When we first got married I was frying some fries we had in the freezer. I wasn't paying attention when I emptied the bag in the oil because there was a lot of ice that accumulated at the bottom of the bag. Fast forward a few seconds to oil bubbling out of the fryer onto the counter and floor and Batty screaming for Bama (who was outside) while sitting on the counter. No fire. No damage. Just a slick tile floor. Didn't even get to call the fire department and have hot firemen come to my rescue. :nope:
If you haven't fried one before, you need to know how much oil to put in the pot. Put too much oil and it will spill over creating an inferno.
I'll just be sure to put the burner over one of those massive November ant piles. I've got the cooking process down. Just want a tasty bird.
Here's the recipe the in-lawz sent me. One thing stands out, no butter. Needed: 1 – Pint size jar 1 – Coffee filter Seasonings: 4 – Tablespoons Salt 2 – Tablespoons Tony Chachere’s Original CREOLE Seasoning 2 - Tablespoons Yellow Prepared Mustard 2 – Tablespoons Cayenne Pepper 2 – Tablespoons Worcestershire Sauce 1 – Tablespoon Tabasco 1 – Tablespoon Celery Salt 1 – Teaspoon Garlic Salt 1 – Teaspoon Lemon & Pepper Salt 48 HOURS (2 days) prior to cooking turkey: Place the seasonings in the pint jar, and then fill ¾ full with HOT water. Mix the ingredients thoroughly, let stand for 30 minutes, and then filter through the coffee filter. Save the residual in the filter. Inject the turkey with 1 cup of the filtered seasoning mix. Re-mix seasoning residual with the remaining liquid after injecting the turkey. Save this and use as a basting seasoning prior to cooking turkey. Replace turkey in plastic bag and refrigerate.
Sounds way too complicated for something that could be so easy. Just think of the joy and satisfaction when you one up the inlaws with your 5 minute prep time.
Seriously do not do this.^^^^ I've fried well of 50 turkeys and used most of the canned marinades. The creole butter seems to be the most liked. I make my own sometimes using various ingredients that I have around. You have to be careful with adding seasonings to the marinade because they can clog the injector. Only use finely ground seasoning. Here is a pretty good recipe to use as a starting point. Mix the following ingredients and heat the marinade until the margarine melts. * liquid garlic, 2 oz * liquid onion, 2 oz * liquid crab boil, 1 oz * Worcestershire sauce, 2 oz * Tabasco/red pepper sauce, 2 oz * cajun seasoning mix (homemade, Chachere's, Slap Yo Momma, etc), 2 tbs * margarine, 1 stick * yields 13 oz
