I AM GOING TO DEEP FRY A TURKEY, IS IT O.K. TO BRINE THE TURKEY?
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Norman - I've never deep fried a turkey but from what I've read doing a quick Google search, a lot of people do it. Below is a comment from one of the sites I visited. I will list the link below it. You probably already know this but hot grease and water don't mix well so keep safety first! Here's the info from the site:
"I know sounds a little kinky! What more can a turkey want?I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the rub and being deep fried. Everyone picks at the crispy skin. It`s wonderful. � Jul 8, 2004"
http://www.recipezaar.com/recipe/getrecipe.zsp?id=95296
Good luck!
"I know sounds a little kinky! What more can a turkey want?I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the rub and being deep fried. Everyone picks at the crispy skin. It`s wonderful. � Jul 8, 2004"
http://www.recipezaar.com/recipe/getrecipe.zsp?id=95296
Good luck!
Norman,
Brining is fine, just make sure the bird is dry before you put it in the hot oil.
2nd, the bird, because it's brined will cook faster, by 20 or 30% (that's a guess, not a rule) so don't fry it to their X mins per pound, or it will be overcooked. The only way to really do it is to cook it to an internal temp, which is trick to check while the bird is in the oil. Just take it up out of the oil and check the breast temp. When it hits 160, take her out.
Good luck.
Smokin'
Brining is fine, just make sure the bird is dry before you put it in the hot oil.
2nd, the bird, because it's brined will cook faster, by 20 or 30% (that's a guess, not a rule) so don't fry it to their X mins per pound, or it will be overcooked. The only way to really do it is to cook it to an internal temp, which is trick to check while the bird is in the oil. Just take it up out of the oil and check the breast temp. When it hits 160, take her out.
Good luck.
Smokin'
I don't think a fried turkey needs to be brined. I just inject, let it rest while I'm preparing the fryer, and fry.
Keep the oil temp between 300 to 310 deg. This allows the inside of the bird to cook without burning the outside. Guestimate 3 minutes per pound, but moniter the breast temp to be sure.
More info and recipes...
http://www.bbq-porch.org/turkey00.asp
Keep the oil temp between 300 to 310 deg. This allows the inside of the bird to cook without burning the outside. Guestimate 3 minutes per pound, but moniter the breast temp to be sure.
More info and recipes...
http://www.bbq-porch.org/turkey00.asp
I tried brining one and then frying it. It didn't go too well. The legs actually exploded.... like someone put a fire cracker near the bone and "POW". When the moisture hit the hot oil it really got interesting. I didn't have any luck with it and I'll stick to injecting them if I fry it.
d9
d9
Sometimes we try to do too many things I think people are always looking for the next big deal.
Contrary to belief, I don't brine everything. I've brined & then fried with no problems, just dried it off real good.
I've got a few cajun friends, and blow-outs like that aren't uncommon. Has something to do with birds, how they are processed and air or something getting trapped.
Contrary to belief, I don't brine everything. I've brined & then fried with no problems, just dried it off real good.
I've got a few cajun friends, and blow-outs like that aren't uncommon. Has something to do with birds, how they are processed and air or something getting trapped.
Unless you find a fresh bird.. yours will most likely be injected already.. I think most frozen birds are today.
I wrote Honeysuckle and they suggested NOT brining an 'enhanced' bird.. it is already injected with flavor enhancers.. they said it would likely turn out too salty.
YMMV...
Bill
I wrote Honeysuckle and they suggested NOT brining an 'enhanced' bird.. it is already injected with flavor enhancers.. they said it would likely turn out too salty.
YMMV...
Bill
Agree Bill, I don't buy ANY birds that are enhanced. Why do I want to pay them for the 5 to 15% water they've injected already. And I can control the flavors better myself.
Smokin'
Smokin'
I dont knoow about brining, but here's an idea that I have done with good success:
I melt some velveta, and stir in finely diced hot peppers and a creole seasoning. Then, I water the melted solution down just enough so that it will go through an injector (not the syrenge type, but the type that has a bulb on top that you squeeze because they seem to have slightly larger holes.)
After deep frying you let the bird rest for 30 minutes for easier carving, and in that 30 minutes the cheese will set back up a little. That way when you carve it you get slices with hot cheese on it!
I dont know if you'll like it, but it goes over good for me!
Side note: Since you have to inject the cheese while its still hot, I never pump it in until right before I drop it in the fryer due to the old 40 - 140 temp. rule. It may not be an issue at all, but poultry spooks me that way.
I melt some velveta, and stir in finely diced hot peppers and a creole seasoning. Then, I water the melted solution down just enough so that it will go through an injector (not the syrenge type, but the type that has a bulb on top that you squeeze because they seem to have slightly larger holes.)
After deep frying you let the bird rest for 30 minutes for easier carving, and in that 30 minutes the cheese will set back up a little. That way when you carve it you get slices with hot cheese on it!
I dont know if you'll like it, but it goes over good for me!
Side note: Since you have to inject the cheese while its still hot, I never pump it in until right before I drop it in the fryer due to the old 40 - 140 temp. rule. It may not be an issue at all, but poultry spooks me that way.