Coats and Marinades
Most folks who fry turkeys either inject it with a marinade or give it a coating to help seal it. When you get two Cajuns boasting about which one cooks a better fried turkey, this is usually the bone of contention. If you are just starting out, try the mustard coat first. It’s simple and taste’s great. (Also, I like making my own seasoning but you can't go wrong using Tony Chachere's Original Creole Seasoning.)After you have done this a few times and you feel you have a knack of the thing, see about buying a decent injector, the good folks at Bruce’s Foods sell some great ones, and give it a whirl.
When you have taken the bird out of the brine you inject approximately 4 ounces of marinade into breast. . Insert injector at an angle completely into the meat of each breast and then push plunger down slowly while pulling injector slowly out of breast. Do this at three different points on each side of breast. Repeat this same technique with the thigh and drumstick but using only 2 ounces of marinade or so. Each bird will require about 16 ounces of marinade.
Yellow mustard coating
Ingredients
After you have taken the bird out of the brine and dried it well. Get a couple big glops of yellow mustard in your hands and slaver the entire outside of the bird with it. You want every square centimeter coated yellow. Shake the seasoning over the entire bird and get cooking. |
Beer and honey marinade
Ingredients
Combine all of the ingredients in a food processor or blender and process for about 5 minutes. |
Kleph’s Jagermeister marinade
Ingredients
Combine all of the ingredients in a food processor or blender and process for about 5 minutes. |
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