Tainted bird: rhymes with a great novel by Jerzy Kosinski.
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Tainted bird: rhymes with a great novel by Jerzy Kosinski.
Thanksgiving/Christmas is no time to read post from a dick, so let's all just ignore and move past the resident buffon's (mraynrand) regular ravings and be civil this holiday season.
Still looking for those holiday grilling stories. Do you fry or smoke your turkey? Do you have a great dressing recipe or perhaps some fab. desert maybe. I'm considering making a peach cobbler from scratch and topping it with vanilla ice cream.
What's on your holiday menu? :glug:
Any post from a serious poster would be most welcome.
West Virginia baked racoon is not considered a traditional holiday favorite.
Anyone know a great glazed ham recipe ?
:-)
Deep frying this year most likely. Just a lot faster and don’t have to worry about drying the mofo out.
I have never fully baked one but did smoke one for a few hours then put in oven to finish. The flavor sinks in and I got good reviews.
I'm not 100% certain, but I believe I heard that using Peanut Oil to deep fry a Turkey delivers both flavor and a great crispy outer layer as it seals in the moisture of the bird. Most Costcos/etc. sell the large jugs at a fair price.
Additionally, not many know that using the cooking oil to make homemade Potato Chips following the cooking of the bird is a special bonus. It does require some planning and preparation though. A Deep Fry Basket comes in handy for this.
Special Note: Special care should be used cooking outdoors with hot oil. To many unintended fires happen every year because errors were made. Many online sites cover all the ins and outs for frying a turkey. I wish all a Safe as well as a Happy Thanksgiving Holiday!
Best of Luck and please take care.
Rad - I believe the peanut oil is recommended due to its ability to handle higher heat compares to others. It does also seem to add a different flavor. I have used it (fresh not used) to make deep fried Oreos, Twinkies and other Fair style goodies.
But the thought of making chips with it after turkey sounds interesting. Are you leaving somewheres?
Yeah salt water with seasonings. I’ve done a few different, but I always end up back at sage, rosemary and thyme. Butter directly under the skin on the breast with more rosemary. Aromatics on the bottom of a sheet pan. Cooling rack over those, and the bird on the rack.
Does sound munchies worthy. I can see where the salt would open things up to absorb the seasoning better. Going to have to try it but Mex it up with some chile powder though. Thinking chipotle and cayenne blend.
Not going anywhere. I simply recall that every year I see/hear of those that get burned or set their garage/house on fire frying turkeys. There must be some basic rules governing it so safety is maintained. No sense having a tragedy ruin your's or anyone's holiday.I wish you a most happy and safe holiday.
Regardless of how a Turkey is prepared, use a meat thermometer to ensure the inside of the thickest part (the breast) is 165 Degrees F. . This ensures that the meat is cooked and safe to eat. Most groceries sell then and they are a small price to pay for peace of mind.
Spend the extra money and get an instant read thermometer.
I thought that’s what it meant. I have cooked for years on the grill, griddle, stove, or smoker and just recently started utilizing the oven. Guess baked only applies to stuff like cookie and brownies?
I use a thermometer on pork but just a simple poke it in to the bone kind. Hasn’t failed yet.
Munchies inducing supplies? :lol:
It would be possible but your pale ass would be better served with a dozen of my Mama’s tamales. She send them overnight shipping (surrounded by dry ice I think) to my cuz in Seattle. They steam them up and he says they are just as good as when just made.