[Sca-cooks] FW: [TY] Elizabethan Turkey

David Walddon david at vastrepast.com
Tue Nov 25 10:39:45 PST 2008

I have tried a myriad of ways to cook a turkey -
brined, baked, steamed, roasted, smoked, grilled, rolled and stuffed,  
and deep fried.

Our favorite way is deep fried. We rarely inject (we have but we  
don't do it that way often). The meat is ALWAYS moist and beautiful.  
The skin is crispy and delicious. It takes only an hour to do it! And  
the extra oven space is much appreciated.

The only problem is the drippings for the gravy. I usually solve this  
by cutting off the wings, taking out the giblets and roasting those  
separately (sometimes getting turkey parts at the store as well). The  
wings usually burn in the deep  fryer anyways!

The only other problem is that the stuffing tends to float to the top  
of the deep fryer! :) JOKING don't stuff a deep fried bird!.

We will be deep frying on Thursday.

Since we are having friends from Finland and Germany for Thanksgiving  
we are going to have the traditional stuff! Cranberry Sauce, Green  
Beans, Candied Yams, Mashed Potatoes, Stuffing (Dressing! Who calls  
it what?), My Gran's Carrot Casserole, Waldorf salad, Roasted  
Brussels, Gravy, White Rolls, Pumpkin Pie and Pecan Pie.

Have I forgotten anything?


Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Nov 25, 2008, at 7:41 AM, Susan Fox wrote:

> My mother still "owns" Thanksgiving but I do a Christmas Day for  
> orphans and heathens and I plan to make this again:
> http://www.mit.edu/~wchuang/cooking/recipes/Meats/Black_Turkey.txt
> Fiendishly complicated but utterly delicious.  Looks like a  
> Benchley jape but it's really really good.
> Cheers, Selene
> Christianna wrote:
> My kingdom list has been discussing the merits of deep-frying  
> turkeys in the
> last couple of days.  A lady asked for tips, and what she got was a  
> long
> round of "DON'T DO IT" which was not what she wanted to hear at  
> all.   After
> that, the discussion has degenerated (as these things tend to do).   
> I posted
> this just this morning, and thought I would send it along here.  I  
> know most
> of us have seen these, but thought it might be a good way to start the
> inevitable "What are you making for Thanksgiving?" discussions we  
> usually go
> through here :-)
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list