wrote in message
...
On Thu, 26 Nov 2009 16:34:23 -0800 (PST), "JustWaitAFrekinMinute!"
wrote:
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
--
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!
My neighbor fries a turkey a few times a year with no bad experiences
yet but he does do it out in the yard where a fire would be easily
contained. He uses a long stick and him and his son lower the bird in
from both sides. They have a wire loop on the hanger you hold the
turkey on that they push the stick through. It is really pretty slick
and nobody has to get close to the oil.
This guy is fanatic about testing the level with the bird before he
heats up the oil and stuff like that. It looks like way too much
trouble to me.
I have one of those cookers but I just steam crabs in it.
I have a very large cooker. So I can put in 10 Dungeness crabs at a time.
Has a steamer basket which I use to lower and raise the turkey when cooking.
So lower the turkey slowly and I do it out in a dirt part of the garden.
Mostly for summer get together. Today we roasted a 23# Diestel Farms bird.
Very moist, a little underdone from normal, but the oven shut off for some
reason early in the roast. Some onions and celery in the cavity and slab of
bacon on the brest, and some dollops of butter on the brest and thighs.
Fantastic. We got the bird for free as the friends we had over got one free
from work.
http://www.diestelturkey.com/home.htm