deep fried turkey injections

Im frying my first turkey tomorrow and am wondering what you guys recommend..

Sweet white wine is my family’s favorite (don’t use red!)

Look for a Auslese or Spatlese (German Sweet Riesling)

Zesty Italian is very good.

1 ounce of butter per pound of bird – with garlic and pepper. Saturates that dry bird and makes it excellent.

Tim

Copius shots of cranberry flavored vodka! Ohhh, that Turkey, sorry!

THanks, about how much wine?

Drink about 3-4 bottles and the turkey will take care of it self There are some herbs that you should think about as well. Take care and have a happy Turkey Day Kev!!!

You can’t go wrong, just inject, inject inject. Make sure you get it down the the bone and inject as you pull out. As another poster said, you can sure add things too – garlic, salt, pepper, etc with whatever mix you have. I’ve seen everything done.

Biggest thing about it is be safe my friend!

Todd

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1 ounce of butter per pound of bird – with garlic and pepper. Saturates that dry bird and makes it excellent.

Tim

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I have a Cajun Injector and several of their injection marinades. Really good stuff. You can use just about anything that has an acidic base to marinate/inject meats according the literature that comes with the injector. This includes wines, vinegar mixes such as Italian salad dressings, etc, etc, etc… They say the key thing is that whatever you use should be on the acidic side which would explain why wines make such good marinades.

Eyehuter

As some one had mentioned the melted butter with spices is the way to go, the store varieties are great also, and I always come back to creole butter. The garlic butter over powers the turkey, with garlic. Stay away from the teriyakki types of marinades as they tend to burn (sugar). A few tips, Marinate your bird the night before, season with Old Bay, or any seasoning cover with plastic wrap and refrig. overnight. Estimate the amount of oil to use by measuring the amount of water poured in your pot and put a full gallon jug of milk (For a 11-12 lb bird) into the water, if the water flows over, you have too much. You will want at least 5 inches of pot left, remember oil will expand when hot, better to be a tad short and slowly add a bit latter. Put a sheet of cardboard under the fryer, get your oil up to 360 and slowly lower into the oil, you will see that your oil temp will drop quickly, turn your burner up till the oil starts getting back to 350, then turn back down a bit. Never let the thing go on full blast, keep checking. I use a digital temp probe, ($15 at Walmart) insert into middle of breast, mine has a turkey setting and an alarm will sound when the internal temp is 170, you will want to take the turkey out at about 5 degrees lower as your bird will continue to cook. Let set for 10 minutes, get the electric fish cleaning knife out and start carving. mmm! once you get the hang of it, you will never do roasted tukey again. Been that way at our house for 10 years.

I’ll agree that the fried turkey is good but not much can compare to the aroma of the roasted turkey I will smell tomorrow when I walk into my dad’s house. Roast turkey stuffed with sweet dressing. Roasted in a roasting bag which keeps the breast nice and moist. The smell is half the experience and you don’t get that with a deep fried bird.

Eyehunter

I don’t get full on aroma.

Take safety precautions as well and only use peanut oil.

Fill your kettle with water first and dump the bird into the kettle. This will show you how much oil to use and if your bird is to big to deep fry.

Use your cooker outdoors away from any buildings or flammables.

NEVER heat the oil above 375. Never dump a cold turkey into hot oil. This will cause the oil temp to rise over 450 and can cause a flash fire in a matter of seconds. Make sure your bird is dry and at room temp before dumping into the oil. I always heat the oil to 325 and adjust as needed. Drop the bird in SLOWLY.

NEVER cover the kettle with the lid the cooker comes with. Ive only used the lid to partial cover when frying below 32 degrees.

Have a fire extinguisher handy. Never use water on an oil fire.

Good luck and stay safe. Deep frying a turkey is the best way to eat one.

roasted garlic is the best i have been deep frying turkeys for five years good luck be safe

I enjoy a fried turkey too, but still have a warm spot for a good roasted/stuffed bird. If you haven’t had fried before, I would suggest the creole butter type injection, as it is flavorful and not particularly strong. My personal prefernce is a stronger cajun(cayenne pepper) type, but I enjoy spicy, other members of my family don’t

dave

Link to Video

Deep frying a Turkey with no oil with a CharBroil “The Big Easy”.
Link to product – https://www.amazon.com/Char-Broil-Oil-less-Liquid-Propane-Turkey/dp/B071VT9RRR/

Franks red hot. This might not be the best marinade for a holiday meal but cooking a bird for game day it is fantastic. Franks red hot turkey sandwiches after are awesome also.

Have deep fried dozens, used to inject, (white wine was good, as well as “butter mixes) but don’t any more …. just use poultry rub + whatever seasonings I grab and cook. Tried a brined one last year, but couldn’t really notice difference.
Safety first! Dry bird (inside and out) essential! Hot oil (I usually run up to 375 before immersing.) Temp drops down when you dunk bird … watch temp to keep at/below 350 to cook, be sure you don’t have too much oil in kettle, and immerse S..L..O..W..L..Y
3 1/2 min/lb. + 5 min works every time
I always remove the pot from burner to immerse. That’s when you’ll get “boil-over”. I usually have a chunk of plywood or cardboard under burner to catch splatters.
Not sure why you leave cover off, Derek

Zesty Italian is my favorite