Deep frying a turkey
 

wrote:
On Nov 23, 3:14 pm, HK wrote:
D.Duck wrote:
"HK" wrote in message
. ..
D.Duck wrote:
"HK" wrote in message
. ..
wrote:
On Nov 23, 4:38 pm, HK wrote:
wrote:
On Nov 23, 11:27 am, HK wrote:
JR North wrote:
And, no sweeter sound to the Utility than the hum of your meter
spinning
happily away...all day.
JR
JimH wrote:
"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this
year,
just for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Sort of confirms that Allstate commercial talking about a dozen or
so
houses burning down on holidays due to deep frying turkeys.
I agree with Harry and oven roast ours. Nothing finer than the
smell
of turkey cooking in the oven all day.
Household cooking takes up very little electricity. While no device
is
foolproof, a modern electric oven on "bake" is pretty close to it.
The
question for me remains, though...why would anyone want to take a
relatively healthy food item, such as turkey, and cook in a way that
adds what it doesn't have a lot of naturally, fat and cholesterol.
If done correctly and at the correct temp. you'll hardly notice an
increase in fat and cholesterol. Turkey has a fair percentage of fat
as is, the fat goes to the bottom of the pan, and you baste with it,
what's the difference?
We had a "smoked" turkey one year. It tasted more like ham than
turkey,
if memory serves. I like roast turkey, and I expect it to taste like
roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted
text -
- Show quoted text -
If it tasted like ham, you did a horrible job smoking it.
A. I don't "baste" with pan drippings.
B. I didn't smoke the ham.
Next?- Hide quoted text -
- Show quoted text -
Just how many turkeys have you fried? Or is this another one of your
lasily uninformed opinions?--- `
I don't cook food deep fried in fat, grease or oil. I have tasted
oil-boiled turkey cooked by someone who knows how to do it. I didn't
like the taste or texture of the bird.
My opinion is not uninformed. If you cook food boiled in oil, you are
eating oil.
I don't smoke cigarettes or cigars, either.
Life is risky enough without taking really stupid chances with your
"intakes."
In a properly conducted test I doubt seriously that you would be able to
tell the difference between roasted and "properly" prepared deep "fried"
turkey.
In a properly deep fried bird the oil temperature is between 350 and
375*F. The oil does not permeate into the meat. Now the skin, that's a
different story.
Uh-huh. Sure. I believe that. No oil whatsoever gets into the bird. The
skin, which forms a perfect protective shield over the entire bird, stops
the oil cold.
And the check is in the mail, and Republicans aren't really selfish.
And your opinions are always correct....
Sorry, I don't deny science and I don't believe the turkey meat doesn't
absorb oil.- Hide quoted text -

- Show quoted text -

Harry, if you're so anal about a little fat, how do you get the
natural occuring fats out of the turkey?


What I don't do is go out of my way to eat fat or fatty foods. Turkey
and chicken are relatively "lean" in terms of fat and are healthier to
eat because of that. The posits that cooking a turkey in oil don't load
it up with oil are absurd. The hot oil permeates the skin of the bird
and finds its way into the bird's cavities and flesh.

Hey, you like the flavor of oil-fried turkey, that's your business. But
don't try to tell me that cooking it that way produces a turkey as
healthy to eat as one roasted in an oven.

Deep frying a turkey
 

wrote:
On Nov 23, 1:38 pm, HK wrote:
wrote:
On Nov 23, 11:27 am, HK wrote:
JR North wrote:
And, no sweeter sound to the Utility than the hum of your meter spinning
happily away...all day.
JR
JimH wrote:
"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year,
just for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Sort of confirms that Allstate commercial talking about a dozen or so
houses burning down on holidays due to deep frying turkeys.
I agree with Harry and oven roast ours. Nothing finer than the smell
of turkey cooking in the oven all day.
Household cooking takes up very little electricity. While no device is
foolproof, a modern electric oven on "bake" is pretty close to it. The
question for me remains, though...why would anyone want to take a
relatively healthy food item, such as turkey, and cook in a way that
adds what it doesn't have a lot of naturally, fat and cholesterol.
If done correctly and at the correct temp. you'll hardly notice an
increase in fat and cholesterol. Turkey has a fair percentage of fat
as is, the fat goes to the bottom of the pan, and you baste with it,
what's the difference?
We had a "smoked" turkey one year. It tasted more like ham than turkey,
if memory serves. I like roast turkey, and I expect it to taste like
roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text -
- Show quoted text -
If it tasted like ham, you did a horrible job smoking it.
A. I don't "baste" with pan drippings.

B. I didn't smoke the ham.

Next?- Hide quoted text -

- Show quoted text -

How do you get the natural occuring fat out of the turkey, Mr. Health?
And why are you overweight?
Why is it that if *you* decide you don't like something, then it's
instantly a terrible thing, no one should do it, it's awful, it's
stupid, and on and on? Let's take boats for instance. You've stated
here many times in many threads over the years that went on for ever
about some mightly large cruising boats that you've claimed to own.
Now you state that you don't care anything about boating, just getting
to where the fish are, correct? Which is it?


I don't give a tinker's dam if you or anyone else here eats unhealthy.
If you want to sit around with a can of flavored Crisco and a spoon, go
for it.

I've never owned any "cruising" boats, per se, if by that you mean a
large, live-aboard, low powered boat used for extensive travel. I've
owned a few sailboats, including two that could be used for "real
cruising," but I never used them for that. Day cruising or perhaps a
short overnight, maybe, but not much longer than that.

Your statement about my feelings regarding boating are absurd. In the
Chesapeake Bay, just getting to where the fish are involves some
informal "cruising," albeit at a higher than typical cruising speed, and
we do engage in boating activities that do not involve fishing.

Deep frying a turkey
 

wrote:
On Nov 23, 1:38 pm, HK wrote:
wrote:
On Nov 23, 11:27 am, HK wrote:
JR North wrote:
And, no sweeter sound to the Utility than the hum of your meter spinning
happily away...all day.
JR
JimH wrote:
"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year,
just for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Sort of confirms that Allstate commercial talking about a dozen or so
houses burning down on holidays due to deep frying turkeys.
I agree with Harry and oven roast ours. Nothing finer than the smell
of turkey cooking in the oven all day.
Household cooking takes up very little electricity. While no device is
foolproof, a modern electric oven on "bake" is pretty close to it. The
question for me remains, though...why would anyone want to take a
relatively healthy food item, such as turkey, and cook in a way that
adds what it doesn't have a lot of naturally, fat and cholesterol.
If done correctly and at the correct temp. you'll hardly notice an
increase in fat and cholesterol. Turkey has a fair percentage of fat
as is, the fat goes to the bottom of the pan, and you baste with it,
what's the difference?
We had a "smoked" turkey one year. It tasted more like ham than turkey,
if memory serves. I like roast turkey, and I expect it to taste like
roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text -
- Show quoted text -
If it tasted like ham, you did a horrible job smoking it.
A. I don't "baste" with pan drippings.

B. I didn't smoke the ham.

Next?- Hide quoted text -

- Show quoted text -

How do you get the natural occuring fat out of the turkey, Mr. Health?
And why are you overweight?
Why is it that if *you* decide you don't like something, then it's
instantly a terrible thing, no one should do it, it's awful, it's
stupid, and on and on? Let's take boats for instance. You've stated
here many times in many threads over the years that went on for ever
about some mightly large cruising boats that you've claimed to own.
Now you state that you don't care anything about boating, just getting
to where the fish are, correct? Which is it?

Harry prefers to boil the turkey in it's own fat drippings at low
temperatures to make sure the turkey soaks up all of it's own fats.

According to Harry, nothing taste better than boiled and steamed turkey.

Deep frying a turkey
 

"HK" wrote in message
. ..


You think PETA would complain if we fed them Reggie?


If not, they should.

Deep frying a turkey
 

On Nov 24, 8:09 am, HK wrote:
wrote:
On Nov 23, 1:38 pm, HK wrote:
wrote:
On Nov 23, 11:27 am, HK wrote:
JR North wrote:
And, no sweeter sound to the Utility than the hum of your meter spinning
happily away...all day.
JR
JimH wrote:
"Eisboch" wrote in message
news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@gigane ws.com...
I was half thinking of trying to cook a deep fried turkey this year,
just for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Sort of confirms that Allstate commercial talking about a dozen or so
houses burning down on holidays due to deep frying turkeys.
I agree with Harry and oven roast ours. Nothing finer than the smell
of turkey cooking in the oven all day.
Household cooking takes up very little electricity. While no device is
foolproof, a modern electric oven on "bake" is pretty close to it. The
question for me remains, though...why would anyone want to take a
relatively healthy food item, such as turkey, and cook in a way that
adds what it doesn't have a lot of naturally, fat and cholesterol.
If done correctly and at the correct temp. you'll hardly notice an
increase in fat and cholesterol. Turkey has a fair percentage of fat
as is, the fat goes to the bottom of the pan, and you baste with it,
what's the difference?
We had a "smoked" turkey one year. It tasted more like ham than turkey,
if memory serves. I like roast turkey, and I expect it to taste like
roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text -
- Show quoted text -
If it tasted like ham, you did a horrible job smoking it.
A. I don't "baste" with pan drippings.

B. I didn't smoke the ham.

Next?- Hide quoted text -

- Show quoted text -

How do you get the natural occuring fat out of the turkey, Mr. Health?
And why are you overweight?
Why is it that if *you* decide you don't like something, then it's
instantly a terrible thing, no one should do it, it's awful, it's
stupid, and on and on? Let's take boats for instance. You've stated
here many times in many threads over the years that went on for ever
about some mightly large cruising boats that you've claimed to own.
Now you state that you don't care anything about boating, just getting
to where the fish are, correct? Which is it?

I don't give a tinker's dam if you or anyone else here eats unhealthy.
If you want to sit around with a can of flavored Crisco and a spoon, go
for it.

Why so defensive, Harry?
I really want to know how you make your turkey healthy. How do you get
the fat out of it?

I've never owned any "cruising" boats, per se, if by that you mean a
large, live-aboard, low powered boat used for extensive travel. I've
owned a few sailboats, including two that could be used for "real
cruising," but I never used them for that. Day cruising or perhaps a
short overnight, maybe, but not much longer than that.

What about your lobster boat? Was that just to get to the fishing
hole?

Your statement about my feelings regarding boating are absurd. In the
Chesapeake Bay, just getting to where the fish are involves some
informal "cruising," albeit at a higher than typical cruising speed, and
we do engage in boating activities that do not involve fishing.- Hide quoted text -

- Show quoted text -

Are you saying that you didn't say here in rec.boats that you only
boat to get to the fish?
Was the Hatt and lobster boat for that purpose?

Deep frying a turkey
 

Deep frying a turkey
 

wrote:
On Nov 24, 8:09 am, HK wrote:
wrote:
On Nov 23, 1:38 pm, HK wrote:
wrote:
On Nov 23, 11:27 am, HK wrote:
JR North wrote:
And, no sweeter sound to the Utility than the hum of your meter spinning
happily away...all day.
JR
JimH wrote:
"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year,
just for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Sort of confirms that Allstate commercial talking about a dozen or so
houses burning down on holidays due to deep frying turkeys.
I agree with Harry and oven roast ours. Nothing finer than the smell
of turkey cooking in the oven all day.
Household cooking takes up very little electricity. While no device is
foolproof, a modern electric oven on "bake" is pretty close to it. The
question for me remains, though...why would anyone want to take a
relatively healthy food item, such as turkey, and cook in a way that
adds what it doesn't have a lot of naturally, fat and cholesterol.
If done correctly and at the correct temp. you'll hardly notice an
increase in fat and cholesterol. Turkey has a fair percentage of fat
as is, the fat goes to the bottom of the pan, and you baste with it,
what's the difference?
We had a "smoked" turkey one year. It tasted more like ham than turkey,
if memory serves. I like roast turkey, and I expect it to taste like
roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text -
- Show quoted text -
If it tasted like ham, you did a horrible job smoking it.
A. I don't "baste" with pan drippings.
B. I didn't smoke the ham.
Next?- Hide quoted text -
- Show quoted text -
How do you get the natural occuring fat out of the turkey, Mr. Health?
And why are you overweight?
Why is it that if *you* decide you don't like something, then it's
instantly a terrible thing, no one should do it, it's awful, it's
stupid, and on and on? Let's take boats for instance. You've stated
here many times in many threads over the years that went on for ever
about some mightly large cruising boats that you've claimed to own.
Now you state that you don't care anything about boating, just getting
to where the fish are, correct? Which is it?
I don't give a tinker's dam if you or anyone else here eats unhealthy.
If you want to sit around with a can of flavored Crisco and a spoon, go
for it.

Why so defensive, Harry?
I really want to know how you make your turkey healthy. How do you get
the fat out of it?
I've never owned any "cruising" boats, per se, if by that you mean a
large, live-aboard, low powered boat used for extensive travel. I've
owned a few sailboats, including two that could be used for "real
cruising," but I never used them for that. Day cruising or perhaps a
short overnight, maybe, but not much longer than that.

What about your lobster boat? Was that just to get to the fishing
hole?
Your statement about my feelings regarding boating are absurd. In the
Chesapeake Bay, just getting to where the fish are involves some
informal "cruising," albeit at a higher than typical cruising speed, and
we do engage in boating activities that do not involve fishing.- Hide quoted text -

- Show quoted text -

Are you saying that you didn't say here in rec.boats that you only
boat to get to the fish?
Was the Hatt and lobster boat for that purpose?



Hey...do yourself a favor...play your games with your usual crowd, eh?

Deep frying a turkey
 

On Sat, 24 Nov 2007 11:13:37 -0500, wrote:

On Fri, 23 Nov 2007 23:42:50 -0500, " JimH" ask wrote:

My God, some of you folks are absolutely anal about (of all things) cooking
a turkey.

Get a grip. There are more important things to deal with in life.


More important than making tasty and nutritious food?
Gad man, where are your priorities! ;-)

If you just eat to stay alive, save your money and get green bag
Purina.

Funny you mention that. My wife is a cook, and I really appreciate
the fantastic dishes she puts in front of me. They are for the most
part "rich"
But if left to my own devices I can live on cereal, and an occasional
pizza to satisfy my fat cravings.
I just don't think about food until my stomach reminds me.
The only meal that earned a place in my memory was eaten down
your way. Went out on the Caloosahatchee out of Cape Coral with
my uncle. A small boat with a 5 horse. Fished about 6 hours, told
jokes and drank a couple beers. Hot day. Ended up with about a
dozen couple pound sheepshead and drum on a hook stringer, still
kicking.
Uncle Russ filleted them on the dock behind the house and Clara
had them in the skillet shortly after.
The only food on the table was white bread, margarine, fried fish and
beer. We were eating the fish as fast as Clara could fry them.
They lived simple, no A/C, so I might have dripped some extra salt on
the fish.
Best meal I ever had. Bar none.

--Vic

Deep frying a turkey
 

On Sat, 24 Nov 2007 08:58:17 -0500, Gene Kearns
wrote:

On Sat, 24 Nov 2007 08:57:20 -0500, John H. penned the following well
considered thoughts to the readers of rec.boats:

On Thu, 22 Nov 2007 16:37:39 GMT, "BillP" wrote:


"Don White" wrote in message
.. .

Yes...oven cooked is the only way we'd even consider cooking our turkey.


I guess you've never had one slow cooked over lump charcoal and apple wood.


This year I did one on the water smoker (9 hours) and one on the Weber
rotisserie (3 hours). Both were great, but the rotisserie cooked bird won
the contest. Next year I'll do the same.

Do the water smoker without the water.... the water keeps the smoke
from flavoring the meat to it's potential...

That's a thought. I'll give it a try. We'll probably do another turkey in a
week or so. There wasn't enough left of the last two to satisfy my craving
for turkey and dressing.
--
John H

Deep frying a turkey
 

On Sat, 24 Nov 2007 09:48:22 -0500, "Reginald P. Smithers III"
wrote:

Gene Kearns wrote:
On Sat, 24 Nov 2007 09:30:39 -0500, Reginald P. Smithers III penned
the following well considered thoughts to the readers of rec.boats:

John H. wrote:
On Thu, 22 Nov 2007 16:37:39 GMT, "BillP" wrote:

"Don White" wrote in message
...

Yes...oven cooked is the only way we'd even consider cooking our turkey.
I guess you've never had one slow cooked over lump charcoal and apple wood.

This year I did one on the water smoker (9 hours) and one on the Weber
rotisserie (3 hours). Both were great, but the rotisserie cooked bird won
the contest. Next year I'll do the same.
I found by only cooking the bird to 161 degrees (not a 160 or 162
degrees) the carry over heat will bring the bird up to proper temp. and
will be as moist as any meat you have ever ate.

PS - I got the 161 degree temp from Alton Brown, he is the original Mr.
Anal.

Yeah... and, in fact, I got the "do not use water when using a smoker"
thing from him, too. And I can take the analistic attitude, since he
always backs it up with good science.....


I have never been disappointed when I follow one of his recommendations.
It was his recommendation that made me stop filling the bird with
stuffing. It really made a major improved in the end result of the turkey.



I'd stopped doing that many years ago. On the smoker, I'll put a loose
mixture of chunked onions and apples, which get thrown out. The bird on the
rotisserie is done with nothing up it's butt but the skewer.
--
John H