This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
SNS Deluxe
Cheaptex (Vortex knock-off)
Weber charcoal rotisserie (turkey making machine)
Weber charcoal baskets (only use with the turkey making machine)
Steelmade Flattop (griddle attachment for gasser)
Thermoworks Smoke
Hey, thanks for this. My dad use to deep fry turkeys pretty regularly when I was a teenager, but he quit doing it because the clean up was a pain and the oil got expensive. After much prodding by me, he finally agreed to give me his gear (it helped that he was cleaning out his shed). I was just scouring the internet (including this site) for a good recipe last week. Couple of quick follow-up questions.
1) When you ‘salt the bird,’ are you rubbing the salt under the skin, like you would a rub, or just rubbing the salt on the outside surface of the skin? I imagine you want to rub the salt under the skin, between the skin and meat. However, I would imagine this would also loosen the skin, allowing more oil to easily get under the skin. Don’t know if that is desirable or not.
2) I didn’t see a step of trussing the turkey. Is this something you would want to do to help ensure the wings and legs don’t overcook?
3) Assuming you filter the used oil through cheesecloth, how many times can you reasonably reuse the cooking oil? And is it necessary to actually refrigerate the used oil? Or can you get away with storing it in a heated, but still relatively cold (~40-45 degrees), garage or crawl space?
MeatheadHuskee I hate to be the grammar police, but in Method, step 2 "oil" should not have a "p". Unless you just want me to take a p, but that sounds more like a PJ kind of thing.
"Now lower it into the pot and fill it with room temperature oil until the bird is submerged at least 1" below the surface of the oil and the opil is at least 4" below the lip of the pot."
Comment