[Sca-cooks] And now for something totally different

[Johnna Holloway]

Take turkey -- suspend in the pot.
Pour water in and around the turkey
until it covers it.
Measure that water. That's the amount of oil you use.
My friend's husband  just  dumped gallons of oil
into the pot, heated it and then suspended the turkey in it.
The oil boiled up and over the turkey and  then overflowed the
pot and ran out on their new slate paving stones.
Could have been a really nasty accident. They had instead
nasty damage to the new slate. I gather the bird tasted wonderful.

Johnnae

Michael Gunter wrote:

> I'm thinking of bringing a fried turkey to
> 12th Night. Yeah, I know, but at least I'm bringing
> something that looks like a period food.
> Other people are bringing stuff from Chili's.
> I'll also be bringing a couple of period dishes
> as well.
> 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.
> I'll either brine it or inject it with a butter/sage/garlic
> mixture.
>
> So, any help here?
>
> Gunthar
>