OT: Fried Turkey recipe

[Felonious Junk]

I’m doing one on a traditional propane cooker this year. Anyone care to share their best tips on seasoning?

 

[Grove Sh*tter]

Soak in Dale's for 72 hours, inject with Dale's, before frying, rest it for at least 30 minutes, loosely covered, and enjoy.

 

[patdog]

I keep it simple. Make a rub of salt, pepper, garlic powder, chili powder. Rub under the skin 24 hours before & then dry the bird & fry. No need for injections if you don’t overcook it. I’ve quit frying & smoke them now but do the same thing.

 

[Dawgbite]

Can’t beat Tony’s garlic butter injectable marinade, seasoned Salt on the outside.

 

[FreeDawg]

The injecting actually is seasoning the bird. Get your favorite seasoning. Mix it with water. Draw it up abs inject the bird. Deep fry on 350. Do not brine.

 

[Augustus McCrae]

I used to inject with Tony's creole butter but the past few years I started making my own. 2-3 sticks of melted butter with 2-3 tsps of Tony's mixed in and a little bit of cooking wine to thin it out. Add more or less Tony's to your liking or other seasonings you like. Inject in all the usual spots then rub the outside with olive oil and a mixture of Tony's and no-salt Tony's. Several years ago I switched from traditional oil frying to an infrared fryer. I have the Char-Broil Big Easy and that thing is awesome. If you go the traditional oil frying route make sure to use the right kind of oil (peanut), don't overfill the pot, and make absolutely sure that turkey is 100% thawed before you drop it in. Oh, and don't forget to remove the bag of goodies inside and that little plastic pop-up thermometer. I may or may not speak from experience on the last two.

 

[RiverCityDawg]

If you can get your hands on it before Thanksgiving, Meat Church has a rub called Holy Voodoo that is fantastic on poultry. It's all I use on chicken these days. There's actually recent YouTube video by Meat Church where he fries a turkey with this rub. Looks awesome.

 

[Dawg_4_lifes]

Soak in Dale's for 72 hours, inject with Dale's, before frying, rest it for at least 30 minutes, loosely covered, and enjoy.

Oh yes!! I like to microwave mine for about 3 hrs after the Dale’s soak. If you prefer wet, dip it in heinz 57.

 

[ronpolk]

Can’t beat Tony’s garlic butter injectable marinade, seasoned Salt on the outside.

This is what I do too. Always turns out great.

 

[oxfordrebel22]

If you can get your hands on it before Thanksgiving, Meat Church has a rub called Holy Voodoo that is fantastic on poultry. It's all I use on chicken these days. There's actually recent YouTube video by Meat Church where he fries a turkey with this rub. Looks awesome.

Yes it is. Holy Voodoo is the best poultry seasoning I’ve ever found.

 

[garddog]

Butter! Butter! Butter! And what ever seasoning you like.

 

[UpTheMiddlex3Punt]

Soak in Dale's for 72 hours, inject with Dale's, before frying, rest it for at least 30 minutes, loosely covered, and enjoy.

Serve with Dale's

 

[Trojanbulldog19]

Been using a rub and creole butter for years. Used a garlic and herbs two years ago that was awesome. I usually smoke one and fry one if not two. This year smaller family group but will still probably so two separate ones and smoke one day before. Don’t don’t oil fry any more. Health reasons and prep and cleanup. I do the oil less fryer and spray cooking spray on Turkey every so often. It gives that Crispiness that you want on the skin lie a true fried turkey. Thinking about trying a jalapeño butter mix this year for injections i might be the only one who will eat it though. Might do a chicken with that instead and see what it comes out like. Creole butter is hard to beat though for group cooking because everyone usually likes it

 

[woozman]

Inject with creole butter...

 

[af102]

I’ve done probably 10 birds the same way over the last 5 years, and they are consistently great.

24 hours before cooking, submerge the bird in water/ice, and one pound each of salt and brown sugar. An hour before cooking, remove and dry with paper towels. Season the whole thing inside and out with the Cajun seasoning mix of your choice and let sit out at room temp while the oil heats up.

Skin is crispy and salty, meat is tender and juicy after sitting for 30 mins after the fryer.

 

[greenbean.sixpack]

Can’t beat Tony’s garlic butter injectable marinade, seasoned Salt on the outside.

This. I just deep fried a whole chicken as a test run. Brine it for 24 hours, remove and rub (i use the rub from Publix), salt and pepper, inject with Tonys and put back in the ridge for 12-24 hours, let it come to room temp, pat try and add more rub/salt/pepper if needed. "Deep Fry" it, preheat oil to 375, as soon as you drop the turkey in, dial back temp to 325 and cook 7 min/lb.

 

[oxfordrebel22]

Been using a rub and creole butter for years. Used a garlic and herbs two years ago that was awesome. I usually smoke one and fry one if not two. This year smaller family group but will still probably so two separate ones and smoke one day before. Don’t don’t oil fry any more. Health reasons and prep and cleanup. I do the oil less fryer and spray cooking spray on Turkey every so often. It gives that Crispiness that you want on the skin lie a true fried turkey. Thinking about trying a jalapeño butter mix this year for injections i might be the only one who will eat it though. Might do a chicken with that instead and see what it comes out like. Creole butter is hard to beat though for group cooking because everyone usually likes it

Ever done a drunk chicken in oilless fryer? It’s wonderful.

 

[Trojanbulldog19]

Ever done a drunk chicken in oilless fryer? It’s wonderful.

Haven’t tried that yet. But I’ve done several chickens. Have to try the drink chicken

 

[ronpolk]

This. I just deep fried a whole chicken as a test run. Brine it for 24 hours, remove and rub (i use the rub from Publix), salt and pepper, inject with Tonys and put back in the ridge for 12-24 hours, let it come to room temp, pat try and add more rub/salt/pepper if needed. "Deep Fry" it, preheat oil to 375, as soon as you drop the turkey in, dial back temp to 325 and cook 7 min/lb.

7 minutes per pound? I’ve always done about 3 to 3.5 minutes per pound.

 

[oxfordrebel22]

Haven’t tried that yet. But I’ve done several chickens. Have to try the drink chicken

It’s incredible. I’ve never done one on grill or smoker again.

 

[greenbean.sixpack]

7 minutes per pound? I’ve always done about 3 to 3.5 minutes per pound.

that's in a an electric fryer with the heat turned down, probably hard to dial the temp in with a propane burner.