hey guys, im in charge of deep frying a bird this year for thanksgiving. my roomate has done this in the past but he always had some kind of injectable sauce. i was not able to find any at my local grocery store. Does anybody have a good recipe that is easy to make. im open to suggestions hot or not. i wasn't able to find an abundant amount of options online so i figured this was the next best place.

 

Blend roasted garlic, butter, and italian dressing
Great flavors and you are adding enough fat/flavor to keep it moist

Also don't forget the key points to frying
Constant temp-Keep 325-350 for the entire time
3 min per #
let it rest (tented)for 30 min after you pull it

Enjoy a great bird.
BTW I am trying something new and doing mine on the rotisserie

 

Creole Butter.. haven't tried it but have seen a lot of people recommend it.

Ingredients

* 2 tablespoons kosher salt (DO NOT USE REGULAR SALT! WILL CLOG YOUR INJECTOR)
* 2 teaspoons garlic powder
* 2 teaspoons white pepper (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
* 2 teaspoons cayenne pepper
* 1/2 teaspoon onion powder
* 1 cup melted butter

Directions

1. Melt butter slowly as not to burn.
2. Add rest of ingredients and mix well (I place in a covered bowl and shake vigorously)
3. Inject into your turkey and allow to sit for one hour or more before deep frying.

 

^^ I don't understand how regular salt would clog your injector. It's finer than kosher salt, but that is irrelevant since you are disolving it into the butter. Similar with the pepper - the grind should make more of a difference than the kind of pepper.

Sounds good though.

 

Didn't notice that.. I just copied and pasted that recipe. I plan on trying this with my turkey, but I am not deep frying it, just putting it in the oven

 

thanks guys.. turkey went off without a hitch and was delicious. real big hit at the party.

 

So which injection did you use?

BTW the rotisserie was awesom-moist turkey and crispy skin

 

i used hornyleprachauns recipe only because i really needed some definitive ingredients. i am not the type to just throw stuff together and hope for the best. i used regular salt and i didn't have a problem with clogging. for the second bird i used
1 can of chicken broth
6 tablespoons hot sauce
4 tablespoons of worchestershire sauce
1 teaspoon of garlic powder.
i was a little hesitant of how it tasted initially but once the bird was done it was so juicy.
im gonna have to try a rotisserie next. my buddy has one and it haves about it as well.