TEXARKANA MAGAZINE
Whole Bird Prep—Andrew
The key to perfect results lies in planning ahead, using the right equipment, and following each step carefully. When done correctly, the process can turn a holiday meal into an unforgettable experience. Preparation begins with selecting the right turkey—preferably between 10 and 14 pounds, as larger birds can be difficult to fry evenly. The turkey must be completely thawed (these birds took about four days in the refrigerator to thaw completely) and then it is ready for the brine. The brining of the bird is not a necessary step, but it adds a lot of flavor and tenderness to the meat. For this turkey fry, the Bayou Brine by Chef J’s BBQ Provisions was the brine of choice. It is locally available at Ace Hardware. Just follow the instructions on the package and let soak for 12-24 hours, depending on the size of your bird. After removing your bird from the brine, it’s important to pat dry and let the cavity drain entirely. Remember, oil and water do not mix, and you are about to submerge this thing in a lot of oil! After the bird is dry, it is time to add the injection and the dry rub seasoning. This year, we used Tony Chachere’s Creole Style Injectable Butter. Shake the bottle well, pour it into a bowl, and use the included syringe to inject this magic marinade into multiple spots throughout the bird. We did four or five spots on each breast, and then a couple in each leg and thigh. After you have used all the injection, rub the excess that drips out all over the bird to serve as a binder for your dry rub. The rub of choice is up to you. My only recommendation would be to steer clear of anything with sugar in it since it will be exposed to high heat for a long period. I used a simple mixture of salt, garlic, pepper and celery salt for the coating of these birds.
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COMMUNITY & CULTURE
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