Any one interested in my step-by-step turkey frying experience?
I'll post my step by step from buying to eating.
Everything you need is below :)
Turkey Frying 101...
First off you'll need to buy your stuff.
Recommend Costco's kirland Cargill oil, 5 gal for 25ish.
I use a permanent coffee filter and funnel back into the plastic container when its still warm but not hot. Put it back in the fridge or cool garage for storing up to 6 months.
Inject stuff - BTW this is way too damn expensive, this would be an example.. Just go to walmart or your grocery chain and they'll have something similar for like $9.
Brine - I recomment going to home depot and getting a 5 gal bucket to submerge your turkey in. You can use your fryer too if you'd like. Here is a recipe, I learned everything about smoking meats from this site. pretty gangster:
Turkey- you'll need to get a Turkey about 2 or 3 days before your fry. It must be 15 lbs or less, anything more will cause the uncooked meat to stay at a bad temperature for too long. Let it thaw then take all the baking stuff off and out. No plastic thermometer or leg ties. Also remove all the neck and the pouch at the very bottom, sometimes you'll need to work a little to find that pouch of stuff.read more collapse
Measuring - put the turkey in the empty fryer, add water till it is covered. Don't exceed the overfill line. Take your turkey out and where the water stands is where you'll need to put the oil when you fry... Mark it some how, tap a spot in the metal or use a marker or something.
Brining - Then you can do a brine if you'd like. The brine is usually used for smoking and even baking. Through osmosis it takes the salts, sugars and whatever other flavors you'd like and equalizes the meat and brine. The salt help retain the flavor and juices in the turkey. Put in a fridge for 24 hrs.read more collapse
- Nov 23, 2011 2:40 AM
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