: 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


The recipe above is garbage, unless you like raw poultry.

Bring the oil up to 400 degrees then add the bird, then maintain at 375
degrees. Cook for 3 minutes per pound - a 10-lb bird will take 30 minutes
to cook. NEVER stuff a turkey that will be deep-fried - it must remain
unstuffed so that it can cook from the inside as well.