- Thread starter jsizemore
- Start date
deep fried turkey.
If you'll bring one
If you can bring one with you, I'll buy it here....
Yeah, I know it would be a pain, but I have not seen it done here,,,,,yet. My cigar buddies on a cigar site say it is the best turkey possible. In fact a Navy Chief stationed in Japan told me that it the only way he ever eats turkey.
I'll provide the turkey and we can invite a few friends!!
Email me if you would like to introduce this to the DR..
HB
If you can bring one with you, I'll buy it here....
Yeah, I know it would be a pain, but I have not seen it done here,,,,,yet. My cigar buddies on a cigar site say it is the best turkey possible. In fact a Navy Chief stationed in Japan told me that it the only way he ever eats turkey.
I'll provide the turkey and we can invite a few friends!!
Email me if you would like to introduce this to the DR..
HB
deepfried
Basically you need a big pot with grease. Peanut oil is the preferred but lard will work. You make a rack out of a coat hanger and hang the turkey on it. You heat the grease to 375 and drop it in. The turkey takes 7 minutes a pound to cook. Use a meat thermometer and when the temp is 180 it is done.
You can inject a baste inside. I prefer pineapple juice and garlic but I have seen all kinds of stuff. The skin sears in the cooking process and seals all the moisture inside.
I have thought of buying pot and bringing it in my luggage but I don't know if it would not be easier to get one there. The one we have on the ship we had made for us by a sub tender in Lamad in Italy two years ago.
John
Basically you need a big pot with grease. Peanut oil is the preferred but lard will work. You make a rack out of a coat hanger and hang the turkey on it. You heat the grease to 375 and drop it in. The turkey takes 7 minutes a pound to cook. Use a meat thermometer and when the temp is 180 it is done.
You can inject a baste inside. I prefer pineapple juice and garlic but I have seen all kinds of stuff. The skin sears in the cooking process and seals all the moisture inside.
I have thought of buying pot and bringing it in my luggage but I don't know if it would not be easier to get one there. The one we have on the ship we had made for us by a sub tender in Lamad in Italy two years ago.
John
John, I've seen pots big enough to do this (usually a roadside colmado that sells fried chicken) so don't think you'll have a hard time finding someone with a pot and gas to do this for you. Have been feasting on dft for over 5yrs here in PA. Peanut oil is head and shoulders above lard for this. My favorite "low-cal" recipe is a good injection of butter before cooking. YUUUUUMMMMMI!!!
Happy Thanksgivings from The Persian Gulf
Hello everyone
Hope you will have a Happy Thanksgiving Day.
Here onboard USS Peleliu (LHA-5) will have a feast. At least we will try to feel like one at home.
Take care,
Juan
Hello everyone
Hope you will have a Happy Thanksgiving Day.
Here onboard USS Peleliu (LHA-5) will have a feast. At least we will try to feel like one at home.
Take care,
Juan
Back home in April
Thanks jsizemore for the moral support.
Hopefully in April we will be back in San Diego.
I will go to Santiago in May.
Can you learn how to deepfried a Chivo?
So we alll share.....
Thanks jsizemore for the moral support.
Hopefully in April we will be back in San Diego.
I will go to Santiago in May.
Can you learn how to deepfried a Chivo?
So we alll share.....
pineapple juice
Randy
That?s why I like pineapple juice the acid eats at the cell structure just like orange juice or lemon juice but it is a sweeter acid and actually adds to the caramelizing of the outside as it fries. The cooked Pineapple actually gives it a sugar-cured flavor.
Did I mention I actually like my Job.
John
Randy
That?s why I like pineapple juice the acid eats at the cell structure just like orange juice or lemon juice but it is a sweeter acid and actually adds to the caramelizing of the outside as it fries. The cooked Pineapple actually gives it a sugar-cured flavor.
Did I mention I actually like my Job.
John