· The Hot Line - Newsletter
October 2006 Turkey


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In this issue of the Hot Line, we’re going to be talking turkey. Specifically, we’re going to be talking about cooking turkey the way God intended it to be cooked: deep fried. Hmmm mmm. Deep frying the bird has long been a tradition in the American South, but word has spread, and the word is, there’s no better or quicker way to guarantee a moist meat and crackling skin than deep frying. Mind you, the word is also that for first timers the right tools are pretty important and caution is a key ingredient – as is ‘COOK OUTDOORS.’ Always. Now, we’ve heard tell there’s health research out there suggesting deep frying isn’t a good idea (not Atkins, we LOVE Atkins, rest his soul) and apparently there are even people who read that research. Not us. We read flavour research and juiciness research, and all thumbs are way up for deep frying your turkey in that ‘literature.’ So, in celebration of Canadian Thanksgiving, an early one too this year, we’re here to give you all the tips, pointers and tools you could possibly want to keep the family talking turkey from now until Christmas, which is exactly when they’ll be asking you to work your turkey magic all over again.  Happy Grilling, Barbecues Galore


Surely recommending you deep fry your turkey is enough of a tip for this month, but wait, there’s more. A tasty, hidden secret of turkey frying, and that is: Injecting. There’s tools for this too, special injectors, which, all easy gags aside, really do a great job adding juices to your turkey (or any other meat). Here’s a few ‘home-made’ marinade recipes from Grant our North Calgary manager (see below).  If you don’t want to make your own marinade there are plenty of marinades available in the store from Bayou Butter to Hot & Sour that would do just as well. BBQ SAUCE Turn your favorite BBQ sauce into an injectable marinade with this quick and easy recipe. 3 tablespoons melted butter 1/4 cup honey or maple syrup 3 tablespoons BBQ sauce. What ever your favorite is. Any apple based type sauce or a sweeter type bbq sauce is best. (flavour of your choice) 2 tablespoons cider vinegar 1 teaspoons Tabasco/favorite hot sauce. (Non-chunky)  (optional...well no, not really)               



One of the most popular flavours for turkey injection. This sauce will convince newcomers to never cook their turkey in the oven again. 3 tablespoons melted butter 1/3 cup maple syrup 1 tablespoon Worcestershire sauce 2/3 cup chicken stock 3 tablespoons lemon juice 1 tablespoon garlic power 2 teaspoons onion powder 1/2 teaspoon salt 1 teaspoon finely ground black pepper 1 teaspoon Tabasco (optional) DIRECTIONS Mix all ingredients together in a small suacepan over medium heat untill all ingredients are dissolved and well blended. Let cool to room temperature before injecting in the turkey. Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together. Inject the bird about a half an hour before frying – then follow directions for frying turkey below. Both are good for 12-15 pound turkeys.

As for what hardware to use, well, you know where to go. Here are some of the marinade injectors we carry: Stainless Steel Injector This heavy duty all stainless steel injector is for the avid deep fryer or for those who love their turkeys deep fried.  2 oz injector $39.99




Basic Injector


For the beginer this injector works well. The plastic ergonomic handle makes it easy to hold and to inject your meat. 2 oz injector $6.99




Tips & Troubleshooting


&#149 Do not stuff turkeys you plan on frying, it just doesn't work. &#149 Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey. &#149 Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination. &#149 Keep an eye on the time, fried turkeys cook quickly. It only take about 3 minutes per pound. Overcooking is one of the biggest mistakes beginners make. We should know, we cooked our first turkey so much the outside was charred completely black. Surprisingly, the meat inside the burnt shell was still delicious, so know that if you make this mistake, all may not be lost. &#149 Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking. &#149 Never leave the hot oil unattended. &#149 Don't allow children or pets near the cooking area. &#149 Allow oil to cool completely before disposing or storing it. &#149 Just to repeat – don’t EVER try this inside.  That would just be stupid. &#149 Finally, before attempting this at home, sit your family down for some great viewing: the turkey frying disaster at http://www.ul.com/consumers/turkeys.html



So, you’ve thawed, dusted, marinaded and injected the poor bird – the moment is here to FRY THAT BIRD. Here’s a how-to:



Preheat Preheat the oil, this will generally take half an hour. Place the unit outside on a secure surface; concrete is usually recommended. Keep a close eye on the temperature gauge (make sure it is reading the temperature properly). Light the burner and heat the oil until the temperature is between 325 and 350  degrees Fahrenheit.   


Clean Up Before cleaning up allow the oil and burner to cool completely. Filter the oil with either a funnel or a pump and store in safe container for it's next use. Thoroughly clean the pot with soap and water.


Set Up Measure the amount of oil required; generally 3 - 5 liters. Place turkey (while still in packaging) in pot and fill with water until the turkey is completely  submerged. Remove turkey and make a note as to the level of water in the pot.  Empty and dry the pot then fill to the same level with oil. Peanut oil is generally  recommended because of it's high smoking temperature.




Place the turkey in the deep fryer basket. Turn off the burner and wearing protective gloves place the basket and turkey in the oil; there is often oil splatter so use caution. Relight the burner and ensure the temperature goes back up to 325 - 350 degrees. As soon as the turkey is in the oil start the timer. The turkey will need to cook for 3 to 3 1/2 minutes per  pound.


Check the turkey by turning off the burner, hooking the basket at the top of the pot, and inserting a temperature gauge into the breast. The temperature should read 180 degrees. Once the required temperature has been reached let the turkey drain completely while still in the basket over the oil. Move to a platter allow to sit for 20 minutes and then carve, eat and enjoy.





Grant manages our North Calgary Store. He has been with us for a year now and in that time has redesigned the sauce section in our north store introducing tons of new sauces. He has sampled most of the sauces we carry and can recommend the proper sauce for your next meal. His favorite is Night of the Living Barbecue Sauce. Grant loves to cook and although he enjoys the bottled sauces he sometimes makes his own (See the tipster section for couple injectable marinades that he has dreamt up). Known to deep fry a turkey every now and again he also enjoys them barbecued. He is also fond of the stuffing, gravy, and mashed potatoes that go along with most turkey dinners. Grant's family include wife Michelle and their 3 kids, Sam age 10, Skyler age 7, and the newest addition Tyra age 10 months. He is often found cooking for his family on his Broil King Sovereign XL 90 in natural gas. His favorite barbecued food is the Strip Loin and is a true believer that steak should only be cooked on the barbecue.




Certainly without the equipment, you can inject and marinate all you want – you still won’t get a deep fried bird. You’ll need a few more items in your kit to really do the trick. To start with, you’ll need a turkey frying kit.  Most kits consist of a burner element, a big ‘ol pot with lid, a hook or cage to hold the turkey and a high temperature thermometer.  We usually carry two styles of kits.  One has a painted black stand and an aluminum pot and sells for $99.99.  The other is constructed entirely of stainless steel for longevity and sells for $199.99.  The best part about the turkey fryers we sell is the tap on the side of the pot.  It’s essential - and if you’re struggling to figure that out, maybe you have a better idea for how to pour a massive vat of used peanut oil. Right. Get a tap.


There’s some other important items you’ll want to pick up before trying this at home… including a grease mat, because it’s cleaner and it’s also safer when the oil splatters, which it inevitably does. They come in a variety of sizes too.



Next month, we’re talking about heating up your outdoor room. In anticipation, send us a picture of your family enjoying any type of patio heater or outdoor fireplace, and we’ll mail you a $20 gift certificate to use in any of our four stores.


Link of the Month If you want to get into turkey frying, you really need to check out Brian’s belly. That is, the webpage about eating like there’s no tomorrow (which is a distinct possibility looking at the recipes).  http://www.briansbelly.com


Congratulations to this month's winners of a quality three piece tool set:


Daisy Pledge (Calgary South) Terry McCann (Calgary North) K. G. Mason  (Burlington) Kurt Nethersole  (Oakville)


Each month names are randomly drawn to win a quality three piece tool set valued at $79.99.

Claim your prize by stopping by the Barbecues Galore in your area with your photo identification.

Remember, an archive of our past newsletters can be found at www.barbecuesgalore.ca under the Newsletter link. Finally, we want this newsletter thing to be a two-way street. We interrupt your work day with a barbecue missive of miscellany, and you get to call us and have your questions, queries and complaints addressed. Email us at: query@barbecuesgalore.ca

North Calgary 3505 Edmonton Trail NE, Calgary, Alberta 403-250-1558 South Calgary 5875, 9th Street SE, Calgary, Alberta 403-258-4440 Burlington 482 Guelph Line Burlington, Ontario 905-639-0436 Oakville 490 Speers Road Oakville, Ontario 905-844-3224


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