2 Steps to a Better Turkey this Christmas In my eyes, nothing is more succulent than a deep fried turkey -fast to make, perfectly moist, tender, and never greasy. In allhonesty, I really believe that there is no better way to cook aturkey. It has become a tradition at our Thanksgiving feast, andif I even mention the idea of doing a roasted turkey, my guestsstart complaining and asking what is wrong with me.
As I mentioned earlier, a full 13 pound bird can be prepared inthe fryer fast...really fast. Less than an hour in most cases,which is a real blessing when you are preparing the rest of themeal and need a little more oven space. But, there are two stepsthat should be done in advance that may add a bit of time to theprocess, but will ensure an amazing end product.
First off, I can't emphasize enough the importance of a brinesolution. A turkey is extremely lean and will become dry quiteeasily, especially when cooked to manufacturers recommendedtimes and temperatures. Traditionally, brining was used as a wayto preserve meat, but in today's kitchen, brining is reallyabout improving the flavor, texture, and moisture content oflean meats. But as an even better reason, soaking the meat in amoderately salty solution overnight will provide you with a bitof a comfort knowing that brining will help to keep the turkeymoist even if you happen to overcook it a little. I recommendusing a mixture of about 1/2cup brown sugar, and 1 cup of koshersalt for every 1 gallon of water you use. Add the ingredientstogether, stir until well mixed and incorporated, and add yourturkey. Add additional brine to cover the bird completely. Coveryour container and keep it refrigerated for 12 - 16 hours,depending upon the size of the bird. Once the bird
has soaked,remove it from the brine, and rinse the turkey thoroughly toremove any excess salt and to wash away the solution from thevarious cavities, and dry the bird well. Once dry, allow theturkey to sit in the refrigerator uncovered for 1 - 2 hours fora crispier skin.
The next step in prepping the bird is injection. Injecting aturkey allows you to literally fill it with moisture and flavor.By adding about 1 oz of injection marinade per pound of turkey,you will kick up the flavor and moistness factor considerably,which again allows you a little room in the event you overcookthe bird a bit. An injection marinade can consist of pretty muchanything that compliments your meal. One of my favorites is amix of clarified butter, apple cider, garlic (finely minced),
Amazing Pork andPoultry Blend, and white wine. Other things that can be usedin an injection marinade are cajun and poultryseasonings, beer, pineapple juice, and brown sugarsolutions. Once done with injecting, thoroughly coat the skinwith your favorite dry rub andlet marinate for an hour or so before heading to the fryer.
Follow these two steps and I guarantee you a moist, flavorfulturkey. I perform this ritual with any bird or pork product thatI cook and I have yet to be disappointed or have a hungry guestcomplain.
About the author:
Joe Johnson is a founding partner with Caroline's Rub - Fine SpiceCreations, where he is in charge of product promotion anddevelopment, and where he serves as the executive chef.
