If You Got em Smoke Em
 

or roast them or fry them.TURKEYS of course:D



Will you have roasted, smoked, or fried turkey for the holidays?

What about deep frying? One of my ex-boyfriends actually deep fried his!

Yep that was what I meant by fried!

I just saw fry. :)

I think they screwed up the deep fryer and did buy a special fryer afterwards. Needless to say, him and his family gain weight by the day with such a diet! :D

Last Christmas I was given a Turkey Fryer. I have only used to boil crabs:p

I would love one day to deep fry the turkey. But I have surrounded myself with too many traditionalists.So until then,the turkey woll be roasted in a plastic bag and stuffed with the usual stuffing.

(Hide your eyes Steph. This is about food)



Yep:D Had a taste of Meleagris gallopavo along with a couple dozen Pelecypoda bivalves Saturday.:slurp: They made a deep fried, wild turkey at the clambake as they watched Michigan stomp the hell out of Ohio State. Was DELICIOUS!:p

But it WILL be the traditional ROAST turkey on Thursday. (Domestic:( )

Roasted to a golden brown, moist meat, delicious stuffing, homemade rolls, sweet potatoes, fruit ambrosia, mashed potatoes and gravy, green salad with large variety of veggies, pumpkin pie and pecan pie....man, am I ever HONG-gry. Then turkey sandwiches the next day and turkey soup (made from the turkey carcass) the next week. No wonder I weight 1,734 pounds...LOL.

Roasting ours as well! I don't fry ANYTHING! LOL!

And iffin I'm gonna smoke something it ain't gonna be a bird!

All kidding aside......as most of you know from my pics......we do have a traditional smokehouse on the property.....but we've never used it because during the warmer months (when I would prefer to be outside tending smoking meat) we have a family of bats that have taken up permanent residence in the chimney/pit part of the smokehouse.....and I won't let hubby burn their hiney's just to smoke a pork loin or something!

So....it's the traditional "roasted" bird for us.....with all the trimmings!

If you keep the peanut oil above 350 degrees it doesnt seep into the bird too much. We have had it fried at my grandma's for the last few years and the injected flavor is worth it. You gain a few grams of fat per serving, but hell its thanksgiving.

DEEP-FRIED TURKEY (6 ounce serving):
Calories: 383
Fat: 21 grams

ROASTED, BASTED TURKEY (6 ounce serving):
Calories: 362
Fat: 16 grams

Rrrrrrrrrrrrroasted!

:D

I've had all three, and each was great. But I only have the ability to roast mine.

It's ok...the kids won't eat it smoked or fried anyway. ha ha

I'd love to know what Deep Fried Turkey tasted like, but I don't know if I'm up to kicking around that much hot oil on my own.

For the nonce, my free range, never frozen bird will continue to be cured in brown sugar and a mix of spices overnight before being slow roasted the morning of the big day.

Thats it...I'm gonna see who I can round up for an ex-pat's turkey dinner this weekend, I'm feeling cheated ;).

I tried brining my turkey last year. That's supposed to give you the juciest, most tender bird. It was salty as hell and couldn't have sucked more if I used poop as a basting.

WI, honest to god, as wierd as it sounds...if you want the goodness of brining without the eyepopping saltiness (you have to really rinse a brined bird...and even then it's salty I'm told)...just get a kosher turkey. I think (and I may be wrong here) that they go through a brining sort of process...but don't come out so salty you can't spit.