Frying turkey has become an increasingly popular cooking method, especially around the holidays It yields an incredibly moist, juicy, and flavorful bird with deliciously crispy skin. But to take your fried turkey to the next level, you need to learn the secret of injecting it with a flavorful marinade before cooking This technique infuses the meat with extra taste and ensures it stays nice and juicy when fried.
In this comprehensive guide, we’ll cover everything you need to know about injecting a turkey before frying, from ideal timing to top marinade recipes. Let’s get started!
Why Inject Your Turkey Before Frying?
Injecting a turkey before cooking allows you to directly infuse flavor deep into the meat. This not only enhances the taste, but also helps keep the turkey moist during frying. The injection liquid permeates the meat, seasoning it from the inside out.
Some of the benefits of injecting before frying include:
- Adds extra flavor that evenly distributes throughout the meat
- Helps retain moisture so the turkey doesn’t dry out
- Tenderizes the meat, resulting in a more succulent texture
- Allows you to easily add seasoning, herbs, broths, etc.
- Takes your fried turkey from basic to gourmet
When is the Best Time to Inject?
I recommend injecting the turkey the night before you plan to fry, but it can be done as soon as 1 hour in advance. I’ve found that the flavor is more intense if you allow it to set overnight in the fridge.
Here is a breakdown of optimal injection times:
- 24 hours before: Best time frame for maximum flavor infusion
- 12 hours before: Great for allowing flavors to meld overnight
- 4-8 hours before: Sufficient time for marinade to penetrate meat
- 1 hour before: Minimum time needed for infusion of flavor
The longer you can marinate with the injection, the better. But even just 60 minutes makes a noticeable difference compared to no injection at all.
How to Inject a Turkey for Frying
Before injecting, make sure your turkey is fully thawed. Then pat the outside dry, as any moisture can cause hot oil to splatter during frying.
Next, prepare your injection marinade. Options include broth, melted butter, fruit juices, vinegar, olive oil, wine, and homemade spice blends. Get creative and use flavors you enjoy!
Then, load the injection marinade into a turkey injector, which looks like a large hypodermic needle. Insert the injector about 2 inches deep into the thickest parts of the breast, thighs, and drumsticks. Slowly press the plunger to release the marinade into the meat.
Be careful not to over-inject, as too much liquid can cause hot oil to splatter dangerously. As a general rule, inject 1 ounce of liquid per pound of turkey. Refrigerate after injecting and fry as desired.
Pro turkey injecting tips:
- Inject marinade slowly to prevent splatter leaks
- Wipe away excess marinade from injection holes
- Inject into the deep muscle, not just under the skin
- Recap injection holes with sealing glue to prevent leaks
- Refrigerate for at least 1 hour post-injection before frying
5 Best Marinade Injection Recipes
From basic broths to gourmet flavors, here are 5 delicious marinade options to inject your turkey with:
1. Classic Herb Butter
The rich flavor of melted butter with lemon, garlic, rosemary, and thyme. A simple way to add moisture and taste.
2. Brown Sugar Bourbon
For sweetness and a kick, combine brown sugar, bourbon, maple syrup, cayenne, garlic, and black pepper.
3. Citrus Soy Glaze
Mix soy sauce, orange juice, sesame oil, rice vinegar, ginger, and garlic for a tangy Asian-inspired marinade.
**4. Creole Cajun Spices **
Capture the flavor of New Orleans with a marinade of Cajun seasoning, hot sauce, bell peppers, onion, celery, and chicken broth.
5. Apple Cider Infusion
For a fruity twist, inject apple cider, apple cider vinegar, cinnamon, allspice, and cloves.
Feel free to customize your own marinade with your favorite flavors and spices! Get creative.
Tips for Frying Your Injected Turkey
Here are some key tips to fry your marinated turkey to crispy, golden brown perfection:
- Heat oil to 350°F – 375°F for optimal frying temperature
- Use a thermometer to monitor oil temp continuously
- Carefully lower turkey into hot oil using a frying rig
- Fry for approximately 3-4 minutes per pound
- Double check internal temp before removing (165°F thigh, 175°F breast)
- Allow turkey to rest 20+ minutes before slicing into it
Take proper safety precautions, never leave the fryer unattended, and be prepared with a fire extinguisher just in case.
Get Perfectly Fried Turkey Every Time
Learning how to properly inject a turkey before frying makes all the difference in flavor, texture, and moisture. With the right technique and a delicious homemade marinade, you’ll get phenomenally juicy, tender turkey with an extra kick of flavor.
Be sure to inject at least 1 hour in advance, but optimally the day before cooking. Customize your marinade, allowing time for the flavors to permeate the meat before frying. Follow these tips and you’ll have the star of the table this holiday season. Enjoy your incredible fried turkey!
We consulted experts to come up with a guide for safe and successful turkey frying in your back yard.
Editor’s note: This article first appeared in The Dallas Morning News on Nov. 15, 2000.
John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. Its an outdoor job, and that suits the retired rancher just fine. But what prods Mr. Bass to fry isnt mere love of outdoor cooking. Its the results.Advertisement
“Its unbelievably moist and not at all greasy,” says Mr. Bass. “The peanut oil gives the turkey a slightly nutty flavor.”Advertisement
The latest food and drink reviews, recipes and info on the D-FW food scene.
Or with: GoogleFacebook
By signing up you agree to our Terms of Service and Privacy Policy
Dallas has been buying Cajun fried turkeys for several years. Now, more people are tackling the job at home; even Dillards sells the gear for frying a turkey.
We spent an afternoon watching Mr. Bass fry turkeys — a valuable lesson, because this type of cooking can be dangerous. We consulted other experts as well, to come up with a guide for safe and successful turkey frying in your back yard.Advertisement
Where to fry safely
Frying a turkey isnt hard. The only prerequisite is being a stickler for safety. Since frying involves a high-powered burner and gallons of hot oil, it must be done outdoors, away from children, pets and flammable products. Mr. Bass fries his turkey on the back patio – and hes got the grease stains in the concrete to prove it.AdvertisementAdvertisement
To avoid grease stains, cover a 5×5 area of the patio or deck with cardboard, says Greg Garofalo, manager of Barbeques Galore on Lovers Lane. “Place the burner in the center of the cardboard and it will hold it down, unless its a real windy day,” he says. If it is gusty, anchor the corners with rocks.
If it rains, scrap the project unless you have a covered patio. “It should have a minimum of a 10-foot-high ceiling and at least two open sides for proper ventilation,” Mr. Garofalo says.
Under no circumstances should you bring the project indoors. “Thats a good way to catch your house on fire,” says Mr. Bass. And dont even think about using your garage: Its potentially the most dangerous spot.Advertisement
Use special turkey-frying equipment to avoid accidents. Heres what youll need:
A 130,000 to 165,000 BTU burner: A high-powered burner is necessary to heat the oil.
A large, narrow fryer-steamer pot: This is the most oil-efficient, economical option. Heres how to choose the right size pot:Advertisement
- 26-quart: for frying a 12- to 14-pound turkey
- 34-quart: for frying a 14- to 20-pound turkey
- 40-quart: for turkeys larger than 20 pounds.
Some people use a deep cast-iron pot or kettle, but these use more oil since they are wider. If you have one, it should be deep enough to accommodate the turkey on a stand, with room for oil to cover it and several inches of clearance for oil bubbling up as it heats.
Turkey stand and lifter: These are usually sold together. They enable you to safely transfer the turkey into and out of the pot, without dropping it into the hot oil. Some people use the steamer baskets that come with the large steamer-fryer pots, but theres no easy way to remove the turkey without risking dropping it.Advertisement
Long-stemmed, clip-on deep-fry thermometer: This should be at least 12 inches long. They are sold both individually and in kits along with the fryer pot, turkey stand and lifter.
Injector: This is a syringe used for injecting flavored marinade into the turkey meat. You dont have to inject a turkey to fry it, but it adds flavor.
Heavy-duty leather work gloves: A must, since equipment gets skin-blistering hot, and grease may splatter on your hands. Cotton gloves arent sufficient protection.
Instant-read meat thermometer: Unless you have lots of experience, using a thermometer is the best way to confirm doneness.
When should you inject a turkey before frying?
FAQ
How far in advance should you inject a turkey before frying?
How long before cooking do you inject a turkey?
How to prep turkey for deep frying?
Should I let my turkey sit out before deep frying?
Can you inject a Turkey before cooking?
After injecting the turkey, rub it with your favorite dry rub to add even more flavor. Then stick that bird back in the fridge and let it sit until you’re ready to cook it—you can inject it up to 36 hours ahead. This is a great injection for any kind of poultry, not just turkey.
Should you inject a Turkey the night before?
We think injecting the turkey the night before is a good idea. It will give the injection time to do its work—and as a bonus, you’ll have more time to spare on the day of the smoke. It’s best to inject turkey about 12 hours in advance. This provides the meat with just the right amount of moisture and savory flavor without overdoing it.
When should you inject a frozen turkey?
For instance, inject the turkey about 5 minutes to a day in advance if you’re frying. If you’re smoking it, inject it up to 24 hours beforehand. Before diving into the injection process, it’s essential to properly thaw your frozen turkey.
How to deep fry Turkey injection?
Here are a few tips for deep frying turkey injection: * Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit. * Don’t overcrowd the pot or deep fryer. This will prevent the turkey from cooking evenly. 3. Recipes for deep fry turkey injection