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A montage of turkey deep frying disaster demonstrations from the US Consumer Product Safety Commission.
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Previously:
https://www.homemadetools.net/forum/...023#post214043
https://www.homemadetools.net/forum/...728#post170796
Fried turkey is good but I am a bigger fan of turkey gravy.
You can tell by the way they lowered the turkey into the fryer that they had purposefully overheated the oil for the demonstration, but it is a good demonstration of just how dangerous a turkey fryer can get if the oil is overheated, or the bird is still partially frozen.
It is not just about overheating the oil, they are also overfilling the pot so as to overflow when the turkey displaces the oil. It can be done safely and delicious when done right. Unlike the video, I do not do it in a garage, or on the wooden deck, nor use a frozen turkey. I use not so common sense....so I like to think.
Is this an American thing to do with your Turkey? I've never seen this in England, UK.
Some folks will deep fry anything. But like the odd one explained using a little not so common sense when cooking one does result in a somewhat better or at least different tasting bird. it also shaves hours off of the cooking time does not dry out the meat like baking in an oven, but my favorite way to prepare a bird if I simply must cook and eat one is to put it in a smoker like cooking a brisket, may add a few more hours to the cooking process than other ways but the smoke flavor in the meat is well worth itQuote:
Originally Posted by Fluffle-Valve
Frank is absolutely correct; you can't beat smoking a turkey or brisket or pretty much any other meat for that matter. Most people here in the US only really eat a full turkey once a year and that often times that seems too frequently, so anything to be able to change or enhance the flavor. A properly smoked or deep-fried turkey (with your preferred flavor injection) I think can be compared to the difference between a nicely dry aged steak vs. a fresh one. That being said, we are having a ham today.
The French cook in me reads this discussion with rolling eyes ...:rolleyes:
I know how you feel; I have the same response when I see a 2CV. :)Quote:
Originally Posted by Christophe Mineau
If you ever visit the USA, protect your gastronomic sensitivities by staying away from fairs where food stalls compete to create the most bizarre concoctions to attract customers.
Attachment 44241
... Even the idea of it .... my stomach cannot bear it ...
But for the 2CV, how wrong can you be ... :)
https://www.largus.fr/images/images/...296&quality=80
OK, OK, I think there are topics for which we could never reach agreements, let's admit it ...
And some where we agree totally.Quote:
Originally Posted by Christophe Mineau
I lived in Versailles for six months, long enough that I had my current wife join me there. Every evening we would try a different dish at one of the many restaurants; gourmet heaven ! Our tour of the chateaux of the Loire was a similar feast for the eyes and tongue. And, of course, Paris was just a short train trip away. Quelle vie !
I agree with both you and Frank on this. And I have a pork tenderloin in the Sous Vide right now... I like turkey, but I'm a cheap bastrich, and they're out of range for my current budget. The tenderloin was in the freezer, just had to dig a bit. SWMBO is ill enough that I'm cooking these days, even for holidays, so making a virtue out of necessity is a good thing! I do have a fish fryer, more or less the same thing as a turkey fryer but you provide your own pot. I bought it for melting lead, has never been used to cook any kind of food... ;)Quote:
Originally Posted by odd one
Speaking of Sous Vide - I do the turkey in the Sous Vide - best turkey I have ever had...Quote:
Originally Posted by WmRMeyers
I break down the turkey into the large cuts, breasts, legs, thighs, wings. Put the breasts into one vacuum bag, legs and thighs in another, wings in another. Dark meat is 148F for 12 hours, light meat is 140F for 8 hours. Then into the refrigerator till a few hours before serving d id all that on Sunday. Then back into Sous Vide at 140 for a 1 hour warm up at 135F. After warmed, save juices for gravy, pat dry, put on baking sheet, a little olive oil on skin and under the broiler for 15-20 minutes and then serve...
One of the best kitchen investments I ever made was my vacuum sealer. I like to take certain types and cuts of meat then rub or marinade them in a mixture of my favorite spices or homemade sauces allow to age in a refrigerator for a predetermined time then seal them label and date then freeze them for a later time, they can be cooked right in the pouch allowing extra time for them to thaw while cooking or thawed and cooked by whatever means I chose. The flavors are sealed in, the herbs & spices actually have a chance to add their unique flavors. Very few seasonings do much to enhance the flavor after cooking anything, they merely mask and otherwise often bland entre
