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...

"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.

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!

"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

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.

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

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"?

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

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

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