Lynette Hebert wrote:
> "jmcquown" > wrote in message
> ...
>> zoe wrote:
>>> Which seems to work best brine or injected marinade? Hubby has
>>> ordered a kit after trying fried turkey awhile back and loving it.
>>> He says he read that you are to inject it but doesn't know with
>>> what. I have never had one but recall seeing people talking about
>>> doing the brine thing. Any tips would be appreciated.
>>
>> 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
>>
>> Brining a turkey is no *newfangled thang*

Obviously you don't understand facetiousness when you see it. But there's
no need to do it.