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Last minute instructions for those FReepers who will deep fry, or attempt to deep fry, their turkey
Me | 11/25/08 | GeorgiaDawg32

Posted on 11/25/2008 5:56:26 AM PST by GeorgiaDawg32

Feel free to cross-post this to other boards of which you may be a member.

In keeping with the Thanksgiving spirit, I thought I'd put this up for those who are going to deep fry their turkey and especially for those who will be attempting to deep fry their first turkey.

Make sure you use fresh peanut oil for the frying. You can reuse the oil up to 3 times (2 is preferable) if you're deep frying multiple turkeys.

NOTE: If you have a deep fryer that says it can hold an 18 lb. turkey, DO NOT use a turkey over 15 lbs. This will allow the legs and wings to open up and cook between the leg/body and the wing/body.

1) Make sure the turkey is dead and defeathered 2) Make sure, if you buy a frozen turkey, it is COMPLETELY thawed 3) Inject it with the sauce of your choice (We use a butter/garlic sauce. You can use hot sauce, italian etc. etc.). Inject it into the meat all over the turkey and leave in the fridge overnight so the sauce can saturate the meat 4) BEFORE you attempt to deep fry, perform the "Water test". Take the turkey out of the fridge and place it in the fryer exactly as you would if you were deep frying. 5) Fill the container with water to 1" below the top of the turkey (Hot oil expands and will cover the turkey during frying). 6) REMOVE the turkey from the fryer and mark the water line with a magic marker or some other sort of marker. 7) Fill oil to the line you have marked. DRY out the inside of the fryer. 8) Fire up the flame and using a thermometer, heat the oil to 400 degrees. 9) TURN THE FLAME OFF using the hose cutoff AND turn the tank off. MAKE SURE the turkey is set on the stand with legs at the bottom. 10) Using a broomstick or some other sort of handle (use 2 people for this), put it through the O-Ring (triangular on some model fryers) and gently lower the turkey into the oil. WATCH FOR SPLATTER. 11) Cook the turkey for 2 minutes 50 seconds per pound starting the clock when you have immersed the turkey in the oil. DO NOT EXCEED THIS TIME LIMIT or the turkey will be overcooked. (A 15 lb. turkey will be done in 42.5 minutes) 12)Once the turkey is in the oil and the splatter has stopped, re-open the gas tank and restart the flame. Using a thermometer, adjust the oil to 350 degrees. Cover the turkey but leave the top SLIGHTLY cracked. 13) When the time is done, TURN OFF the hose shutoff AND turn off the tank. 14) Using a broomstick or other suitable handle, SLOWLY raise the turkey out of the oil and hold for 60 seconds to allow oil to drip back into the fryer. 15) Using another thermometer, place it into the bird between a leg and the body. It should hold a minimum of 160 degrees for 20 seconds. 16) Place in an aluminum roaster (or other roaster if you prefer), take it in the house and enjoy.

Some things to remember: 1) DO NOT place the fryer on or near wood such as a house or deck. The smoky taste will not transfer from a burning structure to the turkey 2) TRY not to be inebriated when doing this, it's extremely dangerous 3) DO NOT use a turkey that is partially frozen. Talk about splatter from he*l.

Y'all can feel free to add any other do's and don't's (is that a word??) to this list.

Be prepared to be complimented on how good the turkey was.


TOPICS: Miscellaneous
KEYWORDS: food; recipes; thanksgiving; turkey
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1 posted on 11/25/2008 5:56:26 AM PST by GeorgiaDawg32
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To: GeorgiaDawg32
Make sure the turkey is dead and defeathered

Oh.....

THERE's my problem...

2 posted on 11/25/2008 5:59:09 AM PST by Izzy Dunne (Hello, I'm a TAGLINE virus. Please help me spread by copying me into YOUR tag line.)
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To: GeorgiaDawg32
Make sure the turkey is dead

Ooooooooh. That's where I went wrong last year. It was no easy feat to get that squawking little b*st*rd into the deep fryer.

3 posted on 11/25/2008 5:59:26 AM PST by Thane_Banquo (President George W. Bush, RINO-in-Chief.)
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To: GeorgiaDawg32; tx_eggman

I am, and always follow *most* of those rules. You left out the part about opening 3 beers.... one to add to the injector mix, one to drink while injecting and dry rubbing the turkey, and one to drink while frying...

repeate the last step as necessary until turkey is cooked.


4 posted on 11/25/2008 5:59:50 AM PST by SpinnerWebb (mankind are more disposed to suffer, while evils are sufferable, than to right themselves)
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To: GeorgiaDawg32
Make sure the turkey is dead and defeathered

Dead...ok. See, that would explain the house fire last year. Had the danged bird defeathered, but missed that other step.

5 posted on 11/25/2008 5:59:53 AM PST by Tennessee_Bob (They're illegal aliens, not immigrants - there is a difference!)
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To: GeorgiaDawg32

EVERY one of these tidbits are important to preserve skin and structure.


6 posted on 11/25/2008 6:00:23 AM PST by AU72
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To: GeorgiaDawg32
I use a variation of your heating method.

I heat the oil to 250 and put the turkey in. Then put the spurs to the heat up to 350. That's a good deal safer IMO.

Also pat the outside of the turkey dry with paper towels before putting it in the hot oil. This will cut down on splatters.

I've also had excellent results brining the bird instead of injecting it, but the choice is yours.

Above all, DO NOT TAKE YOUR EYES OF THE FRYER.

L

7 posted on 11/25/2008 6:00:55 AM PST by Lurker ("America is at that awkward stage. " Claire Wolfe, call your office.)
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To: GeorgiaDawg32
DO NOT place the fryer on or near wood such as a house or deck. The smoky taste will not transfer from a burning structure to the turkey.

Ha! Sage advice.

8 posted on 11/25/2008 6:00:58 AM PST by Constitution Day (Big Brotha Is Watching You)
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To: GeorgiaDawg32
1) Make sure the turkey is dead.....

LOL..that reminds me of the WKRP show when Les threw the turkeys out of a plane for a radio advertising stunt.

Umm Bailey!

9 posted on 11/25/2008 6:01:42 AM PST by Las Vegas Ron (When homo's can procreate - then they can get married)
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To: Izzy Dunne
Make sure the turkey is dead and defeathered

Wow! I thought you cooked 'em live like crabs and lobsters....

10 posted on 11/25/2008 6:02:10 AM PST by freebilly
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To: GeorgiaDawg32

1) Make sure the turkey is dead and defeathered

2) Make sure, if you buy a frozen turkey, it is COMPLETELY thawed

3) Inject it with the sauce of your choice (We use a butter/garlic sauce. You can use hot sauce, italian etc. etc.). Inject it into the meat all over the turkey and leave in the fridge overnight so the sauce can saturate the meat

4) BEFORE you attempt to deep fry, perform the “Water test”. Take the turkey out of the fridge and place it in the fryer exactly as you would if you were deep frying.

5) Fill the container with water to 1” below the top of the turkey (Hot oil expands and will cover the turkey during frying).

6) REMOVE the turkey from the fryer and mark the water line with a magic marker or some other sort of marker.

7) Fill oil to the line you have marked. DRY out the inside of the fryer.

8) Fire up the flame and using a thermometer, heat the oil to 400 degrees.

9) TURN THE FLAME OFF using the hose cutoff AND turn the tank off. MAKE SURE the turkey is set on the stand with legs at the bottom.

10) Using a broomstick or some other sort of handle (use 2 people for this), put it through the O-Ring (triangular on some model fryers) and gently lower the turkey into the oil. WATCH FOR SPLATTER.

11) Cook the turkey for 2 minutes 50 seconds per pound starting the clock when you have immersed the turkey in the oil. DO NOT EXCEED THIS TIME LIMIT or the turkey will be overcooked. (A 15 lb. turkey will be done in 42.5 minutes)

12)Once the turkey is in the oil and the splatter has stopped, re-open the gas tank and restart the flame. Using a thermometer, adjust the oil to 350 degrees. Cover the turkey but leave the top SLIGHTLY cracked.

13) When the time is done, TURN OFF the hose shutoff AND turn off the tank.

14) Using a broomstick or other suitable handle, SLOWLY raise the turkey out of the oil and hold for 60 seconds to allow oil to drip back into the fryer.

15) Using another thermometer, place it into the bird between a leg and the body. It should hold a minimum of 160 degrees for 20 seconds.

16) Place in an aluminum roaster (or other roaster if you prefer), take it in the house and enjoy.


11 posted on 11/25/2008 6:02:19 AM PST by Red Badger (Never has a man risen so far, so fast and is expected to do so much, for so many, with so little...)
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To: GeorgiaDawg32
If your turkey (self-basting freezer eagle) has a name and grew up as a pet, forget it.

When I was growing up on a farm in Iowa, the standard rule concerning edible livestock was that any critter, that has a name, is safe from becoming Sunday dinner. My sister and I had a pet turkey named "Tom" (how original...hey, we were kids) that we raised from a 'chick' and he was imprinted with the image of us being his mom. He followed us around constantly like a spare shadow and always came out to meet us, getting off the school bus each afternoon. He'd come out and fan out his feathers and strut around a bit. It was his main, possibly only, talent. In early November, word leaked out to us that he was going to be the main course for Thanksgiving dinner. The old rule had been over-ridden and Tom was about to be "axed" literally. Come the day before Thanksgiving, we all dreaded what was about to happen and nobody would volunteer to be his executioner. Just thinking about it spread through the family to where we were all nearly in tears. Happy ending: We couldn't bear to kill Tom for dinner......... so we ate the dog.

12 posted on 11/25/2008 6:02:26 AM PST by capt. norm (Never underestimate the power of very stupid people in large groups.)
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To: Las Vegas Ron

As God is my witness, I swore turkeys could fly!

13 posted on 11/25/2008 6:03:14 AM PST by Tennessee_Bob (They're illegal aliens, not immigrants - there is a difference!)
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To: GeorgiaDawg32

We’ve been deep frying our Thanksgiving turkey for about 7 or 8 years now. Love it! I don’t think I’ll ever cook one in the oven again.


14 posted on 11/25/2008 6:03:43 AM PST by SeamusVA
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To: Red Badger

heh..that’s the way I typed it, but it didn’t come out that way..


15 posted on 11/25/2008 6:04:06 AM PST by GeorgiaDawg32 (I'm a Patriot Guard Rider. www.patriotguard.org for info.)
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To: Izzy Dunne

Wouldn’t the hot oil kill it and burn off those darned feathers, and save lots of time and effort, plus it would already be warm and take less time to cook :-}


16 posted on 11/25/2008 6:04:20 AM PST by tiki (True Christians will not deliberately slander or misrepresent others or their beliefs)
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To: SeamusVA

It’s the best tasting turkey you can eat for sure..


17 posted on 11/25/2008 6:04:48 AM PST by GeorgiaDawg32 (I'm a Patriot Guard Rider. www.patriotguard.org for info.)
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To: GeorgiaDawg32

Things not to do #4)

DO NOT conduct any “Hold muh beer, watch this” activities in close proximity to frying turkey, as this could turn into a Darwin Award candidate event.


18 posted on 11/25/2008 6:04:50 AM PST by roaddog727 (BS does not get bridges built - the funk you see is the funk you do)
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To: GeorgiaDawg32

Also, have at least one large fire extinguisher on hand and ready.


19 posted on 11/25/2008 6:05:10 AM PST by wrench
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To: GeorgiaDawg32

This is why you MUST follow ALL of the safety procedures:

http://www.ul.com/consumers/turkeys.html

WARNING: This is a shocking video showing what can happen if you don’t follow all of the safety procedures.


20 posted on 11/25/2008 6:05:13 AM PST by savedbygrace (SECURE THE BORDERS FIRST (I'M YELLING ON PURPOSE))
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To: Tennessee_Bob

Wow! You’re quick!


21 posted on 11/25/2008 6:05:14 AM PST by Las Vegas Ron (When homo's can procreate - then they can get married)
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To: GeorgiaDawg32
Add to your list:

Have a working CO2 or dry chemical fire extinguisher within arm's reach.

I think the CO2 is probably preferable - more likely the turkey will be salvagable if you end up having to use it.

22 posted on 11/25/2008 6:05:22 AM PST by tacticalogic ("Oh bother!" said Pooh, as he chambered his last round.)
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To: GeorgiaDawg32

>>>>1) DO NOT place the fryer on or near wood such as a house or deck. <<<<<<

A friend who is a 20+ year volunteer fireman told me that cooking on the backyard deck is a significant problem, and that nationally thousands of guys set their deck on fire every single Thanksgiving without fail (including, he said, his pals at the VFD).

Also the water test above is important because that’s the main cause: dropping a 20 lb. turkey into a cauldron of boiling oil which immediately overflows the brim and catches fire.


23 posted on 11/25/2008 6:05:28 AM PST by angkor (Conservatism is not a religious movement.)
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To: capt. norm
re-formatted....the html tags didn't survive the cut & paste from last year's post

When I was growing up on a farm in Iowa, the standard rule concerning edible livestock was that any critter, that has a name, is safe from becoming Sunday dinner.

My sister and I had a pet turkey named "Tom" (how original...hey, we were kids) that we raised from a 'chick' and he was imprinted with the image of us being his mom.

He followed us around constantly like a spare shadow and always came out to meet us, getting off the school bus each afternoon. He'd come out and fan out his feathers and strut around a bit. It was his main, possibly only, talent.

In early November, word leaked out to us that he was going to be the main course for Thanksgiving dinner. The old rule had been over-ridden and Tom was about to be "axed" literally.

Come the day before Thanksgiving, we all dreaded what was about to happen and nobody would volunteer to be his executioner. Just thinking about it spread through the family to where we were all nearly in tears.

Happy ending:

We couldn't bear to kill Tom for dinner, so we ate the dog.

24 posted on 11/25/2008 6:05:43 AM PST by capt. norm (Never underestimate the power of very stupid people in large groups.)
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To: GeorgiaDawg32
This forum allows optional use of most HTML tags. If your post does not contain HTML, it will be converted to HTML when posted, retaining paragraphs as typed. This conversion is not performed if you have anything resembling an HTML tag in your text.

If there is any HTML commands in the post, it loses formatting..............

25 posted on 11/25/2008 6:05:53 AM PST by Red Badger (Never has a man risen so far, so fast and is expected to do so much, for so many, with so little...)
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To: GeorgiaDawg32

If you just want to go straight to the video (MPEG):

http://www.ul.com/turkeyfryers/fryer.mpg


26 posted on 11/25/2008 6:06:04 AM PST by savedbygrace (SECURE THE BORDERS FIRST (I'M YELLING ON PURPOSE))
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To: Red Badger

Where’s the

DO IT OUTSIDE AWAY FROM FLAMABLES

admonition?


27 posted on 11/25/2008 6:06:09 AM PST by MrB (The 0bamanation: Marxism, Infanticide, Appeasement, Depression, Thuggery, and Censorship)
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To: GeorgiaDawg32

You don’t need the crazy contraption Alton Brown came up with to fry a Turkey!

And seriously...Do not over consume when frying a bird. Moderate consumption is a-ok for the “experienced”! /sarc

Be safe and enjoy the bird freepers!


28 posted on 11/25/2008 6:06:24 AM PST by downwdims (The Borrower is Slave to the Lender)
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To: GeorgiaDawg32

29 posted on 11/25/2008 6:07:11 AM PST by Eye of Unk (Aleutica, the new name of Free Alaska)
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To: MrB

You gotta ruin all the fun!................


30 posted on 11/25/2008 6:07:19 AM PST by Red Badger (Never has a man risen so far, so fast and is expected to do so much, for so many, with so little...)
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To: GeorgiaDawg32

Skip the de-feathering part. When the explosion occurs the feathers will be burned off anyway.


31 posted on 11/25/2008 6:10:00 AM PST by anton
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To: GeorgiaDawg32

And make sure you ship the bones to PETA headquarters in Norfolk Va. :-)


32 posted on 11/25/2008 6:10:24 AM PST by theDentist (Qwerty ergo typo : I type, therefore I misspell)
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To: GeorgiaDawg32

Do you dip it in beer batter first, or just egg and flour it?


33 posted on 11/25/2008 6:10:33 AM PST by CH3CN
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To: GeorgiaDawg32

I have an electric fryer, that keeps the oil at proper temp, had it for 3 years total success every time. Best can use it on counter top.


34 posted on 11/25/2008 6:12:03 AM PST by boomop1
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To: anton

Seriously, if there is a way for the fryer to be downstream from the house everyone will be a lot happier if the worst occurs. (The worst is your friend at the other end of the broomstick getting the shakes and knocking over the fryer with the gallons of hot oil now running down the driveway and into the garage. No, on second thought, the worst is you forgetting to turn off the flame before the foregoing occurs).


35 posted on 11/25/2008 6:14:27 AM PST by anton
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To: capt. norm

OMG!!!!

Seriously, my FRiend. I often say I spew coffee when somthing is funny.

This time I did.

LOL!


36 posted on 11/25/2008 6:15:09 AM PST by netmilsmom (Psalm 109:8 - Let his days be few; and let another take his office)
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To: GeorgiaDawg32

Just a couple of thoughts. I do a dry rub a day or two before frying. Place the turkey in a kitchen sized garbage bag, rub him down with spicy mustard, then apply the dry rub liberally with your hands. (Tony Chachare’s, mostly, but a few other goodies). This creates a nice crusty outside on the bird after frying.

***Very important - A few years ago, I decided to do a couple of turkeys, and while indulging in pretty healthy doses of Wild Turkey (the drink), I forgot to pull the ‘giblet bag’ out of the turkey. You know, the plastic bag filled with the neck and other goodies. Well, I fried the turkey with this stuff inside of the carcass, and ended up ruining not only the turkey, but the oil.


37 posted on 11/25/2008 6:15:23 AM PST by highnoon (Hope for the best - Plan for the worst)
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To: GeorgiaDawg32

400 degrees is too hot . . . 350 should be about the max.


38 posted on 11/25/2008 6:17:08 AM PST by Hemingway's Ghost (Spirit of '75)
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To: highnoon

Also, if this is your first turkey, DONT do it on the driveway or sidewalk, unless you cover it with towels or blankets. Otherwise, you will wind up with a 2 month slick spot. Be very cautious when dropping the bird into the oil. When the inside of the bird fills up with oil, sometimes a vacuum creates and ‘spits’ oil out of the top of the bird. Make sure to open up the neck of the bird an inch or two.


39 posted on 11/25/2008 6:18:42 AM PST by highnoon (Hope for the best - Plan for the worst)
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To: Hemingway's Ghost

by PRE-heating to 400, then turning off the flame, when the turkey is dropped the temp will fall to about 250-275. That’s when you relight and bring the temp up to 350..


40 posted on 11/25/2008 6:19:15 AM PST by GeorgiaDawg32 (I'm a Patriot Guard Rider. www.patriotguard.org for info.)
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To: GeorgiaDawg32

I start laughing at the sight of the turkey falling in the very beginning...enjoy

http://www.youtube.com/watch?v=snztuhK28hA


41 posted on 11/25/2008 6:20:38 AM PST by Doogle (USAF.68-73..8th TFW Ubon Thailand..never store a threat you should have eliminated))
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To: GeorgiaDawg32
Make sure the turkey is dead and defeathered...TRY not to be inebriated when doing this,...

Wow, you really are a pro!

42 posted on 11/25/2008 6:21:56 AM PST by Obadiah (NOMR! - Not One More RINO!)
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To: GeorgiaDawg32
Yeah, but you risk smoking the oil beforehand if you jack it up to 400 degrees first, especially if you're not using a top-of-the-line oil.
43 posted on 11/25/2008 6:22:32 AM PST by Hemingway's Ghost (Spirit of '75)
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To: Thane_Banquo

I find they go in a lot more quietly if you start with cold oil, then gradually increase the heat.

Oh, wait. That’s the instructions for all of us McCain voters.


44 posted on 11/25/2008 6:28:11 AM PST by ProtectOurFreedom
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To: GeorgiaDawg32

I’ve fried slightly fewer than 100. Long sleeves, long pants, leather boots. I don’t care how frickin’ hot it is in the deep south. Cover up. You’ll thank me if hot grease splatters.

Thick gloves and eye protection are also essential.

You can make maximum use of your oil if you fry three or four turkeys consecutively. Give them to friends, neighbors, etc. Better yet, have them supply the thawed bird.

Once you’re done frying, let the oil cool for a day before you try to pour it into a plastic container. Not a few minutes, not a few hours. Hot oil will melt plastic and turn everything into goo.

Scatter kitty litter around the base of your fryer to soak up splashed oil, if you are on concrete or brick. It’ll keep your patio clean.

Frying turkeys is not brain surgery, but go easy on the tequila until the last one is done.

And for crying out loud, don’t try frying a stuffed bird unless you have a death wish.


45 posted on 11/25/2008 6:28:14 AM PST by CholeraJoe ("This is a good day to kill some savages." Suetonius 60AD)
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To: GeorgiaDawg32

Look, I’m sure it’s the best method, or brining is, or whatever.. I bought a silly Butterball, defrosted it for 4 days, threw on a little salt and pepper, basted it twice, and it was the most moist turkey we’ve ever had, golden brown skin, plump. So I don’t know. It was easy, safe, and the best damn cheap turkey we’ve ever had.


46 posted on 11/25/2008 6:32:39 AM PST by Doc Savage ("Are you saying Jesus can't hit a curve ball? - Harris to Cerrano - Major League)
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To: GeorgiaDawg32

IMO the 10-12 pound birds cook the best when deep frying, the bigger birds begin to burn on the outside by the time they are done on the inside. I always cook two smaller birds instead of a bigun


47 posted on 11/25/2008 6:35:34 AM PST by DeepInTheHeartOfTexas
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To: GeorgiaDawg32

48 posted on 11/25/2008 6:37:39 AM PST by mirkwood (There is no Gorebull warming in Maine)
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To: wrench
Do not deep fry turkey under Carport get out safe distance from dwelling and keep fire extinguisher handy.

There real good fried properly but severe flame up can happen if you get the oil to hot.

Please dont burn house your house down.

49 posted on 11/25/2008 6:38:42 AM PST by Bailee
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To: Las Vegas Ron

I’m worried that I’m going to lose my job over this thread. I just admitted to one of my agents that I’m going to be smoking a turkey this Thanksgiving. Of course, it could be worse - I could be smoking hams. He said they’re going to be keeping an eye on me.


50 posted on 11/25/2008 6:39:01 AM PST by Tennessee_Bob (They're illegal aliens, not immigrants - there is a difference!)
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