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Discussion Starter · #1 ·
I've watched all the Youtube vids, now I'm ready for some professional NJH advice.

What marinades does everyone use?

Any safety pointers?
 

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beer, worchester sauce, butter, and tabasco melt in a pot... inject it....make sure its thaw///

Just a heads up... make sure you mark your oil line.... start with 2 gallons of water and drop your bird in.. Keep track of how much water you use and then use that much oil

Dry off the bird and fry it at a constant 350
 

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Discussion Starter · #4 ·
So let's say the bird isn't totally thawed..... how can I speed that up?

a 5gal pail (clean) with water maybe... overnight?
 

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remember - the volume of oil expands when heated. You can speed up the thawing by soaking bird in water.
 

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make sure the bird is thawed completely stuff the cavity with a roll of paper towels tonight then remove before you fry I also put the turkey on the lowering rack and place it in the frying pot then fill it with water then I take out the turkey and mark the water level with a crayon or piece of masking tape or something that will come off easily that will be your oil level do not go over that line, finally I add the oil then heat it and wear a full face splatter guard an apron and a pair of my welding gloves and slowly slowly lower the turkey into the oil
you will see the temp drop sharply you'll need to slowly bring it back up if you go too quickly you run the risk having oil splatter out the top also be sure to perform this entire operation away from your house, garage, or anything that will burn
Happy Thanksgiving
 

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I have had mine in the brine since Monday. It also will make sure it is thawed. I do it in the fry pot.

Brine = Season All, rosemary, sirachia

Fill water/brine to level you want the oil to be when you fry.
When you take out the turkey to DRY IT, you can mark the level to fill the oil to.

I have done a few of these bad boys and they are awesome.

just remember 3-4 mins per pound
 

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Discussion Starter · #11 ·
Video cam will be rolling, don't worry. I wish Cabela's sold a fryer big enough for my mother in law, but just her mouth could fill a 6 gallon pot.

Thanks for the advice!
 

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a good injection is 4 12oz bottles of a full flavor beer(not girls light or any bud product) something like guiness or becks octoberfest (if you have any left) has worked well for me. Mix a medium bottle of tabasco sauce. mix well and inject 12 hrs and 6 hrs prior then right before you drop it in. as for rub i use simple salt pepper garlic and some itilian seasoning

its not spicy but has good flavor and the skin is delicious too
 

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Forget the rubs, injections, etc.
You must, must, must brine.
What I use:
Salt (alot of it)
Pepper/peppercorns
Herbs de Provence
Water
Orange juice
Brine for at least a full day, 2 or 3 days is better.
Before frying, take it out several hours earlier and make sure to get it to room temp and dry. Pat it down with paper towels, inside and out.

To thaw it quickly, you need to drop it into cool water. If in the sink, or a 5 gal. bucket, change the water every 30 minutes. I use the bathtub, changing the water every 3-4 hours. Or you could go to the store and buy a fresh turkey.
 

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please do it outside... lol away from anything flammable I would do it in the driveway
 

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I would absolutely brine the turkey (ie: soak it in a water bath with spices etc) over night. And make sure you have the fire extinguisher and oven mitts on hand.
 
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