On Wed, 08 Oct 2003 00:56:53 GMT, Peter Lucas >
wrote:

(A.T. Hagan) said in the newsgroup.......
:
>
>
>> Have you ever actually *tried* a properly deep fried turkey?
>
>Nope! But I'd hazard a guess and say that it wouldn't be too much different
>to chopping a turkey up and deep frying the pieces on the stove?

No, it's not the same, to me at least. Naturally the outside is
fried, but one does the deed with an intact, whole bird so only the
actual skin and stuffing cavity comes into contact with the oil. The
bird can be brined first, or injected with whatever seasoning one
likes. Properly done it comes out remarkably juicy and tasty and not
at all greasy as one might expect.

>> 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.
>
>"Low country boils"?? I had this mental picture...... nahhhhhhhhhh!! I let
>you explain :-)

I suppose it could be worse, you could have 'up country boils!' ;-)

It's just a boiled dinner, this one specific to the southeastern
coast, notably the Carolina Low Country and the Georgia Coastal
Empire. There's a degree of variability to these things, but when we
do them it's usually fresh shrimp, smoked country sausage, potatoes,
corn on the cob, and onions. If I want to go whole hog we throw in
blue crab, oysters, or clams depending on how much we want to spend.
Crab boil seasoning in the water. Ingredients go into the pot in the
order of longest cooking times which means shrimp and corn just before
you turn off the gas and drain the lot. A bit messy to eat, but very
good.

......Alan.


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