Regarding the deep fryers for cooking turkeys, anyone use vegetable oil and not the peanut oil? Just curious as the peanut oil is $34 for 5 gallons.

I do two every year. Go for the peanut you get better flavor. The canolas etc leave an after taste. I cook for 10 or more people so it's easy to justify. if it ws just my family I would not do it. One the cost and 2 the claories. You can cook other things the few days before to justify the cost. like Onion rings, fries, fried chicken. venison or Beef roasts are even really good done this way.

Use the Peanut Oil---They sell the pump/filter thing that allows you to extract and strain the oil in one step. That way if you store the Peanut Oil properly, you can use it over and over and the $34 one time hit doesn't hurt as much.

Turkey cooked that way is out of this world!

Thanks guys

King
Good idea about cooking a bunch of stuff at once

RB
I did not know you could strain and reuse.

I guess just store it in the fridge after using?

Think of it like this: you're helping out Jimmy and Habitat For Humanity.

------------------------------------------------------------


Here you go LT~as a bonus you get to look like a 70's porn star when using the product:

http://cabelas.com/cabelas/en/templates/...cmCat=MainCatca t20075

Very cool thanks RB

LT, The reason you use peanut oil is that is doesn't burn/scorch as easy as other oils. It's one of the better oils for high temp cooking?? Hey, that's what Emeril said and I have always used it with no issues. When I am done I let the oil cool and stick it in the deep freezer.

BAM! kick that up another notch!

I also let the turkey marinate for two to three days in the fridge before cooking. This year the bird is getting smoked. I like smoked much better that fried myself...

happy t day

Hey Thanks PM

Where have ya been, you have not posted much lately?

I read in one of your other posts that you are having to sell your boat. That's a bummer man, sorry to hear that.

Been real busy lately starting a new job. I am just thinking about selling? I would like to get a little bigger boat, maybe 25' to 27'?

I think those are called Yachts :p

PM

You got me to thinking I've got a smoker maybe I should drown a turkey in a little white wine and do the smoker thing it might out a rather interesting experiment.

I've done Salmon, Beef, Elk, Venison and Chicken with both Wine & Tuquilla in the smoker and it's come out as a keeper recipe.

I've also done turkey with white wine in the oven with excellant results, but never in a smoker or deep fried.

IMO. Smoked Turkey is better than deep fried. Both are great but I prefer the smoked bird. I use a lot of honey while it's being smoked. The honey coating tastes great and give an incredible color to the bird. I have chips soaking in wine and cider right now, the bird is soaking also, more like swimming in a marinate. I'll start the bird about 6am, then about an hour or so before eating I see how far it's done and if need be put in the oven to finish the bird thoroughly.

Try it, you wont be disappointed

I smoke roasted a 22# bird yesterday. It took 2.5 hr.s and was done to perfection.
Just rub the skin with vegetable oil, put some aromatics (sage, apples, celery, etc) into the cavity. Place in a foil pan and tent with foil. Wrap the ends of the drumsticks so they don't burn. Load 25# of charcoal into your Weber Kettle and flame on. When the Q is hot enough to forge horseshoes. Add presoaked hickory, apple or cherry chunks. Put the bird on and close the lid. It'll smoke like crazy for about the first 45 minutes. Then every thing will settle down to a nice sizzle. If it seems too hot, close down the top vent to about two thirds. Make sure the top seals well or you will get too much air and incinerate the bird. Check with a meat thermometer after about 2 hours. You want to pull the bird when the temp in the breast is 175deg. Let it rest, covered with foil for 30 minutes before carving.
Enjoy