unclehobart
New Member
Heck, Highway... They've got fryers that will do a whole buffalo in 2 minutes in the military.
Canadians forbidden to enter this post
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chcr
Too cute for words
Why do the words "not too tightly wrapped" come to mind...
highwayman
New Member
No shit, when has the military restarted serving buffalo?
chcr
Too cute for words
highwayman
New Member
Soylent green comes under cattle feed in my book, I'll stick with steak and chicken...
MrBishop
Well-Known Member
Yeah...for a second there, I forgot you were Southern
Silly me... deep-fried Turkey. Very...er...holiday-like.
SouthernN'Proud
Southern Discomfort
I guarantee you this...you ever eat a deep fried turkey, you will never bake another one. Promise.
unclehobart
New Member
What oils have the high heat tolerance? I can't do the corn, soy (aka crisco), peanut thing.
unclehobart
New Member
unclehobart
New Member
from Alton Brown: Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
Anyone elses technique vary from this general approach?
Anyone elses technique vary from this general approach?
MrBishop
Well-Known Member
I don't bake them now...damn dry..Like eating turkey-shaped sawdust
Ham, rabbit, lamb are the ones that we use for 'special' meals.
Mind you..If I ever find myseelf down south, I'll take you up on that challenge.
POStech
New Member
A What?
unclehobart
New Member
Yumpin yimminy!
The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the 19th Century: a bustergophechideckneaealckideverwingailusharkolanine - bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan and a passerine. Since passerine is a generic term, it is not known exactly what kind of bird was used as the smallest in the actual roast, although a pied flycatcher has been suggested. The recipe notes that the final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds.
The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the 19th Century: a bustergophechideckneaealckideverwingailusharkolanine - bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan and a passerine. Since passerine is a generic term, it is not known exactly what kind of bird was used as the smallest in the actual roast, although a pied flycatcher has been suggested. The recipe notes that the final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds.
majestyx
New Member
Staying home, gonna deep-fry a turkey, and fix all the fixin's myself - cornbread dressing, mashed potatoes, green beans, broccoli cheese casserole, and for dessert pecan pie.
