Quote:
Originally Posted by Dueller
350 or a little higher as the oil will cool down dramatically when you drop the bird. 3 mins/pound. IMO injecting is far over rated. Dust bird heavilly with Tony Cachere's Creole seasoning before and after frying. Wrap loosely in foil until served.
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I dust with Tony Cachere's as well, but only before frying.
I like injecting, but I don't insist on it.
I usually do three turkeys/holiday as the oil is about $30 for 3 gallons.
If you brine and fry, it's almost impossible to dry out a turkey.