Ayecarumba
Ayecarumba
Joined: Nov 17, 2009
  • Threads: 232
  • Posts: 6574
November 18th, 2010 at 10:56:16 AM permalink
I've heard good things about this method of cooking the bird, and am looking into buying a set up. Does anyone have a recommendation for a manufacturer/model?
Simplicity is the ultimate sophistication - Leonardo da Vinci
Croupier
Croupier
Joined: Nov 15, 2009
  • Threads: 58
  • Posts: 1258
November 18th, 2010 at 11:15:38 AM permalink
Slightly off topic.

This reminded me of a Mythbusters Christmas Special, and whilst looking for the video found this video instead

More on topic.

I have never had deep fried turkey. Here in the UK everyone does it the old fashioned way of sticking it in the oven for about 3 days until all flavour and moisture has been roasted out.I dont know what the turkey has done to deserve such aninmosity bu tit gets it every year.
[This space is intentionally left blank]
mkl654321
mkl654321
Joined: Aug 8, 2010
  • Threads: 65
  • Posts: 3412
November 18th, 2010 at 12:59:01 PM permalink
Quote: Croupier

More on topic.

I have never had deep fried turkey. Here in the UK everyone does it the old fashioned way of sticking it in the oven for about 3 days until all flavour and moisture has been roasted out.I dont know what the turkey has done to deserve such aninmosity bu tit gets it every year.



Well, if the turkey tasted like anything besides dried cardboard, it wouldn't be British food, now, would it :) ?

Seriously, some of the best meals I've ever had were in London--Indian food, French food, Scandinavian food, Chinese food...makes me wonder if the reason England tried to colonize the entire planet is that they were just trying to find a decent meal.
The fact that a believer is happier than a skeptic is no more to the point than the fact that a drunken man is happier than a sober one. The happiness of credulity is a cheap and dangerous quality.---George Bernard Shaw
DJTeddyBear
DJTeddyBear
Joined: Nov 2, 2009
  • Threads: 177
  • Posts: 10077
November 18th, 2010 at 1:18:23 PM permalink
I can't recommend anything except to read the cooking instructions VERY carefully.

I heard that each year, 18 homes in the US burn down as a result of turkey fryers. I *think* the biggest problem is not having the bird fully defrosted.
Superstitions are silly, childish, irrational rituals, born out of fear of the unknown. But how much does it cost to knock on wood? 😁 Note that the same could be said for Religion. I.E. Religion is nothing more than organized superstition. 🤗
ItsCalledSoccer
ItsCalledSoccer
Joined: Aug 30, 2010
  • Threads: 42
  • Posts: 735
November 18th, 2010 at 1:36:04 PM permalink
Quote: DJTeddyBear

I *think* the biggest problem is not having the bird fully defrosted.



Yup. For goodness sake, make sure it's completely defrosted!

Another helpful tip is to do the set-up on concrete, and stay as far away from wood and vegetation as possible. And, doesn't hurt to have a fire extinguisher handy. For $20, that's probably a pretty good idea unless you really know what you're doing.

I know this doesn't go into brands, but I'm not sure what all you need besides a big basin and a source of heat. I'm sure you could spend anywhere from a couple hundred to a couple thousand. The onyl place I've seen them is at Cabela's.
thecesspit
thecesspit
Joined: Apr 19, 2010
  • Threads: 53
  • Posts: 5936
November 18th, 2010 at 1:58:36 PM permalink
The Bass Pro shop at the Silverton had a 8 gallon one for sale for $40, including the flame source. Wanted to get one, as it'd be perfect for brewing, but getting it back on plane would have been an issue...
"Then you can admire the real gambler, who has neither eaten, slept, thought nor lived, he has so smarted under the scourge of his martingale, so suffered on the rack of his desire for a coup at trente-et-quarante" - Honore de Balzac, 1829
JerryLogan
JerryLogan
Joined: Jun 28, 2010
  • Threads: 26
  • Posts: 1344
November 18th, 2010 at 2:27:38 PM permalink
Why would anyone on earth prefer a deep fried, greasy/fat-laden wet turkey over an over-baked masterpiece? Yuk! What kind of society would think up such a gross blasphemy anyway?

Just this weekend while we were watching the Food Channel, they had some fatass cook explain how to cook the thing in a vat of grease. We almost threw up until that hot little piece Giatta came on and said there was no way she'd ever cook one like that or eat it.

Yuk!! Are we Americans not fat enough, people?
thecesspit
thecesspit
Joined: Apr 19, 2010
  • Threads: 53
  • Posts: 5936
November 18th, 2010 at 2:43:14 PM permalink
The secret for great roast turkey is to brine it... makes it lovely and moist. I swear that cooking a bird up side down helps, but that's possibly just my excuse... I only tend to be the assistant rather than the head on Christmas Day (other days of roasting I'm in charge, for some reason).
"Then you can admire the real gambler, who has neither eaten, slept, thought nor lived, he has so smarted under the scourge of his martingale, so suffered on the rack of his desire for a coup at trente-et-quarante" - Honore de Balzac, 1829
ItsCalledSoccer
ItsCalledSoccer
Joined: Aug 30, 2010
  • Threads: 42
  • Posts: 735
November 18th, 2010 at 2:50:28 PM permalink
I never had much success in the oven with turkey ... but always manage a good ham from the over.

For turkey, I use ... yes ... the Ronco rotisserie oven! It takes a little longer per-pound, about 30 minutes per, but it's quick, easy, and has always given me better results than an oven. It can't handle the wings but you can buy the turkey without them or butcher them yourself. I always butcher them for use in gravy.

I do chicken with the rotisserie, too.
EvenBob
EvenBob
Joined: Jul 18, 2010
  • Threads: 421
  • Posts: 23388
November 18th, 2010 at 3:06:41 PM permalink
Its dangerous and its a lot of work. Just smear it with garlic butter and throw it in the oven for a few hours, basting occasionally.
"It's not enough to succeed, your friends must fail." Gore Vidal

  • Jump to: