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Bout to fry a turkey for Thanksgiving, got a 13 lb bird, thawing in the fridge.

First time for me, but spare the the boring "dangerous" Details, I'm not that new.



do you inject? marinate? Brine? Rub?


i thought of smoking it for a 2-3 hours before frying it.


any info would be great.

I'll be frying a couple of 'em too. I always inject mine with Cajun Injection Creole Butter or something real similar, they always turn out great. Smokin it first sounds good...never tried that...I'd certainly take off some fry time if I did that.
I usually put the bird in there and fill pot with water until it covers the bird, take the bird out, then mark the water line so you know how much oil to put in. If frying multiple birds of different sizes, you want to make sure you'll have enough oil to cover all the birds. If you just fill the pot up with oil, you're gonna have a nice fireball when you put that bird in there...been there done that.

I usually do 3 minutes per pound plus an extra few minutes to make sure its nice and crispy. I'm getting hungry thinkin about it now.

Cajun inject. Rub outside with olive oil then cover with tony chachare let sit a while for spices to absorb fry at
350 bout 3-4 min a pound use a grease thermometer and a meat thermometer

Combine the following in a saucepan and bring to a simmer. Then inject the bird at least 12 hours prior to frying. Rub bird with olive oil and Tony's all over.

2 oz Worcestershire sauce
2 oz liquid garlic
2 oz liquid onion
1 oz liquid crab boil
2 oz Tabasco
2 tbs cajun seasoning
1 stick butter/margarine

Fry at 325 for 3 minutes per pound plus 5 minutes.

tuscaloosahunter wrote:Combine the following in a saucepan and bring to a simmer. Then inject the bird at least 12 hours prior to frying. Rub bird with olive oil and Tony's all over.

2 oz Worcestershire sauce
2 oz liquid garlic
2 oz liquid onion
1 oz liquid crab boil
2 oz Tabasco
2 tbs cajun seasoning
1 stick butter/margarine

Fry at 325 for 3 minutes per pound plus 5 minutes.

JESUS that sounds good....wonder what a duck would taste like fried this way

Try rubbin with mayo instead of olive oil before u season.....holds the season little better with a better crip outside to hold in the juices.....

You Tube Frozen Fride Turkey.....

Trust me on this, while you have turkey grease going, take a pork loin, inject it with creole butter, coat outside with yellow mustard then season. Fry just like your turkey. THis will be the last time you do a turkey. I did two today and everybody loves them.

This is a little over the top with details but the recipe was a hit last Thanksgiving.

http://therainman.com/Turkey.htm

Make sure it is dry and thawed, rub it off with a few paper towels.
Then rub it down with some of the reserved peanut oil your about to cook it in.
Coat with liberally with tonys
stuff with an onion or 2
325 for 20 minutes a lb.

let rest for 15 or 20 minutes and then serve.
It is best right out of the grease like that.

I "smo-fried" a couple last year, they turned out good. 2 hours on low heat (175 degree) but with heavy smoke. Then deep fried, all above recommendations are great, I make my own butter/creole marinade and use oil and Tony's to get a nice crust on the outside.

What should the internal temp on the turkey be? Never fried one but may give it a try after reading this

I'm definatly going to pick up two pork loins to fry.

I rubbed it down with Mayo and mixed cavenders and tonys and rubbed it down.

made the injection with stick and half of butter, bout 2/3 cups of allegro marindae, few table spoons of red wine, and few dabs of olive oil.

will inject this evening and fry tomorrow.

Most probably know this, but you cant fry a butter ball turkey.