Heresy

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Mike, we always brine our turkeys before frying. No problems a'tall.

I rinse them well after removing from the brining bags, pat them dry inside and out with a towel, and let them sit out on a rack for 45 minutes or so before frying them, patting them dry inside and out once more right before they go in the pot.

Keri C
Smokin on Tulsa Time
 
Mike, Last year I fried 30 turkeys for our church thanksgiving dinner. This year we are gonna have to fry 40, we ran out last year! In reguards to your question on injecting, it will give you a better flavor. I did not inject or rub the birds fried at church last year. I found out you can get more birds per cooker before the oil starts to go bad. It seems that maybe the butter in the injection burns in the oil. Although the plain fried bird is really good, when I fry one at home I inject and rub. I prefer a mildler flavor than most people. Now that I have a WSM, I plan on smoking my family bird at home. I get plenty of the fried stuff at church! /infopop/emoticons/icon_smile.gif
 
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