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Started By
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Brine + inject a Bird?
Posted on 11/17/14 at 11:03 am
Posted on 11/17/14 at 11:03 am
For my first Fried turkey I plan on Brining for a day, then injecting with Cajun Butter and letting it rest for 24 hours after injecting in the fridge prior to rubbing and frying.
Good / Bad ?
Good / Bad ?
5
Posted on 11/17/14 at 11:06 am to LordSnow
Be careful on the amount of salt in your brine. I always do one or the other, not both.
Posted on 11/17/14 at 11:07 am to Bear Is Dead
I read that. I also read to thoroughly rinse the bird after brining. I dont want it too salty so if the consensus is one or the other I will not brine it.
Posted on 11/17/14 at 11:19 am to LordSnow
I'd just inject and dry season the bird...but that may be just me. Frya at a start of 350 and try to keep the oil @330 for 3.25 minutes per pound...it won't be dry.
Posted on 11/17/14 at 11:20 am to LordSnow
Neither. Marinate the bird for a week (keep it cold). If your pot is big enough, you can marinate and then fry two or three at the same time (don't forget to adjust your oil level)
Posted on 11/17/14 at 12:05 pm to LordSnow
If you're gonna do both, I suggest you use low/no salt and use sugar or brown sugar and aromatics/herbs in your brine to compliment the cajun butter.
Posted on 11/17/14 at 12:10 pm to LordSnow
This one is all you need, it's an absolutely perfect amount salt / sweet. Once I tried this a few years ago I have never used another method for turkey brine.
ALTON BROWN
ALTON BROWN
Posted on 11/17/14 at 12:11 pm to LordSnow
Do not brine your turkey if you're going to inject and fry. It's overkill and won't really add anything to the taste other than salt. If you're worried about drying it out just add more injection.
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