We Fried that Sucka...

Virginia Tadrzynski

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Nov 26, 2009, 10:29:02 PM11/26/09

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Hubby got a turkey frying aparatus from his employer. So turkey this year
was to be fried....he watched Good Eats and liked Alton Brown's 'turkey
derrick'...so Mr. Fixit makes his own version of the turkey derrick. (We
took pictures).....

Turkey was good. Skin crispy, meat moist. We used no injections or no
brine (wanted to try it plain the first time). A definite do over.....there
is NO turkey left over....7 adults and one 18 mon. old.
Dinner was good. I am tired. My feet are sore.
God Bless us everyone.
-ginny

Ed Pawlowski

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Nov 27, 2009, 12:41:50 AM11/27/09

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"Virginia Tadrzynski" <ta...@ptd.net> wrote in message
news:4b0f477f$0$19738$ce5e...@news-radius.ptd.net...

Glad you liked it. First time I had doubts, but it sure was good.
I've not fried one for ages. I should get the stuff out and do one for a
change. Problem is, most times we have turkey is in colder weather and I
don't like freezing my ass off to cook a bird.

George

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Nov 27, 2009, 8:51:51 AM11/27/09

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It definitely works well and as you found no religious experience of
injections or brining is required to get a really good result.

George

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Nov 27, 2009, 8:52:46 AM11/27/09

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No doubt that it why it is more popular down south.

Debbie

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Nov 27, 2009, 9:54:02 AM11/27/09

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"Virginia Tadrzynski" <ta...@ptd.net> wrote in message
news:4b0f477f$0$19738$ce5e...@news-radius.ptd.net...

> Hubby got a turkey frying aparatus from his employer. So turkey this year
> was to be fried....he watched Good Eats and liked Alton Brown's 'turkey
> derrick'...so Mr. Fixit makes his own version of the turkey derrick. (We
> took pictures).....
>
> Turkey was good. Skin crispy, meat moist.

Glad it turned out well. I was going to get one of those contraptions until
I started seeing reports of fires. My DH and fire? Well to preserve my
sanity, I decided that the best course was to not get one and hope that some
day I get invited to someone else's house who is doing one! :-)

Debbie

George

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Nov 27, 2009, 10:26:12 AM11/27/09

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The fires are usually the result of folks looking for a Darwin award
doing things like running them on a deck close to the house and then not
calculating the proper amount of oil etc. If you are sensible about what
you are doing they work fine.

Debbie

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Nov 27, 2009, 12:56:18 PM11/27/09

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"George" <geo...@nospam.invalid> wrote in message
news:heor2g$6ds$3...@news.eternal-september.org...

I agree... my dearly departed DH however, was..hmm how do I put this
warmly.. a klutz! :-) If anything was going to happen, it happened to him.
The stories that get repeated at family gatherings over and over again! <g>

Debbie

Omelet

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Nov 27, 2009, 7:19:42 PM11/27/09

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In article <4b0f477f$0$19738$ce5e...@news-radius.ptd.net>,
"Virginia Tadrzynski" <ta...@ptd.net> wrote:

Deep fried turkey is good... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
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Bob Muncie

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Nov 27, 2009, 7:23:32 PM11/27/09

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I'm glad your Tday turned out well.

Hope many more turn out the same way :-) I like the fried turkey, but
still prefer the baked.

Bob

Sky

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Nov 28, 2009, 9:27:44 PM11/28/09

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Sounds so good! Way to go on the 'teepee contraption' to cook the bird
;) I saw that same AB show and his method seems smart to me ;) Never
have I had a fried turkey bird (er, almost typed burkey tird!!! <G>)
before, and I've heard they're always really moist and tasty. I just
have to wonder what's done with the left-over oil afterwards!!!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

John Kuthe

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Nov 28, 2009, 9:53:06 PM11/28/09

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They fry everything "down South".

Q: Know how you're in a fine restaurant in the South?
A: The waiter asks "And how would you like that fried?"

John Kuthe...

Virginia Tadrzynski

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Nov 28, 2009, 11:07:24 PM11/28/09

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"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
news:4B11DC...@NOsbcglobal.SnPeAtM...

The directions on both the fryer and the box of oil (3 gal. peanut) is to
strain it and reuse it up to two more times. I ladled it out with a glass
measuring cup and strained it thru a coffee filter in a large funnel back
into the original container. Believe it or not, only until you got to the
very bottom into the dregs did you find any residue....most of the oil was
basically as clear as when it first went in the fryer. When I got to the
bottom, I just dumped it out, I didn't want to strain sand...I'd say I
dumped maybe a cup and a half.

I just got an oven-roaster chicken on the 'used meat' counter today for
$.69/pound that we will probably fry within the next week or so using the
same oil. Mr. Fixit also wants wings cooked in the fryer as well. After
that, buh-bye oil. I may do the wings first and the roaster last since we
want to try a marinade/injectable in the bird, but I don't know how much of
that will be left in the oil.
-ginny

Ed Pawlowski

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Nov 28, 2009, 11:15:22 PM11/28/09

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"Virginia Tadrzynski" <ta...@ptd.net> wrote in message
>

> I just got an oven-roaster chicken on the 'used meat' counter today for
> $.69/pound that we will probably fry within the next week or so using the
> same oil. Mr. Fixit also wants wings cooked in the fryer as well. After
> that, buh-bye oil. I may do the wings first and the roaster last since we
> want to try a marinade/injectable in the bird, but I don't know how much
> of that will be left in the oil.
> -ginny

I've not tried it, but they say you can also fry a pork loin, and of course
the fish fry and hushpuppies for a summer picnic.

Sky

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Dec 3, 2009, 12:21:05 AM12/3/09

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Thanks for the information and explanation. It all makes sense to me
;))