Merlin Orr Posted November 28, 2006 Share Posted November 28, 2006 Well Bill, I honestly gotta say that Angelina Jolie does look better in lingerie. That statement is worthless without pictures! Link to comment Share on other sites More sharing options...
blackdragon Posted November 28, 2006 Share Posted November 28, 2006 Ivan Link to comment Share on other sites More sharing options...
tightloop Posted November 28, 2006 Share Posted November 28, 2006 Yes Merlin, deep fried turkey and that Pitt gal make a good pair to snuggle up to... Link to comment Share on other sites More sharing options...
blackdragon Posted November 28, 2006 Share Posted November 28, 2006 You guys kill me!!! Ivan Link to comment Share on other sites More sharing options...
robomanusa Posted November 28, 2006 Share Posted November 28, 2006 Im gona get me fried twinkie some day!!!! I keep telling my wife that, but all I ever get is a hard time Link to comment Share on other sites More sharing options...
Merlin Orr Posted November 28, 2006 Share Posted November 28, 2006 Yes Merlin, deep fried turkey and that Pitt gal make a good pair to snuggle up to... With Turkey... that might just be possible.. See below! Turkey, the new date rape drug Link to comment Share on other sites More sharing options...
tightloop Posted November 28, 2006 Share Posted November 28, 2006 Turkey tacos...yumeeee.... Link to comment Share on other sites More sharing options...
blackdragon Posted November 28, 2006 Share Posted November 28, 2006 Ivan Link to comment Share on other sites More sharing options...
toddrod Posted December 22, 2006 Share Posted December 22, 2006 Now if you want to be a real cajun, then fry that turkey in real hog lard or a mix of peanut oil / lard 50/50. Trans fat, bring it on. DMH was right, small whole chickens work real well too. Link to comment Share on other sites More sharing options...
Flexmoney Posted December 22, 2006 Share Posted December 22, 2006 ... small whole chickens work real well too. "And the short one wants four whole fried chickens...and a Coke." Link to comment Share on other sites More sharing options...
tightloop Posted December 22, 2006 Share Posted December 22, 2006 Now if you want to be a real cajun, then fry that turkey in real hog lard or a mix of peanut oil / lard 50/50. Trans fat, bring it on. DMH was right, small whole chickens work real well too. Kind of expensive to do just one chicken...have to do a bunch of them to make it worthwhile... Link to comment Share on other sites More sharing options...
scooterj Posted December 22, 2006 Share Posted December 22, 2006 Depending on the size of the chickens, we'll put 2 or 3 in the pot. Might be able to get a dozen or so cornish hens in there. Link to comment Share on other sites More sharing options...
Flexmoney Posted December 22, 2006 Share Posted December 22, 2006 I am very close to running out and getting one of these... Keep talking. Link to comment Share on other sites More sharing options...
Middle Man Posted December 22, 2006 Share Posted December 22, 2006 Flex...You won't be sorry, hurry out to the store. Tender, juicy turkey awaits... Link to comment Share on other sites More sharing options...
Flexmoney Posted December 22, 2006 Share Posted December 22, 2006 How big? Bigger is better? Looks like 30qt. is pretty standard and good to go for up to an 18lb turkey. Link to comment Share on other sites More sharing options...
Middle Man Posted December 22, 2006 Share Posted December 22, 2006 How big? Bigger is better? Of course bigger is better . Just don't fry on your wooden floored deck....dirt, grass or preferably gravel. Link to comment Share on other sites More sharing options...
MichiganShootist Posted December 22, 2006 Share Posted December 22, 2006 Cooking wild turkeys this way...is wonderful. Otherwise they are as tough as nails. I have a friend in South Dakota that cooks all his game birds this way Link to comment Share on other sites More sharing options...
BSeevers Posted December 22, 2006 Share Posted December 22, 2006 Its tastes good. It tastes better with beer. Nothing to lose unless you catch your porch or deck on fire. Which has happened a lot. Link to comment Share on other sites More sharing options...
ima45dv8 Posted December 23, 2006 Share Posted December 23, 2006 Bill's right. Lots of insurance claims tied to deep-frying turkeys. Most of the spectacular flair ups that happen when putting the bird in the pot are because someone over estimated the amount of oil needed, and when the bird is lowered into the hot oil, it spills up and over the edge and down onto the burner. Oil + burner = Very bad ju-ju. Here's a good way to avoid appearing on 'America's Funniest Home Videos'. Put your turkey (forzen or not) in the pot. Hold it upright as it will be when on the little cooking stand that comes with the kit. Pour water over the bird until covered plus ~2". Pull out the turkey. The amount of water that's in the pot is how much oil you'll need. Measure down from the top and edge and fill oil to that point when preparing to heat things up. Link to comment Share on other sites More sharing options...
Nik Habicht Posted December 24, 2006 Share Posted December 24, 2006 O.K. ---- I'm about to do this the first time. Any tips? I've got the "proper amount of oil in pot" so no overflow situation in hand, as well as doing this on patio blocks away from the house, shed, trees, and anything else overhead..... Other than that I'm a total newbie, so fire away...... Link to comment Share on other sites More sharing options...
ihatepickles Posted December 24, 2006 Share Posted December 24, 2006 Be Safe Other than that, have a tasty meal. Link to comment Share on other sites More sharing options...
scooterj Posted December 24, 2006 Share Posted December 24, 2006 Lower the bird slowly into the oil. Dropping it in too fast will lower the temp of the oil too much and affect the cooking time. You want the oil to stay at 350 for the duration of the cooking. Keep an eye on the temp and adjust fire to maintain temp. Link to comment Share on other sites More sharing options...
Front Man Posted December 25, 2006 Share Posted December 25, 2006 The USDA Food Safety Inspection Service requires poultry to be cooked to 161.25 degrees internal (breast). Beef is the only safe meat to eat partially cooked due to it being more "sterile". Beef is fully cooked at 145 degrees and pork is actually a little less (144?). Some friends of mine inject ranch dressing into a turkey before they deep fat fry it; they say it's awesome. I have not had a chance to sample one. Stay safe, keep your powder dry and don't eat partially cooked poultry! FM Link to comment Share on other sites More sharing options...
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