> Anyone done anything else in a turkey fryer? Roast pork, maybe?
>
> Felice

Every year my son does deep-fried turkeys for Thanksgiving. He usually
throws in a couple of chickens and last year he deep-fried a pork
tenderloin. Think he did overcook the tenderloin a bit, but pretty good
none-the-less.

Speaking of the gravy problem (which you seem to have resolved)this year
I've offered to bring the gravy... maybe order some from Minor's base
people or make my own. I have a friend who swears by the following recipe
(well not exactly a recipe):

Put some turkey pieces, I often buy wings for this purpose sometimes you'll
find necks and backs at the market. Put them in a roasting pan with some
carrot, celery, and onion. . Stick that in the oven at 450F.

Toss this stuff with a bit of oil and roast for about an hour turning once
in awhile till browned. Then put the pan, after it's cooled down a bit, on
top of the stove add some chicken stock and boil scraping all the fond off
the bottom and sides. Add 5 or so cups of water and maybe some wine and
boil; then reduce the heat and simmer until it's reduced probably by half.

Strain this into a container and refrigerate overnight.

Next day take the fat off the top and that's what you use to melt in your
pan for the roux. Add the stock and you're good to go. You've done good
gravy the day or two or three before the main event and it's wonderful. Just
remember to season salt pepper and the like to your taste.

Easy good and best of all it takes care of the last minute stuff. You can
always save the pan your roast the turkey in for more gravy later.