Hi all,

Does anyone have their version of the best way to prepare a holiday
turkey, whether it be traditionally baked or the new favorite "dep
fried". There is also the question of if you choose to deep fry is,
should peanut oil be the only choice of frying oil to use? Other than
basic seasoning of the bird, should you stuff it if you are frying
it. Sounds dangerous with all of the hot oil that will be used, and
we all know what happens when moisture is used in connection with
extremely hot frying oil. Thanks for your suggestions in advance.

Keith

On Thu, 25 Nov 2010 16:33:34 -0800 (PST), siplasvegas1
> wrote:

>Hi all,
>
>Does anyone have their version of the best way to prepare a holiday
>turkey, whether it be traditionally baked or the new favorite "dep
>fried". There is also the question of if you choose to deep fry is,
>should peanut oil be the only choice of frying oil to use? Other than
>basic seasoning of the bird, should you stuff it if you are frying
>it. Sounds dangerous with all of the hot oil that will be used, and
>we all know what happens when moisture is used in connection with
>extremely hot frying oil. Thanks for your suggestions in advance.
>
>Keith
I've been doing turkeys for many, many years. Mostly I smoke 'em. I
tried frying one time. Never again! Just too much trouble and
expense. Plus it's dangerous and you have to be extremely careful.
I don't stuff turkeys.
Eddie

On 25-Nov-2010, Omelet > wrote:

> In article
> >,
> siplasvegas1 > wrote:
>
> > Hi all,
> >
> > Does anyone have their version of the best way to prepare a holiday
> > turkey, whether it be traditionally baked or the new favorite "dep
> > fried". There is also the question of if you choose to deep fry is,
> > should peanut oil be the only choice of frying oil to use? Other than
> > basic seasoning of the bird, should you stuff it if you are frying
> > it. Sounds dangerous with all of the hot oil that will be used, and
> > we all know what happens when moisture is used in connection with
> > extremely hot frying oil. Thanks for your suggestions in advance.
> >
> > Keith
>
> Stuffing a deep fried turkey is a very bad idea...
>
> Stuffing a turkey for any reason is a very bad idea.
> --
> Peace! Om

Stuffing 'AFTER' the bird is cooked is okay. Some folks just have to
have stuffing peeking out of the bird.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Nov 25, 7:33*pm, siplasvegas1 > wrote:
> Hi all,
>
> Does anyone have their version of the best way to prepare a holiday
> turkey, whether it be traditionally baked or the new favorite "dep
> fried". *There is also the question of if you choose to deep fry is,
> should peanut oil be the only choice of frying oil to use? *Other than
> basic seasoning of the bird, should you stuff it if you are frying
> it. *Sounds dangerous with all of the hot oil that will be used, and
> we all know what happens when moisture is used in connection with
> extremely hot frying oil. *Thanks for your suggestions in advance.
>
> Keith

I'd stuff it and take the chance. Sew up the cavity though. I've
never done deep fried turkey, so my opinion is based on theoretical
results. Good luck.

A Moose In Love wrote:
> On Nov 25, 7:33 pm, > wrote:
>
>> Hi all,
>>
>> Does anyone have their version of the best way to prepare a holiday
>> turkey, whether it be traditionally baked or the new favorite "dep
>> fried". There is also the question of if you choose to deep fry is,
>> should peanut oil be the only choice of frying oil to use? Other than
>> basic seasoning of the bird, should you stuff it if you are frying
>> it. Sounds dangerous with all of the hot oil that will be used, and
>> we all know what happens when moisture is used in connection with
>> extremely hot frying oil. Thanks for your suggestions in advance.
>>
>> Keith
>>
> I'd stuff it and take the chance. Sew up the cavity though. I've
> never done deep fried turkey, so my opinion is based on theoretical
> results. Good luck.
>
I've been deep frying for the last five years. Stuffing won't work...

On Thu, 25 Nov 2010 16:33:34 -0800 (PST), siplasvegas1
> wrote:

>Hi all,
>
>Does anyone have their version of the best way to prepare a holiday
>turkey, whether it be traditionally baked or the new favorite "dep
>fried". There is also the question of if you choose to deep fry is,
>should peanut oil be the only choice of frying oil to use? Other than
>basic seasoning of the bird, should you stuff it if you are frying
>it. Sounds dangerous with all of the hot oil that will be used, and
>we all know what happens when moisture is used in connection with
>extremely hot frying oil. Thanks for your suggestions in advance.
>
>Keith

I prefer to put mine on a spit over an open wood fire. No stuffing but
I do fill the cavity with flavorings depending on my mood, ie: apples,
onion, herbs, etc.
I've done the deep fried thing and to be honest I wasn't impressed
after all the raving I had heard about it. Probably will never do it
again.






Shinglhed
If you can't be a good example, then you'll just have to be a horrible
warning.

> I've done the deep fried thing and to be honest I wasn't impressed
> after all the raving I had heard about it. Probably will never do it
> again.
>


To me it tasted like fried Chicken. No big whooop de doopdee.

Craig

On Thu, 25 Nov 2010 16:33:34 -0800 (PST), siplasvegas1
> wrote:

>Hi all,
>
>Does anyone have their version of the best way to prepare a holiday
>turkey, whether it be traditionally baked or the new favorite "dep
>fried". There is also the question of if you choose to deep fry is,
>should peanut oil be the only choice of frying oil to use? Other than
>basic seasoning of the bird, should you stuff it if you are frying
>it. Sounds dangerous with all of the hot oil that will be used, and
>we all know what happens when moisture is used in connection with
>extremely hot frying oil. Thanks for your suggestions in advance.
>
>Keith

Never stuff the bird if you are deep frying, it will end in disaster.
I've used canola oil with good results, and use a cajun injection
sauce. Good flavor, but not to everyone's liking. Last year we did a
roasted turkey and a smaller one deep fried.

Things to remember:

-Never use anything but a fully thawed bird that is dry. A frozen
bird will cause an oil explosion and very large fire

-Never overheat the oil, it will catch on fire

-Put the damn garden hose away, it won't put out a fire, and will make
it much worse

-Stay clear of buildings, trees, or anything else you don't want to
see go up in flames

-Lower the bird into the oil very slowely and be ready to lift it out
some if the oil comes anywhere near bubbling over

-Once it is in the oil, maintain the proper oil temp with a long
thermometer

That said, I have done about a dozen birds and never had a problem,
but I also tend to the paranoid side of safety when cooking one.

On Thu, 25 Nov 2010 20:57:33 -0600, Omelet >
wrote:

>In article
>,
> siplasvegas1 > wrote:
>
>> Hi all,
>>
>> Does anyone have their version of the best way to prepare a holiday
>> turkey, whether it be traditionally baked or the new favorite "dep
>> fried". There is also the question of if you choose to deep fry is,
>> should peanut oil be the only choice of frying oil to use? Other than
>> basic seasoning of the bird, should you stuff it if you are frying
>> it. Sounds dangerous with all of the hot oil that will be used, and
>> we all know what happens when moisture is used in connection with
>> extremely hot frying oil. Thanks for your suggestions in advance.
>>
>> Keith
>
>Stuffing a deep fried turkey is a very bad idea...
>
>Stuffing a turkey for any reason is a very bad idea.


My family has stuffed roasted turkeys for generations. Just have to
make sure you do not make the stuffing up in advance, make the
stuffing when you are going to use it. Stuff the bird tight, and
straight into the oven. Then check the temp of the stuffing like you
would a piece of meat. Done bird does not equal done stuffing.

On Wed, 01 Dec 2010 14:34:31 -0600, Omelet >
wrote:

>In article >,
> mike > wrote:
>
>> On Thu, 25 Nov 2010 20:57:33 -0600, Omelet >
>> wrote:
>>
>> >In article
>> >,
>> > siplasvegas1 > wrote:
>> >
>> >> Hi all,
>> >>
>> >> Does anyone have their version of the best way to prepare a holiday
>> >> turkey, whether it be traditionally baked or the new favorite "dep
>> >> fried". There is also the question of if you choose to deep fry is,
>> >> should peanut oil be the only choice of frying oil to use? Other than
>> >> basic seasoning of the bird, should you stuff it if you are frying
>> >> it. Sounds dangerous with all of the hot oil that will be used, and
>> >> we all know what happens when moisture is used in connection with
>> >> extremely hot frying oil. Thanks for your suggestions in advance.
>> >>
>> >> Keith
>> >
>> >Stuffing a deep fried turkey is a very bad idea...
>> >
>> >Stuffing a turkey for any reason is a very bad idea.
>>
>>
>> My family has stuffed roasted turkeys for generations. Just have to
>> make sure you do not make the stuffing up in advance, make the
>> stuffing when you are going to use it. Stuff the bird tight, and
>> straight into the oven. Then check the temp of the stuffing like you
>> would a piece of meat. Done bird does not equal done stuffing.
>
>The trouble is, it's not unusual for done stuffing to mean overdone
>bird. ;-) Mom also used to stuff the turkey and it was always dry. We
>finally started having juicy birds when she quit stuffing them...
>
>YMMV as always!

My mother's turkey has turned out dry the last few years, and I have
noticed that she stuffs the bird very loose. When he was alive, my
dad always stuffed the bird and literally punched the stuffing into it
with his fist and it was crammed in TIGHT. He swore that tight
stuffing was the secret, and I've always followed it. Not every bird
is perfect, but most are very moist and juicy.

I'm guessing it is just like good BBQ, takes a bit of doing to get
good results every time, and even then, there will be failures

Anyway, everyone has their own likes and dislikes. Just makes the
world a more interesting place.

On Wed, 01 Dec 2010 16:18:46 -0500, mike wrote:

> My mother's turkey has turned out dry the last few years, and I have
> noticed that she stuffs the bird very loose. When he was alive, my
> dad always stuffed the bird and literally punched the stuffing into it
> with his fist and it was crammed in TIGHT.

Sounds kinky. I think there's a term for that... An even a couple
books on the subject.

-sw

On Wed, 1 Dec 2010 15:41:29 -0600, Sqwertz >
wrote:

>On Wed, 01 Dec 2010 16:18:46 -0500, mike wrote:
>
>> My mother's turkey has turned out dry the last few years, and I have
>> noticed that she stuffs the bird very loose. When he was alive, my
>> dad always stuffed the bird and literally punched the stuffing into it
>> with his fist and it was crammed in TIGHT.
>
>Sounds kinky. I think there's a term for that... An even a couple
>books on the subject.
>
>-sw

Nope, he just packed dressing, not fudge..... HA!

On 12/1/2010 10:54 AM, mike wrote:

>
> Things to remember:
>
> -Never use anything but a fully thawed bird that is dry. A frozen
> bird will cause an oil explosion and very large fire
>
> -Never overheat the oil, it will catch on fire
>
> -Put the damn garden hose away, it won't put out a fire, and will make
> it much worse
>
> -Stay clear of buildings, trees, or anything else you don't want to
> see go up in flames
>
> -Lower the bird into the oil very slowely and be ready to lift it out
> some if the oil comes anywhere near bubbling over
>
> -Once it is in the oil, maintain the proper oil temp with a long
> thermometer
>
> That said, I have done about a dozen birds and never had a problem,
> but I also tend to the paranoid side of safety when cooking one.


Good things to remember. Sometimes being paranoid is a good thing....

BBQ

On 12/1/2010 3:18 PM, mike wrote:
> On Wed, 01 Dec 2010 14:34:31 -0600, >
> wrote:
>
>> In >,
>> > wrote:
>>
>>> On Thu, 25 Nov 2010 20:57:33 -0600, >
>>> wrote:
>>>
>>>> In article
>>>> >,
>>>> > wrote:
>>>>
>>>>> Hi all,
>>>>>
>>>>> Does anyone have their version of the best way to prepare a holiday
>>>>> turkey, whether it be traditionally baked or the new favorite "dep
>>>>> fried". There is also the question of if you choose to deep fry is,
>>>>> should peanut oil be the only choice of frying oil to use? Other than
>>>>> basic seasoning of the bird, should you stuff it if you are frying
>>>>> it. Sounds dangerous with all of the hot oil that will be used, and
>>>>> we all know what happens when moisture is used in connection with
>>>>> extremely hot frying oil. Thanks for your suggestions in advance.
>>>>>
>>>>> Keith
>>>>
>>>> Stuffing a deep fried turkey is a very bad idea...
>>>>
>>>> Stuffing a turkey for any reason is a very bad idea.
>>>
>>>
>>> My family has stuffed roasted turkeys for generations. Just have to
>>> make sure you do not make the stuffing up in advance, make the
>>> stuffing when you are going to use it. Stuff the bird tight, and
>>> straight into the oven. Then check the temp of the stuffing like you
>>> would a piece of meat. Done bird does not equal done stuffing.
>>
>> The trouble is, it's not unusual for done stuffing to mean overdone
>> bird. ;-) Mom also used to stuff the turkey and it was always dry. We
>> finally started having juicy birds when she quit stuffing them...
>>
>> YMMV as always!
>
> My mother's turkey has turned out dry the last few years, and I have
> noticed that she stuffs the bird very loose. When he was alive, my
> dad always stuffed the bird and literally punched the stuffing into it
> with his fist and it was crammed in TIGHT. He swore that tight
> stuffing was the secret, and I've always followed it. Not every bird
> is perfect, but most are very moist and juicy.
>
> I'm guessing it is just like good BBQ, takes a bit of doing to get
> good results every time, and even then, there will be failures
>
> Anyway, everyone has their own likes and dislikes. Just makes the
> world a more interesting place.


I have been taught to stuff, but not pack the bird. The stuffing I made
this year was a big failure. I had a pretty stiff rum and coke and I
think I missed a step or 2 in the recipe. Damn eyes !!! Good thing
brother made a wild rice dressing that was a good replacement for what I
ended up throwing away. Not good enough to feed the wild animals..

Agree that being a good cook/barbecuer means knowing when things are not
going well and make adjustments. And that takes practice, practice and
more practice. Recipe/Cook books only tell you what to do, but the
"hands on" experience is where you will learn. Failures are a great
teacher !!!!!

BBQ

--

On 12/2/2010 12:33 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 12/1/2010 10:54 AM, mike wrote:
>>
>>>
>>> Things to remember:
>>>
>>> -Never use anything but a fully thawed bird that is dry. A frozen
>>> bird will cause an oil explosion and very large fire
>>>
>>> -Never overheat the oil, it will catch on fire
>>>
>>> -Put the damn garden hose away, it won't put out a fire, and will make
>>> it much worse
>>>
>>> -Stay clear of buildings, trees, or anything else you don't want to
>>> see go up in flames
>>>
>>> -Lower the bird into the oil very slowely and be ready to lift it out
>>> some if the oil comes anywhere near bubbling over
>>>
>>> -Once it is in the oil, maintain the proper oil temp with a long
>>> thermometer
>>>
>>> That said, I have done about a dozen birds and never had a problem,
>>> but I also tend to the paranoid side of safety when cooking one.
>>
>>
>> Good things to remember. Sometimes being paranoid is a good thing....
>>
>> BBQ
>
> A fire extinguisher handy is not a bad idea either. ;-)


Very true. I have had 1 non damaging grease fire in my home. Scared
the bejeezus out of me. I knew enough to not use water. I was able to
cover the pot to put it out.

It seems every year at Thanksgiving someone uses a Turkey Fryer
carelessly and loses a garage or deck because of a fire. I have not
heard of it happening this year, but I would bet it happened, somewhere...

Keeping the cooker within eye sight is very important.

BBQ

On 12/2/2010 8:44 PM, Omelet wrote:
> In >,
> > wrote:
>
>>>> Good things to remember. Sometimes being paranoid is a good thing....
>>>>
>>>> BBQ
>>>
>>> A fire extinguisher handy is not a bad idea either. ;-)
>>
>>
>> Very true. I have had 1 non damaging grease fire in my home. Scared
>> the bejeezus out of me. I knew enough to not use water. I was able to
>> cover the pot to put it out.
>>
>> It seems every year at Thanksgiving someone uses a Turkey Fryer
>> carelessly and loses a garage or deck because of a fire. I have not
>> heard of it happening this year, but I would bet it happened, somewhere...
>>
>> Keeping the cooker within eye sight is very important.
>>
>> BBQ
>
> And keeping the beer (or wine or whatever) consumption way down until
> the bird is done and the fryer is OFF! ;-)


If deep frying a turkey happens during the winter months, that is a
given, as it is too cold to be enjoying a beverage outside !!!!

Yea, that is a good rule to add to what mike has put together.

BBQ
--

On Wed, 01 Dec 2010 20:55:24 -0600, Omelet >
wrote:

>In article >,
> mike > wrote:
>
>> My mother's turkey has turned out dry the last few years, and I have
>> noticed that she stuffs the bird very loose. When he was alive, my
>> dad always stuffed the bird and literally punched the stuffing into it
>> with his fist and it was crammed in TIGHT. He swore that tight
>> stuffing was the secret, and I've always followed it. Not every bird
>> is perfect, but most are very moist and juicy.
>>
>> I'm guessing it is just like good BBQ, takes a bit of doing to get
>> good results every time, and even then, there will be failures
>>
>> Anyway, everyone has their own likes and dislikes. Just makes the
>> world a more interesting place.
>
>Yeah. :-) Getting that stuffing soaked with those roasting juices is
>pretty tasty.
>
>I still have not gotten around to cooking mine yet. Just have not had
>the bloody time! I'm planning on adding ground turkey to the dressing
>to see if I can mimic that goodness somewhat.
>
>I have had very good results using my electric roaster for turkey and
>setting my time at 10 minutes per lb. Last year tho', I ended up cutting
>one hour off the time as when I checked the turkey, it was obviously
>done last year! Best darned bird I ever cooked. ;-d
>
>I bought some lemons yesterday. I want to try doing the turkey like I've
>done lemon roasted chicken. That stuff is fantastic:
>
><http://picasaweb.google.com/OMPOmelet/LemonRoastedChicken#>

Those do look good!

the wife got a certificate for turkey from her employeer, going to
give brining and smoking it a try. Pork shoulder is on sale this
week, so probably going to be doing a couple of those as well. Just
need to find a few free days. Never tried smoking anything when it is
below freezing out.

On Wed, 01 Dec 2010 23:43:20 -0600, bbq > wrote:

>On 12/1/2010 3:18 PM, mike wrote:
>> On Wed, 01 Dec 2010 14:34:31 -0600, >
>> wrote:
>>
>>> In >,
>>> > wrote:
>>>
>>>> On Thu, 25 Nov 2010 20:57:33 -0600, >
>>>> wrote:
>>>>
>>>>> In article
>>>>> >,
>>>>> > wrote:
>>>>>
>>>>>> Hi all,
>>>>>>
>>>>>> Does anyone have their version of the best way to prepare a holiday
>>>>>> turkey, whether it be traditionally baked or the new favorite "dep
>>>>>> fried". There is also the question of if you choose to deep fry is,
>>>>>> should peanut oil be the only choice of frying oil to use? Other than
>>>>>> basic seasoning of the bird, should you stuff it if you are frying
>>>>>> it. Sounds dangerous with all of the hot oil that will be used, and
>>>>>> we all know what happens when moisture is used in connection with
>>>>>> extremely hot frying oil. Thanks for your suggestions in advance.
>>>>>>
>>>>>> Keith
>>>>>
>>>>> Stuffing a deep fried turkey is a very bad idea...
>>>>>
>>>>> Stuffing a turkey for any reason is a very bad idea.
>>>>
>>>>
>>>> My family has stuffed roasted turkeys for generations. Just have to
>>>> make sure you do not make the stuffing up in advance, make the
>>>> stuffing when you are going to use it. Stuff the bird tight, and
>>>> straight into the oven. Then check the temp of the stuffing like you
>>>> would a piece of meat. Done bird does not equal done stuffing.
>>>
>>> The trouble is, it's not unusual for done stuffing to mean overdone
>>> bird. ;-) Mom also used to stuff the turkey and it was always dry. We
>>> finally started having juicy birds when she quit stuffing them...
>>>
>>> YMMV as always!
>>
>> My mother's turkey has turned out dry the last few years, and I have
>> noticed that she stuffs the bird very loose. When he was alive, my
>> dad always stuffed the bird and literally punched the stuffing into it
>> with his fist and it was crammed in TIGHT. He swore that tight
>> stuffing was the secret, and I've always followed it. Not every bird
>> is perfect, but most are very moist and juicy.
>>
>> I'm guessing it is just like good BBQ, takes a bit of doing to get
>> good results every time, and even then, there will be failures
>>
>> Anyway, everyone has their own likes and dislikes. Just makes the
>> world a more interesting place.
>
>
>I have been taught to stuff, but not pack the bird. The stuffing I made
>this year was a big failure. I had a pretty stiff rum and coke and I
>think I missed a step or 2 in the recipe. Damn eyes !!! Good thing
>brother made a wild rice dressing that was a good replacement for what I
>ended up throwing away. Not good enough to feed the wild animals..
>
>Agree that being a good cook/barbecuer means knowing when things are not
>going well and make adjustments. And that takes practice, practice and
>more practice. Recipe/Cook books only tell you what to do, but the
>"hands on" experience is where you will learn. Failures are a great
>teacher !!!!!
>
>BBQ


Rum and coke can lead to some interesting cooking...

Back when the old man was alive, he tried to do turkey while he was
pretty liquored up. He turned the oven on to broil instead of bake,
and never checked it. Thought it was going to take crowbar to get it
apart... we had pizza

On Thu, 02 Dec 2010 20:44:07 -0600, Omelet >
wrote:

>In article >,
> bbq > wrote:
>
>> >> Good things to remember. Sometimes being paranoid is a good thing....
>> >>
>> >> BBQ
>> >
>> > A fire extinguisher handy is not a bad idea either. ;-)
>>
>>
>> Very true. I have had 1 non damaging grease fire in my home. Scared
>> the bejeezus out of me. I knew enough to not use water. I was able to
>> cover the pot to put it out.
>>
>> It seems every year at Thanksgiving someone uses a Turkey Fryer
>> carelessly and loses a garage or deck because of a fire. I have not
>> heard of it happening this year, but I would bet it happened, somewhere...
>>
>> Keeping the cooker within eye sight is very important.
>>
>> BBQ
>
>And keeping the beer (or wine or whatever) consumption way down until
>the bird is done and the fryer is OFF! ;-)

I rope mine off until the oil is cooled down too...

On 12/3/2010 12:00 PM, mike wrote:
> On Wed, 01 Dec 2010 20:55:24 -0600, >
> wrote:
>
>> In >,
>> > wrote:
>>
>>> My mother's turkey has turned out dry the last few years, and I have
>>> noticed that she stuffs the bird very loose. When he was alive, my
>>> dad always stuffed the bird and literally punched the stuffing into it
>>> with his fist and it was crammed in TIGHT. He swore that tight
>>> stuffing was the secret, and I've always followed it. Not every bird
>>> is perfect, but most are very moist and juicy.
>>>
>>> I'm guessing it is just like good BBQ, takes a bit of doing to get
>>> good results every time, and even then, there will be failures
>>>
>>> Anyway, everyone has their own likes and dislikes. Just makes the
>>> world a more interesting place.
>>
>> Yeah. :-) Getting that stuffing soaked with those roasting juices is
>> pretty tasty.
>>
>> I still have not gotten around to cooking mine yet. Just have not had
>> the bloody time! I'm planning on adding ground turkey to the dressing
>> to see if I can mimic that goodness somewhat.
>>
>> I have had very good results using my electric roaster for turkey and
>> setting my time at 10 minutes per lb. Last year tho', I ended up cutting
>> one hour off the time as when I checked the turkey, it was obviously
>> done last year! Best darned bird I ever cooked. ;-d
>>
>> I bought some lemons yesterday. I want to try doing the turkey like I've
>> done lemon roasted chicken. That stuff is fantastic:
>>
>> <http://picasaweb.google.com/OMPOmelet/LemonRoastedChicken#>
>
> Those do look good!
>
> the wife got a certificate for turkey from her employeer, going to
> give brining and smoking it a try. Pork shoulder is on sale this
> week, so probably going to be doing a couple of those as well. Just
> need to find a few free days. Never tried smoking anything when it is
> below freezing out.


If wind is minimal, it's a breeze ;-). For best results, I would advise
having the cooker blocked from as much wind as possible.

I have a small patio off my kitchen, with the garage on one side, and a
breeze way at the top end of it. It is protected by wind from 3 sides.
Works great as long as its not blistery cold ( zero or below, with
some wind).

BBQ

--

On 12/3/2010 12:03 PM, mike wrote:
> On Wed, 01 Dec 2010 23:43:20 -0600, > wrote:
>
>> On 12/1/2010 3:18 PM, mike wrote:
>>> On Wed, 01 Dec 2010 14:34:31 -0600, >
>>> wrote:
>>>
>>>> In >,
>>>> > wrote:
>>>>
>>>>> On Thu, 25 Nov 2010 20:57:33 -0600, >
>>>>> wrote:
>>>>>
>>>>>> In article
>>>>>> >,
>>>>>> > wrote:
>>>>>>
>>>>>>> Hi all,
>>>>>>>
>>>>>>> Does anyone have their version of the best way to prepare a holiday
>>>>>>> turkey, whether it be traditionally baked or the new favorite "dep
>>>>>>> fried". There is also the question of if you choose to deep fry is,
>>>>>>> should peanut oil be the only choice of frying oil to use? Other than
>>>>>>> basic seasoning of the bird, should you stuff it if you are frying
>>>>>>> it. Sounds dangerous with all of the hot oil that will be used, and
>>>>>>> we all know what happens when moisture is used in connection with
>>>>>>> extremely hot frying oil. Thanks for your suggestions in advance.
>>>>>>>
>>>>>>> Keith
>>>>>>
>>>>>> Stuffing a deep fried turkey is a very bad idea...
>>>>>>
>>>>>> Stuffing a turkey for any reason is a very bad idea.
>>>>>
>>>>>
>>>>> My family has stuffed roasted turkeys for generations. Just have to
>>>>> make sure you do not make the stuffing up in advance, make the
>>>>> stuffing when you are going to use it. Stuff the bird tight, and
>>>>> straight into the oven. Then check the temp of the stuffing like you
>>>>> would a piece of meat. Done bird does not equal done stuffing.
>>>>
>>>> The trouble is, it's not unusual for done stuffing to mean overdone
>>>> bird. ;-) Mom also used to stuff the turkey and it was always dry. We
>>>> finally started having juicy birds when she quit stuffing them...
>>>>
>>>> YMMV as always!
>>>
>>> My mother's turkey has turned out dry the last few years, and I have
>>> noticed that she stuffs the bird very loose. When he was alive, my
>>> dad always stuffed the bird and literally punched the stuffing into it
>>> with his fist and it was crammed in TIGHT. He swore that tight
>>> stuffing was the secret, and I've always followed it. Not every bird
>>> is perfect, but most are very moist and juicy.
>>>
>>> I'm guessing it is just like good BBQ, takes a bit of doing to get
>>> good results every time, and even then, there will be failures
>>>
>>> Anyway, everyone has their own likes and dislikes. Just makes the
>>> world a more interesting place.
>>
>>
>> I have been taught to stuff, but not pack the bird. The stuffing I made
>> this year was a big failure. I had a pretty stiff rum and coke and I
>> think I missed a step or 2 in the recipe. Damn eyes !!! Good thing
>> brother made a wild rice dressing that was a good replacement for what I
>> ended up throwing away. Not good enough to feed the wild animals..
>>
>> Agree that being a good cook/barbecuer means knowing when things are not
>> going well and make adjustments. And that takes practice, practice and
>> more practice. Recipe/Cook books only tell you what to do, but the
>> "hands on" experience is where you will learn. Failures are a great
>> teacher !!!!!
>>
>> BBQ
>
>
> Rum and coke can lead to some interesting cooking...
>
> Back when the old man was alive, he tried to do turkey while he was
> pretty liquored up. He turned the oven on to broil instead of bake,
> and never checked it. Thought it was going to take crowbar to get it
> apart... we had pizza


Lot of horror stories around about cooking. I am reminded of a friend
who bought a house from her mother. Deal closed on a Tuesday, (mom got
her $$). Thanksgiving was on Thursday. She uses her oven almost daily.
On T-day, it bit the dust. Of all days for an oven to fail..

My sisters bit it on xmas. She called me in a panic. I ended up cooking
dinner at my house and bringing it over to hers for dinner time.

And my favorite one, I was an early teen, wanting strawberry pancakes.
Ok, got the berries and all the other ingredients. Shouldn't be a
problem. Made up the batter, cooked come cakes. Went to eat them, to
find out I added salt instead if sugar. EEKS. Bad stuff. Rum and Coke
was not involved that disaster !!!

BBQ

--

On Fri, 03 Dec 2010 18:00:04 -0600, bbq > wrote:

>On 12/3/2010 12:00 PM, mike wrote:
>> On Wed, 01 Dec 2010 20:55:24 -0600, >
>> wrote:
>>
>>> In >,
>>> > wrote:
>>>
>>>> My mother's turkey has turned out dry the last few years, and I have
>>>> noticed that she stuffs the bird very loose. When he was alive, my
>>>> dad always stuffed the bird and literally punched the stuffing into it
>>>> with his fist and it was crammed in TIGHT. He swore that tight
>>>> stuffing was the secret, and I've always followed it. Not every bird
>>>> is perfect, but most are very moist and juicy.
>>>>
>>>> I'm guessing it is just like good BBQ, takes a bit of doing to get
>>>> good results every time, and even then, there will be failures
>>>>
>>>> Anyway, everyone has their own likes and dislikes. Just makes the
>>>> world a more interesting place.
>>>
>>> Yeah. :-) Getting that stuffing soaked with those roasting juices is
>>> pretty tasty.
>>>
>>> I still have not gotten around to cooking mine yet. Just have not had
>>> the bloody time! I'm planning on adding ground turkey to the dressing
>>> to see if I can mimic that goodness somewhat.
>>>
>>> I have had very good results using my electric roaster for turkey and
>>> setting my time at 10 minutes per lb. Last year tho', I ended up cutting
>>> one hour off the time as when I checked the turkey, it was obviously
>>> done last year! Best darned bird I ever cooked. ;-d
>>>
>>> I bought some lemons yesterday. I want to try doing the turkey like I've
>>> done lemon roasted chicken. That stuff is fantastic:
>>>
>>> <http://picasaweb.google.com/OMPOmelet/LemonRoastedChicken#>
>>
>> Those do look good!
>>
>> the wife got a certificate for turkey from her employeer, going to
>> give brining and smoking it a try. Pork shoulder is on sale this
>> week, so probably going to be doing a couple of those as well. Just
>> need to find a few free days. Never tried smoking anything when it is
>> below freezing out.
>
>
>If wind is minimal, it's a breeze ;-). For best results, I would advise
>having the cooker blocked from as much wind as possible.
>
>I have a small patio off my kitchen, with the garage on one side, and a
>breeze way at the top end of it. It is protected by wind from 3 sides.
> Works great as long as its not blistery cold ( zero or below, with
>some wind).
>
>BBQ


Put 2 pork picnics on about an hour ago. Snowing and 28 outside with
about 5mph winds. So far, so good. Not having any trouble
maintaining temps. Mine is on the back patio at about the center of
the house so it is blocked pretty good unless I get a south wind
straight across the park in my back yard. Needless to say, the snow
isn't sticking to the smoker too well.