Shatner may be a hack actor, but he's great in certain roles. Boston Legal being his best. A couple of music videos and this commercial from an insurance company.
Call me a sexist, turkey frying is great, but should only be performed by a strong male, able to lift and lower the turkey VERY slowly. Use peanut oil, ONLY to the recommended line and lower the fully thawed (and seasonally injected) turkey very, very slowly.
Check oil temp and turkey temp OFTEN. Best turkey, bar none. It's a lot messier than roasting, mainly because it involves men and worrying about waiting until the oil cools back down and can be safely stored away, but it really is more tasty and moist.
H/T Hotair.com
As My Mind Keeps Me Awake
5 hours ago
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That is why I will have Thanksgiving Dinner at the Waffle House this year. We are moving into the house that day and will be eating out. Chicken is just a cheap turkey.
I love the vid do you ever use your fryer anymore?
Probably about 4 times. Bob always had to do it, so it was a hassle. I think we still have it, but who knows, he throws stuff out so often that it's a wonder he hasn't tossed me out if I sit in a chair longer than an hour.
I'd love to taste one, never have...I mean one that's fried, that is. I love ANYTHING fried!
Happy Thanksgiving, Rita.
I hope you're a mortgage broker and not any of the other things Imp slammed at my place :-)
Ex-banker. Accountant/Auditor/IT Business Analyst. THAT's why I know foreclosure is the action of last resort. Banks do NOT want to foreclose, they end up with worthless property and lose a lot of money.
Happy Thanksgiving to you to Z.
Rita-
For the best-ever video on turkey frying, check out Alton Brown's segment.
He is, of course, uproariously funny, but also supremely pragmatic. Including using a ladder as the crane from which to suspend and with which to move the turkey.
-CN
I think Bob used a broom stick with someone on the other end to slowly lower the bird. Don't think we ever turned off the gas when lowering in, although that makes a great deal of sense.
I'll have to check out Brown's version.
I've never fried a turkey, but know those that have and tasted the wonderful taste of a bird cooked by submersion in hot peanut oil. It's probably more dangerous than defusing bombs and requires a special strength. It's not for the faint-hearted and a labor of love.
I used an Emeril recipe for the first one, going light on the seasonings on the injections, thinking I didn't like spicy stuff. But Emeril was right, don't skimp on the seasonings, that's what makes the difference is a good fried turkey and a great one.
And it's well-thawed and prepped the night before to properly marinade. If I remember right, I let it sit out about an hour before frying.
Nowdays, mainly because I can handle it all by myself, I buy a turkey breast, baste and brine the night before with seasoning and smoke it on my grill. I long for a real smoker like CnC has, but then I'd have to find a place to store it, which again is a problem.
I start the grill very hot, with a smoldering aluminum wrapped foil of hickory or mesquite chips on one side and the turkey on the other. Maybe 20 minutes go by and I flip the turkey and turn off the burner on that side. I put damp wood ships on the hot side so they'll be smoking as the first ones ash out.
Takes a few hours, flipping and re-wooding maybe every 45 minutes.
Check the turkey temp until it reaches the recommended temp (and NOT above). Let it rest on the counter probably 20 to 30 minutes and it is GOOD.
Never do that for Thanksgiving or the winter, it's just a good change for a meal in the summer.
But deep fried turkey still remains the best.
Rita, CRAIG has said you're totally wrong in your comments about the banking industry; if you've got a minute, could you come back? thanks!
I charcoal grilled a roast chicken a few years ago. It was great.
I believe I hickory smoked it, as well.
-CN
I also use the same technique for a big pork shoulder, using Liquid Smoke, hickory flavored and ground sea salt as the marinade overnight.
Smoke on my grill for 4 or 5 hours until you can pull the meat easily off the bone. Yummm. Almost like ham, but so much better.
Rita-
I'm a real charcoal freak. Did I ever mention I'm from downstate Illinois originally?
My father was a charcoal guy through and through. Given a choice, I am, as well. Gas can't replace what you can do with real coals and wood chips.
-CN
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