Boaterdude wrote:
Jack Redington wrote:

Reginald P. Smithers III wrote:

Gene Kearns wrote:

On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out
for the better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil


penitration and not be as good.

What does this mean?



It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly
after using it once. I would not save any of the oil.

When frying a turkey I only use peanut oil. Some people use a
combination of cottenseed and peanut, but I like the straight peanut
stuff. You have to use oil that has a very high flash-point due to the
heat required to cook one of these things. Otherwise the results will
be rather spectacular!

Capt Jack R..


Capt, keep in mind that peanut oil is one of the most unhealthy oils to
use. I think it is pushed so much due to the high flashpoint (although
I don't know what that temp is off hand). I only use Canola oil and
cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll
start smoking, and at that point, it's no good.

-Jim

Thanks Jim:

I will keep that in mind. But since I only do this a couple of times a
year I am not sure I will change my MO. But then again if I find Canola
oil in bulk I might give it a try.

Cheers!

Capt Jack R.