bpwallace49 Posted November 16, 2009 Share Posted November 16, 2009 First off . . I already did the requisite search for prior threads. I now have 2 "orphan" families coming over for Thanksgiving and have run out of oven space, so I will be either buying a turkey fryer or grilling a turkey on my Weber. Any advice/receipes for deep frying would be very helpful . . . . I am used to doing a fresh sage butter rubbed between the skin and meat and in the cavity with chopped garlic, lemons, granny smith apples and onions . . . but the oven will be filled with sides and a huge ham (which I may grill due to lack of space as well) CAN you brine and then fry? What are some good ideas for marinates to inject? What is the best oil to use? I have a 14 pound turkey I am doing if that helps . . . Thanks in advance!! Quote Link to comment Share on other sites More sharing options...
CaP'N GRuNGe Posted November 16, 2009 Share Posted November 16, 2009 We did a turkey (breast) in the crockpot last year. Turned out pretty well I thought. Probably do again this year. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 16, 2009 Share Posted November 16, 2009 CAN you brine and then fry? What are some good ideas for marinates to inject? What is the best oil to use? I have a 14 pound turkey I am doing if that helps . . . Thanks in advance!! The first advice for a first time fryer is put the turkey in the pot then cover with water. Mark the spot on the pot where the water level is after you remove the turkey. That's how much oil you'll need. Make sure you do this. Trust me. Peanut oil is supposed to be best. I've used cottonseed oil with good results. Never brined a turkey but I don't see why you could'nt brine then fry, make sure you dry the turkey well before putting it in the oil. I like Cajun Injector Creole Butter for injecting. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted November 16, 2009 Author Share Posted November 16, 2009 The first advice for a first time fryer is put the turkey in the pot then cover with water. Mark the spot on the pot where the water level is after you remove the turkey. That's how much oil you'll need. Make sure you do this. Trust me. Peanut oil is supposed to be best. I've used cottonseed oil with good results. Never brined a turkey but I don't see why you could'nt brine then fry, make sure you dry the turkey well before putting it in the oil. I like Cajun Injector Creole Butter for injecting. Where do you buy cottonseed oil? Or your Cajun Injector creole Butter? Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 16, 2009 Share Posted November 16, 2009 Where do you buy cottonseed oil? Or your Cajun Injector creole Butter? http://www.cajuninjector.com/ I get the oil and marinade at Gander Mountain. Quote Link to comment Share on other sites More sharing options...
buddahj Posted November 16, 2009 Share Posted November 16, 2009 make sure the fryer is working properly. i didn't & the regulator was bad & i couldn't get the temp back up once the turkey was in. let's just say that we had fried chicken that day & nobody is ever allowed to speak of that day again. the year before i fried one with great success. i brined it overnight in a mixture of kosher salt, dark brown sugar & iced water. no rubs or flavor injections needed. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 16, 2009 Share Posted November 16, 2009 The first advice for a first time fryer is put the turkey in the pot then cover with water. Mark the spot on the pot where the water level is after you remove the turkey. That's how much oil you'll need. Make sure you do this. Trust me. Peanut oil is supposed to be best. I've used cottonseed oil with good results. Never brined a turkey but I don't see why you could'nt brine then fry, make sure you dry the turkey well before putting it in the oil. I like Cajun Injector Creole Butter for injecting. Good advice. You also need to remember to buy a smaller turkey for this application. Usually 10lb bird is about the right size. I would probably go this route vs doing it on the Weber. It is easy and you don't have to worry about tending to charcoal all day. Plus, it gives the men folk something to do and drink beer and look at it. And every man needs a big-ass deep fryer. It's in the Man Book. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 16, 2009 Share Posted November 16, 2009 Plus, it gives the men folk something to do and drink beer and look at it. And every man needs a big-ass deep fryer. It's in the Man Book. good info here Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 17, 2009 Share Posted November 17, 2009 I've injected and grilled, injected and deep fried, stuffed stuff under the skin and grilled but the absolute best we ever did was brined and deep fried. Personally, I always use peanut oil for frying the turkey. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 17, 2009 Share Posted November 17, 2009 Do a search on your DVD or Tivo for upcoming episodes of "Good Eats" on the Food Network. I'm sure they'll be reshowing the episode "Fry Turkey Fry". Be sure to record and save it. Outstanding episode. The written recipe is here. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 17, 2009 Share Posted November 17, 2009 Do a search on your DVD or Tivo for upcoming episodes of "Good Eats" on the Food Network. I'm sure they'll be reshowing the episode "Fry Turkey Fry". Be sure to record and save it. Outstanding episode. The written recipe is here. Sweet. . .you can watch the entire episode online. Quote Link to comment Share on other sites More sharing options...
untateve Posted November 18, 2009 Share Posted November 18, 2009 I roast/smoke a turkey on the Egg and fry one every year. Brining is essential. By brining, you make your turkey almost bullet proof. If it cooks a little too long, it still won't dry out. Brining adds flavor and moisture. If you want to be a god among men on Thanksgiving, brining is your key to Valhalla. I also echo first submerging your bird in water to see where the oil line is. And remember, the oil will expand when you heat it. A boil over can have rather negative effects. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted November 18, 2009 Share Posted November 18, 2009 , I always use peanut oil for frying the turkey. Wurd . Brining is essential. wurd Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted November 19, 2009 Share Posted November 19, 2009 Good advice. You also need to remember to buy a smaller turkey for this application. Usually 10lb bird is about the right size. I would probably go this route vs doing it on the Weber. It is easy and you don't have to worry about tending to charcoal all day. Plus, it gives the men folk something to do and drink beer and look at it. And every man needs a big-ass. It's in the Man Book. Check. Quote Link to comment Share on other sites More sharing options...
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