The family has asked me to deep fry the turkey this year instead of smoking it. I’ve read Meathead’s cautions about injecting, but I would like member’s thoughts on wet-brining vs dry brining vs no brine. Also any thoughts on putting rub under the skin ( I was thinking about using Meathead’s Simon and Garfunkel Rub)? Also, any difference in taste in deep frying vs putting it on the Weber Rotisserie? As always, I appreciate all comments!
The OmegaDog
Depends`on whether it's a fresh turkey or something processed like a butterball that already had a "brine" added.
Most cryovaced turkeys will have some kind of "brine in it to preserve it so when I wet brine a turkey I make up my witches brew wet brine with a lot less salt than it calls for so as to not get an oversalted boid. Only wet brine overnight also.
Only put a covering of dry rub on the skin although I add a bit more sage than usual.
Never tried putting anything under the skin or injecting so will not comment on that practice.
Pretty much go with Malcom Reed's method of smoking a turkey, its never let me down.
I’ve Looked into wet brining my bird too but after reading various articles I won’t. In the end the cons outweigh the pros. I’m smoking my bird again. It’s only got a 4% solution added so I’ll add some salt to dry brine. I want to mix it up this year too and try something other than the Simon and Garfunkel rub. I do inject my turkey with melted butter and added some ancho powder as well. Maybe I’ll skip the injection and just coat the thing in butter. Not sure yet.
Guys - he's deep frying. Not smoking. So I'd imagine at least some of the concern is with the extra water from the brine?
In any event, I think you're fine to wet or dry brine although with wet I'd want to then remove it, pat dry and let it dry further in the refrigerator. You do NOT want to drop a dripping wet bird in hot oil. That way lies fire and death (or at least nasty burns)
....he did ask about using a Weber rotisserie....
Your so right, dripping water or any excess water in hot oil is a sure trip to the burn unit.
Few years ago a guy around the corner burned his house down cooking with oil in the garage. Insurance fixed it but he was out for the best part of 2maybe more years.
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I've done a TON of deep fried Turkeys over the years and they are really good!! IMO I would forgo any seasoning on the outside.....most of it will end up coming off in the hot oil and burning so just save it. I've been known to sprinkle it on as soon as i take the bird out of the hot oil though.
I've injected and brined with no major issues other than if using a butter based injection it has a good chance of leaving pockets of butter within the meat???
I would recommend brining it, then adding a little seasoning up under the skin too, not a ton but a little just before frying.
Is there an issue of oil getting under the skin if you season under the skin? I would think that would cause the skin to burn (since it’s now being cooked on both sides) before the meat is done. Or am I overthinking things?
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I’ve only ever butter injected turkeys for frying. A brother in law loves fried turkey so I usually do one fried and one smoked. If it’s a large group I’ll do two smoked and one fried.
I’m in a similar boat, going to be deep frying my first turkey. I don’t have injection tools, so that’s out. I’m a little leery of a dry brine, because I usually put that under the skin, which loosens the skin. I’m thinking a looser skin will allow oil to go between the skin and meat, which I’m thinking will at least burn the skin before the meat is cooked. I’m also not crazy about putting a rub on the outside of the skin, as I figure some of that will at least wash off into the oil, and I’m trying to make the oil last as long as possible (that stuff is expensive!). Sooo, I’m going to wet brine the bird Wed night. Thurs morning I’ll take it out, dry it off as much as possible, and let it further dry out in our garage sink (it’ll be cold in there, so it should be fine for a few hours). Would probably be better to move everything up a day and let dry out in the fridge, but I’m not sure the bird will be thawed by then.
That’s my plan and I’m sticking to it (unless someone else can convince me otherwise)!!
Don't over think it!!! I've taken my right from the fridge, after injecting it and straight into the hot oil. Just be smart and don't drop it in the oil, dunk it a little at a time and raise it out, repeat until it doesn't bubble to much. I cook mine between 325-375 for 3 mins a pound.
Add some rub under the skin, just don't use a rub with a high sugar content or it will burn for sure!!
Thanks to all!! After reading all the responses, I think that I’m going with Dadof3Illinois method. The plan right now is to wet brine overnight, allow to dry for 3-4 hours in cold garage sink, then deep fry with the plan of sprinkling on some rub of the hot bird when it’s just out of the oil. Decided not to rotisserie at the family’s insistence! Thanks again to all and again, THIS IS THE FORUM TO GET ANSWERS AND GREAT ADVICE!!
The OmegaDog
I don't wet brine anything. We usually smoke and fry a turkey or have just fried and they always come out great. Excessive moisture and 350 degree oil don't get along very well.
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