Just as you thought, it's one more of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | Nov. 21 2006 | Carlo3b, Dad, Chef, Author

[freedomlover]

I just got the fryer out of the attic to fry for the fifth year going.

I always cook three turkeys and about ten chickens and give most away. That damn oil is expensive.

Dont try to save it tho. Dont ask how I know.

FL

[mylife]

You could prolly save it in the fridge, but 10 gallons of peanut oil in the fridge would kinda suck.

Oil goes rancid

[mylife]

Oh BTW.

Its probably ok to fry fish in oil that was used on a turkey, but never vice a versa L0L

[McGavin999]

Actually, both. I've used Splenda since it came out because it just seems a waste to use sugar when you don't have to. I made this spicy one last year but lost the recipe and didn't want to take a chance on ruining it by just tossing in spices. I have a tendency to have a heavy hand when it comes to spices :o)

[StarFan]

1 hour per pound but not less than 30 minutes and not more than 8 hours.

Yikes, I have mine in the brine now (kosher salt, cinnamon stick, cloves, bay leaf, corn syrup, water to cover) and recipe says to brine no longer than 24 hours. Is 8 hour MAX. the rule for the brine you're using or for all brines?

Thanksgiving wouldn't be complete without your annual thread carlo. What is this year 6 now? All the best!

[mombonn]

Happy Thanksgiving bump! I've already started cooking.

[mylife]

The general rule is
1 gallon h20
2 cups kosher salt
1 cup sugar
= 8 hours of brining
when brining longer, say 16 hrs, reduce the amount of salt by half

otherwise it may be to salty

[Oorang]

What I posted is from a smoking/curing/brining cookbook I have. It's the recipe I have always followed. I'm not one to stick to the rules though. I would imagine with a big piece of meat, like a turkey, that a longer brine isn't going to hurt anything. If your recipe says no longer than 24 hours go with that. I think brining is one of those things that are pretty flexable.

Tomorrow morning I will be sure to rinse the turkey cavity well, to get rid of any excess salty brine, before I add the stuffing. I also didn't add any salt to my stuffing, just in case.

[mylife]

Just dont try cider as a liquid in a water smoker.
I did this ONCE bad idea L0L
The cider reduced to syrup in the pan then burned off and perfumed the turkey with a burnt sugar taste!

[StarFan]

Thanks. Recipe called for only 1 cup Kosher salt so it may be okay. It's only been in the brine 5 hours and if I don't fall flat on my face soon I just may remove it in an hour or so rather than wait until morning.

[StarFan]

Turkey is almost 19lbs. and only called for 1 cup of Kosher salt. I've never brined before and pray this experiment doesn't prove to be a salty disaster.

[mylife]

You should be fine brining till morning if it was 1 cup kosher to 1 gallon water.

Best wishes for your dinner!

[trisham]

I usually have it in a martini. It's very smooth compared to Bombay Sapphire.

[FlJoePa]

I'll offer up my "stuffing" (I'm from PA) recipe. Not sure about the amounts, just the ingredients (I sort of wing it)

* Stale cubed pumpernickel
* Stale cubed white bread
* Crumbled cornbread
* Chopped onion
* Chopped green pepper
* Crisp bacon
* Bacon grease
* Chicken broth

Have a few drinks. Throw it all together. Tastes great.

[StarFan]

Thanks for your kind wishes. I hope your day is all you planned it to be.

[Oorang]

It should be just fine. You'll probably be surprised at how moist the turkey is.

[Maumee]

My mother was Welsh and her cooking was infamous,I remember flames shooting out from the frying pan as she ruined pork chops,everything was either burned or raw. Breakfast milktoast was her specialty but she was very secretive with her recipes never gave me one,thank God!

[tubebender]

I'd love to hear of anyone's experience doing a turkey this way.

I have never tried deep fried turkey. There are a couple of safety issues you need to be aware of. Do not do this in the house or on a wooden deck. Have a fire extinguisher ready and pre-measure the amount of oil so when you slip in the bird the oil does not overflow and start a fire.

A friend of mine told me today they are cooking 3 turkeys and 8 game hens. They will freeze most of them but this is the way to get the most out of your peanut oil and then they don't have to reclaim it...

[StarFan]

You'll probably be surprised at how moist the turkey is.

So I've heard from all who brine. The brining ingredients are kinda sweet and the baste calls for apple juice and molasses. I just hope it doesn't detract too much from the natural flavor of the bird.

Have a Happy Thanksgiving.

[tubebender]

I posted this earlier on the Canteen thread...

I just got off the line with my 85 year old brother. I called to ask him his memory of Thanksgiving dinners when he was a kid.He told me he remembered one in particular. He said he was about 7 and they were chopping cotton in the great Central Valley and Mom brought out a big pot of beans with some bacon rind and a little salt pork and they ate in the field.

I knew they really had it tuff during the great Depression. We continued to talk about times past and just as I was about to hang up it occurred to me that we chopped cotton in the late spring and by the middle of November the crop was pretty much done.

Damn..conned again by my Bro...

24 posted on 11/22/2006 6:06:32 PM PST by tubebender (Growing old is mandatory...Growing up is optional)