Col. Charles K. "Crotchety" Cowdery
"Whiskey Don't Keep."
I might offer the following:
Brine the bird in a mixture as follows (complements of the food network and Alton Brown):
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
Add some cheap bourbon (Southern Comfort might be interesting here as it is a LA spirit, yea I know it isn't bourbon) if you like, I wouldn't add more than a cup or two. and I have substituted water for the stock and would reduce the amount of stock for the bourbon. Also, if you use the bourbon I would add the ginger after tasting ( don't think it would complement the bourbon). (Note: I haven't tried the brine as adjusted here but have brined and roasted or fried a couple of dozen turkeys). One other thing, combine all the ingredients except the ice and water and bring to a boil, taste, add ginger if you like,taste, it will be real salty, pour this into the ice and water to cool the brine, then put the turkey in the brine, in a cooler and leave for 24 hours, checking the temp from time to time to keep under 40 degrees. If the temp approaches 40 degrees, add ice to keep the nasties at bay.
Remove bird, rinse the outside and inside of the bird.
If desired, Inject the bird with Cajun seasoning mixed with bourbon to a syrupy consistency, you don't want it too thick, but not watery either, I would mix this up a couple of days in advance, over medium heat to meld and then cool in the fridge. Taste as you go, should be real intense with the bourbon and the spices fighting for dominance, add water if necessary.
Pat dry and if desired sprinkle the exterior of the bird with the seasoning. Let turkey sit for 15 minutes. Put her in the fryer (OUTSIDE away from the house and trees) with the oil @ 320 but be careful frying turkeys is dangerous business. Cook to 165 in the thigh, don't hit the bone.
I suspect this would be quite tasty, and would consider making some kind of dipping sauce with the bourbon to serve with the turkey to complement. Not sure what here I would do here, need to thin k and experiment.
Last edited by HD FBOY; 06-16-2007 at 09:42.
Brining is apparently the world's worst kept secret.
There isn't a cooking method for poultry that doesn't benefit from some sort of brining.
I smoke turkey breast and brining is the key to keeping that very lean meat moist. (stuffing with an apple and onion and putting bacon under the skin helps)
I even brine fried chicken parts before soaking them in buttermilk and tabasco overnight.
Brine is King!!
Bourbonian of the Year 2006
Comissioned by Paul Patton, 1999
"It ain't the booze that brings me in here, it's the solace it distills"
The secret is out....
We actually use our deep fryer more for big loads of hot wings now than anything else. We get 2 of them going and have a day we call fryfest, when folks can pretty much bring over any type of meat and fry it up. A buddy of mine did a Prime Rib roast...he said it tasted great...
I don't know about a total bourbon marinade...how much sugar is left in a bottle of bourbon. Sugar and hot oil don't mix well. We did an apple juice brined turkey (meant for the smoker) in the deep fryer and it came out looking like a hunk of coal!
Last edited by T47; 06-16-2007 at 22:04.
Try frying a whole fresh ham, to go with the fried turkey. Given time, brines will help most anything. I don't brine Boston Butts or Ribs. I do inject Boston Butts.
pairing a fried bird and whiskey is perhaps a slight cliche, but is delicious nonetheless