As promised here is some pics of how I do my turkeys for frying. Plan was to
I asked everyone which one was better and as I thought it was very mixed. I personally thought the Brined was better but I did not like the injection I bought. I will use my own next time.
I brined the 1st turkey over night. I only took pics of the first one being cooked since it looks the same.
In the injection process, I try to put the injector in and move t around without pulling it out and makig anew hole. I also put my finger over the hole as I pull the injector out to keep it from running out. I put 3 oz in each leg, thigh, and about 2 in the wings. I put atleast 4 oz in each breast half
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[FONT='Verdana','sans-serif']Wrapped in Saran and in the fridhe for the night[/font]
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[FONT='Verdana','sans-serif']Brine was mixed in the pot and then the bird put in breast down[/font]
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[FONT='Verdana','sans-serif']Okay, now we gonna fry these. I get the oil to about 365 or so, because it will cool down once the bird is added. I use a long pole and two peolpe to lower the bird down very slowly and in stages. DOnt just let it into the hot oil or you risk an overflow. Stop a few times and let it calm down. Premeasure your oil by adding a bird in the pot, fill with cold water until its about an inch over the bird. Remove the turkey and you now have your liquid level, I mark by scratching the side of the pot with my knife or a nail. Its also a good idea to turn off your fire while lowering them down. The bird also needs to be dry as possible....[/font]
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[FONT='Verdana','sans-serif']Cook at 350 for 3.5 minutes per pound.......Hope this helps[/font]
- Brine 1 Turkey over night
- Meat Hunter Turkey Brine
- 2 Gal Water
2 Cups Kosher Salt - 3 Cups Sugar
1/4 Cup Zatarains Liquid Crab Boil
4 TBS Black Pepper - 1 TBS Dried Rosemary
- 1 TBS Thyme
- 1/4 Cup Molasses
- 1/4 Cup White Wine (not Cooking Wine)
- 1/4 Cup Worcestershire
- Injected 1 with a Zatarains Garlic Butter Injection Kit
- Plan was to use another Pineywoods Suggestions,SMoke 1 turkey to 140 and then into fryer. I was doing this one last and sadly ran out of gas on my cooker so I finished in the Lang
I asked everyone which one was better and as I thought it was very mixed. I personally thought the Brined was better but I did not like the injection I bought. I will use my own next time.
I brined the 1st turkey over night. I only took pics of the first one being cooked since it looks the same.
In the injection process, I try to put the injector in and move t around without pulling it out and makig anew hole. I also put my finger over the hole as I pull the injector out to keep it from running out. I put 3 oz in each leg, thigh, and about 2 in the wings. I put atleast 4 oz in each breast half
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[FONT='Verdana','sans-serif']Wrapped in Saran and in the fridhe for the night[/font]
[FONT='Verdana','sans-serif'][/font]
[FONT='Verdana','sans-serif']Brine was mixed in the pot and then the bird put in breast down[/font]
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[FONT='Verdana','sans-serif']Okay, now we gonna fry these. I get the oil to about 365 or so, because it will cool down once the bird is added. I use a long pole and two peolpe to lower the bird down very slowly and in stages. DOnt just let it into the hot oil or you risk an overflow. Stop a few times and let it calm down. Premeasure your oil by adding a bird in the pot, fill with cold water until its about an inch over the bird. Remove the turkey and you now have your liquid level, I mark by scratching the side of the pot with my knife or a nail. Its also a good idea to turn off your fire while lowering them down. The bird also needs to be dry as possible....[/font]
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[FONT='Verdana','sans-serif']Cook at 350 for 3.5 minutes per pound.......Hope this helps[/font]