Thanksgiving coming up -- turkey cooking

[lafinfil]

Whip is correct - if done properly the turkey is no greasy at all.

When the turkey is dropped into the oil it sears the outside so all the juices stay inside
the bird and it steams it from the inside out. The skin is very crispy for those that enjoy that
but the meat is very moist and tender - not greasy.

[RAMd®d]

BBQ'd is my favorite.

Easy to do, delicious, and very moist.

I look forward to Thanksgiving and Christmas every year because my buddy always BBQs a huge bird and I eat very well for several days.

Oh, and there's the Great Pumpkin and Santa, too.

[davester]

lafinfil wrote:
Whip is correct - if done properly the turkey is no greasy at all.

When the turkey is dropped into the oil it sears the outside so all the juices stay inside
the bird and it steams it from the inside out. The skin is very crispy for those that enjoy that
but the meat is very moist and tender - not greasy.

Well that's interesting. I always thought that people deep-fried things in order to get that lovely extra punch of fat that we humans crave. What is the point of deep-frying a turkey then? There are other much easier ways to get a nice crispy skin and a moist and tender inside.

[Filliam H. Muffman]

davester wrote: What is the point of deep-frying a turkey then? There are other much easier ways to get a nice crispy skin and a moist and tender inside.

"A ten pound turkey should take 30-35 minutes."

[freeradical]

I just don't know about this deep frying of a turkey. It sounds like an expensive solution to a problem that doesn't exist.

[davester]

Sounds like 30-35 minutes PLUS the extra cost and extensive extra time in dealing with a ton of used oil, a fryer, fire hazards, and having to either cook it outside or stink up/mess up the house. I still don't see any reason to do it.

[Rolando]

I had one done at popeyes. Give them the turkey defrosted. They soak it a spice mix for 24 hours, then fry it up for you. Delicious! about $25

[Filliam H. Muffman]

Filliam H. Muffman wrote:
It is a bit of a waste to buy a fryer ($50) and oil ($20) and just do it once a year.

I already commented on the cost. There is no stink or mess inside unless someone already is experienced with frying large items and feels comfortable with the risk. Do you barbecue/grill inside? Frying should be not be much different than using a gas grill outside on a patio.

[lafinfil]

OK - davesters not getting invited to our next turkey fry

; -)


As noted at about 3 minutes per pound it;s very quick to cook a few turkeys and serve a large crowd.
We have had parties where we have had 75 people trailing in over the course of the afternoon
and you can just keep throwing another turkey on and have fresh eats. The trickiest part is getting
the first couple done because once you start serving then they get snatched up very quickly.

Cost of equipment was never an issue because my buddy already had the set up - propane burner and stand
and a large cooking pot. Same set up gets used for venison stew feast in the fall and boing large
amounts of corn on the cob for summer parties and lots of other foods.

Also I was being conservative on the oil. You can get quite a few cooking sessions out of it
if you are good about cleaning it and storing it so it doesn't go rancid.

We also let the carnivores that like to eat the skin

: -)

[Doc]

Tips:
http://www.lifewhile.com/food/1800782/detail.html

Tricks:
http://www.youtube.com/watch?v=2ljY0mXuaRE&feature=related

'Interesting that no fryers are UL certified.