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? ;)