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Brine instead of inject? Have you guys tried injecting the birds and just prefer brining?
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I think injecting adds some nice flavor and alot of it but also makes holes for the juice to get out. In fact, to this end, I always use a constant read meat thermometer with an alarm on it and I don't pull it out until the bird or whatever meat I'm cooking can rest a spell.
For those who don't like frying, a friend passed this along to me and it works GREAT!
Buy the already seasoned turkey or season yourself. Put it in the oven at 500 degrees UNCOVERED for 30 minutes. Remove from the oven and reduce heat to 375. Let the oven cool down and cover the turkey and put it back in for about an hour. This is for about a 13-14 lb. bird. After an hour, check it. The ones with the flag should be popped or close. When it does, you have a juicy, tender, delicious meal. It saves about 3 hrs. cooking time and is perfect every time.
Mike
Another great trick for tender white meat in the oven is cooking breast side DOWN,
self basting keeping the juices in the breast. Last half hour, turn over to get crisp skin.
Rotisserie on the grill and you won't go back to any greasy ol' fried bird. 1 1/2-2 hours for a 12 pound turkey. The juices literally run out of the breast when you carve. And that's without brining. A little hickory in the smoke box and bast every 20-30 minutes. Too easy.
No oil, no fire hazard, not much effort. Brine if you want for flavor. You can still sit around and drink a few beers, you just don't have to tend to the bird.
And yes, I know, fried turkey is really not greasy. Except maybe Popeye's.
Rotisserie on the grill and you won't go back to any greasy ol' fried bird. 1 1/2-2 hours for a 12 pound turkey. The juices literally run out of the breast when you carve. And that's without brining. A little hickory in the smoke box and bast every 20-30 minutes. Too easy.
No oil, no fire hazard, not much effort. Brine if you want for flavor. You can still sit around and drink a few beers, you just don't have to tend to the bird.
You don't have to do anything while fryimg a turkey.
The problem with the white meat is it cooks faster than the dark no matter if you turn it upside down or not. Last year I cooked in the Green Egg and had read a recipe that called for letting the bird stand at room temp for awhile but with a gallon ziploc of ice resting on top the breasts to slow them down a little bit once they hit the heat. I think it helped. It came out good. It's gotta be pretty crappy for me not to like it anyway. About the only bad turkey I've had in a while is my mother in law's. My father in law likes it done until its practically dust and ashes. The first time he had my turkey which was done very nicely, he told my wife it was "underdone". I had to chuckle.
Thats what I used ever year, once you mastered turkey frying, you don't want your turkey's done any other way...
How do you get a cajun style turkey without the cajun/creole spices???
I stick the seringe into the turkey, skirt a little, lift the seringe a bit
put the seringe into another direction, still in the same hole and skirt a bit more,
out of one single hole I go 4/5 different directions and depth's...
Maybe your turkey is still somewhat frozen b4 injection...
I never had the problem you refer to...
or just buy a Mcormick gravy pack, and just add water.
I don't like gravy anyway, however "chefs" make gravy from scratch in advance all the time...
Don't like stuffing also, just like the turkey with plenty cranberry sauce,
and corn/rice/brocolli casserole, or sweet potato casserole with brown sugar and pecans.
We know how to fry a turkey down South.
One time we fried 20 turkeys at the camp in Alabama, and they were all injected...
we had 4 fryers going at once,
when you stabilize the temp at 350, just calculate 3 and 1/2 minutes per pound and
its easy.
I just let the temperatue reach 375, drop the turkey, stabilize the temperature
in the 1st 5 minutes and its a breeze from that time on,
a couple of beers later the bird is done.
Don't forget to thaw the bird, normally I buy the bird frozen
and let it sit in the fridge for atleast 3 days, the only other problem is adding too much
grease, which I dont have a problem since my frier has a mark on the side from 12 all
the way to 18 pounds.
I always inject my turkey before frying. Mix 8oz melted butter and 8-10oz of La. Hot Sauce (not tobasco) and inject into the bird. Dry the outside good and rub with your favorite seasoning. Then fry away...also, I never get turkeys over 13 lbs. It is awesome, kind of like moist buffalo wings but more buttery...really good
Last year I tried something new and brined a turkey with some brown sugar and sugar over night. After that, I cooked it on the green egg drunk chicken style. I filled the can with garlic, water, hot sauce and seasoning and then seasoned the outside with cajun blast and laid bacon over the breasts and stuffed a pod of garlic in the neck to keep the steam in. I grilled/smoked for about three hours.....it was pretty damn good.
most supermarkets have that marinate, the package comes with the
pint of marinade (creole butter marinade), a seringe, a needle and the rub (cajun shake).
I fry 33 (yep, 33) every year at work, plus turkeys, chickens, cornish game hens, and other stuff at home throughout the year. We inject most with Creole butter and a few with other flavors, and always rub with cajun spice. The individual pints of injectable marinade are handy, or I'll buy a couple of gallons off the web. They have been a huge hit for more than a decade. The best fryer I have found was first seen a couple of years ago at Lowes. The pot has an expanded diameter in the top 6" or so, which prevents any "spill over", and it has a spigot to drain. Sucker works like a champ and is much neater than the older 30 quart models that I started with.
We've been enjoying the cajun turkey from Popeye's (about 5 years now) since our neighbor set his house on fire while trying to deep-fry his!
I was standing there talking with him about maybe buying one of those deep fryers when all sh** hit the fan and we had to call 911 to put out the fire! My wife then said that I better ask Santa for something else...
We actually don't get them for Turkey Day, we enjoy them at a later date.
Go to Popeye's web site. They usually have coupons there for the turkeys.
Rotisserie on the grill and you won't go back to any greasy ol' fried bird. 1 1/2-2 hours for a 12 pound turkey. The juices literally run out of the breast when you carve. And that's without brining. A little hickory in the smoke box and bast every 20-30 minutes. Too easy.
No oil, no fire hazard, not much effort. Brine if you want for flavor. You can still sit around and drink a few beers, you just don't have to tend to the bird.
And yes, I know, fried turkey is really not greasy. Except maybe Popeye's.
What he said.
I used to deep fry. But Rotisserie is soooo much better.
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