I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?

Regards,
Bill

Bill wrote:
> I got me an eight gallon pot with a propane burner stand and I am
> planning to fry turkeys. Does anyone have experience making the
> marinade you're supposed to inject into the turkey before frying?
(snip)
> Regards,
> Bill

It's not marinade, it's brine. Salt & water. And I never heard of doing
this prior to deep frying a turkey.

Here's a tip. Before you fill that fryer with oil, fill it with water and
dunk one of the birds in. If it splashes out, it is too full. You don't
want this to happen with boiling hot oil

Jill

"jmcquown" > wrote in message
...
>
> Here's a tip. Before you fill that fryer with oil, fill it with water and
> dunk one of the birds in. If it splashes out, it is too full. You don't
> want this to happen with boiling hot oil
>
> Jill

A modification of this tip:
Put the bird in the fryer first. Then put the water in to desired level.
Remove the bird and you will have the exact level of oil to put in.

"Terry M" <& "jmcquown" wrote

: > Here's a tip. Before you fill that fryer with oil, fill it
with water and
: > dunk one of the birds in. If it splashes out, it is too
full. You don't
: > want this to happen with boiling hot oil
: >
: > Jill
:
: A modification of this tip:
: Put the bird in the fryer first. Then put the water in to
desired level.
: Remove the bird and you will have the exact level of oil to put
in.
:
:
====================

Oh, and also make sure you DRY off the bird completely!! A wet
bird being dunked into hot oil can cause massive splattering and
could hurt you - big time!

> Oh, and also make sure you DRY off the bird completely!! A wet
> bird being dunked into hot oil can cause massive splattering and
> could hurt you - big time!

Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
someone else mentioned, put the bird into the pot (frozen, raw, it
doesn't matter) and add water enough to cover the bird, plus add an
inch. Measure this amount of water, and you will know exactly how
much oil to use when you cook the bird.

The marinade I use is Zesty Italian salad dressing, strained. You
have to strain it, because the veggies won't squeeze through the
syringe. Add melted butter and tabasco sauce. Inject the turkey the
day before you cook it. Cook a 10-12 pound turkey, no larger.

Good luck!

Becca

Becca > said in the newsgroup.......
:

>> Oh, and also make sure you DRY off the bird completely!! A wet
>> bird being dunked into hot oil can cause massive splattering and
>> could hurt you - big time!
>
> Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
> someone else mentioned, put the bird into the pot (frozen, raw, it
> doesn't matter) and add water enough to cover the bird, plus add an
> inch. Measure this amount of water, and you will know exactly how
> much oil to use when you cook the bird.
>
> The marinade I use is Zesty Italian salad dressing, strained. You
> have to strain it, because the veggies won't squeeze through the
> syringe. Add melted butter and tabasco sauce. Inject the turkey the
> day before you cook it. Cook a 10-12 pound turkey, no larger.

You people are developing *wierd* tastes!!

Strained Zesty Italian dressing syringed *into* the bird????????!!!


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Sun, 05 Oct 2003 13:46:05 GMT, "Terry M" >
wrote:

>
>"jmcquown" > wrote in message
.. .
>>
>> Here's a tip. Before you fill that fryer with oil, fill it with water and
>> dunk one of the birds in. If it splashes out, it is too full. You don't
>> want this to happen with boiling hot oil
>>
>> Jill
>
>A modification of this tip:
>Put the bird in the fryer first. Then put the water in to desired level.
>Remove the bird and you will have the exact level of oil to put in.
>
>
Get a clean piece of wood (an unused paint stir stick will work fine)
and mark that depth on the stick along with the weight of the bird.
If you cook a substantially different sized bird then do the
displacement test again and create a new mark on the stick.

I am not fond of these fryers due to the potential of their use by
idiots...be careful and watch your surroundings.

>Here's a tip. Before you fill that fryer with oil, fill it with water and
>dunk one of the birds in. If it splashes out, it is too full. You don't
>want this to happen with boiling hot oil

############
Yes MANY people have been hurt doing this process. Also those cookers tend to
be unstable. BG

Bill > said in the newsgroup.......
:

> I got me an eight gallon pot with a propane burner stand and I am
> planning to fry turkeys. Does anyone have experience making the
> marinade you're supposed to inject into the turkey before frying?
>
> I Googled up several recipes for Italian dressing based marinades.
> Going from the store freezer into my refrigerator how long will it
> take for the bird to soften up to the point where I can inject
> marinade into the fleshy parts? How long should I let the marinade
> "work" before I fire up the peanut oil and prepare for frying? Has
> anyone in the group had personal experience frying a turkey?

I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt his house
down!!

Cook the frikken thing in a Weber!! :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

Peter Lucas wrote:
> Bill > said in the newsgroup.......
> :
>
>> I got me an eight gallon pot with a propane burner stand and I am
>> planning to fry turkeys.
> I saw one being done on TV not that long ago!!
>
> The dufus put it on his back porch, the oil overflowed and he burnt
> his house down!!
>
But the turkey was very good!

"jmcquown" > said in the newsgroup.......
:

> Peter Lucas wrote:
>> Bill > said in the newsgroup.......
>> :
>>
>>> I got me an eight gallon pot with a propane burner stand and I am
>>> planning to fry turkeys.
>> I saw one being done on TV not that long ago!!
>>
>> The dufus put it on his back porch, the oil overflowed and he burnt
>> his house down!!
>>
> But the turkey was very good!
>
>

I watched the show and thought "This can't be for real!!"

But it seems it is!!

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

Peter Lucas wrote:

> Bill > said in the newsgroup.......
> :
>
>
>>I got me an eight gallon pot with a propane burner stand and I am
>>planning to fry turkeys. Does anyone have experience making the
>>marinade you're supposed to inject into the turkey before frying?
>>
>>I Googled up several recipes for Italian dressing based marinades.
>>Going from the store freezer into my refrigerator how long will it
>>take for the bird to soften up to the point where I can inject
>>marinade into the fleshy parts? How long should I let the marinade
>>"work" before I fire up the peanut oil and prepare for frying? Has
>>anyone in the group had personal experience frying a turkey?
>
>
> I saw one being done on TV not that long ago!!
>
> The dufus put it on his back porch, the oil overflowed and he burnt his house
> down!!
>
> Cook the frikken thing in a Weber!! :-)
>
>
And you put the oil in, exactly where!

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

alzelt > said in the newsgroup.......
:

>
>
> Peter Lucas wrote:
>
>> Bill > said in the newsgroup.......
>> :
>>
>>
>>>I got me an eight gallon pot with a propane burner stand and I am
>>>planning to fry turkeys. Does anyone have experience making the
>>>marinade you're supposed to inject into the turkey before frying?
>>>
>>>I Googled up several recipes for Italian dressing based marinades.
>>>Going from the store freezer into my refrigerator how long will it
>>>take for the bird to soften up to the point where I can inject
>>>marinade into the fleshy parts? How long should I let the marinade
>>>"work" before I fire up the peanut oil and prepare for frying? Has
>>>anyone in the group had personal experience frying a turkey?
>>
>>
>> I saw one being done on TV not that long ago!!
>>
>> The dufus put it on his back porch, the oil overflowed and he burnt his
>> house down!!
>>
>> Cook the frikken thing in a Weber!! :-)
>>
>>
> And you put the oil in, exactly where!
>

No need for 5 gallons of oil with a Weber :-)

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Mon, 06 Oct 2003 04:26:07 GMT, Peter Lucas >
wrote:

>alzelt > said in the newsgroup.......
:
>
>>
>>
>> Peter Lucas wrote:
>>
>>> Bill > said in the newsgroup.......
>>> :
>>>
>>>
>>>>I got me an eight gallon pot with a propane burner stand and I am
>>>>planning to fry turkeys. Does anyone have experience making the
>>>>marinade you're supposed to inject into the turkey before frying?
>>>>
>>>>I Googled up several recipes for Italian dressing based marinades.
>>>>Going from the store freezer into my refrigerator how long will it
>>>>take for the bird to soften up to the point where I can inject
>>>>marinade into the fleshy parts? How long should I let the marinade
>>>>"work" before I fire up the peanut oil and prepare for frying? Has
>>>>anyone in the group had personal experience frying a turkey?
>>>
>>>
>>> I saw one being done on TV not that long ago!!
>>>
>>> The dufus put it on his back porch, the oil overflowed and he burnt his
>>> house down!!
>>>
>>> Cook the frikken thing in a Weber!! :-)
>>>
>>>
>> And you put the oil in, exactly where!
>>
>
>No need for 5 gallons of oil with a Weber :-)
>
>--
>Peter Lucas # Loyalty above all else, #
>Brisbane # except honour. #
>Australia

Peter, the Weber will "grill" the turkey the old fashioned way. A pot
full of boiling peanut oil will actually fry the turkey just like
southern fried chicken. I have even heard that some people who are
frying turkeys actually coat them with pancake batter or dip them in
egg and flour to put a coating on them before frying the bird!

Cheerio old chap!
Bill

Bill > said in the newsgroup.......
:


>>No need for 5 gallons of oil with a Weber :-)
>>

> Peter, the Weber will "grill" the turkey the old fashioned way. A pot
> full of boiling peanut oil will actually fry the turkey just like
> southern fried chicken. I have even heard that some people who are
> frying turkeys actually coat them with pancake batter or dip them in
> egg and flour to put a coating on them before frying the bird!

[Shaking head in amazement]

If that's the case....... why the hell don't they all just cut the bird up
into pieces and do it the same as SFC, rather than do it whole?

>
> Cheerio old chap!

Toodle pip old bean :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Sun, 05 Oct 2003 12:38:32 GMT, Bill >
wrote:

>I got me an eight gallon pot with a propane burner stand and I am
>planning to fry turkeys. Does anyone have experience making the
>marinade you're supposed to inject into the turkey before frying?
>
>I Googled up several recipes for Italian dressing based marinades.
>Going from the store freezer into my refrigerator how long will it
>take for the bird to soften up to the point where I can inject
>marinade into the fleshy parts? How long should I let the marinade
>"work" before I fire up the peanut oil and prepare for frying? Has
>anyone in the group had personal experience frying a turkey?
>
>Regards,
>Bill
>

I fry about 80 of them during the holidays for people in the area, I
usually use a garlic and onion injectable marinabe, and a dry rub on
the outside. I also sometimes use a cajun and a super hot injectable
marinade. I usually just buy the turkeys, thaw them out a little
bit, you don't want them completely thawed out. I will then inject my
marinade, and put on the rub, put them back in the fridge, and leave
them there for about 6-8 hours. Rule of thumb in Turkey Frying: 3
1/2 Minutes per pound is my formuala. Keep your oil about 350-375
Degrees, and your best investment will be a large meat thermometer, I
always let mine get to about 160-165 degrees in the middle of the
breast.

Deep Fried Turkey is a Cajun dish, invented in Louisiana and
popularized by Paul Prudhomme and later by Justin Wilson.

Italian seasoning has no place in it - you need to use Cajun seasonings.

It's not "brine", it's not "marinade", it's a vegetable-based injection
sauce that's thick yet just thin enough to inject into the bird easily.
A bird deep fried without the injection (like Justin Wilson made)
doesn't compare to an injected bird - the difference is like
night and day, with the injected bird being far superior.

Paul Prudhomme published a 4-page procedure and recipe in his
"Prudhomme Family Cookbook" complete with a recipe for the injection
sauce. It contains things like onions, celery, peppers, Worcestershire,
and lots of garlic. It doesn't taste anything like an Italian seasoning.

I just can't believe the huge amount of misinformation perpetuating
this thread!

Paul specifies a fresh turkey, but I've prepared it with both fresh
and frozen and it doesn't seem to make enough difference
to really matter. The bird should be injected the day prior to frying.

Yum!



: I got me an eight gallon pot with a propane burner stand and I am
: planning to fry turkeys. Does anyone have experience making the
: marinade you're supposed to inject into the turkey before frying?

: I Googled up several recipes for Italian dressing based marinades.
: Going from the store freezer into my refrigerator how long will it
: take for the bird to soften up to the point where I can inject
: marinade into the fleshy parts? How long should I let the marinade
: "work" before I fire up the peanut oil and prepare for frying? Has
: anyone in the group had personal experience frying a turkey?

: Regards,
: Bill

A couple of years ago at Thanksgiving for a very large family, it was
discovered that one of the turkeys was spoiled. With fifty or more people
ready to eat, the best we could do was to fry a turkey. No one had actually
done this before but it is hard to get take at my cousin's place in rural
Mississippi so we brought out the turkey frying apparatus.

My uncle and I went outside and waited for the oil to heat up - very
important but also difficult when it is extremely cold. For the seasoning,
we found a jar of injectable marinade in the pantry with a 30 cc syringe and
a needle with multiple openings. Being a nurse and a doc, we quickly
injected the turkey and immersed in the oil. Sitting there under blankets,
we read a book and took a gander at the thermometer occasionally and fried
the turkey according to the directions in the book. It was wonderful.

Here is South Louisiana, there are any number of commercial injectable
marinades. Before they were so popular, we used to take syringes home from
the hospital and do the same thing. The marinades are fairly low calorie
which implies there is not a lot of oil in them. In fact, I would be leery
of using oil based stuff because it might heat up faster than the lean meat
causing it to cook unevenly.

If you really, really want to make your own, I would use reduced,
overseasoned pan drippings from another cooking adventure with the fat
skimmed off. Depending on your mood, you could flavor it with garlic,
peppers, etc.

Before I ever cooked my own, we had a nurse at one of the agencies. The
Wednesday before T-day, he would light up the propane and fry turkeys for
anyone who brought him a turkey. Even though they were done a day early,
they were still the best at the table on Thanksgiving.

j


> wrote in message
...
> Deep Fried Turkey is a Cajun dish, invented in Louisiana and
> popularized by Paul Prudhomme and later by Justin Wilson.
>
> Italian seasoning has no place in it - you need to use Cajun seasonings.
>
> It's not "brine", it's not "marinade", it's a vegetable-based injection
> sauce that's thick yet just thin enough to inject into the bird easily.
> A bird deep fried without the injection (like Justin Wilson made)
> doesn't compare to an injected bird - the difference is like
> night and day, with the injected bird being far superior.
>
> Paul Prudhomme published a 4-page procedure and recipe in his
> "Prudhomme Family Cookbook" complete with a recipe for the injection
> sauce. It contains things like onions, celery, peppers, Worcestershire,
> and lots of garlic. It doesn't taste anything like an Italian seasoning.
>
> I just can't believe the huge amount of misinformation perpetuating
> this thread!
>
> Paul specifies a fresh turkey, but I've prepared it with both fresh
> and frozen and it doesn't seem to make enough difference
> to really matter. The bird should be injected the day prior to frying.
>
> Yum!
>
>
>
> : I got me an eight gallon pot with a propane burner stand and I am
> : planning to fry turkeys. Does anyone have experience making the
> : marinade you're supposed to inject into the turkey before frying?
>
> : I Googled up several recipes for Italian dressing based marinades.
> : Going from the store freezer into my refrigerator how long will it
> : take for the bird to soften up to the point where I can inject
> : marinade into the fleshy parts? How long should I let the marinade
> : "work" before I fire up the peanut oil and prepare for frying? Has
> : anyone in the group had personal experience frying a turkey?
>
> : Regards,
> : Bill
>
>
>