"Short Wave Sportfishing" wrote in message
...
On Sun, 26 Nov 2006 14:10:23 -0500, JohnH wrote:

On Sun, 26 Nov 2006 05:53:59 GMT, "Calif Bill"
wrote:


"Harry Krause" wrote in message
...
On 11/22/2006 4:51 PM, JimH wrote:
"Harry Krause" wrote in message
. ..
On 11/22/2006 3:23 PM, Calif Bill wrote:
For $25-30, $20 if mismarked, you get a battery powered transfer
pump
with filters. Bought one a couple of days ago. Will give a report
after T day.

"Short Wave Sportfishing" wrote in message
...
On Tue, 21 Nov 2006 22:15:34 -0500, Boaterdude

wrote:

Jack Redington wrote:
JimH wrote:

"Jack Redington" wrote in message
...

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..

Why not just use a large funnel purchased from wallyworld for a
buck
with a coffee filter inside?


That is basically what this is, But the filter is a little less
fine
as
is a coffee filter. These funnels come with a metal spreader that
keeps
the filter from folding over as the oil is passed threw. For a
few
bucks
it is worth it.

Capt Jack R..

Personally, I wouldn't waste the money. A funnel is a funnel. If
you
'filter' the oil once, you may never do it again as you'll be
waiting
forever for it to be strained the first time.

One thing to keep in mind is that even if you do have food
particles
in
your oil, they've been at a high enough temp that there won't be
any
living germs in there. :^)
I've got a bunch of old funnels in the garage.

Might have a little left over motor oil though. :)


Why are you cooking a healthy food in oil?

Turkey should be baked, not fryed in oil. Blech.


I agree. You cannot fry a bird that is stuffed, thus missing out on
much
of the seasoning.

My brother in law deep fries his birds and they are not as tasty and
juicy as the birds I bake with stuffing.

I made our stuffing this morning (sausage, mushrooms, onions, butter,
seasoning and croutons), let it cool down and stuffed the bird 15
minutes
ago. The stuffed 23 pound turkey is now keeping cool in our garage
fridge waiting to be baked tomorrow. ;-)


I guess I just don't "get" the concept of frying a turkey in oil. Why
would you want to do that?

Quick flavorful turkey. I fried one this T-day. We met the kids at Kirk
Creek Campground on the coast below Big Sur and camped for the weekend.
We
fried a 12# turkey, probably 3 minutes to long. Forgot the meat
thermometer. Took 39 minutes and was moist and lots of flavor. Do miss
the
drippings for gravy.


Bill, I have the same drippings problem. I buy some parts the day before,
legs, wings, etc. and roast 'em. This gives me gravy drippings and some
meat to chop up and throw in the gravy. I roast the parts in the same pan
I'll use for the gravy.

You sound like a buncha wimmenz yakking about cookin'...

Pansies.... :)


If we left it up to the wimmenz, would we get fried turkeys? Fried
Twinkies? Survival of the make requires cooking. And if you want to just
go to the prepared fooded place.
http://www.heartattackgrill.com/