Hi all-

I'd post in a.f.b, since I think this topic gets just as much play
there, but I figured low and slow doesn't exactly describe deep frying a
turkey

Anyone else doing this on Thursday? I bought the rig to do it last
year, but a combination of the weather and shortened attendance made me
scrap my plans at the last minute. This year, we're having double the
number of people over, so I'm actually making two birds - one that I'm
bringing and cooking in the oven. The other will be a deep fried bird.

I had planned on using Paul Prudhomme's recipe (googled it here ->
http://groups.google.com/groups?selm...utput= gplain).
Has anyone else tried it?

I was going to brine both birds the same way, but figured a bird with a
lot more moisture might poise a problem when it came to deep frying.
Does anyone who fries their bird also brine it?

Thanks,
TFG

"The Fat Guy" > wrote in message
...
> Hi all-
>
> I'd post in a.f.b, since I think this topic gets just as much play
> there, but I figured low and slow doesn't exactly describe deep frying a
> turkey
>
> Anyone else doing this on Thursday? I bought the rig to do it last
> year, but a combination of the weather and shortened attendance made me
> scrap my plans at the last minute. This year, we're having double the
> number of people over, so I'm actually making two birds - one that I'm
> bringing and cooking in the oven. The other will be a deep fried bird.
>
> I had planned on using Paul Prudhomme's recipe (googled it here ->
>
http://groups.google.com/groups?selm...utput= gplain).
> Has anyone else tried it?
>
> I was going to brine both birds the same way, but figured a bird with a
> lot more moisture might poise a problem when it came to deep frying.
> Does anyone who fries their bird also brine it?
>
> Thanks,
> TFG

TFG -
I brine my birds regardless of cooking method. I've had great success with
the fried turkey the past few years, and that is the preferred method at our
table. We have tried several injections, and don't feel they enhance the
fried bird worth the effort.
Good Luck
--lwp--

"The Fat Guy" > wrote in message
...
> Hi all-
>
> I'd post in a.f.b, since I think this topic gets just as much play
> there, but I figured low and slow doesn't exactly describe deep frying a
> turkey
>
> Anyone else doing this on Thursday? I bought the rig to do it last
> year, but a combination of the weather and shortened attendance made me
> scrap my plans at the last minute. This year, we're having double the
> number of people over, so I'm actually making two birds - one that I'm
> bringing and cooking in the oven. The other will be a deep fried bird.
>
> I had planned on using Paul Prudhomme's recipe (googled it here ->
>
http://groups.google.com/groups?selm...utput= gplain).
> Has anyone else tried it?
>
> I was going to brine both birds the same way, but figured a bird with a
> lot more moisture might poise a problem when it came to deep frying.
> Does anyone who fries their bird also brine it?
>
> Thanks,
> TFG

TFG -
I brine my birds regardless of cooking method. I've had great success with
the fried turkey the past few years, and that is the preferred method at our
table. We have tried several injections, and don't feel they enhance the
fried bird worth the effort.
Good Luck
--lwp--

The Fat Guy wrote:

> I was going to brine both birds the same way, but figured a bird with a
> lot more moisture might poise a problem when it came to deep frying.
> Does anyone who fries their bird also brine it?


My corner bar is holding their big traditional turkey blowout and they will
be deep - frying two birds. The bartender told me he is going to inject one
of the fowls with a margarita concoction (forget what the other one will be
injected with). I'm going to drop by sometime during the day to see how it
goes and I'll report back here on the outcome (I've got two invites, the bar
thang, plus enough here at home to do a decent spread, I haven't yet decided
what exactly I'm going to do...after years of spending a week or so planning
and cooking gigantor T-day spreads I'm playing this one by ear...).

We've heard tons about brining stuff but not much about *injecting*
meat/fowls with stuff, so this'll be interesting to see...

He also mentioned something about a deep - fried cornbread dressing...I'm
curious about that, too...

--
Best
Greg

The Fat Guy wrote:

> I was going to brine both birds the same way, but figured a bird with a
> lot more moisture might poise a problem when it came to deep frying.
> Does anyone who fries their bird also brine it?


My corner bar is holding their big traditional turkey blowout and they will
be deep - frying two birds. The bartender told me he is going to inject one
of the fowls with a margarita concoction (forget what the other one will be
injected with). I'm going to drop by sometime during the day to see how it
goes and I'll report back here on the outcome (I've got two invites, the bar
thang, plus enough here at home to do a decent spread, I haven't yet decided
what exactly I'm going to do...after years of spending a week or so planning
and cooking gigantor T-day spreads I'm playing this one by ear...).

We've heard tons about brining stuff but not much about *injecting*
meat/fowls with stuff, so this'll be interesting to see...

He also mentioned something about a deep - fried cornbread dressing...I'm
curious about that, too...

--
Best
Greg

: Hi all-

: I'd post in a.f.b, since I think this topic gets just as much play
: there, but I figured low and slow doesn't exactly describe deep frying a
: turkey

: Anyone else doing this on Thursday? I bought the rig to do it last
: year, but a combination of the weather and shortened attendance made me
: scrap my plans at the last minute. This year, we're having double the
: number of people over, so I'm actually making two birds - one that I'm
: bringing and cooking in the oven. The other will be a deep fried bird.

: I had planned on using Paul Prudhomme's recipe (googled it here ->
: http://groups.google.com/groups?selm...utput= gplain).
: Has anyone else tried it?

: I was going to brine both birds the same way, but figured a bird with a
: lot more moisture might poise a problem when it came to deep frying.
: Does anyone who fries their bird also brine it?

: Thanks,
: TFG

You need to read Paul's recipe again - his turkey is NOT brined! If
you follow Paul's recipe and then place it in brine, you will pull out
and dissolve all the stuff you injected into it, thus defeating the
purpose of injection.