"Reg" > wrote in message
t...
> 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
>
Brining a turkey usually includes salt Injections for the turkey also has
salt. If you brine then deep fry.. then do not inject with a marinade... to
much salt is involved.If you tend to inject.... then do not brine.
Lynn