Deep Fat Frying Wild Turkey Questions

[Feathers Rainin]

I shot a turkey this Spring that we are planning on cooking for Thanksgiving. I have been told by a few folks that deep fat frying it is the way to go so that is what I was planning on doing. I have a few questions:

1. When I cleaned the bird I deskinned it. Will it cook okay in the fryer without skin? Does it change the cooking time without skin? When we have cooked domestic turkeys in the fryer they have had skin.

2. Do you suggest a rub, an injection or both? What flavors do you recommend?

3. Do most wild turkeys fit in a typical turkey fryer? We are going to do the water test first but I was just curious because I will need to come up with a game plan if the whole thing won't fit. If I remember right my bird was just under 23 lbs predressed.

4. If anyone has any other general tips on frying them or if you have other recipes that you think taste better please share. Thanks

[DonBo]

Never done this with a wild turkey, but I'm sure it'll be good. Just know that by nature a wild turkey has no fat and will be dryer than a domestic bird. Because of this, I would think that injecting or brining would be a good idea.

I wouldn't be too worried about the size of it. A 23 lb bird probably only gets to be a 15 pounder (or so) by the time it's ready for cooking.

Good luck, let us know how it turned out.

[nobody05]

Figure 4-min a pound with peanut oil. Skin on or off shouldnt make a difference. I inject along with rub seasoning.

[leech~~]

I just did mine last weekend actually to open up some room for more Deer meat. First, I have done one before. The first thing I do is just cut off the wings and dumpsticks and throw them as wild birds are way tougher then ones that do not run and fly everywhere! Some may say to smoke them or something, have at it!

The other things to watch for is the timing, as wild birds do not have the same fat and will get done sooner then the same size store bird. Also, one other thing you will notice is that the deep fry heat will increase near the end since a lot of the water and fat are getting cooked out, so keep a close eye on your heat rising to much and over cooking it so you don't end up with a black ball! Make sure to check it with a meat thermometer when you think it is done because it will look darker but may not be all the way done on the inside. Good luck.

[DonBo]

Make sure to check it with a meat thermometer

Never ever overcook wild game, especially wild turkey. It will go from moist and tender to tough and dry in moments.