How to inject a turkey with marinade for deep-frying?

First, you need to cut the turkey in half lengthwise. Put the turkey on a cutting board and remove the legs and wings. Set the turkey on a large baking sheet. Using kitchen scissors or a sharp knife, cut the legs and thighs away from the drumsticks You can do this easily by pushing down on the meat with one hand while using the other to hold the bones in place. Once you have the limbs off, place the drumsticks in one pile and the legs and thighs in

How to deep-fry a bone-in turkey with sun-dried tomato?

Have you ever tried deep-fried turkey, but found the skin to be too greasy One way to prevent a greasy skin is to brine the turkey and then deep-fry it. If you’re looking for a delicious way of adding sun-dried tomatoes to your turkey, you can use the brine method as well. First, brine your turkey and then cook it according to the instructions. Afterward, drain the turkey and add one cup of olive oil

How to cook a

If you want to cook a stuffed turkey, you can either stuff the bird before you bread it, or bread it first, then stuff it. The method you choose will have an impact on how your turkey will turn out. If you bread the bird first, your stuffing will be on the outside, which is fine. If you stuff your turkey before breading it, however, you will have a mess on your hands when it comes time to bake it. Bread your turkey, then stuff it and

How to deep-fry a turkey breast with marinade?

The first step is to cut the turkey in half lengthwise. Next, place the turkey in a large baking dish. Add a half to two cups of water and season with salt, black pepper, and any other spices you like. Add the remaining ingredients, cover the baking dish, and let it sit in the refrigerator for 12-24 hours. When you’re ready to cook the turkey, take it out of the refrigerator and drain the water. Put it in a pot and add enough

How to deep-fry a turkey with marinade?

A deep-fried turkey is a much different dish than a roasted turkey and takes some special techniques and care. Before you begin, take the time to properly prepare the turkey, brining the bird if necessary. After the bird is fully thawed, remove the giblets and neck. If you decide to use the neck to flavor the gravy, let it cool completely before snipping it off. Finally, use a sharp knife to cut the legs and thighs into two sections. Now, it�