I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?

Regards,
Bill

Bill wrote:
I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?
(snip)
Regards,
Bill

It's not marinade, it's brine. Salt & water. And I never heard of doing
this prior to deep frying a turkey.

Here's a tip. Before you fill that fryer with oil, fill it with water and
dunk one of the birds in. If it splashes out, it is too full. You don't
want this to happen with boiling hot oil

Jill

"jmcquown" wrote in message
...

Here's a tip. Before you fill that fryer with oil, fill it with water and
dunk one of the birds in. If it splashes out, it is too full. You don't
want this to happen with boiling hot oil

Jill

A modification of this tip:
Put the bird in the fryer first. Then put the water in to desired level.
Remove the bird and you will have the exact level of oil to put in.

"Terry M" & "jmcquown" wrote

: Here's a tip. Before you fill that fryer with oil, fill it
with water and
: dunk one of the birds in. If it splashes out, it is too
full. You don't
: want this to happen with boiling hot oil
:
: Jill
:
: A modification of this tip:
: Put the bird in the fryer first. Then put the water in to
desired level.
: Remove the bird and you will have the exact level of oil to put
in.
:
:
====================

Oh, and also make sure you DRY off the bird completely!! A wet
bird being dunked into hot oil can cause massive splattering and
could hurt you - big time!

Bill said in the newsgroup.......
:

I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?

I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt his house
down!!

Cook the frikken thing in a Weber!! :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Sun, 05 Oct 2003 13:46:05 GMT, "Terry M"
wrote:


"jmcquown" wrote in message
.. .

Here's a tip. Before you fill that fryer with oil, fill it with water and
dunk one of the birds in. If it splashes out, it is too full. You don't
want this to happen with boiling hot oil

Jill

A modification of this tip:
Put the bird in the fryer first. Then put the water in to desired level.
Remove the bird and you will have the exact level of oil to put in.


Get a clean piece of wood (an unused paint stir stick will work fine)
and mark that depth on the stick along with the weight of the bird.
If you cook a substantially different sized bird then do the
displacement test again and create a new mark on the stick.

I am not fond of these fryers due to the potential of their use by
idiots...be careful and watch your surroundings.

Oh, and also make sure you DRY off the bird completely!! A wet
bird being dunked into hot oil can cause massive splattering and
could hurt you - big time!

Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
someone else mentioned, put the bird into the pot (frozen, raw, it
doesn't matter) and add water enough to cover the bird, plus add an
inch. Measure this amount of water, and you will know exactly how
much oil to use when you cook the bird.

The marinade I use is Zesty Italian salad dressing, strained. You
have to strain it, because the veggies won't squeeze through the
syringe. Add melted butter and tabasco sauce. Inject the turkey the
day before you cook it. Cook a 10-12 pound turkey, no larger.

Good luck!

Becca

Becca said in the newsgroup.......
:

Oh, and also make sure you DRY off the bird completely!! A wet
bird being dunked into hot oil can cause massive splattering and
could hurt you - big time!

Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
someone else mentioned, put the bird into the pot (frozen, raw, it
doesn't matter) and add water enough to cover the bird, plus add an
inch. Measure this amount of water, and you will know exactly how
much oil to use when you cook the bird.

The marinade I use is Zesty Italian salad dressing, strained. You
have to strain it, because the veggies won't squeeze through the
syringe. Add melted butter and tabasco sauce. Inject the turkey the
day before you cook it. Cook a 10-12 pound turkey, no larger.

You people are developing *wierd* tastes!!

Strained Zesty Italian dressing syringed *into* the bird????????!!!


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Sun, 05 Oct 2003 15:22:37 GMT, Peter Lucas
wrote:

Becca said in the newsgroup.......
:

Oh, and also make sure you DRY off the bird completely!! A wet
bird being dunked into hot oil can cause massive splattering and
could hurt you - big time!

Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
someone else mentioned, put the bird into the pot (frozen, raw, it
doesn't matter) and add water enough to cover the bird, plus add an
inch. Measure this amount of water, and you will know exactly how
much oil to use when you cook the bird.

The marinade I use is Zesty Italian salad dressing, strained. You
have to strain it, because the veggies won't squeeze through the
syringe. Add melted butter and tabasco sauce. Inject the turkey the
day before you cook it. Cook a 10-12 pound turkey, no larger.

You people are developing *wierd* tastes!!

Strained Zesty Italian dressing syringed *into* the bird????????!!!

Nothing new. Try it.

Look he

http://www.jfolse.com/recipes/poultry/turkey03.htm


Gar

On Sun, 05 Oct 2003 12:38:32 GMT, Bill
wrote:

I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?

Regards,
Bill


I fry about 80 of them during the holidays for people in the area, I
usually use a garlic and onion injectable marinabe, and a dry rub on
the outside. I also sometimes use a cajun and a super hot injectable
marinade. I usually just buy the turkeys, thaw them out a little
bit, you don't want them completely thawed out. I will then inject my
marinade, and put on the rub, put them back in the fridge, and leave
them there for about 6-8 hours. Rule of thumb in Turkey Frying: 3
1/2 Minutes per pound is my formuala. Keep your oil about 350-375
Degrees, and your best investment will be a large meat thermometer, I
always let mine get to about 160-165 degrees in the middle of the
breast.

Peter Lucas wrote:
Bill said in the newsgroup.......
:

I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys.
I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt
his house down!!

But the turkey was very good!

Gar wrote:

Nothing new. Try it.

Look he

http://www.jfolse.com/recipes/poultry/turkey03.htm

This is also good to inject into chicken, then bake it in the oven.
The bird is tender and moist.

Becca

Peter Lucas wrote:

Bill said in the newsgroup.......
:


I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?


I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt his house
down!!

Cook the frikken thing in a Weber!! :-)


And you put the oil in, exactly where!

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

alzelt said in the newsgroup.......
:



Peter Lucas wrote:

Bill said in the newsgroup.......
:


I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?


I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt his
house down!!

Cook the frikken thing in a Weber!! :-)


And you put the oil in, exactly where!


No need for 5 gallons of oil with a Weber :-)

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

"jmcquown" said in the newsgroup.......
:

Peter Lucas wrote:
Bill said in the newsgroup.......
:

I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys.
I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt
his house down!!

But the turkey was very good!



I watched the show and thought "This can't be for real!!"

But it seems it is!!

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia