Turkey Help
- Thread starter openendstraight
- Start date
Brine it, it's better and the meat is more moist.
We are doing an apple w/ spice brine this year. It's a special brine mix I bought from Williams Sonoma.
If you don't want to go that route, you can search google for seasoned brine mixes.
Wigwam_Motel
Banned
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sportsmedjosh
CRA Member: 211528
pomegranate & black pepper glaze.
Haven't brined one before, but here is what I have been using for 10 years or so for injecting.
Cajun Fried Turkey
4 sticks butter
1 tablespoon cayenne pepper
1 tablespoon liquid onion
1 tablespoon liquid garlic
1 tablespoon hot sauce
1 tablespoon worcestershire sauce
Cajun seasoning
1 10 to 14 lb Turkey
35 lbs. peanut oil
Melt butter over medium heat. Add Cayenne pepper, onion, garlic, hot sauce, and worcestershire sauce. Mix thoroughly. Inject the mixture throughout the turkey. Heat the peanut oil to 350 degrees. Sprinkle the turkey (inside and outside) with the Cajun seasoning. Fry the turkey in the peanut oil for 4 minutes per pound.
Cajun Fried Turkey
4 sticks butter
1 tablespoon cayenne pepper
1 tablespoon liquid onion
1 tablespoon liquid garlic
1 tablespoon hot sauce
1 tablespoon worcestershire sauce
Cajun seasoning
1 10 to 14 lb Turkey
35 lbs. peanut oil
Melt butter over medium heat. Add Cayenne pepper, onion, garlic, hot sauce, and worcestershire sauce. Mix thoroughly. Inject the mixture throughout the turkey. Heat the peanut oil to 350 degrees. Sprinkle the turkey (inside and outside) with the Cajun seasoning. Fry the turkey in the peanut oil for 4 minutes per pound.
Alright so here is what we are doing. My wife is an aspiring chef, and turkey day is at our house, 20-25 people. The last few years a guy has tried to smoke/ BBQ our turkey and has failed miserably, so we fired him, sorry Uncle Jeff, but you are still invited to eat. We decided to concentrate on the side dishes, and leave the turkey to the pros. Jennie-O makes a turkey that comes pre-seasoned, and is in a "fool-proof" cooking bag. All you do is take it out of the freezer, put it in a roasting dish and put it in the oven. No thawing, no cleaning, no worries. freezer to oven in minutes, there is a pop up thermometer, that tells you when it's done. They are 12lbs, we bought two. $19.99 per bird. you do not have the option to stuff it, but for the convenience of the bird, i'll make the dressing in a seperate pan.
http://www.jennieo.com/products/OvenReady/default.aspx
http://www.jennieo.com/products/OvenReady/default.aspx
I would advise against brining it. My understanding is that brining is for smoking, and you're deep fat frying it. I always brine when i smoke the bird, and i do a lot of smoking, seriously.
I would go with the cajun injection. I've used it several times and it's good! Geckos recipe is good. If not, go the store and buy one...they all sell them these days. Creole butter is a good injection too. I've not liked the teriyaki injections. Be sure to inject at several points. ONe in each leg, each thigh and maybe to spots in each breast.
I would go with the cajun injection. I've used it several times and it's good! Geckos recipe is good. If not, go the store and buy one...they all sell them these days. Creole butter is a good injection too. I've not liked the teriyaki injections. Be sure to inject at several points. ONe in each leg, each thigh and maybe to spots in each breast.
Cigary43
Just Another Ashhole
Big time ditto here,,,have fried turkey for the last few years and this is how you do it above and it is fantastic. Won't even waste time doing the bird any other way.
Just an FYI the smaller the bird the more the weight is in the bones versus meat. 12 pounds is pretty small.
That's how I am when frying. I have found 2 12-14 pound birds are better than one 20 pound. To do both it only take 2 hours to fry. Wrap the first in foil and put in a cooler until the second is done.
You can brine and fry a turkey.
Any time you fry a turkey, it's crucial that you thoroughly dry the turkey prior to putting it in the hot oil. You can fry a brined turkey by drying it prior to putting it in the oil, a step that anybody with half a brain follow prior to putting any turkey into a vat of hot oil.
Any time you fry a turkey, it's crucial that you thoroughly dry the turkey prior to putting it in the hot oil. You can fry a brined turkey by drying it prior to putting it in the oil, a step that anybody with half a brain follow prior to putting any turkey into a vat of hot oil.
Ok, revived this thread so i could get the recipe for the cajun injuection. Gonna inject and then smoke a whole pork loin.
But to comment on the above, not that it's necessary at this point, but simply because i can...and also because i just saw it...
Brine is a salt water solution that changes the texture and composition of the meat itself. It imparts a flavor in the meat, which is mostly a saltiness flavor. A too strong brine will cause your meat to taste salty, for abvious reasons. Deep fat frying doens't go well with brined meats. Trust me, I know.
I brined some chicken wings with the intentions of smoking them but then decided to fry them instead. Mistake! They were super super salty without any seasoning or sauce on them. And it wasnt' becasue my brine was too strong, it's becasue it was a bad idea.
just my .02. Dont' brine and deep fry. it ain't no good.
Let me know how that goes. I have used it with Turkey, chicken, cornish hens but haven't tried with pork.
On another note. I brined my turkey and then grilled it this year. It was good, but not as good as the fried with the cajun recipe. My wife told me that I need to return to injecting and frying.