On Tue, 07 Oct 2003 16:17:31 GMT, Peter Lucas >
wrote:

>Pan Ohco > said in the newsgroup.......
:
>
>> On Tue, 07 Oct 2003 01:58:20 GMT, Peter Lucas >
>> wrote:
>>
>>
>>
>>>When I originally saw the show on TV where the guy burnt his house down
>>>trying to deep fry a turkey, I thought "OK,
>>
>>>he's just some whacko from the
>>>southern states of the US"
>>
>> Hay! I resemble that.
>>>
>>>But, I don't think it's a cooking form that's going to catch on over
>>>here :-)
>>
>> Well Peter, try it you may like it, and you may become a trend setter
>> in AU.
>> The turkey co,es out with a crisp skin and the meat is succulent and
>> moist.
>
>Yeah, maybe so. But what next....... deep fried donkey???
>How many gallons of oil are you going to need that that??!!

Have you ever actually *tried* a properly deep fried turkey?

I am in the Southern U.S., all my life, and when deep fried turkeys
first made the scene I was pretty skeptical myself. Then an uncle got
a turkey frier and started doing the family bird that way and it's
damned good. Of course, it's entirely possible to get some one who
doesn't know what he's doing, but done right it's very good.

Not that I fry turkeys myself. It takes a prodigious quantity of oil
for that and for a single bird I think it's a waste. If you're going
to do three or four it's not a bad idea.

The only thing you'd have invested is the oil. The cooker and pot are
used for other cooking projects like low country boils and such.

>I've got a recipe for my very own Webered chook..... but I'm too knackered to
>post it.

Chicken!

......Alan.


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