jmcquown wrote:

> There is absolutely no reason to brine a turkey before deep frying.
>
> From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all the
> time and this is what I said in a post regarding his instructions:
>
> Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits in
> the meat *from the inside* and insert garlic slivers all around. Brush the
> inside cavity well with butter. Stuff as you wish. (he was partial to
> oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
> and the neck to seal the bird shut.
>
> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
> most tender, moist and flavorful turkey you have ever eaten, and with the
> best dressing (regardless of the type) ever.
>
> He never once mentioned brining the bird beforehand. That's some newfangled
> thang
> Jill
>
>

You (and he) aren't really explaining your reasoning here. Are you
saying don't brine turkeys at all? Or are you recommending people
don't brine when deep frying, specifically?

I can't see what would make deep frying any different in this
regard. If it provides benefit when roasting or smoking, it
should also produce these same results when deep frying, no?

--
Reg