by "crowmolly" (crowmolly)
Published 11/20/2017 at 11:28
by "crowmolly" (crowmolly)
Published 11/20/2017 at 11:28
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STARS: 3
It’s that time of year again. Just remember, UL doesn’t certify them.
!!! UNKNOWN CONTENT TYPE !!!
"facw" (facw)
11/20/2017 at 11:36, STARS: 1
!!! UNKNOWN CONTENT TYPE !!!
"benjrblant" (benjblant)
11/20/2017 at 11:37, STARS: 1
A 350 degree overfilled vat of oil over an open flame stabilized by three legs is dangerous? Hm.
"Cash Rewards" (cashrewards)
11/20/2017 at 11:41, STARS: 0
Well, the overfilled part, yeah. But that’s avoidable
"CarsofFortLangley - Oppo Forever" (carsoffortlangley)
11/20/2017 at 11:43, STARS: 2
You wacky Americans. Why can’t you just put them in the oven?
Why must everything be fried?
"benjrblant" (benjblant)
11/20/2017 at 11:44, STARS: 0
Thank goodness that man was celebrating in his friend’s firefighter suit!
"crowmolly" (crowmolly)
11/20/2017 at 11:49, STARS: 3
Why must everything be fried?
Easy, the weight loss and health care businesses are HUGE.
"Echo51" (echo2047)
11/20/2017 at 11:56, STARS: 0
http://www.motoiq.com/MagazineArticles/ID/2263/Project-Fried-Turkey.aspx
"nermal" (nermal)
11/20/2017 at 11:57, STARS: 1
If you’re gonna cook a turkey in an oven, you might as well save the hassle and just add some turkey flavoring to an old shoe. Deep fried is that much better, in addition to being significantly quicker.
The added danger adds flavor.
"Textured Soy Protein" (texturedsoyprotein)
11/20/2017 at 12:04, STARS: 1
Frying a whole turkey is dumb. Does anyone fry a whole chicken? No! They cut it up in pieces, bread the pieces, and fry them individually. The crust is the best part. Fried turkey has no crust. It is dumb.
The best way to cook turkey is to dry-brine it, slather it with garlic herb butter including under the skin and in the cavity (no stuffing inside the bird, make dressing on its own!) and roast it.
"crowmolly" (crowmolly)
11/20/2017 at 12:06, STARS: 0
You don’t wet brine? Just curious why, I usually do a light brine with poultry.
"Cash Rewards" (cashrewards)
11/20/2017 at 12:26, STARS: 0
My smoker and I disagree with most of that.
"Cash Rewards" (cashrewards)
11/20/2017 at 12:31, STARS: 0
Seriously! Smart enough to wear one of those, but not smart enough to measure the amount of oil beforehand. Makes you think.
"Kiltedpadre" (kiltedpadre)
11/20/2017 at 12:51, STARS: 0
Safety first!
"Textured Soy Protein" (texturedsoyprotein)
11/20/2017 at 13:13, STARS: 1
Brining meat in water makes for watery meat and floppy skin. There’s already plenty of water in there. You don’t need to add more.
Water is not a good method of getting more flavoring into the meat. Flavoring any meat comes from a mixture of salt and seasonings. Salt is water-soluble, but depending on what you’re using for seasonings, some of those things are fat-soluble, not water soluble. The traditional roasted poultry seasonings of rosemary, sage and thyme are fat-soluble.
Getting salt into the meat doesn’t require more water. There’s already water in there. If you dry brine by covering the whole outside of the bird in salt and placing on a sheet pan with a wire rack in the bottom, the water that’s already in the bird will draw the sale in from the surface. This also has the side effect of helping dry the skin which is step 1 in getting it crispy. Step 2 in getting skin crispy is to add fat and heat and let them work their magic.
So then you take your fat-soluble herbs and garlic, mix them up with a bunch of butter, and cover the whole bird in that, the fat in the butter as it melts is what helps those flavors work their way throughout the meat, and works with the drier skin to make things wonderfully crispy.
If you do this, you’ll get a ridiculously good tasting turkey with that buttery garlicky herbiness throughout, and crisp skin.
Frying a wet brined bird is also not good. The process of frying stuff in fat drives all the water out of whatever you’re frying, and allowing the oil to work its way in. (Anyone who says fried foods don’t absorb any oil is wrong.) Adding a bunch of water means it takes that much longer for all the water to work its way out and less time for the oil to work its way in. I marinate fried chicken in a mixture of buttermilk and hot sauce. The acid from the buttermilk and the vinegar in the hot sauce helps tenderize the meat, and forms the basis of the breading. And since it’s not just straight up water, there’s less total moisture absorbed by the meat during the marinating process.
"RiceRocketeer Extraordinaire" (ricerocketeer2)
11/20/2017 at 13:17, STARS: 1
psst ... we have fried sticks of butter here .
http://kitchenette.jezebel.com/the-most-ridiculous-deep-fried-foods-from-state-fairs-a-1572769682
"CarsofFortLangley - Oppo Forever" (carsoffortlangley)
11/20/2017 at 13:23, STARS: 0
Gross.
When can I come down?
"StndIbnz, Drives a MSRT8" (stndibnz1)
11/20/2017 at 13:40, STARS: 0
Oh come on, this just helps the bird cook faster! Especially usefull if you’re doing it inside.
All joking aside, deep fried turkey is delicious. I’ve made it the past few years, always comes out amazing and is really easy to do, just don’t be an idiot.
"crowmolly" (crowmolly)
11/20/2017 at 14:09, STARS: 0
Thanks for the info! I guess out of habit I was just wet brining. Not really for flavor as (if I remember correctly) brines and marinades only really penetrate the first 1/4” of meat anyway, but more for dry-out protection.
I’ve got a free turkey coming next week, I’ll give your method a go.
"Textured Soy Protein" (texturedsoyprotein)
11/20/2017 at 14:50, STARS: 1
Btw I should have mentioned, you dry brine in a cool dry place like the fridge. Or in the winter I just put it on a table in my garage for easier cleanup.
"crowmolly" (crowmolly)
11/20/2017 at 14:55, STARS: 0
Thanks!
Yeah, these days the garage/shed are cold enough that I don’t really have to worry. Do you foil wrap tightly or just cover?
"Textured Soy Protein" (texturedsoyprotein)
11/20/2017 at 16:03, STARS: 1
None, you want it open to the air so the salt can dry out the skin.
For herbs you can get the little plastic package of rosemary, sage and thyme together in the produce section, usually it’s called poultry mix or soup mix.
So here’s my recipe-ish:
12-14 lbs turkey
1 stick butter, sliced
4 cloves garlic
poultry mix herbs
(up to) 1 cup salt
1 tsp black pepper
Place your turkey on a wire rack in a sheet pan. Pat the skin dry with paper towels, then sprinkle liberally with salt. You can use up to a cup but you probably won’t need this much.
Let it sit overnight in a cool dry place (fridge, wintery garage, etc).
For garlic herb butter, take 4 cloves of garlic, and about half of the herbs in your little plastic pack, grind them up in the food processor as finely as you can. You might have to scrape the sides down and re-grind but you want it like almost a paste. Then add a whole stick of COLD butter, like take it right out of the fridge then slice it as you’re putting it in the processor. Also add the pepper. Mix it up real good so it’s an even paste with the garlic and herbs.
Preheat your oven to 325.
Take half the herb butter and let it sit out on the counter for a little while so it’s nice and soft. The other half, melt over low heat in a small pot. Or you can nuke it on low heat in a bowl.
Use the not-melted butter to rub the inside of the cavity and under the skin. You can look up how to butter under turkey skin. Then brush the melted butter all over the skin.
Roast it in the oven until the breast registers at least 150 degrees on a meat thermometer and the thigh is at 165. Some places say temps as high as 165 in the breast and 185 in the thigh but that can dry things out. You can pull it at the lower temps because you need to let it rest, covered, for about 20 minutes, and it’ll keep rising in temp as it rests.
Carve AFTER IT RESTS.
Yay.
"pip bip - choose Corrour" (hhgttg69)
11/21/2017 at 02:53, STARS: 0
turkey?
just eat chicken instead!
"His Stigness" (HisStigness)
11/21/2017 at 13:16, STARS: 0
So if UL doesn’t certify them does that mean any claim you file with your insurance because you’re an idiot will be denied?
"crowmolly" (crowmolly)
11/21/2017 at 14:25, STARS: 0
Not sure to be honest. Might not be a UL thing more than it’s a “we won’t cover turkey fryer accidents”.
"His Stigness" (HisStigness)
11/21/2017 at 16:05, STARS: 0
I think we both know insurance companies will find any excuse to deny a claim, that is their job after all. But, if it’s clear fryers aren’t UL certified, then I don’t see why the insurance should cover it. You don’t have to have a deep fried turkey*. The only thing I could maybe see an insurance company covering would be if the propane tank exploded, and it was not an expired tank.
*I wrote dried turkey instead of fried turkey on accident. I think dried turkey is an accurate name, though.