How about a BBQ
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By Steven Raichlen
Sammie
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Has anybody ever deep fried a turkey?
Just the idea sounded bizarre to me until one of the guys at work brought in all of the equipment to do so and cooked one in the yard for a potluck. Every employee in the building ended up where the frying was going on, begging for a sample because the aroma was so delicious.
One of my friends is a building maintenance guy at Coors and of course those facilities are enormous. The guys he works with also fry the occasional turkey at work too and everybody also gathers to beg a morsel.
The skin is brown and crunchy on the outside and the meat is very juicy inside just falls apart. Nothing greasy about it.
I was so impressed that I went to Walmart and got the fryer
and a 5 gal container of peanut oil (which is not bad for you and can be strained and reused for about a year if kept in a cool, dark place). Before cooking, I inject the bird overnight with a bottle of flavoring - bbq, lemon butter, etc. and you would not believe how good this is.
A 20 lb turkey, which is about as large as you want to go, cooks in an hour. Cornish hens, 5 minutes.
If you do this, don't cook it in the garage or anywhere close to your house....
http://www.gumbopages.com/food/poultry/fried-turk.html
Another interesting main dish is a turducken, which I sampled at someone's house. It's a turkey stuffed with a duck that has been stuffed with a chicken. All boneless with a layer of dressing... What will they come up with next??? It was quite good.
http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html
Just the idea sounded bizarre to me until one of the guys at work brought in all of the equipment to do so and cooked one in the yard for a potluck. Every employee in the building ended up where the frying was going on, begging for a sample because the aroma was so delicious.
One of my friends is a building maintenance guy at Coors and of course those facilities are enormous. The guys he works with also fry the occasional turkey at work too and everybody also gathers to beg a morsel.
The skin is brown and crunchy on the outside and the meat is very juicy inside just falls apart. Nothing greasy about it.
I was so impressed that I went to Walmart and got the fryer
and a 5 gal container of peanut oil (which is not bad for you and can be strained and reused for about a year if kept in a cool, dark place). Before cooking, I inject the bird overnight with a bottle of flavoring - bbq, lemon butter, etc. and you would not believe how good this is.
A 20 lb turkey, which is about as large as you want to go, cooks in an hour. Cornish hens, 5 minutes.
If you do this, don't cook it in the garage or anywhere close to your house....
http://www.gumbopages.com/food/poultry/fried-turk.html
Another interesting main dish is a turducken, which I sampled at someone's house. It's a turkey stuffed with a duck that has been stuffed with a chicken. All boneless with a layer of dressing... What will they come up with next??? It was quite good.
http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html
A
Anon
Guest
You didn't mention if you did this or not but next time you fry one put a good BBQ dry rub on the bird before putting it in the oil.
browniehound
Well-Known Member
browniehound
Well-Known Member
I tried something new at a cookout yesterday. We got some Johnsonville braughts. Boiled them in beer for 15-20 minutes and then threw then on the grill to brown them up. It was the most amazing tasting sausage I ever had. I highly recommend everyone to try this
