Deep Fried Turkey?

[demtears]

Thank's Boodro for the advice, getting already for the big cook out this saturday! your just in time one of the guy's at work suggested that I use a honey base marinade and injection into the bird. maybe I will stay away from that suggestion and use a mild cajun for injecting the bird.

[dacrazyrn]

Another "many meals at a time" idea. Stuff a chicken inside the turkey and duck inside (or smaller bird-I have used a small pheasant and/or quail) that. The duck also "leaks" fat into the other birds while cooking and is fantastic!! Of course you just add the weight of these to the cooking time of the original turkey.

[madjack]

...a cornish hen works well or use a hot bulk pork sausage for the "3rd" bird
madjack

[IraRat]

What do you stick in the cornish hen?

A parakeet?

And as opposed to creating another post about this, here's a great trick to use for any kind of fowl, but especially duck:

After your bird is totally done, heat up some olive oil real hot, or peanut oil (great asian flavor), and just pour it on the skin. It'll crisp it up real nice.

Of course, forget this if you're already deep-frying the bird.

[Laredo]

The place that made these for sale may have gone the way of much else in the wake of Katrina. There is a Cajun dish called 'turducken'. It involves getting the birds deboned, seasoned, and rolled up one inside the other then roasted or smoked; for Christmas they extended the idea using a suckling pig.

[IraRat]

TThere is a Cajun dish called 'turducken'. It involves getting the birds deboned, seasoned, and rolled up one inside the other then roasted or smoked; for Christmas they extended the idea using a suckling pig.

There is simply nothing more American than THIS dish.

Man, you could launch an entire RESTAURANT around it!!! Requiring 3-day advance reservations!

By the way...

Darrin, how did the bird(s) come out!?

[demtears]

Hey IraRat!
The turkey came out excellent! for my first frying, you couldn't have cooked a better turkey and meal stuck in a kitchen. The open air was about 55-60 deg but good food, good drink and good company made things feel warmer then it was. We injected the bird with a cajun marinade and it worked out well my other buddy's wife's brought everything from squash to stuffing and cranberry. So we had a complete thanksgiving dinner with all the fix'ns my first traditional thanksgiving dinner while camping was a success thank's for asking.

[jgalt]

The place that made these for sale may have gone the way of much else in the wake of Katrina. There is a Cajun dish called 'turducken'. It involves getting the birds deboned, seasoned, and rolled up one inside the other then roasted or smoked; for Christmas they extended the idea using a suckling pig.

I've read an ancient recipe that started with a camel, stuffed in turn with smaller animals - must have been the inspiration for this dish. Almost had camel at my wedding banquet (hump of camel was the actual dish) - unfortunately the restraurant was out!

[IraRat]

Cool, Darrin! I'm going to buy one of those friers this year. If you see my posts above, I never admitted to actually DOING it, although I've always wanted to.

That frier is also great for a steamed clam bake.

And yeah--I heard about that camel thing!

[demtears]

Go for it irarat!
I bought mine to fry my thanksgiving turkey and also for summer party's planning on having a lobster boil and a major chicken wing night! many uses and had a blast using it, and now the friends are more then willing to come over for whatever next big cookout.

[critter]

hey guys,
try this marinate the turkey in texas pete hot sause overnite then drain &fry best turkry ever and its not hot at all just great flavor,by the way texas pete is made in winston salem nc, not texas! and its better than tabasco

[Laredo]

Get yourself a sturdy big cooler and scrub and rinse the inside well.

Now pour in a gallon of iced water.

On the stove in a spaghetti pot bring the following to a boil:

1 quart water
1 cup coarse salt
1/2 cup brown sugar
1/2 cup honey
3 Tbsp dijon mustard
1/3 cup fresh lime juice
1 Tbsp liquid smoke flavoring (I like mesquite)
3 Tbsp onion powder
1 Tbsp garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon red New Mexico chile powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon white pepper
2/3 teaspoon powdered ginger
Six tablespoons fresh sage leaves, chopped
Two tablespoons fresh cilantro leaves, chopped
Six tablespoons fresh rosemary, chopped
Six tablespoons fresh thyme, chopped
Four tablespoons fresh parsley leaves, chopped
1/2 cup red wine vinegar

Simmer five minutes; strain and pour into ice water. Stir well. Add your (thawed, rinsed, giblet packet removed!) turkey. Close cooler and leave
undisturbed at least three hours. Turn turkey over and marinate another
hour to three. Drain, discarding marinade; do not rinse.

Cook as you ordinarily would.

[asianflava]

hey guys,
try this marinate the turkey in texas pete hot sause overnite then drain &fry best turkry ever and its not hot at all just great flavor,by the way texas pete is made in winston salem nc, not texas! and its better than tabasco

I can't find Texas Pete here in Texas. We had it in FL though.

[BrwBier]

At the end, when the turkey is done, we make potato chips to help clear the oil. And when not making turkey we use the burner to make beer. I have some great recipies if anyone is interested.
Brwbier

[Laredo]

Let the oil cool until you can touch the pot.

You can filter the oil (yeah, through a coffee filter!) and reuse it if you filter it and seal it back up in a container pretty quickly (within an hour and a half to two hours, to be safest).