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  1. #1
    Spike's Avatar
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    Who's Frying their Turkey ?

    If so, what R U havin Wit it ??


    What's your vavorite injection?
    I'm using Eastman outdoors Bayou Buttery GOLD mild


  2. #2
    captain obvious Lurker's Avatar
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    I've done this for the past 4 years. This year I'll be frying one sometime before x-mas for my own enjoyment, but since I'm not doing thanksgiving this year my plan is to do as much as nothing as possible.

    I usually make my own injection and RUB, gotta be careful though and make sure it isn't too chunky otherwise it will clog the needle.

    I can't remember where I got this, it is saved on the computer, but I used it twice one year with great success:
    For the Marinade:
    2 tablespoons Worcestershire sauce
    1 tablespoon liquid Zatarian?s Concentrated Crab and Shrimp Boil (optional)
    1/4 cup apple cider
    3/4 cup honey
    1 (12-ounce) bottle beer
    1 tablespoon salt
    1 tablespoon ground allspice
    1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
    1/4 teaspoon cayenne
    Pinch ground cloves
    For the Seasoning Mix:
    1 cup salt
    1 tablespoon cayenne
    1 tablespoon freshly ground black pepper
    To Fry:
    2 turkeys (8 to 10 pounds each)
    About 10 gallons peanut oil

    To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
    Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
    To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.

    Essence:
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme

    Combine all ingredients thoroughly and store in an airtight jar or container.

  3. #3
    Moderator RX951's Avatar
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  4. #4
    captain obvious Lurker's Avatar
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    I wish I had pics of my setup.

    I learned a long time ago that you don't want to do this on a lawn. I overfilled mine with oil (even after I measured with water first) which caused a TON of oil to come out of the cooker. It took my back yard about 2 years to recover. Looked like an alien had landed. Now I do it off in a dirt area or on a tarp.

  5. #5
    Moderator RX951's Avatar
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    Exclamation




    Please review these websites for Turkey Frying Safety !

    http://www.ul.com/consumers/turkeys.html

    http://www.louana.com/louana_turkey_fry_safety.html

    Deep Fried Turkey Safety Tips:

    Deep frying a turkey is dangerous and proper caution needs to be used.


    The turkey fryer needs to be outside on a flat surface.

    Do not deep fry a turkey in a garage or a covered carport.

    Always keep a fire estinguiser (rated for grease fires) nearby.

    Large oven mitts or a fireplace gloves must be worn.

    Always wear eye protection and full face protection would be even better.

    When lowering the turkey into the oil, turn off the flame.

    And do not allow those guests, especially children and pets near the turkey cooker.

    Follow these safety tips and use common sense and your turkey frying experience will be safe and successful.

  6. #6
    Spike's Avatar
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    Lurker, I had some with crab boil in before that was my first time eating fried, sure was good.

    I set the burner on top of a big piece of galvanized sheet metal in case of spatter or boil-over and screwed it to the deck, also put a 10 foot canopy up because it's supposed to rain tomorrow. This will be my third time, I can't see me ever baking one.

  7. #7
    THE OFFICAL SUPERDUTY!!!!!! superduty's Avatar
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    i hear its not good for leftovers we are smokin ours

  8. #8
    Spike's Avatar
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    Quote Originally Posted by superduty View Post
    i hear its not good for leftovers we are smokin ours
    What's a "leftovers" ??

  9. #9
    THE OFFICAL SUPERDUTY!!!!!! superduty's Avatar
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    next day lol

  10. #10
    qbzonk's Avatar
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    We're not having any turkey at my house. It's sirloins and tilapia filets on the grill. Side of steamed white rice, broccoli, creamed corn and some bernaise sauce for the steaks. White Russians for wifey and a 12 of Heineken for me.

    I've never had fried turkey. We've talked about doing it at work, but we never can get everyone to agree to it. I hear it's absolutely fantastic though. Maybe next year.

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