SUCCULENT DEEP-FRIED POULTRY RECIPES each with it's own INJECTOR FLAVOR

This article first appeared in the Avery Post on November 21st, 2001. I made up all of the injector flavors and each one has become a favorite over the years of friends who love deep frying their birds. Enjoy!

If you have never before partaken of a dee-fried turkey, you have definitely missed out. Years ago we replaced our traditional roasted turkey with a succulent deep-fried Cajun version of "The Bird" and we have never looked back. The flesh is tender, tasty and juicy, while the outside boasts a golden brown, crispy crust which is achieved only by the deep-fry method. Don't plan on any leftovers, for unlike the roasted bird which always has plenty, the deep-fried version will assuredly be picked clean to the bone. One taste and the eater is hooked for life. You keep gravitating back to it just like a moth to the flame.

There are rules to follow when deep-frying a turkey or any other poultry or meats for that matter.

#1. Take it outside on the ground. Never try to do it inside or even out on the deck. The hot oil can be very volatile. Believe me I know! I have had my eyebrows singed before, and I was lucky it did not fry my entire head.
#2. Keep the kids and the pets away from the cooking area during the duration of the Fry.
#3. Invest in a turkey cooker. You can buy the entire outfit for less than a $100.00 at outdoor speciality shops, that big retail store we all navigate towards, or keep your tax dollars in the county and go to Christa's Country Corner down Pineola way.
#4. Have your bird ready. That means it should be dry with no moisture remaining on it. You can either inject it prior to frying or do it ahead of time (8 to 36 hours). This method allows for a more flavorful marination. Have your oil ready. never let it get above 350 degrees. Peanut oil is the best oil to use. We have used canola oil as well. If you have never cooked one before and are not sure of how much oil to put in the pot, then try this method. Put your unmarinated turkey in the pot, cover it with water 2 to 3 inches above the bird, then measure the amount of water it took. This will be how much oil you will need. You can strain and reuse the oil as well.
#5. The rule of thumb for the cooking time is 3 to 4 minutes per pound. A 10 to 15 pound turkey is ideal. Never try to do one larger than 15 pounds. If you are planning on a crowd, you had better do two birds. Remember the gravitation thing.

So now for the recipes. In the grocery stores, you can purchase Cajun and other flavored marinades which come with an injector. These, in my opinion, are over priced. If you buy one of these, save the injector; and then make your own marinades. I've been experimenting with them for years, and these are some of my favorites. You don't have to always do a turkey. Try the Sunday roaster or Cornish hens. They are all delicious.

SUNDAY ROASTER with LEMON-LIME INJECTOR

The Sunday roaster will be the fat-est hen in the meat counter. Inject it with the Lemon-Lime Marinade; then allow it to sit in the refrigerator for at least 24 hours. Serve the deep-Fried Roaster with green field peas and mashed potatoes.

the fresh juice from 1 lemon and 2 limes
1 teaspoon each of freshly grated lemon and lime rind
1 tablespoon white wine vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
2 cloves finely chopped garlic
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
2 tablespoons honey

Combine all ingredients with a wire whisk. Allow to stand at room temperature for several hours to combine flavors. Strain through a sieve before injecting into poultry.

CHINATOWN TURKEY

Use a 10 to 12 pound turkey for this recipe. Inject with the marinade; then allow to stand at room temperature for a couple of hours before frying. Accompany with a shrimp sauce, a pot of greens and a bowl of either Egg Drop or Won Ton Soup.

1 1/2 teaspoons dry mustard
3/4 teaspoon powdered ginger
1/2 teaspoon cayenne pepper
3 teaspoons soy sauce
3 tablespoons sugar
1 1/2 tablespoons toasted sesame oil
1/2 cup canola oil
1/2 cup rice wine vinegar

Combine all ingredients with a whisk.

CORNISH HENS with a WALNUT & RED WINE INJECTOR

The nut and wine injector needs to be made at least a day and up to two days ahead of time for the flavors to blend. This makes a wonderful dinner for two. Watch carefully. They will be done before you know it. Serve on a bed of wild rice with a side of candied carrots.

1/2 cup canola oil
1 cup walnut pieces
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup red wine vinegar

Heat oil over medium-high heat in skillet. Add nuts and saute for 3 to 4 minutes just until lightly browned. Do not burn or you will have to start over. With a slotted spoon, transfer nuts to a paper towel lined plate to drain. Remove skillet from heat and allow to cool. When cooled, transfer to a jar with a tight fitting lid. Add remaining ingredients, and shake to blend. Allow for the flavors to blend before injecting into the hens. Strain prior to using.

TURKEY BREAST with a SWEET & SOUR INJECTOR

A turkey breast takes less time than the whole turkey and since it contains less fat, be sure to not overcook it or it will dry out. Serve this delicious sweet and sour version with green beans and grilled or baked fresh pineapple slices which have been coated with butter and maple syrup.

1/2 cup sugar
1/2 cup honey
1/2 cup apple cider vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped onion
1 teaspoon each of dry mustard, paprika and salt
1 cup peanut oil

Combine all ingredients, beating well. Allow to stand at room temperature for several hours before using. Strain out the onions prior to injecting.

"Let us be thankful that there still is sunshine, that we still can glimpse the blue of the sky and in our onward way, continue to look up. Let us be thankful for friends with kindly smile and cheerful words. This is a time for grateful Thanksgiving!"~anon