrees....that is important.
Posted on 11/24/09 at 8:02 am to OTIS2
Does the mustard rub stick?
Posted on 11/24/09 at 8:13 am to BigAlBR
quote:Yes. I really like to rub on the mustard at least a few hours before I cook it.
Does the mustard rub stick?
Posted on 11/24/09 at 8:16 am to OTIS2
I usually just inject. I may try this.
Posted on 11/24/09 at 8:28 am to BigAlBR
My sister i law bought a 16 pound bird. Is this going to be too big for frying it?
Posted on 11/24/09 at 8:28 am to BigAlBR
Can't say it's a miracle recipe, but I think it's a nice twist. Do try to rub him down earlier in the day, then dry season just before you fry. I love a crisp skin and the trick there is temp control...staying as close to 350 as you can. Hope it turns out well...I'll be smoking one.
Posted on 11/24/09 at 8:31 am to cbtullis
quote:
My sister i law bought a 16 pound bird. Is this going to be too big for frying it?
Pushing it for the standard turkey fryer. His arse may be out of the oil. I like between 12 and 14.
Posted on 11/24/09 at 8:43 am to AU_RX
make sure its not frozen! Thawed completely through or it could be a disaster.
Brine the bird.
Good dry rub before frying.
If you're only doing one bird, you really don't need to buy expensive peanut oil.
Good Luck.
Brine the bird.
Good dry rub before frying.
If you're only doing one bird, you really don't need to buy expensive peanut oil.
Good Luck.
Posted on 11/24/09 at 9:26 am to coloradoBengal
Can I brine the bird tonight? Im going to Thibodaux tomorrow night and wont be back until Thursady morning. So I was going to Brine the bird overnight tonight, take it out in the morning inject it Wed afternoon before I leave and then rub thursday when I get back and fry it up about 4pm thursady, What you think?
Posted on 11/24/09 at 12:01 pm to AU_RX
Just make SURE it is absolutely thawed before dropping in the oil. Above instructions and recipie are spot on and will make a delicious bird.
Posted on 11/24/09 at 2:24 pm to AU_RX
Try hog lard instead of peanut oil. It is only like $10 for 3 gallons and has a delicious smell and gives the bird a great flavor.
This post was edited on 11/24/09 at 4:26 pm
Posted on 11/24/09 at 4:05 pm to AU_RX
I have tried several marinades/injection recipes, and keep coming back to this one.
My friend, Bucky from BR, showed me this one.
the night before....
MAKE SURE TURKEY IS TOTALLY THAWED
wash and pat dry the turkey
MIX and inject generously:
2 bottles of Italian dressing (strained)
1-2 TBS cayenne
1 TBS garlic powder
1/3 cup Toney's
I use a dry rub recipe I found in a BBQ book.
Seal in a turkey roasting bag and store in fridge over night.
MAKE SURE TURKEY IS TOTALLY THAWED and pat dry
350° - 3 to 3 1/2 minutes per pound.
My friend, Bucky from BR, showed me this one.
the night before....
MAKE SURE TURKEY IS TOTALLY THAWED
wash and pat dry the turkey
MIX and inject generously:
2 bottles of Italian dressing (strained)
1-2 TBS cayenne
1 TBS garlic powder
1/3 cup Toney's
I use a dry rub recipe I found in a BBQ book.
Seal in a turkey roasting bag and store in fridge over night.
MAKE SURE TURKEY IS TOTALLY THAWED and pat dry
350° - 3 to 3 1/2 minutes per pound.
Posted on 11/24/09 at 4:06 pm to Blah
quote:
Try hog lard instead of peanut oil
The chef at Emeril's recommends peanut oil because it gives you more heat/faster.
Posted on 11/24/09 at 4:27 pm to AU_RX
Eventhough you are an Auburn fan, I recommend watching the "frying a turkey" video on the OT and being extremely careful. I have seen more than a few people burn themselves severly over the years while frying turkeys.
Posted on 11/24/09 at 4:28 pm to BigAlBR
quote:
Pushing it for the standard turkey fryer. His arse may be out of the oil. I like between 12 and 14.
I've done a 20 lb bird in my standard turkey fryer before. It was a little tight but it worked. I like 16-18 lb. birds. Smaller birds seem to have a lower meat to total weight ratio.
I'm going to fry two tomorrow, and one for a friend just so I don't wast the oil.
Posted on 11/24/09 at 4:30 pm to lsufan9193969700
quote:
Eventhough you are an Auburn fan, I recommend watching the "frying a turkey" video on the OT and being extremely careful. I have seen more than a few people burn themselves severly over the years while frying turkeys.
Yes. Lower the turkey very, very slowly into the hot oil. If there's a lot of water on the turkey, the oil goes nuts.
Posted on 11/24/09 at 4:46 pm to Carlos Santannaclaus
Maybe too late now, but you can put the turkey in the pot and fill with water until it just covers the bird. Make a scratch or mark into the pot to mark the level. Has saved me from over-flowing many-a-time. Yes, you must use a same/similar weight bird.
Try to get the turkey as dry as possible, and as mentioned, lower it in VERY SLOWLY.
Try to get the turkey as dry as possible, and as mentioned, lower it in VERY SLOWLY.
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