One time on Usenet, said:
> : 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

> 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.

I've mentioned before that I've deep fryed turkey 3 times, and my
method is about the same as yours -- stuff a deep fried turkey? I
don't think so:

http://www.eatturkey.com/consumer/cookinfo/fryturk.html

Scroll down to "cooking preparation". Here's another one:

http://www.fabulousfoods.com/school/...fryturkey.html

Scroll down to "tips and troubleshooting"...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~