wrote in message
...
boiling a limit of 10 dungeness crabs

Any Maryland boy will tell you to "steam" crabs so they don't get
waterlogged. ;-) Rock salt and old bay spice

How a thin shelled blue crab might cook is probably quite a bit different
than the much harder Dungeness.

But I agree, steaming blue crabs is the only way to go. Just don't use
plain water, use a mix of water, beer and vinegar. Then it's just a simple
matter of spreading an old bay and rock salt mix on top of each layer of
crabs. But given the rate of over $200/bushel this past year it's becoming
a bit expensive. Just make sure to stick with cheap beer, Natty Boh, hon!

Just how many turkeys have you fried? Or is this another one of your
lasily uninformed opinions?

It's yet another one of his ill-informed opinions. But then we knew that
already.

"HK" wrote in message
. ..
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.


What have you got against those rats?

Definitely going to try it.

Don't be afraid to try one of the 'cajun' recipes with LOTS of pepper in the
external dry rub. It doesn't transfer anywhere near as strong as you might
think.

Meanwhile, I just came back from the hardware store. Sitting right out
front on display was an infrared "fryer". Looks like a propane type
except
it's electric and you don't use any oil. Seems to me that it would cook
the bird similar to an oven, but I don't know.

The advantage to oil is that it transfers heat from both inside and outside
the bird. The liquid oil transfers heat much more effectively than air. I
can't imagine an infrared unit would be anywhere near as effective as oil.

As for oil absorption, it's critical you DO NOT let the oil go below 350F.
Granted, you can't let it go over 400F either. It's best to get the oil up
to about 375F prior to putting the room temp bird in it. That way the
cooler temperature of the bird will only drop the oil temp back to around
350F. Then just maintain it there. That temp succeeds in "sealing" the
outside of the bird against oil getting into it. It's not just the skin
that protects the meat, it's about a eight of an inch layer of whatever's
exposed to the oil. I find it's also useful to use a digital temp probe
with a heat-proof wire. But I only put the probe into the turkey's breast
meat at about 35 minutes into the cooking cycle (for a 15lb avg bird). Once
it hits 155F I pull the bird and leave it out to rest for 15-30 minutes.

Done right there really won't even be any oil dripped off the bird. In
fact, Thursday's cooking shows hardly any drop in the oil level from when I
started. Most of which was probably a bit that bubbled out during the
cooking.

-Bill Kearney

On Nov 23, 8:42 pm, " JimH" ask 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.

Get a grip. There are more important things to deal with in life.- Hide quoted text -

- Show quoted text -

Like what, saying nasty mean spirited things and lies about people's
grandchildren, children, wives, etc?

On Nov 24, 5:59 am, 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"?- Hide quoted text -

- Show quoted text -

Harry, it's all about taste. If you'd rather not experience anything
than what you are used to, that's your choice.

Don White wrote:
"HK" wrote in message
. ..
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.


What have you got against those rats?




You think PETA would complain if we fed them Reggie?

On Nov 23, 3:14 pm, HK wrote:
D.Duck wrote:
"HK" wrote in message
...
D.Duck wrote:
"HK" wrote in message
om...
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@gi ganews.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."
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?

wrote:
On Nov 24, 5:59 am, 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"?- Hide quoted text -

- Show quoted text -

Harry, it's all about taste. If you'd rather not experience anything
than what you are used to, that's your choice.


I like roasted turkey to taste like roasted turkey. If I wanted to eat
oiled turkey, I would. I am not a fan of fried foods, be they potatoes
or turkeys.

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@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 -

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?