I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?

Regards,
Bill

Bill wrote:
> I got me an eight gallon pot with a propane burner stand and I am
> planning to fry turkeys. Does anyone have experience making the
> marinade you're supposed to inject into the turkey before frying?
(snip)
> Regards,
> Bill

It's not marinade, it's brine. Salt & water. And I never heard of doing
this prior to deep frying a turkey.

Here's a tip. Before you fill that fryer with oil, fill it with water and
dunk one of the birds in. If it splashes out, it is too full. You don't
want this to happen with boiling hot oil

Jill

"jmcquown" > wrote in message
...
>
> Here's a tip. Before you fill that fryer with oil, fill it with water and
> dunk one of the birds in. If it splashes out, it is too full. You don't
> want this to happen with boiling hot oil
>
> Jill

A modification of this tip:
Put the bird in the fryer first. Then put the water in to desired level.
Remove the bird and you will have the exact level of oil to put in.

"Terry M" <& "jmcquown" wrote

: > Here's a tip. Before you fill that fryer with oil, fill it
with water and
: > dunk one of the birds in. If it splashes out, it is too
full. You don't
: > want this to happen with boiling hot oil
: >
: > Jill
:
: A modification of this tip:
: Put the bird in the fryer first. Then put the water in to
desired level.
: Remove the bird and you will have the exact level of oil to put
in.
:
:
====================

Oh, and also make sure you DRY off the bird completely!! A wet
bird being dunked into hot oil can cause massive splattering and
could hurt you - big time!

Bill > said in the newsgroup.......
:

> I got me an eight gallon pot with a propane burner stand and I am
> planning to fry turkeys. Does anyone have experience making the
> marinade you're supposed to inject into the turkey before frying?
>
> I Googled up several recipes for Italian dressing based marinades.
> Going from the store freezer into my refrigerator how long will it
> take for the bird to soften up to the point where I can inject
> marinade into the fleshy parts? How long should I let the marinade
> "work" before I fire up the peanut oil and prepare for frying? Has
> anyone in the group had personal experience frying a turkey?

I saw one being done on TV not that long ago!!

The dufus put it on his back porch, the oil overflowed and he burnt his house
down!!

Cook the frikken thing in a Weber!! :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Sun, 05 Oct 2003 13:46:05 GMT, "Terry M" >
wrote:

>
>"jmcquown" > wrote in message
.. .
>>
>> Here's a tip. Before you fill that fryer with oil, fill it with water and
>> dunk one of the birds in. If it splashes out, it is too full. You don't
>> want this to happen with boiling hot oil
>>
>> Jill
>
>A modification of this tip:
>Put the bird in the fryer first. Then put the water in to desired level.
>Remove the bird and you will have the exact level of oil to put in.
>
>
Get a clean piece of wood (an unused paint stir stick will work fine)
and mark that depth on the stick along with the weight of the bird.
If you cook a substantially different sized bird then do the
displacement test again and create a new mark on the stick.

I am not fond of these fryers due to the potential of their use by
idiots...be careful and watch your surroundings.

> Oh, and also make sure you DRY off the bird completely!! A wet
> bird being dunked into hot oil can cause massive splattering and
> could hurt you - big time!

Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
someone else mentioned, put the bird into the pot (frozen, raw, it
doesn't matter) and add water enough to cover the bird, plus add an
inch. Measure this amount of water, and you will know exactly how
much oil to use when you cook the bird.

The marinade I use is Zesty Italian salad dressing, strained. You
have to strain it, because the veggies won't squeeze through the
syringe. Add melted butter and tabasco sauce. Inject the turkey the
day before you cook it. Cook a 10-12 pound turkey, no larger.

Good luck!

Becca

Becca > said in the newsgroup.......
:

>> Oh, and also make sure you DRY off the bird completely!! A wet
>> bird being dunked into hot oil can cause massive splattering and
>> could hurt you - big time!
>
> Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
> someone else mentioned, put the bird into the pot (frozen, raw, it
> doesn't matter) and add water enough to cover the bird, plus add an
> inch. Measure this amount of water, and you will know exactly how
> much oil to use when you cook the bird.
>
> The marinade I use is Zesty Italian salad dressing, strained. You
> have to strain it, because the veggies won't squeeze through the
> syringe. Add melted butter and tabasco sauce. Inject the turkey the
> day before you cook it. Cook a 10-12 pound turkey, no larger.

You people are developing *wierd* tastes!!

Strained Zesty Italian dressing syringed *into* the bird????????!!!


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Sun, 05 Oct 2003 15:22:37 GMT, Peter Lucas >
wrote:

>Becca > said in the newsgroup.......
:
>
>>> Oh, and also make sure you DRY off the bird completely!! A wet
>>> bird being dunked into hot oil can cause massive splattering and
>>> could hurt you - big time!
>>
>> Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
>> someone else mentioned, put the bird into the pot (frozen, raw, it
>> doesn't matter) and add water enough to cover the bird, plus add an
>> inch. Measure this amount of water, and you will know exactly how
>> much oil to use when you cook the bird.
>>
>> The marinade I use is Zesty Italian salad dressing, strained. You
>> have to strain it, because the veggies won't squeeze through the
>> syringe. Add melted butter and tabasco sauce. Inject the turkey the
>> day before you cook it. Cook a 10-12 pound turkey, no larger.
>
>You people are developing *wierd* tastes!!
>
>Strained Zesty Italian dressing syringed *into* the bird????????!!!

Nothing new. Try it.

Look he

http://www.jfolse.com/recipes/poultry/turkey03.htm


Gar

On Sun, 05 Oct 2003 12:38:32 GMT, Bill >
wrote:

>I got me an eight gallon pot with a propane burner stand and I am
>planning to fry turkeys. Does anyone have experience making the
>marinade you're supposed to inject into the turkey before frying?
>
>I Googled up several recipes for Italian dressing based marinades.
>Going from the store freezer into my refrigerator how long will it
>take for the bird to soften up to the point where I can inject
>marinade into the fleshy parts? How long should I let the marinade
>"work" before I fire up the peanut oil and prepare for frying? Has
>anyone in the group had personal experience frying a turkey?
>
>Regards,
>Bill
>

I fry about 80 of them during the holidays for people in the area, I
usually use a garlic and onion injectable marinabe, and a dry rub on
the outside. I also sometimes use a cajun and a super hot injectable
marinade. I usually just buy the turkeys, thaw them out a little
bit, you don't want them completely thawed out. I will then inject my
marinade, and put on the rub, put them back in the fridge, and leave
them there for about 6-8 hours. Rule of thumb in Turkey Frying: 3
1/2 Minutes per pound is my formuala. Keep your oil about 350-375
Degrees, and your best investment will be a large meat thermometer, I
always let mine get to about 160-165 degrees in the middle of the
breast.

Peter Lucas wrote:
> Bill > said in the newsgroup.......
> :
>
>> I got me an eight gallon pot with a propane burner stand and I am
>> planning to fry turkeys.
> I saw one being done on TV not that long ago!!
>
> The dufus put it on his back porch, the oil overflowed and he burnt
> his house down!!
>
But the turkey was very good!

Gar wrote:

> Nothing new. Try it.
>
> Look he
>
> http://www.jfolse.com/recipes/poultry/turkey03.htm

This is also good to inject into chicken, then bake it in the oven.
The bird is tender and moist.

Becca

Peter Lucas wrote:

> Bill > said in the newsgroup.......
> :
>
>
>>I got me an eight gallon pot with a propane burner stand and I am
>>planning to fry turkeys. Does anyone have experience making the
>>marinade you're supposed to inject into the turkey before frying?
>>
>>I Googled up several recipes for Italian dressing based marinades.
>>Going from the store freezer into my refrigerator how long will it
>>take for the bird to soften up to the point where I can inject
>>marinade into the fleshy parts? How long should I let the marinade
>>"work" before I fire up the peanut oil and prepare for frying? Has
>>anyone in the group had personal experience frying a turkey?
>
>
> I saw one being done on TV not that long ago!!
>
> The dufus put it on his back porch, the oil overflowed and he burnt his house
> down!!
>
> Cook the frikken thing in a Weber!! :-)
>
>
And you put the oil in, exactly where!

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

alzelt > said in the newsgroup.......
:

>
>
> Peter Lucas wrote:
>
>> Bill > said in the newsgroup.......
>> :
>>
>>
>>>I got me an eight gallon pot with a propane burner stand and I am
>>>planning to fry turkeys. Does anyone have experience making the
>>>marinade you're supposed to inject into the turkey before frying?
>>>
>>>I Googled up several recipes for Italian dressing based marinades.
>>>Going from the store freezer into my refrigerator how long will it
>>>take for the bird to soften up to the point where I can inject
>>>marinade into the fleshy parts? How long should I let the marinade
>>>"work" before I fire up the peanut oil and prepare for frying? Has
>>>anyone in the group had personal experience frying a turkey?
>>
>>
>> I saw one being done on TV not that long ago!!
>>
>> The dufus put it on his back porch, the oil overflowed and he burnt his
>> house down!!
>>
>> Cook the frikken thing in a Weber!! :-)
>>
>>
> And you put the oil in, exactly where!
>

No need for 5 gallons of oil with a Weber :-)

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

"jmcquown" > said in the newsgroup.......
:

> Peter Lucas wrote:
>> Bill > said in the newsgroup.......
>> :
>>
>>> I got me an eight gallon pot with a propane burner stand and I am
>>> planning to fry turkeys.
>> I saw one being done on TV not that long ago!!
>>
>> The dufus put it on his back porch, the oil overflowed and he burnt
>> his house down!!
>>
> But the turkey was very good!
>
>

I watched the show and thought "This can't be for real!!"

But it seems it is!!

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

Gar <> said in the newsgroup.......
:

> On Sun, 05 Oct 2003 15:22:37 GMT, Peter Lucas >
> wrote:
>
>>Becca > said in the newsgroup.......
:
>>
>>>> Oh, and also make sure you DRY off the bird completely!! A wet
>>>> bird being dunked into hot oil can cause massive splattering and
>>>> could hurt you - big time!
>>>
>>> Good advice. Also, lower the bird s-l-o-w-l-y into the pot. Do as
>>> someone else mentioned, put the bird into the pot (frozen, raw, it
>>> doesn't matter) and add water enough to cover the bird, plus add an
>>> inch. Measure this amount of water, and you will know exactly how
>>> much oil to use when you cook the bird.
>>>
>>> The marinade I use is Zesty Italian salad dressing, strained. You
>>> have to strain it, because the veggies won't squeeze through the
>>> syringe. Add melted butter and tabasco sauce. Inject the turkey the
>>> day before you cook it. Cook a 10-12 pound turkey, no larger.
>>
>>You people are developing *wierd* tastes!!
>>
>>Strained Zesty Italian dressing syringed *into* the bird????????!!!
>
> Nothing new. Try it.
>
> Look he
>
> http://www.jfolse.com/recipes/poultry/turkey03.htm


*Only* in America ;-) ;-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

>Here's a tip. Before you fill that fryer with oil, fill it with water and
>dunk one of the birds in. If it splashes out, it is too full. You don't
>want this to happen with boiling hot oil

############
Yes MANY people have been hurt doing this process. Also those cookers tend to
be unstable. BG

On Sun, 05 Oct 2003 14:11:14 -0500, Becca > wrote:

>Gar wrote:
>
>> Nothing new. Try it.
>>
>> Look he
>>
>> http://www.jfolse.com/recipes/poultry/turkey03.htm
>
>This is also good to inject into chicken, then bake it in the oven.
>The bird is tender and moist.

Yup. I brine and inject cornish hens. Then bring them to the "Q".
Back in the days when I was cooking for just myself I'd usually eat
them off the rack.

Gar <-----knuckle dragger

Snot wrote:

> Yup. I brine and inject cornish hens. Then bring them to the "Q".
> Back in the days when I was cooking for just myself I'd usually eat
> them off the rack.
>
> Gar <-----knuckle dragger

Yup, like the guy said, single men are like animals with furniture.
(smile)

nancy

On Mon, 06 Oct 2003 04:30:34 GMT, Peter Lucas >
wrote:


>>>Strained Zesty Italian dressing syringed *into* the bird????????!!!
>>
>> Nothing new. Try it.
>>
>> Look he
>>
>> http://www.jfolse.com/recipes/poultry/turkey03.htm
>
>
>*Only* in America ;-) ;-)

I doubt that.

Gar

In ,
Nancy Young > typed:
> Snot wrote:
>
>> Yup. I brine and inject cornish hens. Then bring them to the "Q".
>> Back in the days when I was cooking for just myself I'd usually eat
>> them off the rack.
>>
>> Gar <-----knuckle dragger
>
> Yup, like the guy said, single men are like animals with furniture.
> (smile)
>
> nancy

Furniture? Where?

BOB

On Mon, 06 Oct 2003 11:22:32 -0400, Nancy Young
> wrote:


>Yup, like the guy said, single men are like animals with furniture.
>(smile)
>

Who needs furniture when you have a big ass smoker?

Gar

Gar wrote:
>
> On Mon, 06 Oct 2003 11:22:32 -0400, Nancy Young

> >Yup, like the guy said, single men are like animals with furniture.

> Who needs furniture when you have a big ass smoker?

(laugh!) Well, I'd be careful sitting on the ground by that thing,
where you live, you could just freeze the family jewels to the
patio.

nancy

On Mon, 6 Oct 2003 12:27:35 -0400, " BOB" > wrote:

>> Yup, like the guy said, single men are like animals with furniture.
>> (smile)
>>
>> nancy
>
>Furniture? Where?

The stove, fridge and breakfast bar were the only necessary pieces of
furniture I needed when I was living alone. I remodeled my living
room and it sat empty for 2 years. The small tv was on the floor. I
furnished the room shortly before I met Snot. Now, one kid thinks the
couch is a trampoline and the other can't keep her feet off the
pillows. I watched the Cubs kick Atlanta's butt in the kitchen on a
27" tube while cartoons were on the widescreen in the living room. We
made plans last night to bring everything up to the weekend house and
get back to basics here. Bean bag chairs and computer desks.

But we do have 2 refrigerators the kitchen.

Gar

Gar <> said in the newsgroup.......
:

> On Mon, 06 Oct 2003 04:30:34 GMT, Peter Lucas >
> wrote:
>
>
>>>>Strained Zesty Italian dressing syringed *into* the bird????????!!!
>>>
>>> Nothing new. Try it.
>>>
>>> Look he
>>>
>>> http://www.jfolse.com/recipes/poultry/turkey03.htm
>>
>>
>>*Only* in America ;-) ;-)
>
> I doubt that.

Doubt not. Is there *any* other country that deep fries turkeys, and has
special equipment made up to do it??


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Mon, 06 Oct 2003 04:26:07 GMT, Peter Lucas >
wrote:

>alzelt > said in the newsgroup.......
:
>
>>
>>
>> Peter Lucas wrote:
>>
>>> Bill > said in the newsgroup.......
>>> :
>>>
>>>
>>>>I got me an eight gallon pot with a propane burner stand and I am
>>>>planning to fry turkeys. Does anyone have experience making the
>>>>marinade you're supposed to inject into the turkey before frying?
>>>>
>>>>I Googled up several recipes for Italian dressing based marinades.
>>>>Going from the store freezer into my refrigerator how long will it
>>>>take for the bird to soften up to the point where I can inject
>>>>marinade into the fleshy parts? How long should I let the marinade
>>>>"work" before I fire up the peanut oil and prepare for frying? Has
>>>>anyone in the group had personal experience frying a turkey?
>>>
>>>
>>> I saw one being done on TV not that long ago!!
>>>
>>> The dufus put it on his back porch, the oil overflowed and he burnt his
>>> house down!!
>>>
>>> Cook the frikken thing in a Weber!! :-)
>>>
>>>
>> And you put the oil in, exactly where!
>>
>
>No need for 5 gallons of oil with a Weber :-)
>
>--
>Peter Lucas # Loyalty above all else, #
>Brisbane # except honour. #
>Australia

Peter, the Weber will "grill" the turkey the old fashioned way. A pot
full of boiling peanut oil will actually fry the turkey just like
southern fried chicken. I have even heard that some people who are
frying turkeys actually coat them with pancake batter or dip them in
egg and flour to put a coating on them before frying the bird!

Cheerio old chap!
Bill

Bill > said in the newsgroup.......
:


>>No need for 5 gallons of oil with a Weber :-)
>>

> Peter, the Weber will "grill" the turkey the old fashioned way. A pot
> full of boiling peanut oil will actually fry the turkey just like
> southern fried chicken. I have even heard that some people who are
> frying turkeys actually coat them with pancake batter or dip them in
> egg and flour to put a coating on them before frying the bird!

[Shaking head in amazement]

If that's the case....... why the hell don't they all just cut the bird up
into pieces and do it the same as SFC, rather than do it whole?

>
> Cheerio old chap!

Toodle pip old bean :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

In ,
Peter Lucas > typed:
> Bill > said in the newsgroup.......
> :
>
>
>>> No need for 5 gallons of oil with a Weber :-)
>>>
>
>> Peter, the Weber will "grill" the turkey the old fashioned way. A pot
>> full of boiling peanut oil will actually fry the turkey just like
>> southern fried chicken. I have even heard that some people who are
>> frying turkeys actually coat them with pancake batter or dip them in
>> egg and flour to put a coating on them before frying the bird!
>
> [Shaking head in amazement]
>
> If that's the case....... why the hell don't they all just cut the bird up
> into pieces and do it the same as SFC, rather than do it whole?
>
What would be the fun in that? They could also cut up and fry 8 to 10
chickens for the same effect.

BOB

"the bread gal" > said in the newsgroup.......
m:

> In ,
> Peter Lucas > typed:
>> Bill > said in the newsgroup.......
>> :
>>
>>
>>>> No need for 5 gallons of oil with a Weber :-)
>>>>
>>
>>> Peter, the Weber will "grill" the turkey the old fashioned way. A pot
>>> full of boiling peanut oil will actually fry the turkey just like
>>> southern fried chicken. I have even heard that some people who are
>>> frying turkeys actually coat them with pancake batter or dip them in
>>> egg and flour to put a coating on them before frying the bird!
>>
>> [Shaking head in amazement]
>>
>> If that's the case....... why the hell don't they all just cut the bird up
>> into pieces and do it the same as SFC, rather than do it whole?
>>
> What would be the fun in that?

Hmmmmmmmmmmm.
I get ****ed off at some eating places around here that offer "roast"
potatos, which turn out to be whole potatos that have been steamed then deep
fried!!

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"!! Not so anymore :-)

But, I don't think it's a cooking form that's going to catch on over here :-)

>They could also cut up and fry 8 to 10
> chickens for the same effect.

Or just tie them all together and make like it's a turkey!! :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Tue, 07 Oct 2003 00:32:04 GMT, Peter Lucas >
wrote:


>>>>>Strained Zesty Italian dressing syringed *into* the bird????????!!!

>Doubt not. Is there *any* other country that deep fries turkeys, and has
>special equipment made up to do it??


I left the part you originally referred to injecting. I find it hard
to believe it's only done in America.

And another poster here bought a used turkey fryer at a flea market or
whatever they are called in Japan. I guess they've made it over the
pond also.

Gar

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.
Pan Ohco

I have fried a number of turkeys and wonder what the effect of a water based
marinade would be when the bird is lowered into the hot oil. Even with a
well dried bird I find lots of foaming and it has to be lowered very slowly
or the pot biols over, not a thing that you really want, especially as I
have the burner on high at that time to keep the oil temperature up.
Doug.

"Doug Cutler" > said in the newsgroup.......
ink.net:

> I have fried a number of turkeys and wonder what the effect of a water
> based marinade would be when the bird is lowered into the hot oil. Even
> with a well dried bird I find lots of foaming and it has to be lowered
> very slowly or the pot biols over, not a thing that you really want,
> especially as I have the burner on high at that time to keep the oil
> temperature up. Doug.
>
>
>

And *especially* if it's on your front porch!!
Make sure your Contents insurance is up, and paid for!!


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

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??!!


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

Later.


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

No way, well out in the back yard, if the grass is dry hose it down well
first!!!
Doug.

> And *especially* if it's on your front porch!!
> Make sure your Contents insurance is up, and paid for!!

Craig Welch wrote:
>
> On Tue, 07 Oct 2003 01:22:38 GMT, Bill >
> wrote:
>
> >Peter, the Weber will "grill" the turkey the old fashioned way.
>
> With the lid on, as is usual, wouldn't you consider that the turkey
> is being baked?


I use the term "smoke roasted".



Brian Rodenborn

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.


Post no bills

Default User > said in the newsgroup.......
:

>> On Tue, 07 Oct 2003 01:22:38 GMT, Bill >
>> wrote:
>>
>> >Peter, the Weber will "grill" the turkey the old fashioned way.

> I use the term "smoke roasted".
>

Some of us (over here) do use some smoke chips in the Weber, but usually just
at the last to give the meat a bit of that flavour. The usual cooking in a
Weber is done without smoke chips though.


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

(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?


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

It's morning now, feel a lot better after a couple hours sleep :-)

Anyway..........

Get a chook, cut it in half (down the middle). Get a large piece of Alfoil(I
usually use about 3' for one half) and double it over. Slice up a couple of
medium sized lemons. Get some garlic flavoured olive oil and rub it over the
doubled up alfoil with a slice of the lemon. Place one half of the chook skin
side down on the foil. Drizzle a bit of oil in the 'cavity', sprinkle with
some seasonings of your choice (I always include a light sprinkle of chilli
powder), place a couple slices of lemon in the 'cavity' and turn it over so
that it sits on the lemon.
Push your fingers under the skin on the breast and thigh, and push some home
made garlic/chilli butter in there. Stick in a slice or two of lemon if you
so desire.
Give the skin side the same treatment as the underside.

When it's all seasoned, fold the alfoil down over the chook and seal the
ends, so that it is completely encased.

Once you've done that to both halves, place it in the center of the(already
hot) Weber with the fire at the sides (as you would for roasting something).

Give it around 20-25mins (depending on the size of the chook... I used a
1.8kg bird), then carefully open up the alfoil, so as not to spill any of the
juices. Put the lid back on (after dropping some wet smoke chips on the coals
if you so desire) and leave for another 10mins to crisp the skin and roast
the lemons that are on top.

Take out of the Weber and serve on a plate with the juices drizzled over the
top :-)

Goes great with a Mescalin salad (EVOO and Balsamic dressing) and a nice
bottle of a cool climate Riesling :-)

The seasoning of the chook is to personal preference. Sometimes I don't use
anything but the garlic/chilli butter and the lemons.

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

Peter Lucas wrote:
>
> Default User > said in the newsgroup.......
> :
>
> >> On Tue, 07 Oct 2003 01:22:38 GMT, Bill >
> >> wrote:
> >>
> >> >Peter, the Weber will "grill" the turkey the old fashioned way.
>
> > I use the term "smoke roasted".
> >
>
> Some of us (over here) do use some smoke chips in the Weber, but usually just
> at the last to give the meat a bit of that flavour. The usual cooking in a
> Weber is done without smoke chips though.


You'll get some smoke just from the charcoal, more with wood chunks. If
you are using a gas grill, well I guess it doesn't heat the house in
summertime.



Brian Rodenborn