Deep Fried Turkey:Brine or Inject?
We'll be deep frying our bird this year and I was wondering if I should brine the turkey or inject it with the injectors that come with the setup. I normally brine when roasting but I wasn't sure if there was one technique that was preferable when frying. Any suggestions? Any great injection recipes out there?
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12 Comments:
brine, definitely. we usually follow alton brown's techniques, couple of links for you here:
from food network.
the good eats episode is on youtube in three parts, ,starting with part 1.
we've injected some of our fried turkeys in the past, usually with a cajun-style marinade. comes out quite flavorful. i need to ask my husband which one he's used in the past, but there are some interesting ones listed">http://bbq.about.com/od/turkeyinjectionrecipes/Turkey_Injection_Recipes_Get_that_flavor_under_the_skin.htm">listed here.
french tart at 1:54PM on 11/17/08
woops i screwed up, that last link is :
http://bbq.about.com/od/turkeyinjectionrecipes/Turkey_Injection_Recipes_Get_that_flavor_under_the_skin.htm
also wanted to mention that we don't always inject the bird. fried turkey on its own is just as tasty.
french tart at 1:55PM on 11/17/08
Jennefur,
I would brine it. Also, I do recommend following the Alton Brown school of safety measures. Not injuring self or loved ones is a really good way to partake of the holidays.
Alan
aholsber at 2:00PM on 11/17/08
here's a link to the brine that we've used the last 3 years, it's fantastic.
there's a lesser amount of salt than usual brine recipes because it's brined longer, keep that in mind.
Deep-Fried Turkey Brined in Cayenne and Brown Sugar
Southern_bella at 2:05PM on 11/17/08
Both will work if you brine make sure the turkey is completely dry and at room temp. before you put it in the hot oil and turn off the burner until the bird is totally submerged and then relite....don't ask how I learned this trick
Markbb at 2:31PM on 11/17/08
I say use both!
My father and I inject additional seasonings after brining for the alotted time right before frying...why not!
ps. be careful! those things are dang dangerous jen!
[but make the best....turkey....ever.]
hungrychristel at 3:17PM on 11/17/08
I was at Sam's Club over the weekend and saw an oil-less infrared turkey fryer.
Not sure if it would be as yummy, but who knows!
The Big Easy Oil-less Turkey Fryer
Southern_bella at 3:36PM on 11/17/08
I always inject plus put cajun dry rub on. The injection makes it especially juicy on the inside and the dry rub makes the skin so crispy and delicious. That's what we are doing again this year.
lulujohnboy at 5:20PM on 11/17/08
I've always injected - for at least the last 20 years. But the responses above have me convinced to try brining. Thanks to all, will give it a try next week.
Ribster at 8:03PM on 11/17/08
both.
pjracz10 at 1:40PM on 11/18/08
we brine too and here is a great and easy stuffing I tried it this week as a test run before guests actually descend
http://www.recipecarousel.com/blog/
Happy Turkey to you
cookery7 at 2:13PM on 11/18/08
I'm looking for a good recipe for the brine and injection. A little hot and spicy but not too. One turkey will be fried, but another one will be roasted. Figured they should both be flavored the same. Thanks.
jennaw at 1:50PM on 11/22/09