[Sca-cooks] Looking ahead to Turkeytime
david at vastrepast.com
Sun Oct 25 20:18:08 PDT 2009
I have roasted.
I have brined.
I have steamed.
I have BBQed.
And I have deep fried.
And by the way I have done several of them at the same time to compare (I
used to write a food column).
Deep Frying is the best on so many different levels.
First - It totally frees up your oven.
Second - It is quick. LIKE REALLY QUICK!
Third - It is almost as juicy as a brined bird but without the weird
Fourth - Way more crispy skin.
Fifth - It isn't oily at all.
Down side - No drippings for gravy and the stuffing is pretty oily :) No
really don't do the stuffing in the bird if you are going to deep fry it was
We usually do a bird for Thanksgiving and save the oil for the weekend when
we do a big fish fry.
I usually do not fry it with the Cajun spices.
We roasted one for Canadian Thanksgiving this year and I have to say I was
longing for my deep fried turkey! Can't wait for American Thanksgiving. The
good thing about bi-national living arrangements is that you get turkey
every month from Oct. to Dec.
On 10/25/09 7:30 PM, "Antonia Calvo" <ladyadele at paradise.net.nz> wrote:
> Johnna Holloway wrote:
>> It also advertises using less oil means less waste " and healthier,
>> lower-fat recipes."
>> Is deep fried turkey ever a healthier low fat option?
> I don't even get what the appeal is... I think I'll just go on with
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