On Nov 26, 3:50*pm, "Bill McKee" wrote:
"H the K" wrote in messagenews:_6udnSc5iYa5CJPWnZ2dnUVZ_rCdnZ2d@earth link.com...





On 11/26/09 12:21 AM, CalifBill wrote:
"Don *wrote in message
. ..

"H the *wrote in message
...

http://www.youtube.com/watch?v=2ljY0...layer_embedded

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Didn't The Freak say he was using one this week?

But maybe he is not stupid like some users. *You, on the other hand,
would
probably just drop in the frozen bird to an overfilled pot.

*I* would do no such thing, since I wouldn't fry a turkey in fat under any
circumstances. I like *roasted* turkey and in fact will be roasting one in
the oven in a few hours. I like the scent of the turkey roasting, I like
the deep golden brown skin on the bird, and I like the idea of the bird
*not* soaking up cooking oil.

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting your
time by trying to *communicate* with me through rec.boats, because, well,
you are among the permanent members of my dumbfoch dumpster, and I don't
read the vomit you post, except by accident on occasion. As always, have a
nice, simple-minded day.

Actually the birds are very moist and not greasy. *Maybe the skin, but that
is bad for you anyway.- Hide quoted text -

- Show quoted text -

Yep, just put ours in. Injected with a chipolete lime sause, tastes
great so far just the sause. You have to wipe off the outside of the
bird and any rubs will get in the oil so I don't use rubs till the
last use of the oil. The big keys are to make sure you towel off the
bird real well so it's dry. 2, make sure you cut enough skin from
around the neck and end so there are absolutly no pockets for pressure
to build up in. Three, wear a good glove so you can put it in very
slowly. Mine took probably 90 seconds to slowly submerge it and not
have a gieser too high out of the end. Always put the wings down, and
feet up so he largest and most open cavity is facing upwards so you
don't jet out the neck. Don't panic at any time during the dip, you
must stay in it or come out, by no means drop the bird in and run
After a minute or two, the surface moisture that is left will go and
the "boil" will slow down as you are dipping the bird.

I am about 15 minutes in now, and I am turning down the heat a bit at
a time so it doesn't go above 350 and burn the oil. You do need to
stay with the bird and you do need a long thermomemeter (preferably
with a sliding marker as the oil will splash up and make the thing
hard to see) that you leave in the oil while cooking the bird so you
can monitor the temps. Once the bird starts to really cook, it takes a
lot less gas to keep the temps up, and again, if you burn the oil, it
is ruined the food will taste like crap..

Good luck and Happy Thanksgiving to all of you!