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re: "Crawfish"-boiled a turkey yesterday
Posted on 11/23/15 at 8:51 pm to chryso
Posted on 11/23/15 at 8:51 pm to chryso
They make pressure cookers, you know? It's not a 350 degree oil bath, but it's above 212 F. Now whether you can fit a turkey in one is another story. I guess if you quarter it you could.
This post was edited on 11/23/15 at 8:52 pm
2
Posted on 11/23/15 at 9:13 pm to BottomlandBrew
Don't wanna start a new thread for this, but has anybody deboned and fried a turkey?
I'm gonna make a run at this Thursday. Just curious if anybody has tried it and had any tips.
/hijack
I'm gonna make a run at this Thursday. Just curious if anybody has tried it and had any tips.
/hijack
Posted on 11/23/15 at 9:20 pm to BottomlandBrew
pv=nRt
Posted on 11/23/15 at 9:51 pm to jeepfreak
I had a fried turkey that was injected with crab boil last year. The worst I've ever had. Way too over powering.
Posted on 11/23/15 at 10:15 pm to chryso
quote:
If you can get your water temp above 212 please show me how to do it.
Thanks, I just spit beer everywhere.
Posted on 11/23/15 at 10:17 pm to jeepfreak
About how many gallons of water did you use?
Posted on 11/24/15 at 3:41 am to tigersownall
quote:
I had a fried turkey that was injected with crab boil last year. The worst I've ever had. Way too over powering.
I fried a turkey one time early on in my cooking career and it turned out great. Got pretty proud of myself. It was just a random night, not Thanksgiving or nothing. I followed a recipe that called for shooting it up with various things, one of which was white wine. Well next Thanksgiving rolls around and I spout off that I'm going to handle the turkey cooking at my grandmas house. My dad was leery but ended up giving me the reins. This time I decided since white wine worked so well I would try red wine. Really bad move. I fried her up perfectly but when we went to carve it up it looked like the turkey had fell victim to repeated instances of blunt force trauma. Big terrible looking dark blotches of red riddled my birds carcass. It didn't really taste that bad but nobody could get over the sight of it. Some even shrieked in horror. I was mortified. Luckily aunt June had a baked boot leather bird on stand by and I gave Rodney King to the dogs.
Posted on 11/24/15 at 7:40 am to LSUballs
Posted on 11/24/15 at 7:48 am to jeepfreak
quote:
jeepfreak
Awesome idea. I bought a turkey breast to crockpot cook after some posts about that last week. (I wasn't sure if people were kidding, but what the heck)
Doing it is a crab boil is a great idea. We are cooking a traditional one too so that will be a great alternate dish.
Posted on 11/24/15 at 8:48 am to Tigertown in ATL
We tried the crab boil turkey last year. As a fan of crab boil meats, I thought this would be a home run. Not exactly. Very salty and a bit gummy. But when turkeys go on sale for fifty cents a pound we like to do some experimenting. The trash can turkey came out the best. Plus the large UFO burnt circle in my dad's yard was a bonus!
Posted on 11/24/15 at 8:54 am to fatboydave
quote:
We tried the crab boil turkey last year. As a fan of crab boil meats, I thought this would be a home run. Not exactly
I may have to rethink this.
Posted on 11/24/15 at 10:03 am to Tigertown in ATL
I really crockpot turkey breast. I want pan drippings to make gravy for the cornbread dressing that accompanies our fried turkeys. We also do them often while camping. Turkey for dinner with no effort after a long day of hiking or white water rafting is money.
This post was edited on 11/24/15 at 10:04 am
Posted on 11/24/15 at 6:01 pm to sleepytime
quote:
About how many gallons of water did you use?
Did it in a fry Pot, about 32qts. Filled it halfway, but had to add water after dropping the turkey. The bird was a little too big for the pot. A 12-13lb bird would have been a perfect fit. Kept splashing the lid up. Had to add red solo cup of hot water every 15 min or so.
Was not overpowering (the seasoning) at all. Maybe because I left the skin on during boiling?
Meat wasn't gummy either. Had the consistency of a stewed bird. Like I said, when it was carved, everybody tore into it and devoured it quickly.
I'll definitely be boiling them from now on.
Dry mix I used was the Cajunland brand. Used the recommended amount for a 40lb sack.
Posted on 11/24/15 at 11:00 pm to jeepfreak
Bump for answered questions and such. Really enjoyed this technique. 
Posted on 11/25/15 at 7:16 am to Tigertown in ATL
Tigertown ... don't get nervous about the crock pot turkey breast. They come out great, but you're not going to be able to slice it as it's going to fall apart. I do them all the time in place of pulled pork. This makes it great for adding it to gravy and dressing.
I've done them "BBQ'd" by putting a rub and dropping a dap of liquid smoke in the water.
I've done them Cuban style by injecting them with Goya brand Mojo Crollo marinade (my favorite).
For the holidays, I've done them injected with Cajun Injector brand Creole Butter.
I put them in my 7qt. oval crock pot with maybe an inch or 2 of liquid and let it roll on high.
I've done them "BBQ'd" by putting a rub and dropping a dap of liquid smoke in the water.
I've done them Cuban style by injecting them with Goya brand Mojo Crollo marinade (my favorite).
For the holidays, I've done them injected with Cajun Injector brand Creole Butter.
I put them in my 7qt. oval crock pot with maybe an inch or 2 of liquid and let it roll on high.
Posted on 11/25/15 at 7:21 am to unclebuck504
How long?
I like a good turkey breast every now and again.
I like a good turkey breast every now and again.
Posted on 11/25/15 at 1:35 pm to jeepfreak
Since turkeys are like $5 this week, I just dropped one in the pot to check it out. Frying 3 other birds so no like I'm at risk
Posted on 11/25/15 at 1:38 pm to jeepfreak
quote:
disjoint/cut up the turkey?
Yup
=/=
quote:
no prep. Took it from bag to water. Brought the water to a boil, dumped the seasoning, crab boil and onions, then dropped the turkey in.
Posted on 11/25/15 at 2:11 pm to Breesus
quote:
=/=
I cut it up after I boiled it. Sorry for the confusion.
Posted on 11/25/15 at 5:35 pm to ruzil
quote:
Death Valley at 279 ft below sea level water will boil at higher than 212.
You could also cook it in a pressure cooker to increase the boiling point of water.
Glad I'm not the only a-hole.
You can also add sugar and effectively "fry" the turkey in sugar water.
I do the same trick with jalapenos and get pretty close to 300 degrees.
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