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Old 12-08-2012, 08:30 AM   #11
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An "obvious attractant" like the smell of wood smoke and "Q" could bring around a few "neighbors". A sample of ribs, shoulder, pulled pork or brisket might just have them asking if you just might have some room next go round to slip something on for them. Contributions for fuel and libations are always excepted of course! If you catch my drifting smoke. BTW, a turkey or two might just find their way onto the smoker.
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Old 05-24-2014, 05:49 PM   #12
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Your statement on smoking a turkey outdoors only, is not quite right. See - http://www.masterbuilt.com/fryers
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Old 05-24-2014, 06:33 PM   #13
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Doing this from home could result in big fines from the local health department. You would need to make sure that your liability insurance would cover this. If its not legal (most places it is not legal to cook for the pubic in your home) then your liability insurance most likely will not cover you.
I'm not sure how it works in the US but over here you would have to have your kitchen/cooking area adapted to bring it in line with legal food safety regulations - eg two sinks - one for washing your equipment (and one for washing your foodstuffs if necessary) plus a sink for washing your hands, surfaces must be up to a designated standard to ensure that they are easily clean, disinfectable and unlikely to harbour bacteria, fungal growths, etc., two 'fridges - one for raw meat and fish and one for everything else ..... the list goes on. And you'd have to have regular inspections of your premises.

It's a wonder that anyone starts a food prep business from home. It was the bureaucracy that eventually stopped me working from home with food. And in the USA where people sue at the drop of a hat it must be a nightmare.
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Old 05-24-2014, 06:40 PM   #14
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Totally off topic but I keep asking myself why you would want to deep-fry a turkey. Would it be coated in batter or bread crumbs or just fried as is? Wouldn't it be awfully greasy?

Mind you, they deep-fry Mars bars in Scotland. (Potters off scratching head in disbelief.)
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Old 05-24-2014, 09:27 PM   #15
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Totally off topic but I keep asking myself why you would want to deep-fry a turkey. Would it be coated in batter or bread crumbs or just fried as is? Wouldn't it be awfully greasy?

Mind you, they deep-fry Mars bars in Scotland. (Potters off scratching head in disbelief.)
If you have never had a deep fried turkey, I am sad for you. They are thousands of percent better than any oven cooked turkey. Nothing coating the outside is allowed, but the inside, now that is up to you. Research deep fried turkey and you will see, they sell flavour kits you inject or you can make your own. about 3 minutes per pound, a 20 Lb turkey will take an hour to cook. If you like the dressing, make it from a box. Crispy chicken skin, delicious.

How to Deep Fry a Turkey
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Old 05-24-2014, 09:32 PM   #16
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In my area there are commercial kitchens that can be "rented" for in season products. A commercial kitchen would have large freezers, refrigerators and stoves for your project. My friend uses a commercial kitchen for the short season of a certain fruit to make jam that she sells to specialty tourist shops. That might work for your project. Take orders, get the turkeys, cook them and deliver them as ordered. For your short term it might be hard to find a place that also has smoking equipment. To do many turkeys, you surely would need a commercial facility since even doing one turkey takes space for the equipment. Home prepared food sold commercially is not allowed in my area. We can't even make cookies for a school bake sale, they must be made in the school's kitchen.
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Old 05-24-2014, 11:56 PM   #17
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With all the information you have received so far, you are at least a year from even seeing a light at the end of the tunnel and realizing your idea. And with school and nursing, I don't see you finding time to give this idea your attention on a full time basis. A lot of states require you to take a course in food safety for starters.

The best advice you have received so far is "get a lawyer" and "make a business plan."
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Old 05-25-2014, 07:56 AM   #18
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Your statement on smoking a turkey outdoors only, is not quite right. See - http://www.masterbuilt.com/fryers
Who made a statement about SMOKING turkey outdoors only? Which, BTW, is the only place to SMOKE anything, unless of course you have the hood and vent fan from hell. One that would require wearing hearing protection.

Your link has nothing to do with SMOKING turkey at all!?! Just saying.
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Old 05-25-2014, 10:33 AM   #19
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Who made a statement about SMOKING turkey outdoors only? Which, BTW, is the only place to SMOKE anything, unless of course you have the hood and vent fan from hell. One that would require wearing hearing protection.

Your link has nothing to do with SMOKING turkey at all!?! Just saying.
what? In post #10, Djhenry wrote " (ironic because one of the 1st rules is don't cook deep fried turkeys in a enclosed space)"

Maybe if you had read the entire thread, you would have seen this.
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Old 05-25-2014, 10:46 AM   #20
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Your statement on smoking a turkey outdoors only, is not quite right. See - http://www.masterbuilt.com/fryers
Does that help?
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