[NTLK] [OT] Turducken

[Tony Kan]

Over here in NZ, Turkey is almost exclusively a Christmas treat, but after
reading your description Mr Brown I think we'll have to make it a year round
dish.

Cheers

Tony Kan

Christchurch
New Zealand


-----Original Message-----
From: newtontalk-bounces at newtontalk.net
[mailto:newtontalk-bounces at newtontalk.net]On Behalf Of Laurence W Brown
Sent: Tuesday, 6 December 2011 8:44 p.m.
To: newtontalk at newtontalk.net
Subject: Re: [NTLK] [OT] Turducken


I deep-fried turkeys for many years - usually no /fewer/ than 4 at a go,
sometimes both for Thanksday as well as Giftday, since you have to buy so
much fat.

Other than thawing the bird (d'uh), and keeping the cooker away from a
wooden wall (d'uh), the safest way to go is lard: it just does not catch
fire as easily as vegetable oil. Moreover, it cooks the bird much better,
and the bird does not soak it up to become greasy & unhealthy.

I would also just partially cook in oil to keep in the juices, then finish
cooking in the smoker for added flavor - as well as letting any remaining
fat to drain off. Six to 8 birds will let you give away some, and freeze the
rest for a whole winter of great eats... Turkey chili in Feb - yumm...
[snip]