"The Fat Guy" > wrote in message
...
> Hi all-
>
> I'd post in a.f.b, since I think this topic gets just as much play
> there, but I figured low and slow doesn't exactly describe deep frying a
> turkey
>
> Anyone else doing this on Thursday? I bought the rig to do it last
> year, but a combination of the weather and shortened attendance made me
> scrap my plans at the last minute. This year, we're having double the
> number of people over, so I'm actually making two birds - one that I'm
> bringing and cooking in the oven. The other will be a deep fried bird.
>
> I had planned on using Paul Prudhomme's recipe (googled it here ->
>
http://groups.google.com/groups?selm...utput= gplain).
> Has anyone else tried it?
>
> I was going to brine both birds the same way, but figured a bird with a
> lot more moisture might poise a problem when it came to deep frying.
> Does anyone who fries their bird also brine it?
>
> Thanks,
> TFG

TFG -
I brine my birds regardless of cooking method. I've had great success with
the fried turkey the past few years, and that is the preferred method at our
table. We have tried several injections, and don't feel they enhance the
fried bird worth the effort.
Good Luck
--lwp--