[Constitution Day]

2 words: Fried Turkey.

[Zansman]

I'll second that fried bird. The most tender, juciest bird we've ever had. Rub it down with garlic, chili and worsteshire powder before dunking it in the peanut oil.

I've also started frying up "dressing balls" in the oil instead of baking it. I just take a basic corn bread stuffing receipe and instead of baking it, I form it into baseball sized balls and fry 'em.

The best part about both of these methods is the mess is created OUTSIDE of the kitchen. Downside: the house doesn't smell like roasting turkey all day. I can live with the trade off.

[ken5050]

when you fry the turkey..do you use 10W30, 10W40..or the synthetic stuff......(G)..seriously..one reason I've never tried it is that it's such a waste of oil...BTW..as I mentioned on an earlier post...brining is the BEST..it was fabulous....suggest you try it..

[1Old Pro]

2 words: Fried Turkey

Fried my first last year. This year I'm doing TWO.

[Fierce Allegiance]

You like the fried turkey? I guess it's ok, but it just doesn't seem right for tahnksgiving. great for a big friends & family get together, but thanksgiving?

I geuss i am way too old-New England, have to have the smoked turkey, and some seafood stuff to go with it.

Every try clam stuffing from inside the bird?

[Rebelbase]

I've got smoker and fryer duty this thanksgiving.

I have a 20 lb. bird that I'll cut in half, and put in the smoker w/mesiquite (maybe hickory, have'nt made up my mind on that) after I've marinade injected it more times than a drunk mad-scientist. Also, I have a 10lb. brisket to smoke.

My girlfriend is hooked on fried turkey, so I'll cooking a 10lb bird in the fryer.

The biggest trick this year will be getting everything thawed in time to allow it to marinade without keeping unthawed for more than a day or two before cooking.

[Howlin]

4 words: I'm on my way!