Thread: Deep Frying Turkeys: A public service

In honor of Thanksgiving, I am posting this information provided by my Food Hero (and future write in POTUS (he'll take over Canada and Mexico)) Aloton Brown.

Be safe, and good eating:

i'm going to try it

His recipe for a brined, baked turkey is awesome. We make it eavery year.

Originally Posted by BigDaddyBronco

His recipe for a brined, baked turkey is awesome. We make it eavery year.

You don't bake a turkey, you roast it.

Freaking hillbillies

Originally Posted by slim

You don't bake a turkey, you roast it.

Freaking hillbillies

Oh yea...... must be this pot I'm smoking.

Originally Posted by BigDaddyBronco

Oh yea...... must be this pot I'm smoking.

Alton taught me how to brine a turkey too.

I love him for it.

Originally Posted by slim

Alton taught me how to brine a turkey too.

I love him for it.

Thanksgiving is at slim's house.....

If Alton Brown says something is good, or should be cooked thus and so, that ends all debate. He is the mightiest of TV food gurus. We have his lesson on preparing a wholebeef tenderloin permanently saved for future reference, and Mrs. Dreadnought has made magic using his teaching.

I have posted procedure for a full turkey dinner over at the freak.
happy holidays everyone.

My dad has been deep frying turkey's for years, since I was a kid. Some years he does multipul at one time. I'm always waiting for "the accident" when he's doing the mass fry. None yet. Every Turkey Day we have one baked and one deep fried mmmmmmmmm love it. He learned he technique from Justin Wilson, the old Cajun Cook. Reading this thread made me crave some really bad. I often tell my dad he needs to open a deep fried turkey shack I know I'd be there.


PEACE!!!

I have a frozen turkey thawing in the fridge right now. Should be ready for roasting by Sunday. Several years ago my wife bought me a nice hard anondized aluminum roasting pan for Xmas.

That's right, the wife buys the husband cookware as a present. She also used my dept. store credit card to pay for it. I got the bill a month later.

thanksgiving menu and methodology, zambini style.
Wednesday, bone out turkeys, breast halves, and four piece dark meaT, USE BONES FOR STOCK.
TRUSS BREASTS
brine breaSTS OVERNIGHT.
BRINE: cup of sugar, cup of salt 2 bottles of beer.
bring to a boil, then ICE.
combine with enuff cold water to submerse trussed turkey breasts.


prepare roasting pan with carrots, celery, onion, oranges and apples, all diced, all oiled and seasoned with rosemary and tarragon.
roast all veggies at 425 for 10 minutes, place turkey pieces on top , then roast or hot smoke for 45 minutes.
braise dark meat pieces in roasted veggies and stock, for 30 additional minutes.
Pull breasts at 140 internal temp.

STUFFING:
USE 3 BREAD TYPES, HERB LOAF, MARBLE RYE, SOURDOUGH.
cut and cube to stand at room temp overnight.
fine dice carrot, cerery, onion, garlic, sautee.
add medium dice apples, pears, (both skinned)
craisins,pecans and chopped black olives. mix in large bowl with dried bread (croutons).
add STOCK and mix to a mashed potato consistency.
spread into a greased pyrex / glass pan, , bake at 450 for half hour, roasted, moist, mixture, turn and redistribute as needed.

CRANBERRIES:
1 Lb bag of cranberries, one cup sugar, one cup sweet white wine.
combine.
flavoir with, favorite liquor, (grandmarinier)
nutmeg
cinnamon
all spice
maple syrup
bring to slow boil over low heat, covered.
let stand refregerated overnight.

Mushroom gravy:
dice assorted mushrooms, sautee in garlic, onion and a splash of stock, reduce and set aside.
roux thickened stock, add mushrooms, simmer.

Sounds like a ton of work Chef. No thanks.

Here's my recipe for turkey. Place on roasting pan. Add salt pepper sage, rosemarie

Cook.

Eat.

Originally Posted by WTE

Sounds like a ton of work Chef. No thanks.

Here's my recipe for turkey. Place on roasting pan. Add salt pepper sage, rosemarie

Cook.

Eat.

I have a simpler method yet...

Go to Mom's

Eat.

god bless moms.