How Many Deep-Fried thier turkeys yesterday??

[Black Sheep]

I've been doing it for about 10 years now. Using a creole butter injection and a light rub with garlic powder, salt and white pepper. It shames everyone else's turkey and they all end up buying a turkey fryer for the next season

Oh and Happy belated T-day to everyone on AH

[ROX]

I didn't but my hats off to you for doing it!!          

Not many out of Cajun Country know about it.

THE most moist turkey meat on the planet, period.  The hot oil seals in all the juices.

Wish I was at your house yesterday.

[Tac]

Pics or it didn't happen.

[Dichotomy]

^^^^^^

 

[kilo2]

We had 2 deep fried turkeys(lots of people) for our family dinner. The best turkey around.

[BoilerDown]

We're doing it tomorrow at the Old Oaken Bucket football tailgate .

[Tango]

My Mom bought one of these.


http://www.amazon.com/Masterbuilt-20010109-Butterball-Professional-Electric/dp/B002JM1ZMY

I said it won't taste the same as using the traditional fryer outside. I was wrong. It works just as good.

[Pigslilspaz]

Honestly Can't stand a fried bird. Me and my dad smoked one out back, started at around 4-5 in the morning so it would be ready by dinner 

[Reaper90]

Pics or it didn't happen.

Heck, I'll post video if you need it when we fry a few more at Christmas.  

Creole butter injected marinade, allowed to soak in overnight. About 6 hours before frying a healthy rub down inside and out with a concoction of spices, namely garlic powder, onion powder, freshly ground black and white peppers, Tony Cacherie's Creole seasoning, finely ground dried del arbol and New Mexico chile peppers, Emeril's Buyou Blast, sea salt, and Lowry's seasoning salt, all total about 1.5 cups dry seasoning per bird (a lot washes off in the oil, but I like a thick pepper crust on the fried skin).


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