For about 15 years I have been deep frying a turkey for Thanksgiving. Alway's noticed the dark meat took longer to cook than the white meat. Also noticed the only thing left after the big day was the dark meat.
This year, I want to fry 2 or 3 breasts only, injected with 3 different flavors. I have alway's used the 350 degree and 3 1/2 minutes per pound rule with great success. My question is, have any of you fellows deep fried a breast only? And if you have, did you reduce the frying time just doing a breast since it takes the dark meat took longer with a whole turkey?
While we're on the subject, anybody have a favorite flavor recipe for injecting a turkey? No matter what flavor I used I alway's injected the turkey the night before and it worked well letting the marinade work it's way into the meat.
I got the whole fam damnily coming and I don't want to screw it up by incinerating the breasts.
This year, I want to fry 2 or 3 breasts only, injected with 3 different flavors. I have alway's used the 350 degree and 3 1/2 minutes per pound rule with great success. My question is, have any of you fellows deep fried a breast only? And if you have, did you reduce the frying time just doing a breast since it takes the dark meat took longer with a whole turkey?
While we're on the subject, anybody have a favorite flavor recipe for injecting a turkey? No matter what flavor I used I alway's injected the turkey the night before and it worked well letting the marinade work it's way into the meat.
I got the whole fam damnily coming and I don't want to screw it up by incinerating the breasts.