HAS ANYONE INJECTED A TURKEY BEFORE FRYING.IF SO WITH WHAT

I prefer the Lou Anna brand, garlic/lemon with some tobassco added. It comes in a powder form in a envelope at the grocery store which you mix with water and oil. The cajun injector stuff gives me the goose runs.

3 mins a pound at 350. Keep in mind, when you inject a bird with liquid, you'll soon be soaking that concoction in a 350 degree vat of hot oil. Slid'r in SLOWLY!!!!!!!!

Waste of time. Put it in the oven, stuffed and basted!!

Simmer like 30 cloves of garlic in about a gallon of water with herbs and some crushed red pepper, strain after liquid reduces, add tobasco and salt, pepper, Cajun seasoning and inject. Let the turkey rest and constantly pat down the skin to absorb any liquid coming out after injecting. Slide turkey in oil and be careful

What kind of oil do ya'll use? I've been using peanut oil but it costs more than the darn turkey and rarely gets used again before going bad.

+1

Too much work and way too much mess. Better to fire up the smoker and settle back in your lawn chair with a beer and a cigar.

-1

Aint nothing like a fried bird.

Had a turkey injected with cajun spice and then fried. It sucked. Nasty flavor. Had one injected with a butter garlic and fried. Wasnt too bad. I tried to smoke one last year. It was ok...

Just give me a plain ol oven roasted turkey any day!

Ya'll use some fancy liquids to inject. Past couple of years I have used beef stock, inject a couple hours prior and I season mine with my own blend of spices. Slide her in nice and slow and she is gone before the day is over with. Couple years ago we fried one up almost every week for football, just so much better fried. Be careful getting her out of pot. We didn't have metal hands the first time I tried, let's just say won't do that again.

Make sure there isn't anything hiding inside that turkey before you put it in the oil. Had a friend think he had the turkey completely thawed and ready for the frier. Had a piece of ice still lodged in the cavity. It will get your attention really quick.

Tony Catchere's(name grossly misspelled) creole butter. 1/2 a jar per bird.

I reuse the peanut oil all year, and replace it with new around Thanksgiving. As long as you don't burn it. I'll use it for fish,wings, fries etc....Cook french fries in it and it will help remove any flavors left by the fish or turkey.

how to fry a bird

if you only fry one bird a year, you're missing out, yeah, the oil is expensive, but i fry about 3 turkeys, and whole chicken is AMAZING, just gotta cut the skin between the thigh and breast otherwise it wont cook evenly, but man its good.

dont blame the fryer, blame the cook

use cotonseed oil its way cheaper and has a high flashpoint like peanut.

i just bought 2 3 gallon containers for $40 at bass pro.

its about $60 for same amount of peanut oil.

Think how the turkey feels!!!!!

In a blender mix the following

1 bottle onion juice
1 bottle garlic juice
1 whole onion
1 green pepper
1 tbs of cayenne pepper
1 whole bottle tabasco


blend until it tuns to liquid...strain the entire batch...inject with the liquid...use the (strained mush) and coat the outside and inside of the turkey. cover with foil and let sit over night in the frig....prior to frying..wipe off the mush...fry it 3 to 3.5 minutes per pound...the best turkey you will ever have...the key is to try and keep a constant temp of the oil...

ive injected a few with a butter/garlic mix...turned out pretty good! not sure if ill do one this year...oil is so dam high!

Use what ever is cheapest, cotton seed or canola works good. Turkeys have a lot of fat right under the skin. All that fat renders out and ruins the cooking oil anyway so, no sense in using a premium oil for frying a turkey.

also i always just inject it w/the chef williams creole butter.

comes in a jar from any local store.

i use whole jar per bird.


i also cover bird w/ tonys cajun seasoning,it makes a nice crust and nice color.

do all this night before.

to make up for price of oil you have to plan accordingly ..make it worth it....I usually fry 3 at thanksgiving.....1 for the dinner , 1 to eat for a week, 1 to cut up and freeze in food saver bags.......then somewhere between then and Christmas I fry 3 chickens....2 to eat and one to cut up and freeze,......then on Christmas 2 more turkeys......then right around new year have a fish fry.......

of course have roasted whole chicken on rotisserie but never thought to frying one whole...will have to try it.

dadymat - there's only 4 of us and the 2 dogs...we couldn't eat that much bird in 6 months. But you certainly could justify the price of oil cooking that much bird.

i highly recommend it.... now im hungry

if i fry the whole chicken (3-4 lbs), how long should it be cooked per pound?

peanut oil will take quite a bit of heat before it burns and that is why it is preferred. Injecting works ok but most of the stuff comes out when you place the bird in the oil. Try rubbing down with ObieQ's gator breath and stand by!

same as turkey 3 1/2 mins per pound.......

yes absolutely rub down...but you can get good result with injecting...i do both at same time...make your own using melted butter and water mix with favorite seasonings and inject ..when the bird is frying the water will evaporate but the butter will not it will spread out and mmm mmm good