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11-22-2005, 11:15 AM
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#21
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Queen of the Food Court
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Join Date: Mar 2002
Location: Boston
Posts: 5,929
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Cooking stuffing outside the turkey ....
Using unsalted giblet broth instead of water makes it taste more like it was inside the bird.
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11-24-2005, 11:06 AM
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#22
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Senior Cook
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Join Date: Jun 2005
Location: Alabama
Posts: 172
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Hey GB! Feel free to post a picture of your finished turkey!
Tom
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11-24-2005, 11:33 AM
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#23
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DC ADMINISTRATOR
Site Administrator
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Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 22,416
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I certainly plan on it Tom 
__________________
The problem with the world is stupidity. I'm not saying there should be a capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself?
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11-24-2005, 09:03 PM
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#24
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DC ADMINISTRATOR
Site Administrator
Profile:
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 22,416
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OK I posted pictures here.
__________________
The problem with the world is stupidity. I'm not saying there should be a capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself?
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11-25-2005, 06:03 AM
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#25
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Senior Cook
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Join Date: Jun 2005
Location: Alabama
Posts: 172
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Quote:
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Originally Posted by GB
OK I posted pictures here.
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Your turkey looks wonderful! And Rachael is certainly a cutie. 
If you plan to keep the used cooking oil for a while, you can extend the shelf life by keeping it in a freezer. My turkey cooking buddy does that with great results. Just be sure to schedule thawing time because it will only be liquid at room temperature. ;)
Tom
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06-29-2008, 08:12 PM
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#26
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Assistant Cook
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Join Date: Jun 2008
Posts: 1
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I have the fryer and use it all the time. I want to try frying chicken, but I want to fry individual wings and drumsticks and whatnot. If anyone knows the proper cooking times and oil temperature for this type of "procedure" that would be a big help.
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08-09-2008, 10:35 PM
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#27
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Assistant Cook
Profile:
Join Date: Jul 2008
Location: south texas
Posts: 15
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deep fried
Have a friend in Gonzales Tex that deep fries deer hind quarters. Says they are tasty.
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08-09-2008, 11:32 PM
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#28
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Executive Chef
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Join Date: Feb 2008
Location: Georgia
Posts: 1,521
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Here's my recipe along with the time and temperature: Fried Chicken
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01-23-2009, 01:19 PM
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#29
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Assistant Cook
Profile:
Join Date: Jan 2009
Posts: 7
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Quote:
Originally Posted by GB
The meat of the chicken tasted like plain chicken. The rub did not penetrate at all. The rub was an afterthought though and only went on about 30 minutes before it took its oil bath. You could really taste it on the skin though. Fantastic flavor! With the turkey the rub will be going on at least 24 hours before cooking (and maybe closer to 30 hours) It will be applied to the skin, but also under the skin wherever we can.
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I had a deep fried turkey a year ago and the skin to me was over cooked and had more of a burned taste but the meat was good and not over cooked. I found out they had brined the turkey in a solution that included sugar. Which I think was what burned in the process. Did the rub you put on the chicken have sugar in it??
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01-23-2009, 02:45 PM
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#30
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DC ADMINISTRATOR
Site Administrator
Profile:
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 22,416
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Yeah the rub I used with the chicken has some brown sugar. I have since decided that when deep frying birds I like them better without a rub.
__________________
The problem with the world is stupidity. I'm not saying there should be a capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself?
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