someone post some big bird recipies
11-27-2008, 02:56 AM
#23
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Join Date: Jun 2008
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Re: someone post some big bird recipies
Originally Posted by Joseph Davis
I've got mine out on the back porch soaking in a 50/50 brine of sugar and salt. It's going to be ------- delicious. 
spiker and i are coming to visit. better buy another bird.
11-27-2008, 12:03 PM
#26
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Join Date: Apr 2004
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Re: someone post some big bird recipies
fryin with frank:
[quote name='junkyard racer' date='Nov 22 2006, 04:00 AM' post='189350']
im pretty stoked about fryin this turkey tommorow. im a pretty avid 'outdoor cooker' kinda person, love to cook over charcole, love to fry etc, etc...really wish I did it more often than I do, but here in Oki, standing over a hot pit when its already 100deg outside kinda blows. This is my favorite time of the year to cook...heres a little knowledge. I made this thread in reference to this question, I figured more people might wanna know. I worked in a back *** road BBQ shop in NC while stationed there on the weekend more-so for a hobby rather than working there, the owner tought me ALOT of information, and he has many awards for the best BBQ in Eastern Carolina. Former Marine also. With that, heres my little write up of my turkey fryin G2.
yeah, I have a few tips. I've fried more turkeys than I care to think about. 2 years ago, I did aobut 25 birds in 2 days. (preparing, frying, carving, weighing it all out and putting it into pans, yeah, it was a LONG 2 days)
ok, so heres my knowledge on frying a turkey. before we start, make it known that once you have fried turkey, you will never want an oven baked turkey again. be fore-warned. Last year I threw the turkey over charcole and it tasted like ----.
====================================
#1 tip everyone should know when doing a turkey, as soon as it thaws out, cut it open, pull everything out of the inside of the turkey, put the turkey in the pot (legs up) and fill it till the water is just about a half-inch over the legs. Then, pull out the turkey (keeping the water in there, and remeber where the water level is. That is where you will need to fill your oil to. Alot of people just throw in some oil into the pot and totally forget that the turkey is goin to disapate alot of the oil, and when that ***** hot, and it spills over when your putting in the turkey, it could turn into a real disaster real quick. totally ruin a good day. (this is the mistake 99% of the people make when having a grease fire while frying a turkey)
With that.....
after you pull it from the water, pat it dry with paper towels. inside and out
if your going to inject it (I highly recommend) heres how I did mine: (if you didnt, just skip the injection, but remeber for next year)
Seasoning: Cajon. Best flavor you can get from a turkey IMO. Mine is injected with a mixture of some 'cajon seasoning' from sams club, tony chacheries, and this other ---- called 'slap yo mamma' I picked up while in NC. Those are combined and mixed with some melted butter. I injected that. Dont be afraid to fill that ****** up with injection.
Once you inject it, rub the areas where you injected it. Rub it on the outside and that will get the juices flowing through the turkey on the inside. Some is going to squirt out where you stuck the needle in, dont worry about cleaning it up, just let it run.
Then, you will notice the skin will easily sperate from the meat of the turkey. seperate a good portion of it around the neck and legs area with your fingers, and fill that with your favorite seasonings. (I used the same mixture as above except for the butter) stick your hands in there and rub it all around, get it in there really good. (this is a real mess, I usally have someone pour the seasonings into my hands or into the cavities)
Next, just sprinkle the outside with more seasoning making sure you cover the hell out of it. (again, i used the same ---- as above) hit it with some salt and pepper and syran wrap it for turkey day. (throw it in the fridge)
next advice. nothing more than a bird larger than 15lbs. when you get larger than that, the outside gets done alot more than the inside. I did a turkey a couple of years ago, 18pounds and it was pink on the inside, the outside was really really crisp (almost burnt), lost alot of the meat. I found 15# about the largest you wanna do. I have a 14.6# turkey this year.
Cooking times, your booklet probably says 2.5-3min per pound. ---- that, do 3.5min per pound. Especially if you coat the outside of the turkey with seasoning really good...the skin will be real crisp, and the taste is great. Oil temps, a pot full of oil takes a long *** time to heat up. Plan on around 45min for oil to get hot for you. A little shorter if you use a lid and such, but I don't like using a lid. Builds up a gas inside the pot...just not a good idea IMO for the initial warming of the oil. Your manual or thermomoter that the cooker came with probably says anything over 350degrees is dangerous. Also, ---- that. Get your oil to about 370-380 before dropping the turkey in there. Remeber, your turkey is cold, its like sticking a huge icecube inside a hot glass of water. It will decrease the temp of your oil quick. Once the turkey is in the oil, try to maintain as close to 350 degreese as possible. you will have to use the lid on this, put it on for about the first 5min or so to bring the temps back up, take it off to cool the oil etc etc etc...you will just kinda have to get a feel for this. Once your turkey is done, pull it out and set it on something thats ok to get hot and where it can sit for about 5min. let it sit for a few min, and then take it off of the rack. (remeber that rack is metal and has been in hot oil for 30-40min, its hot) I know some people who pull theres out and put it in a cooler for around 30min before carving, they say it helps juice it up a little...ive never done that myself. Dont worry about it getting cold, anything you cook with bones in it, the bones will keep it hot for a long time.
ok, if you need more info, let me know. Thats a pretty decent amount of info, and should get you through your first turkey fryin experience.
One more thing, when putting the turkey into the oil, its going to splatter a little. Be forwarned. this is the water from the turkey getting into the hot oil. this is why I also say to pat your turkey really dry after you pull it out of the water when you measure for the amount of oil to use.
Ohh yeah, and make sure you have PLENTY of propane before starting. Dont as why I tell you this. :huh:
[/quote]
[quote name='junkyard racer' date='Nov 22 2006, 04:00 AM' post='189350']
im pretty stoked about fryin this turkey tommorow. im a pretty avid 'outdoor cooker' kinda person, love to cook over charcole, love to fry etc, etc...really wish I did it more often than I do, but here in Oki, standing over a hot pit when its already 100deg outside kinda blows. This is my favorite time of the year to cook...heres a little knowledge. I made this thread in reference to this question, I figured more people might wanna know. I worked in a back *** road BBQ shop in NC while stationed there on the weekend more-so for a hobby rather than working there, the owner tought me ALOT of information, and he has many awards for the best BBQ in Eastern Carolina. Former Marine also. With that, heres my little write up of my turkey fryin G2.
yeah, I have a few tips. I've fried more turkeys than I care to think about. 2 years ago, I did aobut 25 birds in 2 days. (preparing, frying, carving, weighing it all out and putting it into pans, yeah, it was a LONG 2 days)
ok, so heres my knowledge on frying a turkey. before we start, make it known that once you have fried turkey, you will never want an oven baked turkey again. be fore-warned. Last year I threw the turkey over charcole and it tasted like ----.
====================================
#1 tip everyone should know when doing a turkey, as soon as it thaws out, cut it open, pull everything out of the inside of the turkey, put the turkey in the pot (legs up) and fill it till the water is just about a half-inch over the legs. Then, pull out the turkey (keeping the water in there, and remeber where the water level is. That is where you will need to fill your oil to. Alot of people just throw in some oil into the pot and totally forget that the turkey is goin to disapate alot of the oil, and when that ***** hot, and it spills over when your putting in the turkey, it could turn into a real disaster real quick. totally ruin a good day. (this is the mistake 99% of the people make when having a grease fire while frying a turkey)
With that.....
after you pull it from the water, pat it dry with paper towels. inside and out
if your going to inject it (I highly recommend) heres how I did mine: (if you didnt, just skip the injection, but remeber for next year)
Seasoning: Cajon. Best flavor you can get from a turkey IMO. Mine is injected with a mixture of some 'cajon seasoning' from sams club, tony chacheries, and this other ---- called 'slap yo mamma' I picked up while in NC. Those are combined and mixed with some melted butter. I injected that. Dont be afraid to fill that ****** up with injection.
Once you inject it, rub the areas where you injected it. Rub it on the outside and that will get the juices flowing through the turkey on the inside. Some is going to squirt out where you stuck the needle in, dont worry about cleaning it up, just let it run.
Then, you will notice the skin will easily sperate from the meat of the turkey. seperate a good portion of it around the neck and legs area with your fingers, and fill that with your favorite seasonings. (I used the same mixture as above except for the butter) stick your hands in there and rub it all around, get it in there really good. (this is a real mess, I usally have someone pour the seasonings into my hands or into the cavities)
Next, just sprinkle the outside with more seasoning making sure you cover the hell out of it. (again, i used the same ---- as above) hit it with some salt and pepper and syran wrap it for turkey day. (throw it in the fridge)
next advice. nothing more than a bird larger than 15lbs. when you get larger than that, the outside gets done alot more than the inside. I did a turkey a couple of years ago, 18pounds and it was pink on the inside, the outside was really really crisp (almost burnt), lost alot of the meat. I found 15# about the largest you wanna do. I have a 14.6# turkey this year.
Cooking times, your booklet probably says 2.5-3min per pound. ---- that, do 3.5min per pound. Especially if you coat the outside of the turkey with seasoning really good...the skin will be real crisp, and the taste is great. Oil temps, a pot full of oil takes a long *** time to heat up. Plan on around 45min for oil to get hot for you. A little shorter if you use a lid and such, but I don't like using a lid. Builds up a gas inside the pot...just not a good idea IMO for the initial warming of the oil. Your manual or thermomoter that the cooker came with probably says anything over 350degrees is dangerous. Also, ---- that. Get your oil to about 370-380 before dropping the turkey in there. Remeber, your turkey is cold, its like sticking a huge icecube inside a hot glass of water. It will decrease the temp of your oil quick. Once the turkey is in the oil, try to maintain as close to 350 degreese as possible. you will have to use the lid on this, put it on for about the first 5min or so to bring the temps back up, take it off to cool the oil etc etc etc...you will just kinda have to get a feel for this. Once your turkey is done, pull it out and set it on something thats ok to get hot and where it can sit for about 5min. let it sit for a few min, and then take it off of the rack. (remeber that rack is metal and has been in hot oil for 30-40min, its hot) I know some people who pull theres out and put it in a cooler for around 30min before carving, they say it helps juice it up a little...ive never done that myself. Dont worry about it getting cold, anything you cook with bones in it, the bones will keep it hot for a long time.
ok, if you need more info, let me know. Thats a pretty decent amount of info, and should get you through your first turkey fryin experience.
One more thing, when putting the turkey into the oil, its going to splatter a little. Be forwarned. this is the water from the turkey getting into the hot oil. this is why I also say to pat your turkey really dry after you pull it out of the water when you measure for the amount of oil to use.
Ohh yeah, and make sure you have PLENTY of propane before starting. Dont as why I tell you this. :huh:
[/quote]
11-27-2008, 01:43 PM
#28
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Join Date: Nov 2005
Posts: 0
Re: someone post some big bird recipies
Originally Posted by bikewrench
I'll be frying a turkey.
Its good stuff.
I pull it apart when its cool enough to handle, then mix in squeeze butter and Lawery's seasoning salt.
Its good stuff.
I pull it apart when its cool enough to handle, then mix in squeeze butter and Lawery's seasoning salt.
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