Yes you can just brine, dry rub, inject AND OR deep fry this recipe. You’ll find any of all options or one way wonderful.
Should you brine and inject turkey before deep frying?
Advantages of injecting turkey:
Injecting works faster than brining. You can inject the bird immediately before cooking. … Because the liquid is delivered under the skin, the skin tends to come out darker and crisper than that of a brined bird.
Can you inject a turkey then deep fry it?
Absolutely! In fact, I’d even say that it’s necessary! Injecting turkey is a method that flavors meat from the inside, tenderizing it while slowly spreading the flavors through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey brines.
Can you fry a turkey after brining?
Remove the turkey from the brine and pat it dry inside and out with paper towels. … Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.
Does injecting a turkey make it juicier?
Flavor injecting turkey not only adds flavor to the meat but also results in a moist and juicy bird. The flavoring is injected into the meat of the turkey as opposed to rubs that only season the skin. Injecting a turkey with a flavored liquid is a good technique for producing moist, flavorful meat.
Is it OK to brine and inject a turkey?
Yes. You can brine and inject the same turkey, but you have to understand that doing both would leave you exposed to the disadvantages of both processes. Therefore, there’s a level where all of the prep might just be too much.
Can I brine a pre injected turkey?
Use a fresh (i.e. non-frozen) turkey.
The reason for this is that most frozen turkeys are typically injected with a sodium solution to help them freeze well, and brining an already-injected turkey can often result in an inedible bird (I’ve learned this the hard way.) Fresh turkeys are typically not preserved this way.
How much is KFC deep-fried turkey?
We’re talking, of course, about the KFC “Cajun Deep-Fried Turkey,” yours for $59.99 solo or $79.99 with a mess of fixings on the side (gravy counts as a “fixing,” just so you know). Belying the notion of “fast food,” these turkeys require at least a 24-hour advance order and pre-payment.
What oil is best for deep frying a turkey?
Peanut oil is the best oil for deep frying turkey because its high flash point makes it less likely to catch on fire. The best oil for fried turkey should also be low in saturated fat because the turkey will absorb a small amount of oil as it cooks.
Do you have to refrigerate while brining a turkey?
Then place the turkey in the brine and place in the refrigerator. Don’t leave the turkey sitting out at room temperature while brining. … The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
Do brined turkeys cook faster?
NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.
How long should you brine turkey?
Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.