Turkey 911
9 years ago
last modified: 9 years ago
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- 9 years ago
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Another Old Joke From Jan..
Comments (1)How funny!! I know several people these could point to....See MoreBest turkey I've ever had...a new secret weapon
Comments (27)There ARE definitely a few things to think about when it comes to safety. However, if you think about it, most of it is just plain common sense and it is truly not that difficult at all! Unfortunately, though, some folks have not been thinking and have made some really stupid mistakes when they've attempted this and have now given the whole thing sort of a bad rap. Our family has done it many, many times and it is very, very easy and safe as long as you follow the directions on your fryer and you think a little bit about what you are doing! Here are a few tips: * Absolutely, positively, DO NOT fry a turkey inside or even close to your home - like on a deck/patio or in the garage. We always fry ours in the driveway. * Make sure the turkey is COMPLETELY thawed and patted dry before putting it into the fryer! This is the biggest mistake people make! Putting a partially frozen/wet turkey in oil that is 350 degrees can cause a fire or even an explosion. * Do not overfill the fryer. This can cause significant burns. * NEVER leave a frying turkey unattended. Even after you are finished frying, the oil remains hot a very long time. Be very careful with kids and pets around it. * EVERYONE should have an All-Purpose fire extinguisher for their kitchen! This will come in handy when you are frying a turkey. As most of you probably know, absolutely NEVER, EVER put water on a grease fire! It only causes the fire to spread faster. If the fire is manageable, you may try to use fire extinguisher. If not, call 911! * Make sure no one who will be at the dinner, and especially eating the turkey, is allergic to peanuts! Here is a link that might be useful: Safely Deep Frying A Turkey...See MoreTurkey, Start to finish and rolls...
Comments (9)Yes the turkey tasted great. I injected it with Chardonnay and some seasonings I simmered then cooled. The bones made the most glorious stock too.. Pam, It takes about 3 minutes per pound..so yep not to long, and you don't need a long carry over time either. Michelle, Hubby had to wait HOURS for the oil to cool enough to strain and put back in the juggs! LOL,,and now there is a bit of a mess on the cement pad out front(he swears he's cleaning it), and I do have the pot to wash.. AM, We cook out on the cement pad (infront of the garage). And hubby misjudged the depth, so when he put the turkey in..I ran in the house for the fire exstinguisher. Only to find out in needed to be recharged! LOL There was a bit of over flow and a slight "flame"..but it simmered down quickly and it was fine.....See MoreDarn! I won a turkey...
Comments (18)I accidentially "brined" (salt-free) a turkey one year. I always thaw the frozen turkey in the wrapping, covering it with cold water in a clean 5 gallon bucket. One year, when I went to remove the thawed turkey from the water, it weighed a ton! The wrapping had a small tear in it that alllowed water to get in and soak the turkey. I thought it was going to be awful but it was the best, most tender, most juicy turkey I ever made. Ever since I've been thawing the turkey without the wrapping in water overnight and dryng it well. I do not add salt or seasoning to the water, I just use plain water. No big mess to clean up. I season the turkey as usual after it has been soaked and dried with paper towels. A few years later I began seeing all the "brining" recipes! I still just use plain water. In fact, I started soaking chickens & parts as well with the same great results. All that water soaking does is replace the natural moisture that was there but lost during processing & storage. I guess I should call this method "soaking" not "brining" since there is no salt the water! I deep fry or roast the soaked turkey with great results....See More- 9 years ago
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