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Frying a turkey….
Dawgtired
Posts: 665
Brining a fresh turkey, then…. Trying to decide about injecting it with salted butter and some rub. I’ve never had much luck there. I just get thin dark lines of whatever I injected. So is it worth it, one? Two, what rub would yall recommend to add to the butter, if any and/pr for lightly dusting the bird before frying. I’d go Cajun but we have young children coming that won’t eat spicy stuff.
As always, thank y’all in advance for any help or suggestions!!!
As always, thank y’all in advance for any help or suggestions!!!
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Comments
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Just order one from Popeyes lol.
all jokes aside, I’ve never fried one. Buddy of mine got an air fryer big enough to do a turkey…. -
I know Bojangles sold them at one time, but I don’t think they offer them any longer
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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A B-I-L of mine makes the most amazing turkey I’ve ever had, no matter the approach he takes. From smoked to fried, it is so juicy and flavourful that it’s unbelievable. I really need to have him walk me through a cook.
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Please share ASAP!
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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I think injections distribute more in the turkey when roasted or smoked. I suspect the frying is too quick maybe? I've had the same experience and stopped injecting when fryingTHANK YOU FOR YOUR ATTENTION TO THIS MATTER
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As mentioned above, my B-I-L makes turkey like no one else. He’s fried, roasted and smoked it, and it’s a home run every time.I just asked him for some guidance and he shared the following.^^^ Basically follow the dry brine technique and then roast, preferably low and slow until cooked.
He also shared this:^^^ This is a good thing to keep in mind about temperature.
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