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Life After Brown
How about a BBQ
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<blockquote data-quote="Sammie" data-source="post: 199721" data-attributes="member: 8657"><p>Has anybody ever deep fried a turkey? </p><p> </p><p>Just the idea sounded bizarre to me until one of the guys at work brought in all of the equipment to do so and cooked one in the yard for a potluck. Every employee in the building ended up where the frying was going on, begging for a sample because the aroma was so delicious.</p><p> </p><p>One of my friends is a building maintenance guy at Coors and of course those facilities are enormous. The guys he works with also fry the occasional turkey at work too and everybody also gathers to beg a morsel. </p><p> </p><p>The skin is brown and crunchy on the outside and the meat is very juicy inside just falls apart. Nothing greasy about it.</p><p> </p><p>I was so impressed that I went to Walmart and got the fryer</p><p>and a 5 gal container of peanut oil (which is not bad for you and can be strained and reused for about a year if kept in a cool, dark place). Before cooking, I inject the bird overnight with a bottle of flavoring - bbq, lemon butter, etc. and you would not believe how good this is.</p><p> </p><p>A 20 lb turkey, which is about as large as you want to go, cooks in an hour. Cornish hens, 5 minutes.</p><p> </p><p>If you do this, <em>don't </em>cook it in the garage or anywhere close to your house....</p><p> </p><p><a href="http://www.gumbopages.com/food/poultry/fried-turk.html" target="_blank">http://www.gumbopages.com/food/poultry/fried-turk.html</a></p><p> </p><p>Another interesting main dish is a <strong>turducken, </strong>which I sampled at someone's house. It's a turkey stuffed with a duck that has been stuffed with a chicken. All boneless with a layer of dressing... What will they come up with next??? It was quite good.</p><p> </p><p><a href="http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html" target="_blank">http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html</a></p></blockquote><p></p>
[QUOTE="Sammie, post: 199721, member: 8657"] Has anybody ever deep fried a turkey? Just the idea sounded bizarre to me until one of the guys at work brought in all of the equipment to do so and cooked one in the yard for a potluck. Every employee in the building ended up where the frying was going on, begging for a sample because the aroma was so delicious. One of my friends is a building maintenance guy at Coors and of course those facilities are enormous. The guys he works with also fry the occasional turkey at work too and everybody also gathers to beg a morsel. The skin is brown and crunchy on the outside and the meat is very juicy inside just falls apart. Nothing greasy about it. I was so impressed that I went to Walmart and got the fryer and a 5 gal container of peanut oil (which is not bad for you and can be strained and reused for about a year if kept in a cool, dark place). Before cooking, I inject the bird overnight with a bottle of flavoring - bbq, lemon butter, etc. and you would not believe how good this is. A 20 lb turkey, which is about as large as you want to go, cooks in an hour. Cornish hens, 5 minutes. If you do this, [I]don't [/I]cook it in the garage or anywhere close to your house.... [URL]http://www.gumbopages.com/food/poultry/fried-turk.html[/URL] Another interesting main dish is a [B]turducken, [/B]which I sampled at someone's house. It's a turkey stuffed with a duck that has been stuffed with a chicken. All boneless with a layer of dressing... What will they come up with next??? It was quite good. [URL]http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html[/URL] [/QUOTE]
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