Posted on 11/21/2004 9:16:56 PM PST by Hillary's Lovely Legs
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A Deep Fried Delicacy: The How-To on Deep Frying Turkey Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. In fact, since deep-frying turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. To get you started, we have several deep-fried turkey recipes for you. For a Deep-Frying Turkey experience that is fun and produces delicious results follow these guidelines: You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.
If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F. Other Ingredients Cajun Deep Fried Turkey Southern Deep Fried Turkey Cooking Preparation
The oils used to fry turkey are critical to the success of the product.
Oil Filtering These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth. |
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Oil Shelf Life
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.
For more information on deep frying turkey with peanut oil, visit www.louana.com.
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© 2004 National Turkey Federation 1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005
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Don't forget the uplifting dismissal of Tiny Tommy Daschle. It just keeps getting better and better doesn't it?
Oh, never mind! I figured it out. They have another "Pecan Pie" recipe on the website and I just compared it to my Word document. It's a match! Now at least I know my Word recipe is the one I like.
Silly, I guess, but I hate losing a tried and true recipe.
I guess I'll write Martha and apologize.
Oh my! How could I forget Daschle! God bless Daschle.
Welcome home! Have you checked out BWB's link in post #74? LOL, you've probably already seen it but when you get there check out the link in post #76 for the infamous pic of Dick Cheney.
thanks much for this thread.
Happy TG.
'12-14 pound turkey is the maximum size bird that can be successfully deep-fried.'
BS, always do 18+. Always good.
'some recipe's for HOME MADE injection mixes?'
1 bottle cheap chardonnay
2 sticks butter
Cajun seasoning
or Lawrys season salt
powdered garlic
cayenne pepper
Imagine. The King & Queen dropping by for lunch.
I hope Laura had a casserole in the freezer.
Conservative actress Angie Harmon shares her Thanksgiving plans:
"I'm from Texas, so I like to make foods for Thanksgiving that are not typical to the north. My two favorites are sweet potatoes covered with marshmallows and broccoli cheese casserole. Texans eat so much during the holidays that it's a ritual for us to make sure our winter clothes are ordered a size larger than what we wear during the fall." (Page Six)
This doesn't happen only in Texas, Angie. The rest of us just aren't willing to admit it.
However, she claims she is not a great cook and has stated that she no longer has to cook the family turkey for which the family is very grateful.
It seems like the whole country (well most of us) is in a much more joyful mood this holiday season-travel is way up and folks are just more optimistic, despite the MSM telling us we are all upset about the way the country is going etc.
Our son is home for the Holiday and he had us on the floor in stitches last night recounting how he met a "depressed Liberal" in Vegas, literally drowning his sorrows in booze trying to get over the election. He said he was authentically depressed and blamed Kerry for the loss and insisted that the country likes the Democratic message but Kerry was the wrong messenger.
We have so many things to be greatful for this year. I'd have loved to hear your boychild's rendition of the drunken liberal's whine.
Happy Turkey day to you & Pam, too, JL!
W ate leftovers from the lunch yesterday...pretty cool leftovers though...lol...and the twins turned 23 today so there was cake too.lINK
" family worked on leftovers from Wednesday's luncheon meeting with Spain's King Carlos and Queen Sofia. That meal had a Thanksgiving theme, with free-range turkey and gravy, mashed sweet potatoes, bass caught at the ranch, stuffing, pan-roasted vegetables, pecan and pumpkin pies with ice cream. There was cake Thursday for the twins' birthdays.
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