Fried turkey for Thanksgiving

The Popeyes "fried" turkey blows

Franks in Prairieville but you have to pick it up the day before. It comes with a reheating guide and it was very good.

I need to call Michael to see if tgey are doing them again this Thanksgiving.

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How do you prevent the skin from getting rubbery? Heavy salt dry brine?

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I’ve done a few different versions but the whole overnight brine seems the best at getting good results for me at least. Did it spatchcock last year too and will likely repeat. Was able to get better crispy skin that way.

I love to fry a turkey. I do it a few times/year when we have people over, including Thanksgiving or Christmas.

A few of my unscientific observations:

1. Brining is not for me. It's a lot of work for little reward.

2. Anything you do to the bird to flavor it should be under the skin.

3. Make an injection consisting of butter, roast garlic hot sauce, crab boil, and lemon juice. Inject it under the skin in various spots. Do not pierce the skin.

4. Rub a lot of Uncle Steve's original spice under the skin.

5. Coarse italian, greek, or sicilian spice goes outside the skin. Spray with some PAM or something to bind it.

6. Cut your flame when the bird goes in/out and it reduces your massive fireball chances by 99%.

Here's one from last year I made for my sporting clay friends.

I spatchcock and wet brine for 24 hours, 2 days in advance. Let it sit uncovered, skin side up, in my extra fridge until I put it on the smoker the next day. Usually yields a crispier skin. The first time I did it, I went from wet brine, rinse off, add rub, straight on to the smoker. Skin was very rubbery.

Mayo smeared thick on skin, works great when smoking chickens and ducks too.