Stuffing a turkey with jalapeños before frying?

[LDO]

An uncle did this maybe 35 years ago. It was really good, but I don’t know how many jalapeños or if they were in the turkey the entire time. Has anyone here ever heard of this? The uncle is no longer with us, so I can’t ask him. 

[Ace-Garageguy]

Recipes I've seen for deep-fried turkeys say not to stuff the bird. That's all I got.

Jalapenos might be an entirely different story, but I have no clue.

EDIT: I did come across a reference to inserting jalap slices into slits in the skin, but no specifics.

Edited November 24, 2024 by Ace-Garageguy

[slusher]

If you like Jalapeños then your all set..

[LDO]

Butterball Hotline was no help. I may just wing it. Worst case, I’m out $25 or so.

[KMcc]

My wife and I have been deep frying turkeys for 30 years. My advice is to purchase an injector kit and pump liquid into the turkey.

If you put the peppers in the bird cavity and deep fry it, you'll end up with a bunch of fried peppers floating in the oil that you have to fish out, and the turkey will not be seasoned.

Injector kits usually come with a jar of injection, usually a cajun mix, which is generally spicy.

Google 'Turkey injection recipes with jalapenos' and you'll find something that peaks your interest.

It is similar to french fries: golden on the outside and fluffy inside. When you drop the bird in the oil, the outside will seal the injection inside the bird and saturate the meat with the injection while it cooks.

Make sure that bird is thawed!!! You do not want to introduce water into the hot oil. That is what happened on all those videos you see where people burn their house down. We use peanut oil because it has a higher flash point, and I keep the temperature of the oil around 350Deg to 400Deg.  

It is also a very good idea to put the turkey in the empty pot and fill with water to an inch above the turkey, remove the turkey and put a scratch on the pot at water level and only put oil in up to the scratch. This will also prevent an 'oil boil over'.

Heat oil to 400Deg, when you drop the turkey, the temp. will drop, but should recover to 350Deg after 10 minutes. If not, turn up heat. Watch the turkey the whole time it is in the oil making adjustments to the heat to keep it in the temp. range. Using three minutes per pound, I lift turkey and check the temp. in a breast to see how close it is. The outside will be dark brown. Happy Thanksgiving!

One more thing: If your fryer is the flame type, do yourself a favor and coat the outside bottom half of the pot with liquid dish soap. This will allow you to clean the black soot off the pot with ease.

Edited November 24, 2024 by KMcc

[1930fordpickup]

I think Bill has it right with putting pepper slices under the skin. Plenty of places around the top and bottom  of the bird. 

Just another safety notice about this. The pot of hot oil is a magnet for kids as soon as it gets hot while cooking and until it is time to clean it up. Not sure why 

[NYLIBUD]

🥵🥵🥵🥵💥💥💥💥😳😳😳😳Sounds pretty spicy.