My buddies with whom we did the big pig roast party last summer did a Turkey Fry party last weekend. Deep-fried seventeen 12-13-lb. turkeys (had to fit them in the frying cylinders - we had a 2-cylinder fryer set-up). Had around 100 guests, and they each had to bring an hors d'oevres or a dessert, and some wine or beer. Lots of cornbread and stuff.
I decided that small turkeys are better and easier to manage. I usually cook 2 big ones for TG, but I think I'll go for 3 small ones this year. They cook faster, are maybe more tender, and you can gnaw on the legs like chicken legs.
It was outdoors of course, about 25 degrees F, with torches, firepits, and outdoor fireplace blazing. Gals in their parkas. What are we? Yankee gentry rednecks? Well, we just like informal fun I guess.
That's a good party. The turkeys? Cajun rub, and all thoroughly and I mean thoroughly injected with Cajun spices to the point that Mrs. BD had trouble with it but, as I said, first turkeys I ever ate that did not taste like cardboard or smoke (I cook mine on barby with wood - smokey turkey).
This week we will review turkey injections and rubs (necessary for a good meal). Due to various circumstances, the Maggie's HQ will have a small group this year I think, about 13-15 people instead of 25. We'll invite some friends to fill it out. Always need hands to clean up...
