The best way to season your turkey, or any other large piece
of meat, is with an injector and a spicy sauce (recipe for sauce below). Use at
least 1/2 oz. of sauce per pound of turkey (1 oz per pound is what we use),
making sure to inject the sauce deeply and evenly. You should also season the
turkey inside and out with seasoning such as salt, black pepper, cayenne or red
pepper, garlic powder, onion powder, and celery salt(Tony's Chachers Creole
seasoning works well). Much of the seasoning applied to the outside of the
turkey will wash off during cooking, so don't be conservative when applying
seasoning. We usually try to season the turkey the night before our cookout,
this seems to allow the seasoning to work better.
Preheat your cooking oil to 325 degrees F. Dry turkey with paper towels
both inside and out to reduce the danger of splashing oil. Place the turkey on
turkey frying stand, breast down, and lower the stand slowly and carefully into
the hot oil. We have found by partially dipping the turkey in the oil and
lifting it out several times helps remove the excess water and reduce splashing
oil. We usually cook smaller turkeys (10#-12# or less) about four minutes per
pound and larger birds about five minutes per pound. Make sure that the bird is
completely submerged in oil.
Once you have everything in place to deep fry
turkeys, it is very easy to cook more than one turkey. Make a social event out
of it and cook for friends and relatives. Everyone will enjoy both the cooking
and the eating.
Basting/Injecting Sauce Recipe
1 Quart of water 1/2 cup salt
1 oz. pepper sauce(La red hot) 3 oz. Worcestershire sauce
1 teaspoon garlic powder 1 1/2 oz. garlic juice
1 1/2 oz. onion juice 1 teaspoon meat tenderizer
Mix all ingredients in sauce pan and
bring to a boil, let simmer for at least 15 minutes, remove from heat and let
cool. This sauce may be used on meat, poultry, or wild game.
You may adjust above seasoning to taste by adding
different spices or varying amounts.
Any left over sauce may be stored for several weeks in the refrigerator.
Some cooks substitute other liquids instead of water. Some of the liquids
substituted for water are beer, Coke, Dr Pepper, and fruit juice(apple,
pineapple, cranberry, etc.) .
** Some people find the 1/2 cup of salt in the above recipe is too much
for their taste.
* When seasoning fowl, puncture skin as few times as possible.
* When seasoning large cuts of meat always inject from the top so the
sauce won't leak out. If you feel it necessary to inject from the side, always
angle needle downward.
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