My mom can’t cook a turkey to save her life and claims my fried turkey is too greasy, even though she has no problem eating it vs. hers. Any advice on oilless friers is more st welcome.
---------- “Nobody can ever take your integrity away from you. Only you can give up your integrity.” H. Norman Schwarzkopf
I second the big easy. I just wiped the bird down with peanut oil and put garlic salt on it, turned it on high and stuck the turkey in there till it hit temp, set it and fowas get it, and it came out great. If I remember it takes about 10 minutes a pound.
Brine it first. Then proceed with whatever method you wish. We got a new convection oven so the wife is excited to use it for the first time. I'm making prime rib in the smoker at the same time as one of my son's does not like turkey. So him and I will eat beef as I prefer turkey left overs.
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
Posts: 8756 | Location: Minnesota | Registered: June 17, 2007
The Big Easy is worth every penny. I've done several turkeys in mine. One year, we had an office dinner in which we had two turkeys. One fried, one done in the Big Easy. The one cooked in the Big Easy was overwhelmingly preferred to the fried one. Rub the bird in peanut oil, season it with Tony Chachere's, cook 10 minutes per pound.
Posts: 889 | Location: FL | Registered: January 29, 2001
