On Sun, 05 Oct 2003 12:38:32 GMT, Bill >
wrote:

>I got me an eight gallon pot with a propane burner stand and I am
>planning to fry turkeys. Does anyone have experience making the
>marinade you're supposed to inject into the turkey before frying?
>
>I Googled up several recipes for Italian dressing based marinades.
>Going from the store freezer into my refrigerator how long will it
>take for the bird to soften up to the point where I can inject
>marinade into the fleshy parts? How long should I let the marinade
>"work" before I fire up the peanut oil and prepare for frying? Has
>anyone in the group had personal experience frying a turkey?
>
>Regards,
>Bill
>

I fry about 80 of them during the holidays for people in the area, I
usually use a garlic and onion injectable marinabe, and a dry rub on
the outside. I also sometimes use a cajun and a super hot injectable
marinade. I usually just buy the turkeys, thaw them out a little
bit, you don't want them completely thawed out. I will then inject my
marinade, and put on the rub, put them back in the fridge, and leave
them there for about 6-8 hours. Rule of thumb in Turkey Frying: 3
1/2 Minutes per pound is my formuala. Keep your oil about 350-375
Degrees, and your best investment will be a large meat thermometer, I
always let mine get to about 160-165 degrees in the middle of the
breast.