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Author Topic: Wednesday Turkey Fry  (Read 2163 times)
Ghillie
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Garland, TX


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« on: November 22, 2009, 06:25:12 PM »

Not everyone is set up to fry turkeys, I have a pro size pot and generally spend hours on Wednesday frying turkeys for friends and family. Anyone who wants to drop by for an hour with a turkey and an aluminum roaster pan, I'll gladly inject and fry your bird for you.
Birds in the 10-12 lb range work best and anything over 14lbs generally does not cook as evenly.
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When the people fear government, there is tyranny. When government fears the people, there is liberty.

SideCar
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« Reply #1 on: November 23, 2009, 06:43:51 AM »

Now, that's a heck of an offer.  Anyone not having a fryer out to take you up on that.

And, there's no better way to cook a turkey, in my opinion, to keep it from drying out.  We like to inject it with some cajun seasoning and fry it up. Beats the heck out of baking the bird, even if you do put fruit inside it to try to keep it moist.

Ya'll have a good turkey day.  Plenty to be thankful for, including getting to ride Valkyries (now valk related).

Happy Thanksgiving
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Baron
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« Reply #2 on: November 23, 2009, 12:53:23 PM »

Chris,

Sounds good, where are you doing this?  Your shop?
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Baron
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Disco
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« Reply #3 on: November 23, 2009, 02:07:29 PM »

You're a good man, Chris.   cooldude   Are Feather and C-Note going to help?  This is a great opportunity for those who either haven't tried it fried or don't have the gear.   

Quote
there's no better way to cook a turkey

I agree 100%.  Until about 10 years ago, we always smoked the turkeys.  Up early, messing with the fire, 30 minutes per pound, etc...  Then we did a side-by-side comparison.  We haven't smoked a turkey since.  3.5 minutes per pound is really nice.
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Ghillie
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« Reply #4 on: November 23, 2009, 10:50:16 PM »


Yup the fry pot is at the shop in Garland. C-Note is at the gparents but Feather will be here.
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Baron
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« Reply #5 on: November 24, 2009, 05:25:45 AM »

Chris,

I plan to stop by, what time you going to be doing this?
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Baron
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Ghillie
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« Reply #6 on: November 24, 2009, 08:25:38 AM »

I figure the pot will be hot around 1pm or so, will probably be there till 5 or so
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Baron
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« Reply #7 on: November 24, 2009, 08:58:39 AM »

Sounds great, I will see you tomorrow.
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Baron
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Mr.BubblesVRCCDS0008
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« Reply #8 on: November 24, 2009, 03:39:24 PM »

We fried three last week at the deer lease. The best way to serve Turkey in my opinion. We cooked two 12lbers and a 20lber. The 20lber was waaaaay too big and took 70 minutes to cook. We inject  marinade in them the night before and ice them down until time to dry and fry.
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Baron
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« Reply #9 on: November 25, 2009, 04:59:33 PM »

Chris,

Thanks for frying the turkey for me.




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Baron
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godfire
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« Reply #10 on: November 25, 2009, 06:34:22 PM »

Hey Chris,
Good to see you posting again....you were missed.
I wanted to stop by today and say hi, but other things got in the way...
Anyhow, Happy Thanksgiving!
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Wanderer
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« Reply #11 on: November 25, 2009, 08:15:34 PM »

So, what is the "Warranty" (see signage in photo) on your friers, Chris? What a guy! ~Jeff
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Ghillie
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« Reply #12 on: November 26, 2009, 07:18:06 PM »

no charge for the work, no refunds, no returns, no exchanges, constructive criticism tolerated LOL
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Baron
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« Reply #13 on: November 26, 2009, 10:36:44 PM »

"constructive criticism tolerated LOL"

It was a little dark in some places, a little white in other places, leaking all over the place, and it tasted GREAT!!!


I had a little of the dark meat, a little of the white meat, plenty of gravy with a bunch of green beans and carrots.

Thanks again Chris!!!  cooldude
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Baron
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