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Deep friend turkey is great! Liz if I can think of a way to send some I will! hahah The haggis and black pudding were great! I love trying new things! What about bagels...... Dave said he didnt know what they were... I will defo bring some next year! What other foods can get exchange between the countries???

Court xo

Hey Court
You knoq New York behals are the best!
Its our water... LOL...
Kath

I know a few people who have done it. They fried it in peanut oil, that makes it crispy outside and moist inside.

Those cookers are also good for doing a whole mess o' chicken wings.

Enjoy.

H

Hi Karl, by now you might have already deep fried your turkey - but in case you want more advice for next time - here is what my husband does every year and it turns out excellent.
We have a 35 qt pot and we use five gallons of peanut oil. I get a turkey seasoning injector and there are all different flavors out there, but our favorite is the butter and garlic. We actually deep fry a bunch every Thanksgiving since it only takes about 45 minutes of frying time - and sometimes the neighbors want a deep fried turkey too.
Here is a recipe that a friend gave us from Louisiana when we lived there:
- Wash the turkey with cold water after cleaning out the body crevices and drain thoroughly.
-Inject 2 ounces of seasoning using a syringe into the center of the turkey breasts while slowling working the needle in and out to distribute the seasing as thoroughly as possible. Inject another 2 ounces through the same puncture angling towards the rear of the turkey. Repeat the procedure with the breast on the other side. Next insert 2 ounces of seasoning into each thigh. It is now ready to go.
- Heat five gallons of peanut oil to 350 F in a 36 qt pot. Place the injected turkey in the basket and slowly lower (wear those long gloves!!!) into the hot oil. Cook the turkey for 3 and 1/2 minutes for each pound the turkey weighs, adjusting the burner to keep the oil at 350.
-After cooking, lift the basket out of the oil and place on newspapers to drain a bit, and then it is now ready for carving.
It has become a family tradition in our family to have deep fried turkey and who ever we have coming here that year loves to be on the injector crew! Good luck with perfecting your skills before the holidays. The turkey is always so juicy inside and has the great crispy outside.
Christy

Wow...I'm going to try this with a very small chicken and a chip pan...do you think it'll work?? Many thanks for the pics Karl...I can see exactly what you mean now...I had all sorts of weird visions of it! It sounds absolutely delicious and I'd love to try it...it's a bit different from the usual way of cooking turkey over here. Turkey is traditionally our xmas lunch, trouble is, most people never cook it properly, especially people my mums age who would 'roast' (!?) the thing for about 8 hours, turning it into a dried up mess of inedible rubber. The veg to go with it would always be burnt or over boiled...I SWEAR my mother used to put the brussels sprouts on for the xmas lunch sometime in November, and don't even GO there with the stuffing! It's a wonder we didn't all go down with food poisoning!!
Anyway, thanks again for the pics...I'm definitely going to try and work out a way of doing this with a smaller bird!

Liz

PS Deep fried Mars bars?? good grief.....! ;-p
PPS Yes we have bagels here Court...one very famous bagel bar in north london that opens at 4 a.m. has been a lifesaver for me when I came staggering out of the clubs with my friends...can't beat a bagel stuffed with cream cheese and smoked salmon after you've been drinking and dancing the night away! Ignore Dave; he doesn't get out much mate...! ;0)

Karl - my friend came through & here are some tips:

I understand you wanted me to send a note on deep frying turkey... well been doing it for years and below some ideas:
-inject thawed turkey earlier the better, I like 13lb ones
-any oil will do and heat to 350*, it is better not to have too much oil, you will be surprised how much it displaces
-cook 3.5 min per pound, while keeping oil at least 300*
-after taking out have two beers and then the bird will be ready to cut & eat
let me know if any other questions.

Hope that helps! (what pictures???)

Ellen

Ha ! Courtney SAYS she enjoyed haggis and black pudding NOW !
When she was actually in England, she described everything as "poor person's food" ! Blooming cheek!
Mind you, most of the tastiest food IS made from stuff you wouldn't feed to your dog !

Christy and Ellen,
Thank you both...Ellen, the tip about the two beer cooldown for the turkey was just what I needed. I learned a trick for finding out how much peanut oil to use. You stick the turkey into the empty pot and fill it with water to the level you need, then remove the turkey. The water level left in the pot becomes your oil level. The pics were emailed directly to Liz and Jenny. I thought it might be fun for them to see a bit of American ingenuity at work. By the way, the turkey was great...even a rookie like me can pull it off. Even though it was my first bird, I think I started a new tradition. No longer does my wife have to get up at the crack of dawn on Thanksgiving to start the turkey. I don't think she plans on cooking one in the oven ever again. I wonder if I can cook Mars bars at the same time?
Liz...go for it with the chickens...people cook three at a time with the 30 gal. pots. The trick is keeping the oil at 350 degrees, got to keep a thermometer in the oil at all times. But don't do it inside...too much chance for a fire.
I can't wait to try other injectable marinades ...perhaps your favorite beer? Let's here from the real cooks. Post you recipes and I'll give it my best shot...Cheers...Karl....

Christy and Ellen,
Thank you both...Ellen, the tip about the two beer cooldown for the turkey was just what I needed. I learned a trick for finding out how much peanut oil to use. You stick the turkey into the empty pot and fill it with water to the level you need, then remove the turkey. The water level left in the pot becomes your oil level. The pics were emailed directly to Liz and Jenny. I thought it might be fun for them to see a bit of American ingenuity at work. By the way, the turkey was great...even a rookie like me can pull it off. Even though it was my first bird, I think I started a new tradition. No longer does my wife have to get up at the crack of dawn on Thanksgiving to start the turkey. I don't think she plans on cooking one in the oven ever again. I wonder if I can cook Mars bars at the same time?
Liz...go for it with the chickens...people cook three at a time with the 30 gal. pots. The trick is keeping the oil at 350 degrees, got to keep a thermometer in the oil at all times. But don't do it inside...too much chance for a fire.
I can't wait to try other injectable marinades ...perhaps your favorite beer? Let's here from the real cooks. Post you recipes and I'll give it my best shot...Cheers...Karl....