Marinade Magic: Wet Marinade In A Turkey Fryer

Deep-frying a turkey is a great way to free up oven space and impress your guests with a juicy, tender, and flavourful bird. However, it's important to take safety precautions when deep-frying a turkey, such as ensuring the bird is completely dry before placing it in the hot oil to prevent oil splatter and potential explosions. While brining and injecting marinades can enhance the flavour and moisture of the turkey, it's crucial to follow specific guidelines to avoid safety hazards and achieve the best results. Here's a comprehensive guide to help you master the art of deep-frying a turkey, including tips on marinades and safety precautions.

Marinade ingredients and prep

Injecting a marinade into your turkey delivers flavour and moisture deep into the meat. It also helps to tenderise the meat, resulting in a juicy, tender bird.

Tips for injecting a turkey before frying

• Inject the night before frying to allow the flavours to penetrate the meat.
• Use room-temperature liquid to ensure it injects smoothly without clogging the needle.
• Gently massage the bird after injecting to evenly distribute the marinade.
• Inject 1-3 ounces of marinade per pound of turkey.
• Combine with rubs or brines for a more intense flavour.
• Keep the injection liquid warm so butter or fat stays liquefied.
• Make sure your meat is fully thawed before injecting.
• Use a large-gauge needle so that chunks in your marinade can pass through.
• Watch for leakage and rub any escaping liquid over the skin.

Injection recipes

Brown Sugar Butter Injection

A classic injection recipe with a sweet, creamy butter base infused with brown sugar.

Ingredients:

• Brown sugar
• Butter
• Worcestershire sauce
• Spices
• Citrus

Beer and Butter Injection

Beer and butter create a malty, savoury flavour.

Ingredients:

• Butter
• Beer
• Worcestershire sauce
• Hot sauce
• Spices

Cajun Butter Injection

Cajun seasoning gives this butter injection a bold kick.

Ingredients:

• Butter
• Cajun seasoning

Jalapeño Lime Injection

This tangy, fiery injection will give your turkey a spicy kick.

Ingredients:

• Jalapeño
• Cayenne
• Citrus juice and zest

Creole Garlic Injection

This garlic-forward injection boasts a savory, spicy profile.

Ingredients:

• Onion
• Herbs
• Hot sauce
• Vinegar

Ranch Injection

Recreate the flavours of the classic dip to infuse your turkey with creamy, tangy goodness.

Ingredients:

Ranch seasoning

Apple Juice and Sage Injection

This lighter, less rich injection has a sweet apple flavour with savoury notes.

Ingredients:

• Apple juice
• Sage
• Onion
• Garlic

Brining vs injecting

Brining and injecting are two different methods used to add flavour and moisture to a turkey. Both methods have their own advantages and disadvantages, so choosing between the two depends on your specific needs and preferences. Here is a detailed comparison between brining and injecting to help you decide which technique is best for your "Big Easy Turkey Fryer".

Brining

Brining is a process where meat is soaked in a salt water solution, known as a brine, for a certain period. This technique is often used to add moisture and flavour to lean meats like turkey. There are two main types of brines: wet brines and dry brines. Wet brines are made by dissolving salt and other ingredients, such as sugar, spices, and herbs, in water. The meat is then submerged in this solution for several hours or even days. Dry brining, on the other hand, involves rubbing the salt mixture directly onto the surface of the meat and letting it sit uncovered in the refrigerator.

Advantages of Brining

• Brining helps to tenderise the meat and keep it juicy, resulting in a more flavourful and moist turkey.
• It can be a more affordable option as you don't need to buy additional ingredients like oil or butter.
• Brining can be done ahead of time, making it a convenient option if you're short on time on the day of cooking.

Disadvantages of Brining

• Brining requires advance planning as the meat needs to be submerged in the brine for a significant amount of time, which can take up valuable refrigerator space.
• It can be messy as you need to deal with a large pot of brine and the raw turkey juices that contaminate the brine.
• Wet brines can make the skin of the turkey flabby as they add water to the skin, just like they do to the meat.

Injecting

Injection involves using a needle to inject a flavoured liquid, known as a marinade, directly into the meat. This technique allows you to add flavour and moisture directly into the centre of the meat, resulting in a more evenly seasoned turkey.

Advantages of Injecting

• Injecting allows for more precise flavour distribution as you can control where the marinade goes, ensuring that every bite is flavourful.
• It is a faster process compared to brining as you don't need to wait for the meat to soak in the brine.
• Injecting leaves the skin dry, which is ideal if you want to achieve a crispy, browned skin.

Disadvantages of Injecting

• Injecting can be more expensive as you need to buy additional ingredients like oil or butter to make the marinade.
• It can be intimidating for those who are uncomfortable with needles.
• Injecting may not be suitable for all types of marinades, especially those with larger flavour molecules that don't penetrate the meat effectively.

In conclusion, both brining and injecting have their pros and cons. Brining is a good choice if you want a moist and tender turkey with a more subtle flavour, whereas injecting is ideal if you want a faster method that ensures even flavour distribution and a crispy skin. Ultimately, the decision between brining vs injecting depends on your personal preferences, budget, and time constraints.

Dry rubs

A dry rub is a blend of spices and herbs that is rubbed onto the surface of the turkey. It is an excellent option if you forgot to brine or don't have time to make a wet marinade. A dry rub can be used on its own or in combination with an injection marinade for a more intense flavour.

Ingredients:

• 1 tablespoon coarse kosher salt
• 1 tablespoon chili powder
• 1 tablespoon paprika (smoked or sweet)
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• Cayenne pepper to taste (optional)

Instructions:

• In a small bowl, mix together all the spices until they are well combined.
• Rub the spice blend generously over the surface of the turkey, making sure to get into all the nooks and crannies, and even inside the cavity.
• For best results, apply the dry rub 12-24 hours before frying the turkey. This will allow the flavours to really penetrate the meat.
• If you are using an injection marinade as well, inject the marinade first, then apply the dry rub.
• When you are ready to fry the turkey, blot the surface of the turkey with paper towels to remove any excess moisture, then proceed with frying according to your preferred method.

Cooking times and temperatures

• For a whole turkey, it is recommended to fry for 3-5 minutes per pound. For example, a 15-pound turkey would be fried for approximately 45-75 minutes.
• It is important to monitor the oil temperature to ensure it does not get too hot. A good target temperature range is between 325-375°F (163-191°C).
• When using an injection marinade, it is best to inject the turkey several hours before frying to allow the flavours to penetrate the meat.
• Before frying, pat the turkey dry with paper towels, ensuring there is no moisture left on the surface or inside the cavity. This helps prevent oil splatter and promotes even cooking.
• When frying, use a thermometer to monitor the internal temperature of the turkey. The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh.
• Once the desired temperature is reached, remove the turkey from the oil and let it rest for at least 10-20 minutes before carving. This allows the juices to redistribute and results in a juicier turkey.

Safety tips

Using a wet marinade with a Big Easy Turkey Fryer is possible, but it requires careful preparation to ensure a safe and enjoyable frying experience. Here are some essential safety tips to follow:

• Brining and Marinating: While brining is a popular technique for making juicy and tender turkey, it is not recommended when using a Big Easy Turkey Fryer. Brining adds moisture to the skin, which can lead to skin-burning splatters when the turkey is lowered into the hot oil. Instead, opt for injecting the turkey with a wet marinade and letting it rest uncovered in the refrigerator for a couple of hours to allow excess marinade to leak out.
• Dry the Turkey: Before placing the turkey into the fryer, ensure it is thoroughly dried, including the inside cavity. Pat the turkey with paper towels to remove any moisture. This step is crucial as any remaining moisture can cause the oil to splatter or explode.
• Oil Temperature: Carefully monitor the oil temperature to prevent overheating. Keep the oil temperature at around 325-350°F. If the oil gets too hot, turn off the heat source and allow it to cool down slightly before proceeding.
• Lowering the Turkey: When lowering the turkey into the hot oil, use the hook or hanger provided with the fryer. Always turn off the burner before slowly lowering the turkey into the oil to avoid any potential splashing or boiling over. Once the turkey is in the oil, you can turn the heat back on.
• Cooking Time: Cook the turkey for approximately 3-5 minutes per pound. Use a meat thermometer to check the internal temperature, which should reach a minimum of 165°F. Remove the turkey from the oil when it reaches the desired temperature and let it rest for about 10-20 minutes before carving.
• Safety Gear: Always wear heat-resistant gloves and long sleeves when handling the turkey and hot oil. Keep a fire extinguisher nearby as an extra precaution.
• Outdoor Use: The Big Easy Turkey Fryer is designed for outdoor use only. Choose a safe, open area away from wind and drafts to set up the fryer.
• Propane: Ensure you have enough propane for the entire cooking process. It is recommended to have a full tank ready to avoid running out of propane midway through cooking.
• Clean-up: Cleaning the fryer can be a challenge due to the large size of the basket and cooking pot. It is advisable to clean the basket while it is still hot, and not to put it in the dishwasher. For the cooking pot, scrub it thoroughly to remove any residue.

Frequently asked questions