[Sca-cooks] And now for something totally different

[Kathleen A Roberts]

On Thu, 22 Dec 2005 11:17:24 -0600
  "Michael Gunter" <countgunthar at hotmail.com> wrote:

> ANYway, I have never deep fried a turkey
> before and would like some advice/wisdom on
> how to do it without burning the turkey,
> poisoning my diners or burning down the
> house.

when using the kit designed for deep frying:  be sure you 
have enough propane.  do it outside, even if you have to 
do it in a driveway.  keep the pups and/or kitties (if you 
have any) inside for the duration.  follow the directions 
on the equipment to the letter.  peanut oil is best (but 
costs a lot for as much as you need).  make sure it is 
dry, dry, dry.  use long barbecue gloves for safety if you 
have them.

> I'll either brine it or inject it with a 
>butter/sage/garlic
> mixture.

i tried injection one year, but found this year that a 
salt/pepper/garlic powder rub worked much better.  we had 
the best results with the paula dean formula... 3 minutes 
per pound and another 5 minutes for the pot.  expect a 
dark, mahogany brown skin and there might be aq bit of 
burnt where it rests on the bottom of pot.

i also tend to cut away excess skin at neck and tail and 
the parsons nose as well.  they might get too dark.

we really like them.  dear heart wanted to deep fry the 
rib roast this xmas, but i nixed that.  i will watch a 69 
cents a pound go up in smoke, but not $3.49! ;)

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249