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Deep frying a turkey
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. 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. |
Deep frying a turkey
"HK" wrote in message ... 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. 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. Deep fried is not oil soaked. |
Deep frying a turkey
"HK" wrote in message ... 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. 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. If I want my bird fried up in oil, I'll head on down to Kentucky Fried C*ap. |
Deep frying a turkey
On Nov 23, 2:57 pm, "Don White" wrote:
"HK" wrote in message ... 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@giganews. 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. 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. If I want my bird fried up in oil, I'll head on down to Kentucky Fried C*ap.- Hide quoted text - - Show quoted text - KFC, my favorite even since the Chicken Coop in Hartford went under almost 20 years ago.. |
Deep frying a turkey
wrote in message ... On Thu, 22 Nov 2007 13:34:31 -0800, "CalifBill" wrote: boiling a limit of 10 dungeness crabs "Boiling" a crab??? Must be a California thing ... although the Louisiana cajuns do a boiled crab thing too. Any Maryland boy will tell you to "steam" crabs so they don't get waterlogged. ;-) Rock salt and old bay spice Some we boil, sometimes steam. Same pot works for both. |
Deep frying a turkey
On Nov 23, 3:52 pm, HK wrote:
wrote: On Nov 23, 2:57 pm, "Don White" wrote: "HK" wrote in message ... 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@giganew s.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. 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. If I want my bird fried up in oil, I'll head on down to Kentucky Fried C*ap.- Hide quoted text - - Show quoted text - KFC, my favorite even since the Chicken Coop in Hartford went under almost 20 years ago.. Arrrgh! Hi-cal chicken.- Hide quoted text - - Show quoted text - |
Deep frying a turkey
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 om... 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. |
Deep frying a turkey
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? |
Deep frying a turkey
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 news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@giganews .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 - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions? |
Deep frying a turkey
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." |
Deep frying a turkey
"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. |
Deep frying a turkey
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. |
Deep frying a turkey
"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.... |
Deep frying a turkey
On Fri, 23 Nov 2007 17:49:37 -0500, "D.Duck" wrote:
And your opinions are always correct.... Well, mine are. Often anyway... Maybe sometimes... Ok, ok - I'm a moron. There I said it. :) |
Deep frying a turkey
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. |
Deep frying a turkey
JimH wrote:
"HK" wrote in message . .. 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. I do. The hell with calories, fat and carbs on Thanksgiving. I normally start with 2 1/2 cups of water in the roasting pan and add more as it evaporates. I baste hourly and the bird turns out juicy. Turkey and stuffing leftovers tonight. Yum-yum. We had them for lunch. Italian tonight. |
Deep frying a turkey
On Fri, 23 Nov 2007 18:11:53 -0500, " JimH" ask wrote:
"JR North" wrote in message . .. 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. Natural gas convection oven. Even if it costs me $20 to oven roast it...........it is worth it! Mrs. Wave has one and uses it more than her stove/oven combination that I paid a zillion dollars for three years ago. They work well. |
Deep frying a turkey
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. I could, the "roasted" turkey would be dry and tasteless while the "fried" turkey would be tender and juicy. 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. Fried turkey, Mmmmmm. |
Deep frying a turkey
On Nov 23, 5:10 pm, HK wrote:
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 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 - 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."- Hide quoted text - - Show quoted text - Wishing you were so careful about what you spew out...;) |
Deep frying a turkey
On Nov 23, 6:19 pm, " JimH" ask wrote:
wrote in message ... 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 news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@giganews .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 - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions? I have not deep fried any..........but my BIL has. It was dry and lacked taste........and that included both times he deep fried the turkey. I would agree that it was probably *operator error*. Regardless, why change a good thing?- Hide quoted text - - Show quoted text - I have messed up one, left it in for an extra couple of minutes,maybe two, that is all it takes. And if any of you have any control at all, no matter how you choose to cook the bird, sometime try a simple Honey and Balsamic Vinegar injection and baste for your bird, Really tenderizes and does a turkey good... |
Deep frying a turkey
"Short Wave Sportfishing" wrote in message ... On Fri, 23 Nov 2007 18:11:53 -0500, " JimH" ask wrote: "JR North" wrote in message ... 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. Natural gas convection oven. Even if it costs me $20 to oven roast it...........it is worth it! Mrs. Wave has one and uses it more than her stove/oven combination that I paid a zillion dollars for three years ago. They work well. They do work well but I can never get the cook times right. I have a Kitchen Aid natural gas convection stove that is supposed to automatically adjust the convection times based on standard cooking times but it always over cooks if I let it go to the end. |
Deep frying a turkey
You cook your turkey all day? That must be like eating sand!
LOL! I was thinking the same thing. That was how my grandmother did it. Turkey in at 6am... eat at 2pm. There wasn't enough cider to wash it down. :-) --Mike wrote in message ... On Nov 22, 5:07 am, " JimH" ask 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. You cook your turkey all day? That must be like eating sand! |
Deep frying a turkey
"HK" wrote in message ... Sorry, I don't deny science and I don't believe the turkey meat doesn't absorb oil. I'll betcha you consume more oil in a couple of pieces of pizza. If you don't, it probably was a lousy pie anyway. A little bit of oil won't hurt you. Keeps the joints in your typing fingers lubricated. Eisboch |
Deep frying a turkey
JimH wrote:
wrote in message ... On Fri, 23 Nov 2007 23:01:48 -0500, " JimH" ask wrote: 21 pound bird fully stuffed. Put it in at 9 a.m. and took it out at 3:45 p.m. Convection oven cooked at 300F. As usual, it turned out perfectly. If you need help on how to oven cook a turkey, let me know. ;-) If you put that bird in an oven bag it would have cooked in about 3 hours and you wouldn't have lost a drop of the moisture. Put the drippings in a big gravy separator to split out the grease and you have the makings for great gravy. Btw it costs about 50 cents an hour to run an electric oven, assuming about a 60% duty cycle My God, some of you folks are absolutely anal about (of all things) cooking a turkey. Mr. Anal I would like you to meet Mr. Asshole. Get a grip. There are more important things to deal with in life. Such as where to go fishing next. |
Deep frying a turkey
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. -- John H |
Deep frying a turkey
John H. wrote:
On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "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. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? |
Deep frying a turkey
On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill"
wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "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. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. -- John H |
Deep frying a turkey
On Fri, 23 Nov 2007 14:27:33 -0500, 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. 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. Store-bought smoked turkeys do taste like store-bought smoked ham. Both are much different from the home smoked variety. But, I can understand why you two would not want to accept that something different could be any good. -- John H |
Deep frying a turkey
On Fri, 23 Nov 2007 17:10:08 -0500, HK wrote:
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." I guess that makes you one of those special few that have never had fried chicken. Damn, that explains it. -- John H |
Deep frying a turkey
John H. wrote:
On Fri, 23 Nov 2007 17:10:08 -0500, HK wrote: 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." I guess that makes you one of those special few that have never had fried chicken. Damn, that explains it. If I eat fried chicken, which I rarely do, I first remove the skin. I don't eat that. |
Deep frying a turkey
On Fri, 23 Nov 2007 19:08:07 -0500, BAR wrote:
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. I could, the "roasted" turkey would be dry and tasteless while the "fried" turkey would be tender and juicy. 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. Fried turkey, Mmmmmm. Any *real* Marine would take a fried turkey over something that spent six or seven hours in an oven! -- John H |
Deep frying a turkey
On Thu, 22 Nov 2007 15:07:46 GMT, Short Wave Sportfishing
wrote: On Thu, 22 Nov 2007 09:21:24 -0500, BAR wrote: Eisboch wrote: 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 All you have to do is follow the directions and everything works out fine. Fried turkey is the best. I respectfully disagree. It has it's place, but there is nothing like slow roasted turkey. Nothing. You're correct. There is nothing like slow roasted, or smoked, or deep fried, or rotisseried over charcoal and hickory. They're all different. It's a good thing you said 'like' and not 'better'. We all know that a rotisserie turkey wins! -- John H |
Deep frying a turkey
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. |
Deep frying a turkey
HK wrote:
John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "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. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. |
Deep frying a turkey
Reginald P. Smithers III wrote:
HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. You google that up? |
Deep frying a turkey
HK wrote:
Reginald P. Smithers III wrote: HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "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. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. You google that up? No, I know that from my vast experience, but I am sure I can Google up real chefs who would confirm/verify my statement. I think it is funny that when I provide documentation to my belief, you think it is "googling" up answers. You on the other hand, make closed minded statements based upon your extremely limited knowledge or experience, and assume that it is correct for everyone. The vast majority of the time, you are incorrect, and would have a hard time finding anyone who would agree with your simplistic approach to the real world. You don't like it when someone provides proof that your are wrong. |
Deep frying a turkey
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. |
Deep frying a turkey
Reginald P. Smithers III wrote:
HK wrote: Reginald P. Smithers III wrote: HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "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. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. You google that up? No, I know that from my vast experience, but I am sure I can Google up real chefs who would confirm/verify my statement. I think it is funny that when I provide documentation to my belief, you think it is "googling" up answers. You on the other hand, make closed minded statements based upon your extremely limited knowledge or experience, and assume that it is correct for everyone. The vast majority of the time, you are incorrect, and would have a hard time finding anyone who would agree with your simplistic approach to the real world. You don't like it when someone provides proof that your are wrong. The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. |
Deep frying a turkey
HK wrote:
Reginald P. Smithers III wrote: HK wrote: Reginald P. Smithers III wrote: HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "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. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. You google that up? No, I know that from my vast experience, but I am sure I can Google up real chefs who would confirm/verify my statement. I think it is funny that when I provide documentation to my belief, you think it is "googling" up answers. You on the other hand, make closed minded statements based upon your extremely limited knowledge or experience, and assume that it is correct for everyone. The vast majority of the time, you are incorrect, and would have a hard time finding anyone who would agree with your simplistic approach to the real world. You don't like it when someone provides proof that your are wrong. The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. Did you google that up? ;) |
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