Here I am on Christmas morn, frying up some lunch.
Start with the best oil, squeezed fresh from a batch a sandwiches from Dukes Sandwich Shop.
Fry your whole bird for 3.5 minutes per pound at 325-350 degrees.
Provided you didn't burn down you house, take the fried turkey inside for carving, or just eat it whole. Yum!
5 comments:
That's a fine looking piece of bird ya got there, Georgie!
I was once frying a turkey, and I put the lid back on the fryer because it was so cold that day. I stuck the thermometer in the hole in the lid so I could get the temperature up. The temperature rose sooo slowly, I thought I was running out of propane. I turned up the flame as high as it would go and got the temperature up about where it was supposed to be.
Time was almost up for the turkey to be cooked, so I took the lid off and the bird was burned to coal. I had stuck the thermometer IN the bird! So when the temperature finally reached 325, that was actually the internal temperature of the bird. I'll never let that happen again!
Seem to recall Dad Incinerating a Bird a few years ago to, due to the same method that Kyle described.
"a coal" HA! Classic. That made me smile!
Did this come before the DuckEn part, or are the duck and chicken in there already?
If you are asking if the turkey is stuffed with a duck that's also stuffed with a chicken, then the answer is "Yes". But i didn't stop there. I stuffed the chicken with a quail, the quail with a Cornish hen, the Cornish hen with a parakeet, and the parakeet with some beef jerky. I know what you're thinking, but it wasn't quite as delicious as it sounds.
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