SIMPLE AND DELICIOUS INJECTED RECIPE, that is tried and true. Another old friend of mine, Carl, fries many turkeys every holiday season for folks. It puts extra cash in his pocket. Carl is a Viet-Nam Vet buddy of mine. I have known him for years. I taught him how to smoke and BBQ Ribs, Pork Butts, etc. In fact, I sell him my Rib Rub whenever he has a catering job coming up. I wanted to take some pictures of him preparing and frying his turkeys, but he didn't want to obviously show any secrets. Oh well Carl, I won't give you my rib rub recipe either. I have made alot of money with my ribs, so why give that away. (Of course, I WILL sell the Rub as well as my sauce, both of which he buys. But, Basically all Carl does is use melted butter. He uses real butter, clarifies it, and injects his turkeys.
Carl Fries his Turkeys at about 350 degrees for about 3 min. per lb. He does not rub his turkey with anything, as he believes it just "burns" off during the frying. I tend to agree with that, since he is frying his as soon as he injects them. There is no holding over-nite, etc. Some cooks will season the outside of the turkey right before they fry it, thinking the seasoning will be in the oil, thus flavoring the bird. My opinion, is that it will just burn and blend into the oil. Again, it just depends on all of us "experts" who have mastered the whole thing.
Me personally, if I don't feel like mixing up a recipe for injecting, I prefer to buy the commercial jar, my favorite being "Creole Butter".
Well, I hope everyone has a great Thanksgiving Dinner. I won't be frying turkeys this year, as I will be working and preparing roasted turkeys breasts, squash/cornbread dressing, with all the trimmings at my job(300-500 people).
Most likely, my cooking for the holidays will be smoking hams and turkey breasts for my New Year's.
Any way you do it, let me know how it goes.
AS USUAL, THANKS FOR READING MY RAMBLINGS, AND HAVE A GREAT HOLIDAY! STEVO
Carl Fries his Turkeys at about 350 degrees for about 3 min. per lb. He does not rub his turkey with anything, as he believes it just "burns" off during the frying. I tend to agree with that, since he is frying his as soon as he injects them. There is no holding over-nite, etc. Some cooks will season the outside of the turkey right before they fry it, thinking the seasoning will be in the oil, thus flavoring the bird. My opinion, is that it will just burn and blend into the oil. Again, it just depends on all of us "experts" who have mastered the whole thing.
Me personally, if I don't feel like mixing up a recipe for injecting, I prefer to buy the commercial jar, my favorite being "Creole Butter".
Well, I hope everyone has a great Thanksgiving Dinner. I won't be frying turkeys this year, as I will be working and preparing roasted turkeys breasts, squash/cornbread dressing, with all the trimmings at my job(300-500 people).
Most likely, my cooking for the holidays will be smoking hams and turkey breasts for my New Year's.
Any way you do it, let me know how it goes.
AS USUAL, THANKS FOR READING MY RAMBLINGS, AND HAVE A GREAT HOLIDAY! STEVO
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