The Fat Guy wrote:

> 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?


My corner bar is holding their big traditional turkey blowout and they will
be deep - frying two birds. The bartender told me he is going to inject one
of the fowls with a margarita concoction (forget what the other one will be
injected with). I'm going to drop by sometime during the day to see how it
goes and I'll report back here on the outcome (I've got two invites, the bar
thang, plus enough here at home to do a decent spread, I haven't yet decided
what exactly I'm going to do...after years of spending a week or so planning
and cooking gigantor T-day spreads I'm playing this one by ear...).

We've heard tons about brining stuff but not much about *injecting*
meat/fowls with stuff, so this'll be interesting to see...

He also mentioned something about a deep - fried cornbread dressing...I'm
curious about that, too...

--
Best
Greg