Hi guys, My name is Darius and I am new to this forum.
I am trying to do research on a new side job/hobby of mine. I am interested in selling deep fried turkeys a few times a year to try to make some extra money to help pay for graduate school. I love to cook so when I found out about the interest level people had in deep fried turkeys I thought I might be able to make this work. I have a very good business sense about me and don't jump into anything half way, I wanted to find out from reliable sources what would be a good method of producing these turkeys in bulk.
My primary concern is what method would you use to defrost a large number of turkeys safely and in what type of container etc. Because this would be one of the issues effecting how many you could make in a day.
How long between cooking to sale should I accept before I lose quality of the product. i.e. If I don't have it pre sold waiting to be picked up how long in advance could I keep them "shelved" waiting to be sold. This would also effect production volume.
I would with a guy who's friend fried 250 turkeys I haven't had a chance to ask over what period of time but it doesn't seem to me like these things should sit on a shelf for very long before you lose the whole taste factor of frying it in the first place. I realise that most would have to be rewarmed in the oven also.
I'm just trying to work out some of the logistics of this to see if it's practicle the way I would like to do it.
Thank you and sorry for such a long post.
Darius.
I am trying to do research on a new side job/hobby of mine. I am interested in selling deep fried turkeys a few times a year to try to make some extra money to help pay for graduate school. I love to cook so when I found out about the interest level people had in deep fried turkeys I thought I might be able to make this work. I have a very good business sense about me and don't jump into anything half way, I wanted to find out from reliable sources what would be a good method of producing these turkeys in bulk.
My primary concern is what method would you use to defrost a large number of turkeys safely and in what type of container etc. Because this would be one of the issues effecting how many you could make in a day.
How long between cooking to sale should I accept before I lose quality of the product. i.e. If I don't have it pre sold waiting to be picked up how long in advance could I keep them "shelved" waiting to be sold. This would also effect production volume.
I would with a guy who's friend fried 250 turkeys I haven't had a chance to ask over what period of time but it doesn't seem to me like these things should sit on a shelf for very long before you lose the whole taste factor of frying it in the first place. I realise that most would have to be rewarmed in the oven also.
I'm just trying to work out some of the logistics of this to see if it's practicle the way I would like to do it.
Thank you and sorry for such a long post.
Darius.
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