Reg wrote:
> 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'm saying no bring or injecting is required.

Jill