SC - Deep-fried Turkey? OOP
Elaine Koogler
ekoogler at chesapeake.net
Mon Nov 27 08:20:21 PST 2000
Yup...actually my lord tried it. We purchased a turkey frier, which consists of a
kind of tall skinny aluminum pot, a large skewer-type implement to carry the turkey
and a pump to get the oil out after you're done(even had a strainer in it to get out
any non-oil particles). We visited our local BJ's and purchased a giant, economy-size
container of oil, and Phillip tried it. I wasn't sure why anyone would want to do
such a thing myself, but was assured that it was excellent...after all Justin said it
was. I'll tell you truthfully: it was excellent. I can't wait for him to try it
again! It came out moist and well-seasoned, and was thoroughly cooked. I think it
was this last that I was most afraid of.
Kiri
Tara Sersen wrote:
> Greetings, all. I hope you all had a good Turkey-Day!
>
> I caught a bit of a food show on NPR last Wednesday, and they were talking about
> the dangers of a "new, trendy way of cooking turkey" - immersing it in boiling
> oil. They were talking about things like setting your curtains on fire or burning
> yourself severely with splashing oil. I figured this was a joke - deep-frying
> a whole turkey?
>
> But, I happened to walk into the living room on Thursday while my father-in-law
> was watching the Macy's Parade on tv. Much to my amusement, there was Bobby
> Flay (I think it was him, anyway,) deep frying a turkey as a demo at the parade
> site.
>
> So, my question is, WHY?? Why would someone want to deep-fry a whole turkey?
> Does it cook faster? Taste better? Is a huge stock pot and 30 gallons of
> oil cheaper than a roasting pan? I can't imagine wanting to maneuver a 25 pound
> bird into and out of a tall pot full of deadly-hot oil sitting way up on the
> stove. And I'm certain that I couldn't lift the pot down to the ground after
> the oil was hot, put the turkey in and then lift it back UP there safely. By
> then it would be a 50 or 60 pound tall pot full of deadly-hot oil. Ouch! Getting
> it in and out of the oven and flipping it over in the roaster is bad enough.
>
> I was much more interested in trying to grill the bird in halves, which was
> his other demo. But, this hot oil thing still has me fascinated. Has anybody
> tried this?
>
> Thanks!
> Magdalena vander Brugghe
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