Does anyone here understand about the diff in temp in :

1) water ,
2) oil , and
3) air cooking !!!
air is the most uneven cooking , oil is better and water
cant cook meat ......

Deep fry works .

Brine can dry out meat , kill the broth .
Its for storing for long time .


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Steve Wertz wrote:
> On Sat, 18 Nov 2006 09:27:14 -0600, jmcquown wrote:
>
> > Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
> > golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
> > most tender, moist and flavorful turkey you have ever eaten, and with the
> > best dressing (regardless of the type) ever.
>
> 425 is too hot for a turkey that big, and 15-20 minutes isn't
> long enough.
>
> Please don't take any advice Jill dishes out so carelessly.
>
> -sw