Going to try one this weekend and maybe make it into a Christmas Eve tradition. The question is do you guys brine or not and do you inject or dry rub or just fry the bad boy plain with nothing but the peanut oil?
I applied a dry rub on the outside of the bird and under the skin where possible. Also injected melted butter and seasoning through the bird. Brining would probably make it nice and moist. I also mixed up hush puppy mix and dropped spoonfuls of mix into the oil when the bird came out. They float to the top when done. Nice little addition to the dinner
I really like the hush puppy idea! Did you shoot it with butter and the same seasoning as the dry rub?
Don't brine it too long. It comes out salty. Do a test run with water to see how much oil you need. It helps a lot.
That’s what my Dad said about the water test for oil level. I borrowed his fryer just to see if it’s worth me getting my own.
I’ll snap a couple shots for sure! As for the invite come on over but you may want to bring a pizza as a back up plan I’m sure it will turn out fine I’ve got to watch the weather though might be in for some white stuff Sunday we shall see
Good advice. I forgot about that one. I would do the water test and just leave a small mark with a sharpie to mark the level.
It’s been a long time but I’m pretty sure it was two different seasonings. The skin tastes great but I tend to eat the skin and the meat separately
I would dry brine and inject. If you use a set brine, make sure to leave time to fully dry the bird before frying. Moisture plus hot oil can foam and splatter which combined with an open flame can produce an incredible fireball.
Oh. And don't do it in your garage. Remember clearance to combustibles! You are gonna drip oil. Make sure it's somewhere it won't bother you.
Going to be in the driveway providing the snows not blasting if worse comes to worse under the overhang of the barn which is 15’ high and wide open
I do a dry rub of season all, garlic powder, and onion powder. I have injected with mixed results, and even just plain is a safe bet. I did 6 birds for a wedding last spring and did injecting and plain rub, there wasn't any leftovers. Reguardless of where you do it, turn the burner off when you put the turkey in and out, there will be some buble over or splashes of oil. Also a handy tip, line an old cooler with foil to let it rest in, makes a nice moist bird if you over do it. Have fun, 3.5 min per pound at 325-350. Rough calculation of 3 beers while bs'n.
