bobmang-deactivated20200704: I might try deep frying it this year now, ya know, after defrosting it somehow. Do i gotta season it before or after I fry it?

conspicuouslad:

My specialty is more baking than cooking/frying, but my guess would be after, since most of it will come off in the oil. Deep frying will pretty much overpower the existing flavor, unless it’s been soaked and infused in the meat.

I should also note that I’ve never actually deep fried a turkey.

Or anything.

Marinate that bitch for a whole 24 hours, mix plenty of seasonings with the flour you coat it with, and fry each piece individually.

The abundance of season means that even if some gets lost in the frier there’s still flavor trapped in the meat. Cooking the meat only is the best option since you can cut it into smaller pieces, which cook faster. If you want whole pieces like drumsticks and wings it’ll be way harder to keep the flavor in, since they’ll need to be in the frier for longer.