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jpr62902
11-19-2008, 10:40 PM
Tis that time o' year again, and I'll be frying the turkeys. I'm looking for a good marinade recipe for injecting the birds. I've already tried white wine, worcestershire sauce and various store bought marinades. All were okay, but I'm looking for something to make the turkey uber savory. Any ideas?

Doc
11-20-2008, 07:23 AM
I've only deep fried a turkey once. I didn't care for it, so we've had baked turkey each year since then. If someone has a recipe for injecting that makes them savory I'd be willing to try it once again....just not on Thanksgiving. Those plans are already made. Don't want to experiment when we have a big group coming over. We bought a 26 pounder last night. That's a one BIG bird. :D

pirate_girl
11-20-2008, 11:41 AM
Tis that time o' year again, and I'll be frying the turkeys. I'm looking for a good marinade recipe for injecting the birds. I've already tried white wine, worcestershire sauce and various store bought marinades. All were okay, but I'm looking for something to make the turkey uber savory. Any ideas?

Cajun?

CAJUN DEEP FRIED TURKEY


4 oz. liquid garlic
4 oz. liquid onion
4 oz. liquid celery
1 Tbsp. red pepper
2 Tbsp. salt
2 Tbsp. tabasco
1 oz. liquid crab boil or 1 Tbsp. Old Bay Seasoning
1 poultry or meat injector
1 defrosted 10-12 pound turkey
5 gallons Peanut oil

Saute first seven ingredients until salt and pepper are
dissolved. Fill the injector and inject turkey at
breast, wings, drumsticks, thighs and back. Allow to
marinate 24 hours in refrigerator or ice chest.

pirate_girl
11-20-2008, 11:44 AM
1 (16 ounce) bottle Italian dressing
1/2 cup cayenne pepper
1/2 cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder


DIRECTIONS



In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.