Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Saturday, November 12. 2016

Neighborhood Turkey Fry, reposted

A few of my pals and I were splitting firewood this morning (giant 3' wide logs from the trunk of an old Ash tree - with tons of knots), and rambled onto the topic of deep-fat turkey frying. We decided to do a First Annual Bird Fry tomorrow after church. Nobody really wants to crank up a fryer just one one item, plus only one of us owns the gizmo.


We're going to do smaller turkeys, and also ducks and chickens, and will drink a bit of beer in the process. It's a nice neighborhood I live in.


I am brining my birds now with a cider and OJ recipe for infusing.

Posted by Bird Dog in Food and Drink at 15:00 | Comments (5) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

How 'bout a little fire, scarecrow!?

Haha...wish I could join you. One of my favorite endeavors. Here's a good site that I always refer to when frying a turkey:

http://www.briansbelly.com/featured-new/deep-fried-turkey/
#1 Big___Al on 2009-02-07 15:31 (Reply)
There's a place called the Charcoal Chef in Woodbury that serves deep fried cornish game hens. Pretty tasty.
#2 Santay on 2009-02-08 05:27 (Reply)
Probably obvious, but make sure to do the frying outdoors, not in a garage. Allow enough air at the top of the oil to handle the volume of the bird.

At least one person has learned this the hard way, and no, it's not me.
#3 MarkD on 2009-02-08 12:39 (Reply)
Certainly makes more sense to use all that oil for more than just one bird.
#4 JC on 2016-11-13 07:37 (Reply)
Been doing it for years. Always tasty. And allows for extremely large error bars on time, actual oil temperature, etc. without compromising quality.

A few tips:

1. Use good, high quality earl. Such as the peanut earl from Wal-Mart. It's more expensive but worth it. And you can re-use it 3-4 times without degrading the flame temperature threshold too much.

2. Liberal injections into the thawed beast 24-48 hours in advance of the frying event. We like cajun spice. There are others. Inject until it squirts out of every orifice like a running river. It will soak into the tissue and when you fry the bird, and cut it open later, it will be like slicing into a ripe grapefruit. The kids love it.
#5 Fryer Tuck on 2016-11-13 08:38 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.