Deep fried turkeys
- Mike Williams
So what's the low-down on deep fried turkeys? I heard they're popular in south Louisiana. I don't think I want to try it myself (maybe) but what about any places in Central Texas that are known to give us a good fried bird?
re: David Cook
I've eaten lots of fried turkeys and prepared a few myself. Bottom line: not worth the trouble or expense. They're only really good right out of the fat, and when you carve them that fast, the leftovers turn out dry.
A better idea with great overall results is to inject flavored oil (I like mine with fines herbs) into the turkey's flesh before roasting. Get a BIG veterinary syringe from the feed store and pump in about a cup of oil. Roast the turkey breast down for the first half and breast up for the second half. Let rest 20-30 minutes. It'll turn out better than fried, it's a heck of a lot easier to do and it won't drive the dogs crazy like frying in the yard does.
re: Greg Spence
The secret to deep frying a is turkey not only the oil but the bird prep.
Let the bird warm to room temp. Melt a stick of butter, not oleo, add tabasco, cayenne, liquid smoke, liquid garlic, liquid onion, worchestershire sauce and some white wine (chablis). Inject the mixture into the bird. Put the needle all the way in and slowly withdraw it as you inject.
Put the bird in the fridge overnight. Before cooking allow the bird to come back to room temperature. Pat it dry and insert into 'boiling' (at least 425) oil. Keep the fire as hot as possible to make sure it cooks evenly and quickly (about 3 mins per pound).
It goes perfectly with a glass of Wild Turkey or that good Cajun whiskey Jacques Daniels.
Been there, done that. As a cook and a firefighter, I wouldn't recommend an oil temp above 425 F, especially with all that wine in the bird and I think the acidity of the wine makes for a tougher, dryer bird than an all oil injection does (not to mention the reduction in splattering).