Technique: Turkey Cooking

The two keys to turkey or any other food frying safety is don't over fill the frying vessel with oil and make sure the bird is dry before you dunk it in the hot oil. It is the water rapidly boiling off that splashes the oil out and starts the big fires that you read about. the Mythbusters TV show had a segment on putting water on a kitchen grease fire that drove the point home. http://dsc.discovery.com/videos/time-warp-grease-fire-wide.html

My dad has a fryer that we have used on occasion, and I love the results. My wife uses the oven bags and they are pretty hard to mess up. One year, when she was sick, I did one myself in an oven bag with no prior experience and it came out great.
 
Ronald M said:
Some people just will not change.

I can only imagine a free range or pastured turkey on the Webber. The Webber is my first choice of cooking any time, any place. Not those gas things either.
Click to expand...

Yeah, I did mine via the method described above, on the Weber. Free range is always much better but the difference in cost is astronomical. Also it makes less of a difference if you season the bird heavily. Since mine was slathered in jerk seasoning paste for about 5 days and then smoked in the Weber, the benefit of a free range bird would have been less than if I had roasted it more traditionally.
 
All turkey recipes remind me of Dr. Johnson's views on cucumber:

'A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing.'

Admittedly I've had free range, but not wild. Maybe wild turkey is edible.

Cheers,

R.
 
This Thanksgiving we boiled the turkey franks, but in other years we pan-fried.
Once we microwaved them, and got the whole meal over with in ten minutes.

Happy Thanksgiving everyone! 😉

Chris
 
You must log in or register to reply here.
Back
Top Bottom