Eddie wrote:

> 1. It says marinade inject for only 5 minutes, not hours. Really? I
> was thinking overnight. Would it hurt if I overnight the bird, or
> should I stick to the label?

Feel free to inject the day before, it's fine.

More important than timing is technique. Don't leave big pockets of marinade,
spread it out as best you can. Do this by making many small injections, and
by drawing the needle out as you inject to leave a "vein" instead of a pocket.
Make sense?

> 2. It's labeled "mild" Well, I like a little kick in my marinade, so
> was thinking adding a little cayenne pepper to the liquid. The whole
> package comes with a can of cajun seasoning. Plan to use it as a rub,
> but since it has cayenne pepper in its ingredients, maybe I should not
> add to the liquid. Whatcha all think?

I never rub a deep fried turkey. The rub comes off in the oil so you
lose the flavoring effect, plus you get dirty oil.

Add your flavorings to the injection liquid. You're the cook, so
put in anything that tastes good to you.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >, hawaii-50
@sbcglobal.net says...
> Omigosh, I hope this ain't OT. If so, please tell me where to go.
> I mean on the web. <g>
>
> I've never deep-fried a turkey. So gonna do one for Xmas.
>
>
Yummy. But don't forget safety! Near me, one garage burned down,
another damaged at Thanksgiving. Keep the thing away from all
structures, kids, and pets. Make sure the cooker is stable. Make sure
the oil won't overflow when you immerse the turkey (oil + flames =
potential disaster). Allow for expansion of the oil when it heats up.
Enjoy a tasty delight without burning down the house.

steve

Hi Eddie,

My Suggestions:

1. Try it one way this time and another the next. Either way will
turn out fine.

2. Since this is your first time and this is not a trial run, err on
the cautious side w/ the heat, especially if there are little ones at
the table. You can always add more the next time to fine tune.

An external rub just washes into the oil and is not enough to flavor
the bird. What I do is loosen the skin covering the breasts and the
thighs. (From the neck to the "bottom"). Be careful not to tear the
skin. Then apply a rub between the skin and the flesh.

3. As Steve pointed out, be careful. The oil at this temperature is
flammable, it is sitting over an open flame, and it is connected by a
hose near your feet.


As usual YMMV.


Merry Christmas Everyone,


TomD

"Eddie" > wrote in message
...
> Omigosh, I hope this ain't OT. If so, please tell me where to go.
> I mean on the web. <g>
>
> I've never deep-fried a turkey. So gonna do one for Xmas. I got
this
> marinade called Chef Williams Cajun Injector Creole Butter Recipe.
> And I got a couple questions:
> 1. It says marinade inject for only 5 minutes, not hours. Really?
I
> was thinking overnight. Would it hurt if I overnight the bird, or
> should I stick to the label?
> 2. It's labeled "mild" Well, I like a little kick in my marinade,
so
> was thinking adding a little cayenne pepper to the liquid. The
whole
> package comes with a can of cajun seasoning. Plan to use it as a
rub,
> but since it has cayenne pepper in its ingredients, maybe I should
not
> add to the liquid. Whatcha all think?
> Now, to make it slightly on topic, I was gonna smoke this bird, but
my
> daughters said, "dad, no smoked turkey for Xmas!" And I listen to
> them, so I said, ok, how about I deep-fry one? They agreed as
they've
> never had turkey cooked in this manner.
> Gonna rest the K this Christmas.
> Eddie in San Jose
>

On Wed, 24 Dec 2003 10:00:04 GMT, Reg > wrote:

>Eddie wrote:
>
>> 1. It says marinade inject for only 5 minutes, not hours. Really? I
>> was thinking overnight. Would it hurt if I overnight the bird, or
>> should I stick to the label?
>
>Feel free to inject the day before, it's fine.

I'm not so sure about this. I used one of the bottled injection kits
on one of the turkeys for Thanksgiving, letting it sit overnight, and
parts of the bird practically turned to pudding. I looked at the
ingredients and there weren't any obvious tenderizers in it.

>More important than timing is technique. Don't leave big pockets of marinade,
>spread it out as best you can. Do this by making many small injections, and
>by drawing the needle out as you inject to leave a "vein" instead of a pocket.
>Make sense?

Better yet, make one puncture, and use several different angles within
the same surface puncture. Definately discharge as you pull it out.
I was amazed out how much injection the bird held; a lot of it settled
on top of the ribcage, though.

>> 2. It's labeled "mild" Well, I like a little kick in my marinade, so
>> was thinking adding a little cayenne pepper to the liquid. The whole
>> package comes with a can of cajun seasoning. Plan to use it as a rub,
>> but since it has cayenne pepper in its ingredients, maybe I should not
>> add to the liquid. Whatcha all think?

I think you should spice it up a bit, but not much as you will end up
with pockets of injection marinade regarless of how carefull/thorough
you are.

-sw

Steve Wertz wrote:

>>Feel free to inject the day before, it's fine.

> I'm not so sure about this. I used one of the bottled injection kits
> on one of the turkeys for Thanksgiving, letting it sit overnight, and
> parts of the bird practically turned to pudding. I looked at the
> ingredients and there weren't any obvious tenderizers in it.

I agree Steve, I've had the same thing happen. But it was more the result
of excess pooling of the marinade than anything. Too much concentration
in one area. That's why I emphisized proper injection technique. Once
I started doing that it never happened again. I've injected up to 3 days
before.

--
Reg email: RegForte (at) (that free MS email service) (dot) com