Question for you about this old thread. Did you use the Zatarains crab boil for the turkey, and do you still use it? Been reading alot of recipes for turkeys that use the Zatarains in it, and sounds like it would work well for a Turkey. Thanks. Link to old thread.
Doug D
- Thread starter Bryan S
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Doug D
TVWBB Hall of Fame
Yes, that was Zatarain's liquid seafood boil. That was the only time I used it-- after my late friend prepped his deep-fried turkey with it, and I was inspired to try it as a brining seasoning for a smoke-roasted turkey. My turkeys since have been more in keeping with the traditional AB seasonings I first brined with, but it doesn't mean I wouldn't use it again.
Doug D
TVWBB Hall of Fame
My notes from that cook:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I used a gallon of vegetable broth into which I dissolved 1 cup Kosher salt, and 3 Tbsp. of liquid Louisiana Crab Boil. For those of you unfamiliar with the stuff, crab boil is available as either a bag of seasonings to be used in boiling crabs and other seafoods like shrimp and crawfish, or as a convenient liquid concentrate. The seasonings it contains include clove, allspice, pepper, and bay. I placed the bird breast side down into a 3 gallon plastic bucket, and poured in equal amounts of my gallon of brine solution, and of ice water until the bird was completely submerged-- about 1-1/2 gallons combined. I placed the bucket in the refrigerator until just before lighting the Bullet the next day-- a total of about 14 hours. </div></BLOCKQUOTE>
I don't know what quantity or method my friend used on his deep-fried bird.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I used a gallon of vegetable broth into which I dissolved 1 cup Kosher salt, and 3 Tbsp. of liquid Louisiana Crab Boil. For those of you unfamiliar with the stuff, crab boil is available as either a bag of seasonings to be used in boiling crabs and other seafoods like shrimp and crawfish, or as a convenient liquid concentrate. The seasonings it contains include clove, allspice, pepper, and bay. I placed the bird breast side down into a 3 gallon plastic bucket, and poured in equal amounts of my gallon of brine solution, and of ice water until the bird was completely submerged-- about 1-1/2 gallons combined. I placed the bucket in the refrigerator until just before lighting the Bullet the next day-- a total of about 14 hours. </div></BLOCKQUOTE>
I don't know what quantity or method my friend used on his deep-fried bird.