BBQ Central Forums

[Keith F]

Just a couple of thoughts.

Brining is good when frying.
Inject a mix of 50%butter 50%your choice of beer,wine,stock, ect. and your best spice mix.
Let the bird sit at room temp for to 30 min before cooking.
The bigger the bird the longer it will take per pound. So for turkeys 12 lbs and under it is about 2.5 min/lb, over 12 lbs is about 3 min/lb and over 16 lbs is around 3.5 min/lb.
Pull the bird when the breast is at 151, Foil for 30 min, Cut Enjoy.

I would not fry a bird over 15 lbs.
Everyone I ever talked to said "Use peanut oil" In the beginning I did and my turkeys tasted like peanuts. When I started using cheap corn/veg oil mix my turkey tasted like turkey.....

Just my $.02 Good Luck