My father would be proud of me this year as paxtonland preprares to deep fry a turkey for Thanksgiving. I’ve never done a bird this way before, but thanks to Michael who loaned me his fryer, I’ll give it a spin.
I did inject the foul a simple marinade of a mixture of lemon juice (to break down the cellular structure of the meat and accept the spices), garlic (as ever), and black pepper. Didn’t go crazy with the injector, soaked the outside of the foul with the remainder of the mixture. I’ll snap a few pics of the process and progress of the bird. Dinner is at about 7:00 EST.