zoe wrote:
> Which seems to work best brine or injected marinade? Hubby has ordered
> a kit after trying fried turkey awhile back and loving it. He says he
> read that you are to inject it but doesn't know with what. I have
> never had one but recall seeing people talking about doing the brine
> thing. Any tips would be appreciated.

There is absolutely no reason to brine a turkey before deep frying.

From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all the
time and this is what I said in a post regarding his instructions:

Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits in
the meat *from the inside* and insert garlic slivers all around. Brush the
inside cavity well with butter. Stuff as you wish. (he was partial to
oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
and the neck to seal the bird shut.

Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
most tender, moist and flavorful turkey you have ever eaten, and with the
best dressing (regardless of the type) ever.

He never once mentioned brining the bird beforehand. That's some newfangled
thang
Jill